Day in the life: Radisson Blu DMC executive chef

6.30am – I enjoy a morning coffee while catching up on the news before heading out to the hotel.

8.00am – I arrive at Radisson Blu, Dubai Media City and do a quick tour of the kitchens, chillers and freezers.

8.40am – After the tour, I check on operations for the day. These include daily functions, hotel occupancy, outlet reservations and VIPs in-house.

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9.00am – I have a morning briefing with all the heads of departments and the hotel’s general manager.

10.00am – After the briefing I dash down to the receiving area to check on the day’s order for food items. I also do a vigorous check on quality according to the Radisson Blu standards.

10.40am – I have a meeting with our suppliers to check market availability on any new products and samples.

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11.00am – I have a briefing with the kitchen department, stewarding and hygiene coordinator.

11.30am – A check on all outlet operations ensuring lunch service is flawless.

1:00pm – I check in on the kitchen team and help out where required during the busy period.

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2:00pm – I read through the guest satisfaction survey from the restaurants and the business class lounge.

2.30pm – Time for lunch.

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3.00pm – I catch up on administrative work, while operations are quieter.

4:00pm – I take some time to work on new food concepts and do a bit of experimentation in the kitchen.

6.00pm – I do a second round of the restaurants and back of house as they open for dinner service, staying in the heart of the operations for three to four hours as the guests start coming in.

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9.00pm – Time to wrap up and summarise a to-do list for the next day.

10.00pm – I enjoy a nice dinner with my wife, followed by a leisurely stroll on JBR walk.