AMIRALI LAKHANI

Curriculum Vitae

Executive Sous Chef

CULINARY OPERATIONS PROFESSIONAL

LinkedIn & Email: amiralil@eim.ae

Contact Number: + (971) 50 5453849

QR Code:

AMIRALI LAKHANI

Mobile: + (971) 50 5453849

E-Mail: amiralil@eim.ae

~ Senior Managerial Assignments ~

~ Product Development ~ Culinary Operations ~ Strategic Planning ~ Budgeting & Costing ~ Professional Profile

An Executive Sous Chef with over 14 years of cross-cultural experience in Culinary Operations, Client Servicing and Team Management. Proficient in developing new menu, inventory management and ensuring hygienic environment in the kitchen as per international standards for reputed outlets like Bidi Bondi, Aprs, LeftBank and More Caf in the past. Proven track record of developing procedures, service standards and SOPs. Have led the team to work in fast-paced, hightech environments which requires skills in management, team building and training. An enterprising leader possessing a global mind-set having demonstrated abilities relating to cross functional teams of professionals across all hierarchical levels in organization. Led the process of Budgeting and Cost Control, Guest Experience, Inter-Departmental Liaison, etc. implementing measures to optimise operational costs of the unit. Improved organisational effectiveness, business and image via customer and market focussed strategy development with commitment to ensuring highest level of customer service at all times and resolving complaints and issues efficiently and accurately. Strategic business sense, uncompromising work ethic, and natural sincerity with consistency in work to win loyal support and motivation of Guests as well as Staff. Competency in establishing a performance-driven culture that ensures accountability and personal ownership, and following standards and operational policies for business excellence. Multitude of experience in operational projects, events and openings and management of outlets and leisure ventures.

Leadership: Management: Strategic Contributor: Competency Matrix

- Preopening Rollout / Management - Hygiene and Quality Management - Profit Accountability Career Contour

- Culinary Operations Management -SOP Development & Implementation - Project Operations

- Strategic Planning - Menu Development - People Management

Sep 2008 Till Date: Emirates Leisure Retail, Dubai, UAE as Executive Sous Executive Sous and Interim - Product Development Manager/ Chef Costa Coffee UAE July 2013 onwards Overseeing 8 food outlets with 6 bespoke concepts Overseeing new product development and quality assurance for 100 Costa stores across UAE Food Outlets: Circa. 20Mn AED annual food sales witnessing double digit YOY growth Costa Outlets: Circa. 65Mn AED annual food sales witnessing double digit revenue growth YOY. Executive Sous July 2011 June 2013 Overseeing 9 outlets with 7 bespoke concepts Operations Head Chef Oct 2009 - July 2011 Overseeing 4 bespoke concepts Head Chef September 2008 - Oct 2009 Overseeing 2 bespoke concepts Dec 2000 Sep 2008: Intelligent Food/ More Caf, Dubai, UAE as Head Chef Head Chef Chef De Partie Demi Chef de Partie Commis Chef Jun 2000 Dec 2000: Princeton Hotel, Bin Hendi Group, Dubai UAE as Commis II Jul 1999 May 2000 : Land Mark Hotel, Dubai, UAE as Management Trainee Chef Feb 2004 Sep 2008 June 2002 - Feb 2004 April 2001 - June 2002 Dec 2000 - April 2001

Outlet Scan Valuable and Key Conceptual Units Involved in at Emirates Leisure Retail:

Left Bank at Madinat Jumeirah - Dubai Left Bank at Souk Al Bahar Down town Dubai Left Bank at Souk al Qaryat al Beri(Abu Dhabi) Apres at Mall of the Emirates Dubai Bidi Bondi Australian Pub at Shorline Palm Jumeira Barca Club - Spanish Themed Bar and Restaurant at Shoreline Palm Jumeirah Beach House Cabana Latin Bar and Restaurant at Shoreline Palm Jumeirah Veda Pavilion Asian Bar and Restaurant at Shoreline Palm Jumeirah Lakes Club at Emirates Hills (Sold out in April 2013)

Professional Value Strategic Planning Planning and implementation of corporate strategies based on current global and local food trends. Experimenting and presenting innovative ideas and sustaining a profitable operation with focus on budgeting and costing. Implementing promotional strategies to increase guest footfall and achieve maximum customer satisfaction. Culinary Operations Preparing and monitoring of Food budgets and maintaining appropriate documentation for costs and inventory control for timely indenting of supplies. Overseeing complete kitchen operations including menu-planning, monitoring the food production and aesthetic presentation of food. Organize for an expansive repertoire of menus, along with portion standardization and supervision of food preparation. Handling procurement of necessary equipment for events, catering and of food items for the business outlets. Resource Management/ Training and Development Imparting in-house training on product knowledge and effective communication to the service staff. Organizing and conducting practical and theoretical training programs to a brigade of chefs, to enhance skills and motivational levels and assessing competencies and suggesting refresher trainings. Major Career Achievements Emirates Leisure Retail (Beach House Cabana and Lakes Club)

Conceptualization and re-launch of the Cabana menu which has been well received by our regular guest and first time visitors alike. Launched Lakes Club operations taken over from Emaar Properties successfully through prompt coordination of all departments Introduction of new ordering and follow up system to the team which was up to speed in less than a month with minimal supervision. Surged sales above the budget of 20% for the first quarter and maintained a GP of 70% as required by the company. Emirates Leisure Retail (Barca Club)

Spearheading the opening of Barca with a team of 10 chefs and three kitchen porters. The menu was well received and we had good feedback in Time out magazine. Commendable staff development, three staff selected to take on new responsibility with- in the ELR estate. More Caf, Dubai

Spearheaded the opening of More Murooj with a team of 21 chefs and 7 stewards. Served food from centralized More Murooj kitchen to REMO caf, Intelligent Foods bakery and two other More Caf venues. Implemented, trained staff in, and insured maintaining of the standard recipes. Active involvement in recipe upgrading and creating of new dishes; some of these became our signature dishes. Trained and developed my Sous Chefs; two of which have successfully transferred to other branches as Head Chefs.

Project Summary and Presentations

Developed SOPs for Costa coffee Critical Launch Path(28 SOPs) (Dec, 2013) Devised an intensive 3 month training program for Jr. Product Development Chef/ Quality Assurance and conducted the training for 3 internal chefs who have since successfully taken upon new positions in Costa UAE.(Nov, 2013) Developed Training Modules and Job Aids for the Junior Chefs and successfully implemented in June 2013 that serves as the single most important training document in the business. Redesigned the Aprs kitchen in consultation with Dubai municipality and ELR contractor and received approval for a Pork kitchen from Dubai Municipality Food Control Department. (July, 2013) Member of the executive team that developed the HACCP Critical Control points and Due Diligence systems in consultation with NSF. (Version 1 -June 2011) Developed an internal tracking system to monitor internal food safety that is currently in use. Developed SOP on Dealing with Food Poisoning Allegation and imparted training to all outlet managers and F andB managers. Developed Daily Reporting Template that is used by all head chefs to communicate about their daily sales and operational highlights. Published two articles in Festive Culinary newsletter circulated within the company.(Dec 2013) Presented a topic on Culinary Trend Mapping at the ELR inaugural Food Conference in November 2012 Presented a topic on Culinary Training Passport taking ELR chefs to the next level a t the second ELR food conference in November 2013.

Awards and Recognition

Awarded the NSF torch by NSF at the inaugural food conference for exceptional contribution to Food safety management in ELR.(Nov,2012) Recognized for outstanding work with a special mention at the Annual ELR Awards 2011 as Manager of the Year Bidi Bondis Beef Pie awarded the Best Pie in Dubai Left Bank and Bidi Bondi nominated for best bar food by Timeout Dubai. Barca restaurant nominated for best International food.

Academic Diploma in Hotel Administration and Food Technology from Sophia Polytechnic, Mumbai, 1999 Professional Certifications and Courses

Dynamic Food Photography 3 day intensive workshop at Emirates Academy Dubai. September 2013 International Chefs Congress Went on a research trip with the Group Executive Chef that included 5 days of workshop and dining at Michelin star restaurants across New York City.(Jean Georges, Momofuku, The Public and a few more restaurant concepts). October 2011 Advanced Kitchen and Restaurant Management in the 21 st Century 5 day intensive workshop at Emirates Academy Dubai. June 2011 Person In-charge (PIC) Level 3 Higher Colleges of Technology Dubai. Valid from March 2011 to March 2016. Intermediate Certificate HACCP Intermediate Course The Royal Institute of Public Health First Aid, Dubai Fire Training and Basic Food Safety

Personal Dossier Date of Birth Nationality Linguistic Abilities Driving License Visa : 1st July, 1977 : Indian : English, Gujrati and Hindi : Valid in UAE (LMV) : Residency