A Sincere, Honest & Hardworking person whose focus is on being on to act as a leader as well as a team providing positive results & growth for the organization working with. Passionate Catering Assistant with expertise in high quality preparations. Diligent in ensuring optimum food and safety hygiene, meeting quality standards and providing a can-do attitude to any task.
Hi, I’m
William Apose
Dubai, Sharjah,United Arab Emirates
Summary
Overview
16
years of professional experience
Work History
TCK- The Culinary Kitchen by Moshi
Food & Beverage Manager
05.2018 - Current
Job overview
- Worked with Chef to develop menus based on guest preferences.
- Planned menus in line with residents' preferences and requirements.
- Ordered food from vendors to meet weekly requirements, keeping within allocated budget.
- Undertook quality checks on stored and prepared food.
- Provided healthy, nutritious meals based on cultural preferences and special dietary requirements.
- Verified proper portion sizes and consistently attained high food quality standards.
- Mentored staff in food preparation and storage best practices.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Updated menus regularly, catering to range of dietary requirements to generate return custom.
Procat Catering Services LLCDubai
Assistant Operation Manager
10.2016 - 04.2018
Job overview
- To ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract
- To deliver the highest possible standard of food with the resources available and within budget
- Effective management of the team to ensure the delivery of both qualitative and quantitative results
- Manage the Catering Operation with the available resources within budget and to achieve sales and GP targets
- To manage and control the service offers for the client to the agreed specification and to the agreed performance
- To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices
- Motivate, coach and train staff to perform to the highest standards and in line with Policy
- Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification
- To manage and control the effective operation of the company.
SEAVIEW RESTAURANTDubai
Restaurant Manager
11.2015 - 09.2016
Job overview
- Recruiting, training and supervising staff
- Agreeing and managing budgets
- Planning menus
- Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
- Promoting and marketing the business
- Overseeing stock levels
- Ordering supplies
- Producing staff rotas
- Handling customer enquiries and complaints
- Taking reservations
- Greeting and advising customers
- Problem solving
- Preparing and presenting staffing/sales reports
- Keeping statistical and financial records
- Assessing and improving profitability
- Setting targets
- Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc
- Making improvements to the running of the business and developing the restaurant.
Procat Catering Services LLCDubai
Production and Dispatch Manager
08.2014 - 10.2015
Job overview
- Responsible for food dispatch from the main kitchen to the different sites
- Coordinating with site supervisors regarding the quality and quantity of the food delivered
- Monitoring the quality of the food and service provided
- Ensuring the health and safety regulations are strictly observed, recorded and archived
- Requesting to the store for supplies of the next day production
- Preparing the daily production and dispatch report
- Preparing delivery notes for different sites for parcels
- In charge for outdoor catering.
CREEK TOURS & RITZY PALM RESTAURANTDubai
Sales & Marketing officer
05.2013 - 07.2014
Job overview
- Analyzing and investigating price, demand and competition
- Devising and presenting ideas and strategies
- Promotional activities
- Compiling and distributing financial and statistical information
- Writing reports
- Organizing events and product exhibitions
- Monitoring performance
- Managing campaigns on social media
- Service staff training.
- Sales & Marketing
- Event Oragnizing
OPTIONS BY SANJEEV KAPOOR, MOVENPICK HOTELDubai
Restaurant Manager
09.2012 - 04.2013
Job overview
- Oversee the daily operations of outlet for efficient operations
- Plan and assign daily workloads to outlet associates
- Develop and enforce established policies and procedures
- Establish operational strategies to meet quality and customer service standards
- Develop marketing strategies to improve sales and profitability
- Maintain the outlet facility clean and safe
- Obtain customer feedbacks and recommend necessary outlet operational changes
- Schedule orientations and job trainings to outlet associates
- Organize regular meetings to discuss about issues and updates
- Analyze and resolve problems in a timely and accurate manner
- Organize special events and entertainments to attract more customers
- Address customer queries courteously and ensure customer satisfaction
- Develop cost-effective operational plan to achieve outlet goals
- Assist in cash handling activities and develop expense and revenue reports.
OPTIONS BY SANJEEV KAPOOR- CONVENTION CENTREDubai
Restaurant Supervisor
03.2007 - 08.2012
Job overview
- To lead the team on each shift and ensure the company service standards are upheld
- Escort customers to their tables
- Explain how various menu items are prepared, describing ingredients and cooking methods
- Present menus to customers and answer questions about dishes and make recommendations
- Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning
- Serve food and/or beverages to customers; prepare and serve specialty dishes at tables
- Check customers are enjoying their meals and take action to correct any problems
- Work closely with other team members to ensure excellent service is provided to all customers
- Take directions and guidance from managers
- Check customers' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages
- Prepare checks that itemize and total meal costs using the Micros Point of Sales system
- Stock service areas with supplies such as coffee, food, tableware, and linens
Education
BASIC FOOD HYGIENE TRAINING COURSE
University Overview
TSI Quality Services Person- In- Charge Level 3 Award (PIC L3)
University Overview
ALSAFWA CONSULTANCY & FEASIBILITY STUDIES
University Overview
GHP Quality Consultants Date
University Overview
Velvet Bartending Services
Bartending course
At Red
2014
University Overview
Summer Sand Beach Resort
Basic Hotel Management course
2003
University Overview
Hotels Private limited
Sangai International University India
BSC from Bachelor of Science in Hotel Management
06.2015 - /2018
University Overview
Skills
- Food spoilage prevention
- Project budgeting
- Hospitality service expertise
- Effective planner
- Recipes and menu planning
- Operations management
- Food plating and presentation
- Catering experience
- Performance improvement
- Dietary needs awareness
Interests
Interests
Food & Beverage Manager - Moshi - Momo & Sushi - Dubai UAE, Hobbies and Interests
, DJ ING
MUSIC
EVENT PLANNER
BARTENDING (Member of flaming trio/Redvelevet Bartending services)Additional Information
Additional Information
- Visa Status: , Residency Visa (labor visa
Languages
English
Advanced
Hindi
Fluent
Malayalam
Intermediate
Bengali
Intermediate
Timeline
Food & Beverage Manager
TCK- The Culinary Kitchen by Moshi
05.2018 - Current
Assistant Operation Manager
Procat Catering Services LLC
10.2016 - 04.2018
Restaurant Manager
SEAVIEW RESTAURANT
11.2015 - 09.2016
Sangai International University
BSC from Bachelor of Science in Hotel Management
06.2015 - /2018
Production and Dispatch Manager
Procat Catering Services LLC
08.2014 - 10.2015
Sales & Marketing officer
CREEK TOURS & RITZY PALM RESTAURANT
05.2013 - 07.2014
Restaurant Manager
OPTIONS BY SANJEEV KAPOOR, MOVENPICK HOTEL
09.2012 - 04.2013
Restaurant Supervisor
OPTIONS BY SANJEEV KAPOOR- CONVENTION CENTRE
03.2007 - 08.2012
BASIC FOOD HYGIENE TRAINING COURSE
TSI Quality Services Person- In- Charge Level 3 Award (PIC L3)
ALSAFWA CONSULTANCY & FEASIBILITY STUDIES
GHP Quality Consultants Date
Velvet Bartending Services
Bartending course
At Red
Summer Sand Beach Resort
Basic Hotel Management course
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