HOTELIER AWARDS 2013: Chef de cuisine finalists
With the Hotelier Middle East Awards at the JW Marriott Marquis Dubai fast approaching, it’s time to unveil the finalists of our first ever Chef de Cuisines of the Year award, which is sponsored by Meat and Livestock Australia.
Due to be held in Dubai on October 30, a total of 90 hoteliers across 18 individual awards categories have been shortlisted for a Hotelier Middle East Award, along with five hotel teams for the coveted Team of the Year Award.
Click below to see our selection of some of the best chef de cuisines in the business:
Dennis Kammerzell, chef de cuisine C&I, Madinat Jumeirah
ABOUT DENNIS
Starting his career in the hotel industry in 2003 as a commis chef in Germany, Dennis Kammerzell has been working his way up the ladder through various positions in London, Saudi Arabia, Seychelles and Dubai, joining Madinat Jumeirah in 2011 as a part of the very busy conference and events department, as well as working as part of the outdoor catering operation of Jumeirah Hospitality.
WHY WAS HE NOMINATED?
In 2012 Dennis set up a system to research better quality items at more cost-effective pricing for the C&I department, securing a saving of 30% during 2012. This initiative was also shared with the team with other ‘easy-to-implement’ suggestions such as turning off lights and reducing food wastage. Also in 2012 Dennis took on the task of making and reviewing all the recipes on the JH menu in line with more accurate costings. This accuracy allowed for savings on ingredients to be made and profit to be increased.
WHAT DID HIS TEAM SAY?
“A great manager, Dennis has lead his teams from success to success despite the daunting scale of operations in a large business units like Jumeirah Hospitality and Conferences & Incentives. A talented chef with an incredible drive for victory, Dennis is capable of pulling off high profile events with confidence and aplomb. He interacts comfortably with guests, attending to their every need, handling our biggest events with great focus and astute planning. Displaying immense flexibility and adaptability, Dennis today is in charge of 25 chefs in the main kitchen and handles up to 150 more chefs during banquets.” Kuldeep Singh, executive chef, C&I, Madinat Jumeirah.
WHAT DID HIS GUESTS SAY?
“On behalf of Nteractive and Gartner we wanted to sincerely thank you and your team for working so collaboratively with us to make the first Middle East Symposium a great success. We really felt the hotel went over and beyond to work with us on this project. We thought that the quality and presentation of the food was excellent and contributed to the attendee experience - a big thank you to Kuldeep, Dennis and the banquet team. We look forward to working together in the future.” Neil Evans, founder & director, Nteractive Consulting & Events Ltd.
Please click through to next page to find out who else has been shortlisted…
Cinu Chandran, chef de cuisine, The West 14th, Oceana Beach Club, Dubai
ABOUT CINU
Chef Cinu Chandran’s culinary career began at The Oberoi hotel in Calcutta, India in 2002. After working at Oberoi for three years, Cinu joined Grand Hyatt in New Delhi where he worked for another three years. His final stop in India was the Taj Palace, before moving to England to work with Michelin starred Chef Raymond Blanc for more than two years at Brasserie Blanc. Cinu’s next stop was the Mövenpick Hotel Ibn Batutta Gate, Dubai, before joining West 14th New York Steakhouse at Oceana Beach Club managed by Mövenpick Hotel Ibn Battuta Gate.
WHY WAS HE NOMINATED?
While working at a restaurant that has a small kitchen and the capacity to serve 200 people, Chef Cinu has devised special theme nights such as the weekly “Streets of New York Night barbecue” to ease the kitchen operations and make incremental revenue. Moreover, he has also reduced food costs by 10 % as compared to the last year by executing recipe standardization and partnering up with reliable local suppliers to obtain solely fresh ingredients on a daily basis in order to minimize the disposal of food.
WHAT DID HIS TEAM SAY?
“Cinu Cinu's cooking comes from his heart and you could almost taste his passion in every single dish. He is humble, approachable and down to Earth and does not shy away from getting feedback from his guests,” Kevin Graham, Oceana Beach Club manager.
WHAT DID HIS GUESTS SAY?
“As a customer, Chef Cinu always leaves me wanting for more. He makes it hard for other chefs to compete,” Farah Ann, customer.
Please click through to next page to find out who else has been shortlisted…
Steven Peter, chef de cuisine, Al Qasr
ABOUT STEVEN
Steven began his culinary career in 2002 as an apprentice at the Staatliche Berufsschule Bad Kissingen in Germany, before moving to the UK to be commi de cuisine at The Rose Restaurant at the Bristol Hotel. Steven then moved to Dubai in 2007 – 2009to become a part of the team at the Madinat Jumeirah before working his way up to chef de cuisine in the complex’s main kitchen.
WHY WAS HE NOMINATED?
Steven has been able to increase the customer service indicator by more than 2% by interacting directly with diners to learn their preferences, as well as implementing a new buffet concept which takes into account the arrival periods of different markets, adapts menus to suit, and introduces at least two new buffet concepts/dishes on demand per day. Steven also oversees more than six outlets in Al Qasr and has applied his highly logical aptitude to successfully restructure the kitchens. This involved placing reliable chefs in charge of specific sections, giving them individual tasks (such as schedule, HACCP, Trainings) communicating clearly instructions and his expectations with weekly reviews.
WHAT DID HIS TEAM SAY?
“I have worked with Steven for four years and have seen him grow into a mature chef able to handle stressful situations with ease, working under his own steam, even on his days off. From studying to exploring new dining concepts, he is always looking for ways to learn more and improve his art.”
Lee Sugiandi, executive sous chef, Madiant Jumeirah
WHAT DID HIS GUESTS SAY?
“We would like to thank the catering staff specially the chef. The food (dinner and cake) was amazing. Some of our friends and family who are very fussy about food (to say the least) approached us during the evening to inform us how wonderful, tasty and fresh the food was, specially the lamb. We would further like to thank the Chef for being present on the evening and assisting the guests with dietary requirements (including the groom). He added a certain class to the whole dinner set up. Please pass our deepest gratitude and thanks to him and his team. They were everything that we expected and more. We were also told how excellent the canapé service was, from quality of food to the staff serving it. They attended to all guests in a very timely manner. Again, please thank the team on our behalf.” Sarvey and Robin Ge Wedding at Magnolia Restaurant, Madinat Jumeirah on 2 February, 2013.
Please click through to next page to find out who else has been shortlisted…
Akshay Nayyar, chef de cuisine (promoted to executive sous chef), Melia Dubai
ABOUT AKSHAY
Akshay started his culinary carrier in 2008, and in just five years he has grown from a management trainee to executive sous chef. Akshay first Joined Melia Dubai in 2011 as Chef de cuisine and became executive sous chef in February 2013 after demonstrating an excellent cuisine knowledge and presentation skills as well as leadership skills and attitude.
WHY WAS HE NOMINATED?
In the absence of a Executive Chef, Akshay has chaired the implementation of HACCP at the hotel and completed all the cumbersome tasks and documentation necessary with the hotel’s hygiene manager. Akshay has also worked to reduce payroll and food cost by 25% YoY in comparison to last year as well as initiating training and culinary employee development, building up a strong team of culinary professionals which has helped secure F&B guest comment scores above 90%.
WHAT DID HIS TEAM SAY?
“Mr. Akshay has proved to be an asset for the company. He is among one of the youngest shining stars of future for which i don't doubt. His immaculate work standards, technical abilities and work quality has got him a recent promotion. In the absence of an executive chef, he has took over the responsibility and performed better than expected. i wish him all the success.” Rodrigo Molina, general manager.
WHAT DID HIS GUESTS SAY?
“Thanks to Chef Akshay @ Melia for making our dining experience an unforgettable moment. I remember my anniversary cake which had me and my wive's picture in sugar showpiece which he personally brought to our table and surprised us. This sense of pampering guests and taking care so well has made us a loyal customer to this hotel in bur Dubai. I wish him all the best for this award.” Manohar Hemrajani.
Please click through to next page to find out who else has been shortlisted…
Senthil Kumar, chef de cuisine, Kempinski Hotel Mall of the Emirates
ABOUT SENTHIL
Chef Senthil first joined the hotel industry in 2003 in his home country India in 2003 where he was part of the pre-opening team of an Asian Specialty Restaurant in Chennai. In September 2005 he moved to the Maldives where he worked as a commis 1 for the five-star Kurumba resort that has seven restaurants and banqueting facilities for up to 350 guests. In December 2006 Senthil joined the One & Only Reethi Rah resort in the Maldives as chef de partie and in April 2008 he moved to Bahrain to become a junior sous chef at the Moevenpick Hotel & Resort in Muhharraq. Chef Senthil joined Keminski Hotel Mall of the Emirates in Dubai in November 2010 as chef de cuisine responsible for the cold kitchen of the hotel, In addition to being the acting executive sous chef of the hotel for the last 12 months, looking after a team of 45 employees.
WHY WAS HE NOMINATED?
Over the past twelve months, the hotel has managed to reduce its overall food cost by 2%, with Senthil holding weekly meetings and discussions with his team to optimize food costs in order to ensure all team members are fully aware of targets and their individual roles to achieving them. Developing talent is also one of his passions and Senthil manages the training programme for the kitchen team. As the kitchen’s departmental trainer he spends about two hours every day training the 45 members his team.
WHAT DID HIS TEAM SAY?
“Power isn’t control at all — power is strength, and giving that strength to others. A leader isn’t someone who forces others to make him stronger; a leader is someone willing to give his strength to others that they may have the strength to stand on their own. He is known in the team as a problem resolver, takes ownership go far and beyond the boundary to satisfy the guest expectation, what makes him a successful leader is that his continuous input in building a great team by motivating, training, providing the platform, tools and the resources for the success of each individual and team. His passion, honesty, dedication and commitment towards his duties make him unique and successful individual.” Faisal Ahmed, head chef
WHAT DID HIS SUPPLIERS SAY?
“We would like to take this opportunity to express our heartfelt thanks to your kitchen team for executing smooth deliveries at all times during receiving of goods. It has been a privilege to have worked with a highly qualified members - professional, cultured, knowledgeable, especially Mr Senthil Kumar who never fails to help us and has defined and set forward a service standards thereby eliminating arguments, complains and bitterness. He has been doing an excellent job under pressure from our team.” Hedi Ayari, director, Gholami & Abedi Vegetables & Fruits Co.