Reception Manager
Nov 2022 – Jan 2025
The Ivy Collection, London
- Professionally present The Ivy Collection, handle VIP bookings and special requests to leverage the up-selling opportunities, conduct and contribute to regular departmental communications meetings.
- Manage the reception desk (directed and mentored 12 members of my own team) and support restaurant staff (FOH and BOH) providing individual guidance and development.
- Strictly adhere to the departments operational budget and ensure that all costs are controlled and expenditure approved.
- Ensure that customer service is delivered to the highest level, greeting visitors and aiding, understanding of and adhere to The Ivy Collection regulations, in particular relating to Fire, Hygiene, Health and Safety.
- Clearly and promptly ensure that all employees are treated fairly and consistently as stated in their terms and conditions, legislation and company policies and procedures.
- Building an efficient department, by taking an active interest in the employees' welfare, safety and development.
- Ensure that all employees report for duty punctually, wearing the correct uniform, perfectly groomed, providing a friendly, courteous and professional service, ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner, ensuring that the correct standards and methods of service are maintained.
Recruitment Champion / Training Manager:
- Responsible for overseeing the hiring process and developing an effective interviewing strategy to identify the best candidates for each role.
- Created job descriptions that accurately reflected the roles and responsibilities of each position, delivered and negotiate the job offers or rejections, sending Offer Letters, Employee Contracts, Proof of Eligibilities, P45/46, Health Questionnaires.
- Responsible for identifying and assessing training needs, creating training plans and implementing various training methods to enhance employees’ skills and performance.
- Execute and implemented the Learning initiatives and Organization culture development and procedures.
Private Chef & Personal Assistant
Jun 2019 – Sep 2022
Private Family (Ambassador, UAE), City of London
- Provided a full fine dining experience in a private household, including hosting a formal dinners and special occasions with elegance and high standards.
- Designed and delivered bespoke menus tailored to dietary requirements such us (Celiac, lactose-free, vegan, vegetarian, severe allergies).
- Prepared three to five course meals and high-end dishes inspired by: Mediterranean, British, French and Indian cuisines.
- Ensured a High-end restaurant-level presentation of dishes with detailed attention to quality and taste, as per client preferences.
- Sourced fresh, high-quality ingredients from local markets to maintain premium standards, as per client requirements.
- Maintained impeccable kitchen hygiene, inventory, as well daily grocery shopping.
- Acted as a personal assistant, supporting the family's personal needs and supported the whole household with professionalism and confidentiality.
- Created and maintained a warm and welcoming atmosphere for the client, their guests, with a focus on High-end hospitality standards and exceptional service.
Entre Maitre Chef Manager
Oct 2018 – May 2019
Arlmont Hotel, St Anton am Arlberg, Austria
- Provided a full fine dining experience, including cooking, plating and presentation, as well occasionally hosting in collaboration with FOH for the private events.
- Oversaw kitchen operations in the absence of the head chef, ensuring a smooth service and consistent quality.
- Worked closely with the head chef to plan creative and diverse weekly menus, blending classic and modern dishes.
- Took charge of training new team members, focusing on technique, presentation and quality consistency.
- Responsible for ordering, stock control, and maintaining well-organized Mise En Place for smooth, efficient kitchen flow.
- Prepared a range of fine dishes, including meat and fish mains, soups, cold starters and desserts, using fresh and only high-quality ingredients.
- Built strong relationships with local suppliers to source premium ingredients.
- Maintained hygiene and safety standards across all kitchen areas, ensuring a professional and clean environment at all times.
Chef Manager
Nov 2016 – Sep 2018
Hotel Lux Alpine, St Anton am Arlberg, Austria
- Hosted special events, setting up the dining area, buffets, as well decorating and creating custom menus for groups and functions.
- Cooked and developed high-end dishes, often experimenting with new ideas and using customer feedback for improvement.
- Created a signature recipes and brought creativity to the kitchen while keeping quality and consistency.
- Worked closely with the team training and mentoring junior staff and making sure everyone was looked after.
- Managed the kitchen team day-to-day, ensuring everything ran smoothly and Food to meet the high-end standards.
- Took care of reports and admin tasks when needed – reported directly to General Manager.
- Always kept presentation and guest experience in mind, especially for formal or fine dining experience going always above and beyond.