Hassan Massood, executive chef, Radisson Blu Hotel, Dubai Media City
ABOUT HASSAN
Mauritian national Hassan Massood went to culinary school in Mauritius and Italy and graduated in “Cooking to the Perfection in Stage Food Preparations” with a diploma, while working night shifts as a steward to fund his school expenses. Having worked in Africa, China, Europe and the Middle East to broaden his culinary repertoire, Hassan was also one of the pioneers of the Shangri-la hotel China, handling 340 staff: 250 Chefs and 90 Stewards and achieving a monthly revenue up to 675K RMB. He joined the opening team of the Al Murooj Rotana Dubai in 2004 as acting executive sous chef looking after seven outlets and 125 staff and where monthly generated revenue of 3.6M AED increased to 4.1M AED after he joined. Hassan quickly developed his leadership skills during his time with the Rotana Group and achieved many other exciting accomplishments that aren’t revenue related, but of great importance, e.g. he catered for the palace in Rabat Morocco for a private royal event for the Sheikh of Abu Dhabi. He joined the Radisson Blu Hotel, Dubai Media City in 2009 as executive chef where he is responsible for 6 F&B outlets, head of the kitchen brigade and manages staff of up to 42 chefs and 18 stewards.
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WHY WAS HE NOMINATED?
Since Hassan joined the Radisson Blu Hotel, Dubai Media City in 2009 there have been significant and positive changes in revenue, profit and concepts. Hassan converted the a la carte restaurant / kitchen into a themed buffet style restaurant in 2009 and this initiative has increased the overall outlet revenue by 7.3% and the covers increased by 20% within the first year. The idea to introduce the said concept started from analyzing the previous year’s results and brainstorming ideas to further develop the outlet during the evenings. Hassan also introduced the “ICON of the day” lunch offer which has generated 132,685 AED more revenue per year and 2,162 additional covers after implementing this promotion in January 2012. Being a Business Hotel in the middle of Dubai Media City can be quite challenging at times, so Hassan took the opportunity to introduced the concept British Friday Brunch concept with a range of different price packages, various live cooking stations and a themed buffet style arrangement, that has generated 1642 additional covers and 19% more revenue every year, since the implementation
WHAT DID HIS TEAM SAY?
“Thank you again for letting Hassan come to us here in Manchester. Despite various expected issues such as relatively short of time and somewhat resistance from the hotel's chefs, Hassan performed brilliantly! He showed my team what real work ethics is about and his professionalism surely gave my team something to think about. As expected, Hassan really transformed our cold buffets and they now look and taste absolutely gorgeous. He definitely deserves an award for this only.” Ian Rydin, Radisson Blu, Manchester.
WHAT DID HIS GUESTS SAY?
“All was perfect. Martin is very happy. He compliments organization, support, food, nice rooms and great offer. I am sure you will have him for the future.” Email to Mr. Francois, GM of Radisson Blu, DMC from Michal Chour, Genesys Group.
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