Major Responsibility and duties:

 

· I worked at The Dorchester under the supervision of Executive Chef Willi Elsener

 

· Responsible for the French restaurant “The Terrace”, the Italian restaurant “The Bar” and the VIP Banquet section

 

· Preparing a la carte and daily menus, supplying chefs with recipes and training. Food cost control

 

· Supervising, schedules and training of 15 chefs and two pastry chefs

 

· Exposure with very important guests, international, national and local press

When it opened, it was said that The Dorchester occupied the most prestigious acre and a half of real estate in the world, in the heart of Mayfair, overlooking Hyde Park. 

Today the hotel continues to welcome world’s heads of state, celebrities, world and industry leaders, society with the same gracious style that it has for the past 75 years, becoming for them a “home away from home” in London. The highest level of personalized service, with three members of staff per guest room, combined with discreet, friendly efficiency and the latest technology, make The Dorchester one of the most sought-after London addresses.

The Dorchester Hotel

Premier Sous Chef 1993 - 1994
The Chef