MICHAEL YUSUF

Dear Recruiter,

I am a seasoned Executive chef at the Banyan tree hotels and resort, and it is my interest to continue my career in your beautiful
brand.

I have been seeking such an opportunity as this, and I think my background and your requirements may be a good match. My
resume is enclosed for your review of note for you and the members of your team as you consider this, I would point out some of
my skills, as I believe I have the necessary experience for the job.

Currently I work with Banyan tree and Angsana hotels and resort Maldives, with ninety-five villas in operations on two island, three
restaurants and two meeting rooms, destination dining’s, sunset cruise, private dinner BBQs and other style of exclusive dinning’s.
during this time, I have been able to increase revenue by 8% through promotional menus and upselling and I have reduced the food
cost by 15% by reviewing menu pricing and sourcing locally approved suppliers. I have also managed to boost hotel positive reviews
and bringing our hotel to the top among Com-set. I am a seasoned chef who loves to play with flavours.

Previously I had the opportunity to successfully open the first curio collection by Hilton (legend hotel Lagos) in Africa with 54 en suit
rooms, 2 outlets and three banquets hall, I successfully did the pre-opening until the grand opening and currently fully operation-
where I worked as an Executive sous’ chef.

Also, I worked in the George hotel, 4 outlets plus our 24-hr. room service and banqueting of five hundred people which is one of the
best hotels in Lagos Nigeria, won the best luxury hotel in Nigeria 2017. Situated in west Africa, I have a unique understanding of
working in a luxury hotel and island resort where a more personalized and tailor-made service is needed. Key initiatives like
Implementation of HACCP systems, new menus, handling of guest complaints, assisting in new concept implementation and training
are all part of my day-to-day duties

Other than the kitchen operation knowledge, I have excelled in all projects that have been given. Projects like a successful pre-
opening even in the absence of the executive chef, run the kitchen department while the executive chef was on vacation, running
the lunch outlet, running the Italian kitchen while the Italian chef was away and a complete overhaul and dinning approach to our
team dinning facility, and relieving the head chef while on vacation there by running the kitchen operation successfully.

Working at Hilton and other brand hotels, I have a thorough understanding of every aspect of functioning in a modern kitchen and
how to offer the best to guests and customers in general. Being a part of an Award-winning hotel like Hilton Labriz, George hotel and
Banyan tree hotels and resorts gave me a thorough knowledge and experience of setting up kitchen systems, recipes, HACCP
implementation from scratch. Working in a remote location entailed many challenges, challenges that I overcame.

I am willing to learn and put in a 100%. If you are seeking for someone who stays abreast of its field, who understands technology,
who earns full staff support, and who is as committed as it takes to achieving total success, then please consider what I have to
offer. I would be happy to have a preliminary discussion with you to see if we can establish a mutual interest. Please do not hesitate
to contact me to answer any initial questions you may have.

Thank you for your time. I certainly look forward to exploring this further

Michael.
 Current location: Maldives
Can join: 2 months or less (negotiable)

MICHAEL YUSUF
Personal Information

Current employer: Banyan tree hotels and resort Maldives Date of birth: 20/09/1986

Email:michaelyusuf72@yahoo.com/michael.yusuf@banyantree.com Nationality: Nigeria

Mobile: +2348174901999/ +9607220655 City: Lagos

Marital Status: married

Personal Profile Am an African chef with multiple experience in , Asian, mediterenean , creol, arabic
and African cuisine
A talented kitchen leader and team motivator, successful in achieving KPIs.maintaing staff focus, efficiency and
productivity, key driver in food safety management and customer satisfaction. loves to play with flavors and especially
local touches, key driver in departmental revenue with a I can do attitude.

Work Experience

Company: Banyan tree Vabbinfaru and Angsana Ihuru resorts Maldives island with a ninety-five serving villas, three restaurants
for lunch, dinner, casual dining, set menu., destinations dining, sunset cruise, in villa BBQs and private dining’s.

Position: Executive chef from Dec 2019 – Until date

Duty:

Supervised 50 staff involved in full-service restaurant operations – Executive sous chefs, Chef de cuisine, sous chefs, Chef
de parties, line cooks and stewarding’s. Planned menu and executed daily breakfast, lunch, and dinner buffet restaurant
with 120 seating capacity. Develops food preparation techniques and supplies ordering system that minimizes wastage.
Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained. Plans
and takes corrective actions to resolve issues in a timely manner. Implements procurement strategies to minimize costs
and ensure timely delivery. Successfully Reduced food costs by 15% by expertly estimating purchasing needs and buying
through approved and local suppliers. Collaborated closely with Food and Beverage manager to conduct staff meetings
and resolve any service, product, or personal issues. etc.
Other functions include:

• Handling guest complaints

• Customer master data
• Costing and implementation
• menu development
• menu engineering
• training of staffs
• monitoring portion and waste control to maintain profit margin
• expert in food costing
• controlling food cost
• monitoring hygiene level to the maximum
• FSMS implementation
• Vast knowledge in island style operation

Company: legend hotel Lagos, curio collection by Hilton with a fifty-four serving rooms, two elegant restaurants for lunch, dinner,
banqueting and casual dining restaurant, set menu.

Position: Executive sous chef from May 2018 – Nov 2019

In charge of running the day – day operation in the absence of the Head chef.

▪ Duty: Supervised 25 staff involved in full-service restaurant operations – line cooks and stewarding’s.
o Planned menu and executed daily breakfast, lunch, and dinner buffet restaurant with 60 seating capacity and
other banqueting events.
o Develops food preparation techniques and supplies ordering system that minimizes wastage.
o Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
o Plans and takes corrective actions to resolve issues in a timely manner.
o Implements procurement strategies to minimize costs and ensure timely delivery
o Successfully Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved
and local suppliers and enhancing home made products.
o Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product,
or personal issues.
o Consistently kept a clean and safe environment by adhering to all federal, state, and local sanitation and safety
requirements.
o Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary
considerations.
o Renovated and restructured the kitchen lay out to fulfil its maximum potential
o Developed menu items to reflect current trends and local taste for restaurants and destination dining’s.
o Facilitated a morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce
team-building skills.
o Created & executed monthly promotions that include wine pairing menus to increase department revenue
o Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.

Work Experience

Company: The George hotel by mantis collection with seventy rooms, four restaurants for lunch, dinner, banqueting and the fine
dining restaurant.
Position: sous chef from Sep 2015 until April 2018

Duty: in charge of the cold ladder, a la cart lunch section, dinner, banqueting and handled the fine dining restaurant, among
others handling the kitchen operation when the executive chef is on vacation.

• Assisting the executive chef in running the daily operations

• controlling twenty-five chefs and eleven stewards
• menu making
• training of junior staffs
• monitoring portion and waste control to maintain profit margin
• Monitoring hygiene standard strictly.
• controlling food cost
• taking of inventory
• market survey
• making requisition and purchase
• costing of menu
• monitoring HACCP procedure
• Duty roaster making
• Creating new dishes

Work Experience

Company: Hilton Labriz resort and spa Seychelles with a hundred and eleven rooms, six restaurants for lunch and dinner.

Position: Chef de partie from Jan 2015 until Sep 2015

Duty: in charge of the fine dining restaurant (Portobello kitchen) with fifty seats

• menu making
• training of junior staffs
• monitoring portion and waste control to maintain profit margin
• Monitoring hygiene standard strictly.
• controlling food cost
• making requisition and purchase
• costing of menu
• monitoring HACCP procedure
• Duty roaster making

Company: Hilton Seychelles, Labriz resort and spa with a hundred and eleven rooms with six restaurants for lunch and dinner.

Position: Demi Chef de party from Dec 2012 until Jan 2015

Duty: In charge of the lunch ala-carte, section (pizzeria kitchen) and the Italian fine dining restaurant
(Portobello kitchen)

• Controlling food cost and taking inventory

• Monitoring HACCP procedures
• Store requisitions
• Staff training
• Duty roaster
• Menu making
• Food costing
• Micro’s requisition.
 • Tour Nant chef
• Overseeing the preparation, cooking and presentation of all meals in my restaurant
• Enforcing strict health and hygiene standard in the kitchen.
• Using our local product on the island to create menu and make promotion in my restaurant.

Company: Transcorp Hilton hotels Abuja with 670 rooms and 7restaurants.

Since: 2009-2012

Position: Commis chef

Duty: chef tour Nant

• Canapé preparation
• Cold larder ala-cart
• Salad’s preparation
• Responsible for all cold cut and terrine
• Handling coffee breaks and banqueting salads.
• Handling the open kitchen, lunch restaurant
• Handling all ala-carte orders,
• BBQ grill orders,

Training

Foundation in kitchen management Training-I was selected for the Hilton Hague online university course, a course that deals with
food cost, menu costing, menu planning, menu engineering, purchasing, market survey,

Head chef training course – I was the only person to be selected in the head chef training for four months in my hotel of which I was
running an outlet all by myself, controlling six chefs and two steward. Making and changing the menu every week, training the staff
every week, making costing, checking hygiene strictly and food quality presentation.

Internal Hilton Training

✓ Diploma in Hilton apprenticeship program

This is a Hilton worldwide program that you get to learn from the kitchen structure to understanding responsibility to an executive
chef. (2yrs)

✓ Diploma in International bread and pastries Hilton course

✓ Certificate at Hilton Hague university
✓ Security awareness and information training
✓ Fire training information
✓ Serve safe certification (FSMS)
✓ Certificate in Food hygiene & HACCP
✓ Certificate in college
✓ Many more

Referees

Mohamed.Naeem@banyantree.com
Deputy General manager, Banyan tree Vabbinfaru Maldives
+9606658205

Heshan.Peiris@banyantree.com
Cooperate Chef, banyan tree hotels and resorts
+6626791200