Noel Hall
Dubai
Summary
High-Level Professional with more than 20 years of solid experience in hospitality, hotels, food production, food, beverage, and leisure. A limitless Chef, Mastering thousands of recipes through a long Journey of travels and work engagement in concepts and brand creation throughout East Asia and the Mena Region. Results-driven and hard-working, pro-actively participating in all aspects of business development and management from operations and finance to marketing and human resources. Effective leader with a well-developed communication skills and multitasking abilities. Accomplished entrepreneurship capable of identifying new opportunities and sustaining extraordinary business growth. Adding financial management, marketing, HR, leadership skills, and achieved top rank management levels while running F&B groups acting Executive Chef and Company Director at the same time.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Corporate Chef
Blackspoon Management
10.2022 - Current
- Lead and oversee all culinary operations across multiple outlets and locations, ensuring consistency in quality, presentation and taste
- Lead culinary operations for a portfolio of multiple brands, including ALLO BEIRUT, IBN ALBAHR, NAFAS, BOMBAY BUNGALOW, MASTI, HOUSE OF CURRY
- Develop innovative and seasonally inspired menus and recipes that reflect current culinary trends, dietary preferences, and client preferences
- Collaborate with executive management and stakeholders to develop culinary strategies aligned with corporate objectives and client expectations
- Oversee kitchen operations, including food preparation, cooking, presentation, and quality control, ensuring compliance with food safety and sanitation standards
- Manage food and labor costs, implement cost-saving initiatives, and maximize profitability while maintaining high-quality standards
- Achieved multiple awards FACT, BBC, TIME OUT, DELIVEROO, CATERER along with MICHLIN AWARDS
- Oversee the management and operations of the Central kitchen Implementing hygiene standards, recipe standards, portioning control and logistics operations
- Reported directly to the CEO of the company
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Boosted employee retention rates by fostering a supportive work environment that encouraged collaboration and professional growth.
Owner
The mental fridge
10.2019 - 09.2022
- Company Overview: Provided consultancy services to a diverse range of hospitality clients, including hotels, resorts, restaurants, and event venues
- Conduct comprehensive assessments of clients' operations, identifying areas for improvement and developing tailored strategies to optimize performance
- Offer guidance on various aspects of hospitality management, including revenue management, guest experience enhancement, operational efficiency, and cost control
- Collaborate with client teams to implement recommended strategies, providing ongoing support and guidance to ensure successful execution
- Analyze market trends, competitor performance, and guest feedback to inform strategic recommendations and decision-making processes
- Menu Development and training all sections as well as operational needs
- Developing brands and Startups to achieve maximum potential
- Provided consultancy services to a diverse range of hospitality clients, including hotels, resorts, restaurants, and event venues
- Recruited to develop the multi-companies’ portfolio of Food production facilities management & development.
- Improving the company revenue growth while reducing cost and maintaining a sustainable quality.
- Built the companies KPIs maximizing production and trading channels.
- Improved the business model, drawing the road map of its development for short term and long-term objectives.
Executive Chef R&D
Aura Hospitality
07.2016 - 08.2019
- Company Overview: Working in Aura hospitality group made up of 48 outlets
- Develop culinary strategies to achieve targets and drive profitability
- My role consists of daily and weekly overseeing of the restaurants and controlling the kitchen operations, as well as managing the Central Production Kitchen which supplies all the restaurants with mise en place, and reporting directly to the group General Manager and CEO
- My job responsibilities include development of new menus and dishes, production development, product taste and testing, food presentation, creating production sheets and Par levels, HACCAP controls, coordinating with the Procurement department for needed goods and food quality as well as food costing, regular cost reports and budgeting, competitive menu pricing, reviewing guest surveys for feedback
- Ensuring preparation consistency, maintaining quality levels of receiving, storage and production, enforcing safety procedures and checking that kitchen equipment is properly maintained, checking for proper staff grooming and hygiene standards
- Training, developing and motivating culinary staff, teaching preparation and presentation according to well defined recipes, providing direction for day-to-day kitchen operations, setting performance standards and performance monitoring, ensuring staffing levels are accommodating business demands
- Attending daily and weekly meetings and other administrative sessions, corporate events and banqueting on a medium to large scale
- Working in Aura hospitality group made up of 48 outlets
Group Executive Sous Chef
Group 212
11.2014 - 03.2016
- Michelin Star Achievement: Integral part of the culinary team that earned and maintained 2 Michelin stars, enhancing the restaurant's reputation for excellence
- Menu Development: Collaborated with the Executive Chef to design and execute innovative menus that highlight seasonal ingredients and modern culinary techniques
- Team Leadership: Supervised and trained a talented team of chefs and kitchen staff, fostering a culture of creativity, precision, and teamwork
- Quality Control: Ensured consistency and excellence in all dishes served, adhering to the highest standards of taste, presentation, and hygiene
- Operational Efficiency: Managed kitchen operations, including inventory management, cost control, and supplier relationships, to optimize efficiency and reduce waste
- Guest Satisfaction: Engaged with guests to receive feedback and enhance their dining experience, consistently achieving high levels of customer satisfaction
- Event Coordination: Oversaw the planning and execution of special events, private dining, and catering services, delivering memorable culinary experiences
Complex Executive Chef
uShaka Marine World
08.2012 - 10.2014
- Working in Ushaka, my role consisted of managing 12 fast food outlets in the Marine park, as well as 2 main restaurants, overseeing the kitchen and functions operations
- Wahooz: a 400 seated a la carte restaurant situated on the beach promenade, with live music and a fast food side for the water park
- Food consisted of international dining, Italian cuisine, grills, seafood and local dishes
- Cargo Hold: A 250 seated fine dining restaurant, voted one of the top 10 seafood restaurants in South Africa
- Functions Department: functions between 700 and 9000 pax for occasions such as Inhaba Trade Show, Motor launches, Pop Idols, film crews, promotions and corporate events, outside catering functions such as Soweto wine festival for up to 8000 guests
Executive Chef / Owner
Salute Restaurant
07.2008 - 07.2012
- Company Overview: Rated as one of the top 20 restaurants in South Africa
- As an Executive Chef/Owner of Salute Restaurant, a 250 seater in Westville, Durban, my role consisted of managing kitchen operations as well as overseeing all restaurant operations alongside the Outlet Manager in charge
- My job responsibilities included menu and recipes development, food presentation, competitive menu pricing, costing and budgeting, ensuring preparation consistency, maintaining quality levels of receiving, storage and production, enforcing safety procedures and checking that kitchen equipment is properly maintained, checking for proper staff grooming and hygiene standards
- Training, developing and motivating culinary staff, teaching preparation and presentation according to well defined recipes, providing direction for day-to-day kitchen operations, setting performance standards and performance monitoring, ensuring staffing levels are accommodating business demands
- Daily and weekly meetings with the Outlet Manager for service quality reports, guest feedback, front of the house performance and all daily operations and activities
- Daily and weekly meetings with the Accountant to ensure that the outlet is following all the laws and guidelines, bookkeeping, etc
- Rated as one of the top 20 restaurants in South Africa
Executive Sous Chef
Tsogo Sun
05.2006 - 07.2008
- Working in Tsogo Sun, my role consisted of kitchen management alongside the Executive Chef
- My job responsibilities included managing kitchen hygiene and HACCAP controls, ensuring that food production meets delivery times, menu structuring for specific clients, assisting in running of various F&B outlets, designing a new menu transition, kitchen training and service training, assisting the Executive Chef with all the daily duties
Education
Food & Culinary Degree -
Valley of a 1000 Hills Chef School
01.2006
Matric -
Escola De Secundaria De Pemba
09-1998
Skills
- Critical Thinking and Problem Solving
- Effective time management Leadership skills
- Communication Skills
- Marketing Strategy
- Business Strategy and development Change Management
- Teamwork
- Financial Studies and analysis Concept Creation and management
- Franchise Deals and contract negotiation
- Establish Policies and procedures
- Brand manuals write up, commercial F&B Franchise manuals
- Attention to detail
- Creativity and Innovation
- Culinary Expertise
- Multitasking and Organizational skills
- Strategic planning
- Quality assurance
- Client relations
- Fast-paced decision making
- Cleanliness
- Operations management
- Menu development
- Food Service management
- Banquet and Catering
- Concept Creation
- Brand manuals write up
- Nutritional knowledge
- Food presentation
Accomplishments
Successful creation of 40 concepts and restaurants.
Opening team of 35 brands, restaurants and hotels branches
Two Central production kitchen creation up to 3,000 Sqm each in 2016 -2022 supply of 2200 Recipes, from ingredients to plate.
o Michelin Awards
o Fact Awards
o Unilever Regional Finalist, 2014
o Best Chef Patron of the Year, 2011
o Most Valued Student Award, 2007
o Weber Cook-off Champion, 2010
o Gold Crest Young Chef of the Year, 2007
o Board Member of Qatar Culinary Professionals since 2019
o Hospitality Qatar 2019 Live Cooking (Beef) – winning medal
o Hospitality Qatar 2019 Live Cooking (Chicken) – winning Medal
o Hospitality Qatar 2019 Live Cooking (Lamb) – winning Medal
o Hospitality Qatar 2019 Live Cooking (Fish) – winning Medal
o Hospitality Qatar 2019 Live Cooking (Black Box)
– winning Medal
Certification
- Michelin Awards
- Fact Awards
- Unilever Regional Finalist, 2014
- Best Chef Patron of the Year, 2011
- Most Valued Student Award, 2007
- Weber Cook-off Champion, 2010
- Gold Crest Young Chef of the Year, 2007
- Board Member of Qatar Culinary Professionals since 2019
Languages
English
Afrikaans
Portuguese
References
- Majdi Al Halabi, Operations Manager, Blackspoon Management, +971 551477292
- Hani Ahmadi, CFO, Aura Hospitality Qatar, +971 521858886
- Lenise Bijl, Director, Group 212, +31629224124
- Chef Sharmaine Dixon, Principal of Valley of a 1000 Hills Chef School, +27 31 777 1566
- Abel Mokoena, F&B Executive Manager at uShaka Marine World, +27 31 328 8000
Personal Information
Date of Birth: 10/06/82
Additional Information
Culinary Skills: Mastering international cuisines: Lebanese, Levantine, French, Italian, Spanish, Portuguese, Greek, (Saudi, Qatar, UAE, Bahrain), Japanese, Chinese, Thai, Vietnamese, Indian, Filipino, Mexican, American and Tex Mex. Mastering Bakery: European Breads, Danish pastries, puff pastries, Levantine bread. Expert in molecular cuisine. Skilled in Pastry, chocolate production and techniques. Advanced knowledge in Cheese production.
Kitchen layouts and design up to the highest hygiene standards and operation flow. ISO 22000 and HACCP.
Timeline
Corporate Chef
Blackspoon Management
10.2022 - Current
Owner
The mental fridge
10.2019 - 09.2022
Executive Chef R&D
Aura Hospitality
07.2016 - 08.2019
Group Executive Sous Chef
Group 212
11.2014 - 03.2016
Complex Executive Chef
uShaka Marine World
08.2012 - 10.2014
Executive Chef / Owner
Salute Restaurant
07.2008 - 07.2012
Executive Sous Chef
Tsogo Sun
05.2006 - 07.2008
Food & Culinary Degree -
Valley of a 1000 Hills Chef School
Matric -
Escola De Secundaria De Pemba
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