Summary
Overview
Work History
Education
Skills
Timeline
Accomplishments
Certification
Hi, I’m

Clarence Dsilva

Executive Sous Chef With Australian PR - Skilled Independent Visa No 0049542626081
Brisbane,Australia

Summary

High-performing Chef offering 20+ years of experience with airline catering, cruise liners, five star hotels and restaurants currently relocating to Brisbane, Australia. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

21
years of professional experience
6
years of post-secondary education
6
Certificates

Work History

Emirates Flight Catering Co
Dubai, United Arab Emirates

Executive Sous Chef
08.2008 - 05.2022

Job overview

  • Successfully opened, organized and set up the kitchen operations for Emirates First class and Business class lounges in Concourse A, B & C pre- covid and post.
  • Last managed a team of 58 staff, which included 8 Sous Chefs and 2 Senior Sous Chefs.( pre covid managed a team of128 kitchen staff).
  • Created, trained and implemented new menus for the main dinning, specialty counters and buffet areas for Emirates first and business class lounges.
  • Successfully managed and passed all audits in safety, hygiene and quality to acquire the necessary certification with SGS, HACCAP, ISO etc.
  • Assisted the Executive chef in achieving the departments KPI's for 2022 by increasing the lounge revenue by 40%, reducing accidents by 5%, LTI by 10 % and achieving staff training by 99.1%.
  • Supported the Executive chef by preparing the yearly budgets for manpower and equipment.
  • Controlled food cost by monitoring daily orders against pax count, checking regular wastages and finding new ways to utilize it.
  • Procure new ingredients and products to improve food quality, cost, business objectives and financial results for the company.
  • Direct interaction with guest to attend to their needs, suggestions and complains.
  • Investigate issues to find the root cause and implement solutions to avoid further recurrences.
  • Lead the production team to achieve goals and targets set by the company through regular training, Job orientation and performance planning and reviews.
  • Recruit, train, schedule and supervise the daily operations of production staff to ensure that food preparation is economical and as per recipe standards.
  • Cook and directly supervise the cooking of items that require skillful preparation.
  • Evaluate food products to ensure that quality standards are consistently attained.
  • Conduct regular physical inventories of food supplies and equipment, access projected needs and maintain regular records of equipment breakages and maintenance.
  • Ensured high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times according to the company’s Occupational Health and Safety system and Dubai Municipality.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.

Aurus Fine Dining Restaurant - Dish Hospitality Ltd
Mumbai, India

Sous Chef, Executive Sous Chef
09.2006 - 08.2008

Job overview

  • Organized and set up the kitchen for Aurus a 108 covers fine dining restaurant.
  • Planed and created menus following the latest trends in food and food styling (Sous Vide, Molecular Gastronomy) for the restaurant and private parties keeping in mind food cost and quality.
  • Recruited and trained staff with the menu and food hygiene.
  • Interacted with suppliers to find best products and market rates for the restaurant.
  • Organize duty schedules for the food production staff and kitchen stewarding to ensure smooth operation of the kitchen.
  • Interact with clients prior to private parties and brunches to understand their requirements, design the menu and finalize the rates.
  • Conduct regular inventories of food supplies and equipment and access projected requirements
  • Maintain maintenance and breakage records to monitor equipment quality and collect data to ensure corrective action is taken so that financial goals are met
  • Monitor and eliminate wastage to work within the budgeted food cost
  • Evaluate food products to ensure that quality standards are consistently attained.

Shangri La’s Barr Al Jissah Resort and Spa , Muscat, Sultanate of Oman
Muscat, Sultanate of Oman, Italy

Promoted to Chef De Partie
01.2006 - 08.2006

Job overview

  • Promoted to Chef de Partie
  • Shangri La’s Barr Al Jissah Resort and Spa , Muscat, Sultanate of Oman
  • Capri Court – Italian Fine Dine Restaurant
  • Responsible for a team of five members
  • Supervising and preparing mise en place to make sure that all items are ready for service in time and in an orderly manner
  • Ensuring that standards of hygiene are maintained and improved according to HACCP
  • Training and developing Commis Chefs
  • Ensuring correct stock rotation & minimization of wastage
  • Assisting other areas in the kitchen and other restaurants when required
  • Preparing daily store requisitions in the absence of the Sous Chef
  • Picking up food orders against KOT's to make sure food is served within the time frame set and quality standards maintained.,
  • Part of the pre opening team for 2 ships- Costa Mediterranea and Costa Europa
  • Worked in different sections in the kitchen like Sauce, Fish, Roast and breakfast
  • Ensure all Mise n Place and food is prepared according to recipes and on time for service
  • Following strict hygiene and sanitation standards according to HACCP
  • Maintaining all necessary logs and record sheets like Time and temperature logs, Reheating temperature sheets, Refrigerator temperature logs etc
  • Receiving & Picking up stores according to order requisitions
  • Worked on the plating line during service, ensuring all plates are clean, well presented and properly garnished.

Costa Cruises
Genova, Italy

Demi Chef
10.2001 - 11.2005

Job overview

  • Part of the pre opening team for 2 ships- Costa Mediterranea and Costa Europa.
  • Worked in different sections in the kitchen like Sauce, Fish, Roast and breakfast.
  • Ensure all Mise n place and food is prepared according to recipes and on time for service.
  • Following strict hygiene and sanitation standards according to HACCP.
  • Maintaining all necessary logs and record sheets like time and temperature logs, reheating temperature sheets, refrigerator temperature logs etc.
  • Receiving & picking up stores according to order requisitions.
  • Worked on the plating line during service, ensuring all plates are clean, well presented and properly garnished.

Marriott Renaissance Hotel and Convention Center
Mumbai, India

Commis
03.2001 - 09.2001

Job overview

  • Worked as Stores In charge for a period of three months as part of the pre opening team.
  • Receiving food items according to quality & weight standards approved by Executive Chef
  • Maintaining and issuing stores according to FIFO policy.
  • Worked as Commis in, Crimson Restaurant.
  • Picking & receiving stores against requisitions.
  • Daily Mise en Place for A La Carte and Breakfast buffet.
  • Picking orders against KOTs.

Education

Rizvi College of Hotel Management And Catering Operations
Mumbai, India

Twin Diploma from Hotel Management and Catering Operations
08.1997 - 06.2000

Indus Institute

Culinary Course in European Cuisine
01.1997 - 01.2000

Skills

MS Excel, Word and PowerPoint

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Timeline

Psychology of Leadership , Emirates Academy of Hospitality Management.

11-2017
40516 Certificate IV in Commercial Cookery
06-2017

NEBOSH certification (International General Certificate in Occupational Health & Safety)

12-2013
Training in French Wines conducted by Mrs. Daniele Raulet Reynaud, Maître Sommelier.
12-2013
IOSH certification (Institution of Occupational Safety & Health with SHEilds U.K
02-2013

Senior Member of Emirates Culinary Guild

02-2010

Executive Sous Chef

Emirates Flight Catering Co
08.2008 - 05.2022

Sous Chef, Executive Sous Chef

Aurus Fine Dining Restaurant - Dish Hospitality Ltd
09.2006 - 08.2008

Promoted to Chef De Partie

Shangri La’s Barr Al Jissah Resort and Spa , Muscat, Sultanate of Oman
01.2006 - 08.2006

Demi Chef

Costa Cruises
10.2001 - 11.2005

Commis

Marriott Renaissance Hotel and Convention Center
03.2001 - 09.2001

Rizvi College of Hotel Management And Catering Operations

Twin Diploma from Hotel Management and Catering Operations
08.1997 - 06.2000

Indus Institute

Culinary Course in European Cuisine
01.1997 - 01.2000

Accomplishments

  • Collaborated with team of 10 people from various departments to streamline and clean up the work flow process with the introduction of the new cloud based ERP system named Project NextGen to reduce time and increase efficiency. Currently ongoing.
  • Recognized for preparing and presenting the new canape menu for Al Majlis the VIP lounge in October 2021 which assisted the company in getting the contract from Dubai airports.
  • Re-designed the cold kitchen in Concourse B first class lounge by setting up a separate cold kitchen for buffet pick up which increased productivity and enhanced workflow processes.
  • Worked with the Dubai EXPO 2020 team in February 2019 to design the menu for various pavilions and live stations.
  • Awarded the Gold Najim in October 2018 for exceeding the safety KPI by having zero LTI in the whole year.


Certification

40516 Certificate IV in Commercial Cookery

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Clarence DsilvaExecutive Sous Chef With Australian PR - Skilled Independent Visa No 0049542626081