Davisha Burrowes

• Menu Strategy & Development: Design and execute diverse, trend-driven menus across multiple dining formats (breakfast, brunch, lunch, dinner, business lunch, aperitivo), enhancing guest experience and brand positioning.
• Leadership & Multi-Site Operations: Lead a culinary team of 75 chefs across multiple locations, with 6 Head Chefs as direct reports, ensuring alignment in performance, culture, and standards.
• Financial Strategy & Cost Governance: Establish food cost parameters and budget frameworks, maintaining a target food cost of 25% while overseeing overall COGS performance. Monitor financial trends across locations and coach Head Chefs to drive cost-efficient kitchen operations, ensuring accountability, profitability, and consistency at scale.
• Quality Assurance & Systems: Implement standardised systems, audits, and structured team reviews to maintain consistency in food quality, presentation, and hygiene across all outlets.
• Supplier & Product Management: Build and maintain strategic supplier partnerships, optimising ingredient sourcing, cost efficiency, and product quality through regular engagement and feedback loops.
• Food Safety & Compliance: Ensure full compliance with HACCP and UAE food safety regulations, collaborating with food safety teams to identify gaps and implement corrective actions.
• Customer Insights & Performance: Analyse guest feedback and sales data to drive continuous improvement, optimise menu performance, and enhance overall customer satisfaction.
• Recipe Standardisation & Scalability: Develop and implement standardised recipes to ensure consistency, operational efficiency, and scalability across all locations.

• Culinary Development & Innovation: Lead end-to-end recipe development and menu innovation across multiple brands, delivering trend-driven LTOs and core menu offerings to drive revenue growth and customer engagement.
• Multi-Brand Concept Development: Support pre-opening and expansion phases by developing brand-specific menus and recipes, contributing to rapid concept scaling across GCC markets.
• Regional Market & Supplier Integration: Travel across regional markets to conduct product sourcing and quality benchmarking in collaboration with Supply Chain, ensuring consistency, commercial viability, and informed decision-making for successful brand expansion.
• Supplier Collaboration & Commercialisation: Partner with global supply chains and local suppliers to test, refine, and commercialise recipes, ensuring consistency, scalability, and efficient BOH operations.
• Product Lifecycle & Menu Optimisation: Review, approve, and continuously enhance product offerings in line with brand positioning, customer trends, and operational capabilities.
• Strategic Partnerships & Collaborations: Develop and execute brand collaborations with local and international partners (e.g., Dibba Bay Oysters, Jack Daniels) to drive innovation and market relevance.
• Training & Operational Support: Support operations through team training, product education, and activations to ensure successful rollout and execution.
• Menu Transformation & Range Development: Lead menu revamps and develop new product ranges, delivering commercially successful items aligned with market trends and consumer demand.

• Luxury Event Execution & Collaboration: Cater the launch of the Van Cleef & Arpels 2022 collection in Dubai, collaborating with three-Michelin-star chef Bruno Menard to deliver a two-week, high-profile dining experience featuring curated canapé service and a 4-course menu at Al Maha Desert Resort & Spa.
• Menu Transformation & Concept Refresh: Revamp menus across multiple café concepts, introducing fresh, trend-driven dishes aligned with evolving customer preferences.
• Culinary Training & Capability Building: Train and develop kitchen teams to enhance culinary skills, product knowledge, and consistency in execution.
• Operational Efficiency & Systems Implementation: Implement structured systems to reduce out-of-stock items, streamline supply chain processes, and improve overall kitchen efficiency.
• Revenue Growth Initiatives: Develop new revenue streams through innovative offerings, including grab-and-go and boxed catering concepts.
• Multi-Site Menu Development: Lead R&D and menu redevelopment across multi-location brands, modernising offerings and improving commercial performance.
• Product & Range Development: Create new product lines including seasonal catering platters, vegan menus, and children’s offerings to expand market reach.
• Menu Innovation & Flavour Development: Introduce new flavour profiles and update à la carte menus, enhancing brand identity and customer appeal.

• Culinary R&D & Concept Development: Oversaw research and development for 9 restaurant concepts at Expo 2020 Dubai, collaborating with celebrity chefs to deliver innovative, first-to-market dining experiences.
• Leadership & Team Performance: Led and mentored a team of 74 chefs, driving performance, improving culinary standards, and enhancing overall productivity across multiple concepts.
• Food Safety & Compliance Excellence: Achieved 91%–98% KPI performance across 12 entities (9 restaurants, 2 bars, and central production), securing consistent A-grade ratings from Dubai Municipality through structured training and systems implementation.
• Cost Optimisation & Financial Performance: Analysed kitchen costs and implemented strategic purchasing improvements, reducing costs by 4% while maintaining quality and meeting budget targets.
• Revenue & Brand Activation: Delivered cross-marketing initiatives including chef workshops, seasonal promotions, and guest chef experiences to enhance brand visibility and drive revenue growth.

Complex Head Chef – Aloft & Element Senior Sous Chef (Pre-Opening) – Morimoto Dubai

• Multi-Property Operations: Oversee culinary operations across two hotel properties and 5 F&B outlets, ensuring consistency, performance, and brand alignment.
• Compliance & Quality Excellence: Implement strategies to achieve full compliance with Dubai Municipality and Marriott BSA standards, maintaining A-grade food safety results and 100% audit scores.
• Financial Performance & Cost Control: Streamline processes to reduce waste and optimise inventory, consistently achieving food cost below 28% YOY.
• Revenue & Commercial Support: Partner with operations to deliver F&B activations and initiatives that drive revenue growth.
• Leadership & Team Development: Lead, coach, and develop culinary teams to improve capability, performance, and KPI delivery.
• Operational Resilience: Successfully manage the transition of kitchen operations during COVID-19, maintaining continuity without property closure.
• Pre-Opening Leadership: Support the successful launch of Morimoto Dubai, leading kitchen setup, recruitment, and implementation of brand standards.
• Team Leadership & Training: Hire, manage, and train a team of 52 chefs, ensuring alignment with brand expectations and UAE food safety regulations.
• Supplier Development: Collaborate with procurement to establish a high-quality supplier network for Japanese ingredients within the UAE market.
• Menu Execution & Development: Lead VIP dining experiences and Chef’s Table menus, while adapting and costing recipes for local market requirements.

• Career Progression: Promoted to Senior CDP within one year of pre-opening, recognising strong performance and leadership potential.
• Section Leadership & Operations: Lead the Meat, Fish, and Grill section, executing signature dishes to brand standards while supporting smooth kitchen operations.
• Team Supervision & Training: Supervise and train junior chefs on food preparation, hygiene, equipment use, and safety standards, ensuring consistent execution.
• Quality & Standards Control: Maintain high standards of food quality and presentation across a team of 30 chefs, ensuring alignment with brand expectations.
• Multi-Section Expertise: Operate across multiple kitchen sections including garnish, sauce, josper, pastry, and chef’s pass, demonstrating versatility and adaptability.
• Stock & Waste Management: Manage ordering, stock control, and FIFO processes to minimise waste and maintain efficient inventory levels.
• Operational Discipline: Perform opening and closing procedures to ensure kitchen readiness, organisation, and compliance.

• Diplomatic Event Catering: Design and execute bespoke menus for high-profile diplomatic events, catering for up to 300 guests with precision and discretion.
• Personalised Culinary Service: Provide tailored, nutritionally balanced meals for the Ambassador and family, ensuring consistency in quality and dietary requirements.
• Private Dining Experiences: Plan and deliver curated menus for intimate gatherings at the Ambassador’s residence, maintaining exceptional standards of presentation and service.
• Specialised Nutrition & Dietary Management: Cater to specific dietary needs with a strong understanding of nutrition and personalised menu planning.
• Sustainable Sourcing: Source fresh, high-quality ingredients from local farms, supporting sustainability and enhancing menu quality.

English Language

English literature

Principles of Business

Principles of Accounts

Information technology

Food & nutrition

Home Economics & management