DAVISHA A BURROWES

PICKL. - 17 Venues GCC.

• Constantly develop new LTO offerings to drive revenue sales and offer fresh flavours.
• Worked closely with Global supply chain to test developed recipes with local suppliers to ensure consistent flavour profile in recipes across Bahrain expansion
• Constantly review and approve developed recipes from global manufacturers in line with brand expansion working closely with external suppliers supporting development of recipe profiles
• Leads and managed food development projects
• Consistently create new collaborations with Local and international brands such as Dibba Bay Oysters & Jack Daniels
• Support Operations in training and special events

BONBIRD - 3 Venues Dubai.

• Lead research and development ahead of concept launch. trailing and testing recipes to ensure product readiness
• Create and developed all recipes for brand profile ahead of successful launch which led to quick brand expansion within 9 months
• Working with suppliers to replicate developed recipes commercially which allows direct delivery to stores, reducing BOH production and ensuring productivity and consistency
• Plan and develop LTO offering YOY. Staying in line with food trends and customer spending habits

1762 - 6 Venues UAE.

• Revamp new a la carte menu in under 6 weeks offering trendy, stylish, and adaptable recipes suitable for operations skill set
• Develop a new deli range, introducing top sellers such as Artisan baked croissant filled sandwiches, Quiche & locally inspired salads such as "Arabian lentil recipe"
• Train and mentored service team on food knowledge, improving skills to enhance product service quality
• Working with suppliers to replicate developed recipes commercially which allows direct delivery to stores, reducing BOH production and ensuring productivity and consistency
• SOUTHPOUR -
• Developed fresh Juice menu blends

VAN CLEEF & APRELS

• Catered the launch of Van Clef & Aprels 2022 collection held in Dubai with "Three Michelin star French chef Bruno Menard " at the Al Maha luxury collection desert resort.
• A two-week event comprised of planning and training with Chef Bruno. Daily sunset canapé followed by a 4-course menu executed in the star gazing dome.

LOCAL OWED COFFEE HOUSE & CAFE

• Menu revamp to bring new, fresh, and trendy dishes
• Training kitchen team to sharpen skills and culinary knowledge
• Implement and train systems to reduce OOS menu items and activate a steady supply chain system
• Engineered new activations such as box togo catering to bring in new revenue streams

LIME TREE CAFE & KITCHEN

• Lead research and development to update outdated menus across 6 venue locations
• Revamp catering offering introducing new seasonal platters
• Create a vegan catering menu for niche clients
• Develop and launch a new kids' menu
• Train and develop kitchen staff to sharpen skills
• Introduced new flavour profiles across delis with artisan tarts, kimchee flavoured kebabs and updated a la carte offering

• Oversaw research and development for 9 restaurant concept menus in collaboration with celebrity chefs to curate fresh exciting recipes for never-seen-before concept front running at Expo 2020
• Mentored and managed a total of 74 senior and junior chefs, guiding the execution of duties in line with or above brand standards, improving culinary techniques and overall productivity and performance in the team.
• Achieved KPIs for food safety across 12 entities including 9 restaurants, 2 bars, and central production by attaining a 91% - 98% track record and receiving A grades from the Dubai municipality food service department. Through training, building functional systems, and maintaining standards
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs by 4% and meet budgetary targets.
• I have implemented successful cross-marketing strategies such as chef workshops, promotional menus, and guest chef experiences, based on seasonality minimising expense.

• COMPLEX HEAD CHEF - Aloft & Element
• Oversee daily culinary operations over two properties with 5 F&B outlets.
• Implemented strategies to successfully achieve Dubai municipality & Marriott BSA regulations for continued company compliance. Receiving A grades for both hotels and 100% compliance for Brand standard audits.
• Managing department expenses by streamlining processes to minimise wastage and obtain relative inventory levels. Achieving Food cost budget below 29% YOY
• Supporting operations manager to create activations to drive F& B revenue
• Lead, Coach & Council Associates to maximise department development and reach KPIs
• Managed smooth transition of new operating procedures under COVID-19 guidelines without property closure.
• SENIOR SOUS CHEF -Morimoto Dubai pre-opening
• Hired, managed, and coached a culinary team of 52, implementing and training, Morimoto Brand Standards, and UAE food code
• Collaborated with Purchasing director to build food supplier basket for quality Japanese produce accessIble in UAE, "classic fine foods, summit trading, 1004mart "
• Led PDR menu execution for VIP guest
• Deputised as Executive Chef in managing operations, Municipality, and brand standard audits
• Converting and costing recipes from American metrics to UAE standard
• Creating menus for Chefs' Table dining experiences

• Promoted to Senior CDP 1 year after pre-opening
• Supervised junior chefs' daily tasks ensuring brand standards were constantly met
• Training new staff in proper food preparation, storage, use of kitchen equipment, sanitation, and safety.
• Performed opening and closing checks throughout the kitchen.
• Maintained quality and restaurant standards by supervising food preparation and presentation in a team of 30 chefs
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Lead Chef on the Meat & fish and Grill station,Preparing signature dishes such as the "beef wellington with bone marrow jus"
• Worked confidently in 5 sections including garnish, sauce, josper, pastry, and Chefs pass
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

• Develop and execute special menus for diplomatic events hosted by the Ambassador for over 300 guest
• Travel with the Ambassador and family ensuring nutrition needs were constantly met.
• Plan and prepared special menus for guests when hosting intimate gatherings at the Ambassadors residents.
• Catered for specific diet needs of adults using expert knowledge of nutrition
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options within menus.

English Language

English literature

Principles of Business

Principles of Accounts

Information technology

Food & nutrition

Home Economics & management