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Karl Blunden5 Norview RoadWhitstable, KENTCT54DNUnited KingdomPhone: 07834 881752Email: [email protected]
Nationality: BritishDate of birth: 30/04/1971Status: Married to a French national, no children
PROFILE:• Extensive multinational experience covering both large multi-outlets and smaller
exclusive properties• Creative in developing new menus and concepts to increase guest satisfaction and
revenue• Strong customer service ethos with an emphasis on quality and revenues• Proven ability to follow and improve budget guidelines • Excellent leadership skills involving developing, training, motivating and mentoring
KEY AREAS OF EXPERTISE:• Menu design / Development • Staffing / Training / Instructing• Banquets / Events• Budgeting / Cost reduction• Hygiene Regulations (HACCP)• Customer service / Guest relation• Kitchen design / Layout
ACHIEVEMENTS:• Running the largest corporate private event for NUSKIN gala dinner in Dubai (14,500
pax)• Ranked Best Hotel in the Travel + Leisure 2012 World’s Best Awards for The Reefs Hotel
& Club, for the Caribbean, Bermuda and the Bahamas region• The Reefs Hotel & Club voted 1st resort in Condé Nast Traveller 2012 for the Atlantic
region• Foundation Certificate in HACCP• HACCP Certified to implement• Awarded grade A certification by Dubai Municipality Food Control section• Royal Society for the Promotion of Health Advanced Certification in Food Safety• ISO 9001: 2000 certified• Qualified for implementation of Assured Self Catering (Requiring 98% Pass grade by the
Dubai Municipality)• Voted Best in Dubai for 3 restaurants while working as Executive Chef at the Dubai
Creek Golf & Yacht Club• Awarded Starwood Europe, Africa & Middle East Division Presidents Award 2009
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EXECUTIVE CHEF
PROFESSIONAL SUMMARY:
Sandals Royal Bahamian Spa Resort & Offshore IslandPO Box CB-13005Nassau, BAHAMASwww.sandals.com
Situated on the island of Nassau/New Providence in the Bahamas lies this award winning all inclusive hotel consisting of 404 rooms with 10 world class dining restaurants:
• Baccarat (French Cuisine)• Crystal Room (Mediterranean Cuisine)• Casanova (Italian Cuisine)• Spices (Caribbean Cuisine)• Kimonos (Oriental Cuisine)• Stew Fish (Caribbean Cuisine• Royal Grill (International Cuisine)• Gordon’s on the Pier (Elegant Seafood Cuisine)• Bella Napoli (Pizzeria)• The Cricketers Pub (Authentic English Pub)
Responsibilities:Resort Executive Chef solely responsible for all aspects of the kitchen operation and culinary offerings. Running a team of over 100+ chefs and stewards. Responsibilities also include menu development (in line with the Gourmet Discovery Dinning Program), cost control, menu engineering, budgeting, departmental training, maintaining standards and company targets, hygiene and food safety, dietary requirements.
Bab Al Shams Desert Resort & SpaAl Qudra RoadPO Box 8168Dubai, UAEwww.meydanhotels.com/babalshams
Recent Awards:• World Travel Award- Middle East’s Leisure Desert Resort 2014• Mena Travel Award- Best 5* Leisure Hotel 2013• World Travel Awards- World’s Leading Desert Resort 2013
Situated in the heart of the desert and nestled in the dunes of Dubai, Bab Al Shams Desert Resort & Spa is the ultimate luxury retreat consisting of 115 rooms and 8 restaurants & lounges:
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September 2013-March 2015: Executive Chef
June 2015-January 2017 : Executive Chef
• Al Hadheerah - Arabic Cuisine• Masala Restaurant - Indian Cuisine• Le Dune - Italian Cuisine • Al Forsan - International Cuisine • Al Sarab Roof Top Lounge - Arabic / International Cuisine• Al Shurouq Lounge - International Cuisine• Ya Hala Bar• Pool Bar• 24 Hr Room Service• Extensive banqueting / Outside catering facilities
Additional External Responsibilities:• International Endurance Horse Racing season for Dubai Royal Family (October-April)• International Show Jumping Season (October-April)• Outside VIP catering for Sheikh’s palaces/events• Dubai World Cup - Royal Majilis• Al Faris Restaurant
As Executive Chef, I am fully responsible for a brigade of 75 chefs and stewards across the property. Other responsibilities include cost control, menu development, menu engineering, training, HACCP hygiene standards and controls, concept development and achieving financial targets.
The Reefs Hotel & Club56 South Shore RoadSouthampton, SN02Bermudawww.thereefs.com
• Conde Nast Traveler voted No 1 in Bermuda 2012/2013• No 1 Resort in the Caribbean, Bermuda and the Bahamas (Travel and Leisure 2012
Worlds Best Awards)• Top 100 Hotels in the World 2012 (Travel and Leisure Worlds Best Awards)• Certificate of Excellence top 100 % on Trip Advisor (2012/2013)• Voted 11th Best Island Resort in the World for Food 2013 (Readers Choice Awards)
Managing three award winning restaurants and the owner’s fraction club. Complete responsibilities for all kitchen and stewarding operations with a multi national brigade of 31 kitchen staff. Fully responsible for all areas including cost control, financial targets, budgeting, marketing, training, hygiene standards, menu engineering & concept development.
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March 2012- September 2013 : Executive Chef
The Four Points by SheratonSheikh Zayed RoadDubai, UAEwww.fourpoints.com/sheikhzayedroad
Managing a total of 11 outlets & room service across two properties, venues to include:• Luigis Italian Restaurant – Sheikh Zayed Road• Moroccan Restaurant – Sheikh Zayed Road• Moroccan Lounge – Sheikh Zayed Road• Wine & Beer Room – Sheikh Zayed Road• Family Lounge – Sheikh Zayed Road• The Eatery – Sheikh Zayed Road• Level 43 Sky Bar – Sheikh Zayed Road• Centro Citta Italian Restaurant – Down Town• The Eatery – Down Town• Yesterdays Pub & Restaurant – Down Town• The Deli – Down Town
Fully responsible for all aspects of the “Complex” kitchen operations including but not limited to cost control, financial goals / targets, menu engineering, culinary concept development, training, budgeting, forecasting, HACCP implementation, stewarding department, brand standards and training.
Hong Kong Football Sports and Leisure Clubwww.hkfc.com.hk
Managing a total of 6 outlets & extensive banqueting venues to include:• The Restaurant• Chairman’s Bar• Sportsman’s Bar• Captain’s Bar• The Lounge• Coffee Shop• Extensive Banqueting Facilities
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2008-2012:Complex Executive Chef
The Four Points by SheratonMankhool RoadDubai, UAEwww.fourpoints.com/downtowndubai
2008- Executive Chef
Dubai Creek Golf & Yacht ClubUAEwww.dubaigolf.com
Managing a total of 6 restaurants & extensive banqueting facilities to include:• The Boardwalk (International Al Fresco A La Carte)• The Aquarium (Pacific Rim Seafood)• QD,s (International & Arabic Cuisine)• Legends (Fine Dining Steak House)• Lake View (Members International A La Carte)• Academy (International A La Carte)• 7 Function Venues (Catering From 20 – 2000 Pax)
My kitchen brigade was made up from a multi national background totaling 120 staff in total. Fully responsible for all aspects of the operations from menu planning, costing, budgets, financial goals / targets, HACCP implementation, culinary concept development, training, promotions and food cost targets.
Le Sport HotelSt Lucia, West Indies Caribbeanwww.lesport.com.lc
Privately owned 5* hotel consisting of 155 rooms and 4 restaurants including• Cariblue (Themed International Buffet)• Tao (Award winning East West Fusion)• The Deli• Piano Bar
Main responsibilities to assist and deputize for the Executive Chef, managing a brigade of 48 personnel. Whilst at Le Sport assisting the Executive Chef I was heavily involved in the opening of 2 new very successful restaurants.
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2000-2007- Executive Chef
1998-2000- Executive Sous Chef
The Hurghada HiltonEgypt
Transferred to assist with the opening of this new 5* hotel as Sous Chef. The hotel consisted of 11 restaurants and bars consisting of
• Lagoona Restaurant (Seafood)• Blue Sky (International Buffet)• La Casa (Italian)• Marhaba Oriental Café (Arabic)• Pool Bar• English Pub• Lobby Lounge• Private Villa Pool Bar• Marina Bar• Beach Restaurant•
Main responsibilities to include the smooth opening & running of all outlets, staff employment, training, food cost control, financial budgeting, Guest satisfaction index reports & full equipment budgeting and purchasing.
The Langham HiltonPortland PlaceLondon, WC1UK
Starting in 1991 as Demi Chef De Partie working in the main à la carte restaurant Memories of the Empire. Working on the garde-manger, saucier, fish and entremetier sections. After promotion to Chef De Partie I was 2nd in command for 1 year in the banqueting department catering for up to 2000 people.
• 05/1990-11/1991 The Hospitality Inn (Demi Chef)• 02/1989-05/1990 The Marlborough Hotel London (Commis 1)• 06/1988-02/1989 Hartwell House Hotel
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1991-1995- Chef de Partie
Earlier Experience
1995-1997- Sous Chef
REFERENCES:
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Dubai Golf:Christopher MAYGeneral ManagerDubai, UAETel: +971-50-656-2116Email: [email protected]
Sandals Resorts InternationalJosef JungwirthCorporate Executive ChefSandals Resorts International5 Kent AvenueMontego Bay, St James, JAMAICATel: +1(876) 979-9130Email: [email protected]
The Reefs HotelNagma WALKERGeneral Manager56 South Shore RoadSouthampton, SN02BERMUDATel:+1441-239-0197Email: [email protected]
Sandals Royal Bahamian Spa Resort & Off-shore IslandGary WilliamsGeneral ManagerP.O. Box-13005Nassau, BAHAMASTel: +1(242) 327 6400 ext: 6301Email: [email protected]
