Daniel Leah

5 Star Marriott Phuket Nai Yang Beach, 180 Keys, 5 outlets, junior ballroom, 40 culinary colleagues.

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Increased Guest Voice Food Quality from 45 2023 to 68.9 Q4 2024
• Retrained all Culinary Teams with Skills Based Training to drive quality and consistency
• Refreshed whole culinary offering for hotel implemented new menus in all areas
• Implemented all sustainable food groups directed by Marriott
• Increased Colleague engagement in annual survey
• Drove food safety in the hotel and delivered GFSA for 2024

5 Star Flagship property for Rotana hotels, 1350 rooms, suites and Residence

12 Renowned Award Wining Food & Beverages outlets,

10 meeting spaces, 2 Grand Ballrooms 3000 Banqueting guests, 3 Large Outdoor Banquet Spaces 4000 Capacity.

Leading a team of 170 Chefs and stewarding team of 65.

Key Achievements;

• Trained and managed kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Rehired, managed and trained culinary team around 70 colleagues
• Reopened all Outlets after COVID Lock Down
• Refreshed all Outlet offerings
• Award Michelin Highly recommended Award for Finz Restaurant
• Project Managed Fully renovation of Banquet Kitchens
• Established strong relationships with external partners and vendors to provide exceptional customer service and support.
• Supervised operation and care for residences in complex.
• Streamlined communication channels for enhanced collaboration, implementing effective team building activities.

• City Centre Rotana 5 Star property for Rotana hotels, 381 rooms, suites and apartments, 9 Food & Beverages outlets, 10 meeting spaces, Banqueting up to 500 guests.
• Leading team of 70 Cooks and stewarding team of 35
• Key Achievements.
• Implemented Restructure of Culinary team to meet needs of changing Doha Market.
• Reviewed and updated all outlets menu offerings.
• Worked with Hygiene Manager to achieve HACCP Certification.
• Set up Hotel Butchery and Commissary system for all meat / fish and Vegetable fabrication.
• Developed all Menus with Step by Step Recipes For all Food menus.
• Developed and Implemented Full Training Program for Kitchen and Stewarding Teams for all areas of Culinary Team Opening.
• Reviewed all Food chain suppliers.
• Reduced culinary team turnover to 20% from 65% turn Skills in use of Windows OS, MAC OS, Excel, Word, PowerPoint, Adobe Photoshop.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Pre-opening) Bahrain 5 Star Deluxe Pre-opening property for Wyndham hotels, 263 rooms and 140 suites, 7 Food & Beverages outlets, 10 meeting spaces, Banqueting up to 650 guests.
• Leading team of 75 Cooks and stewarding team of 35.
• Key Achievements.
• Responsible for Selection of all operating Equipment for Hotels Food & Beverage/ Culinary OSE.
• Assisted with Project Management of installation of Culinary Equipment in Hotels Kitchens.
• Selection and Recruitment of Culinary and Stewarding Teams.
• Project Managed Hotel F&B Concept Ideas with Owner from Design to Opening.
• Developed all Menus with Step by Step Recipes For all Food and Beverage menus.
• Developed and Implemented Full Training Program for Kitchen and Stewarding Teams for all areas of Culinary Team Opening.
• Selected all Food Items for Hotel Operations and Implemented all Food Purchasing Systems with Purchasing Manager.
• Successfully Opened Hotel.

• Pre-opening) Bahrain 5 Star Pre-opening property for Rotana hotels and Resorts, 251 rooms 18 suites, 5 Food & Beverages outlets, 7 meeting spaces, Banqueting up to 450 guests.
• Team of 60 Cooks and stewarding team of 25.
• Key Achievements.
• Responsible for Selection of all operating Equipment for Hotels Food & Beverage/ Culinary OSE.
• Selection and Recruitment of Culinary and Stewarding Teams.
• Developed all Menus with Step by Step Recipes For all Food menus.
• Developed and Implemented Full Training Program for Kitchen and Stewarding Teams for all areas of Culinary Team Opening.
• Selected all Food Items for Hotel Operations and Implemented all Food Purchasing Systems with Purchasing Manager.
• Successfully Opened Hotel.
• WON Best All Day Dining Restaurant in Bahrain FACT Magazine 2016.
• Successfully open Hotel Signature Restaurant TEATRO.
• Highest Scoring Department in Rotana Hotels Engage to Life 84.

• 5 Star Property for Hilton in Sri Lanka, 382 rooms 24 suites, 12 Food & Beverages outlets, 8 Hilton meeting rooms, Banqueting up to 1000 guests, 12 M$ Revenue turnover in food per year.
• Team of 154 Cooks and stewarding team of.
• Full responsible for whole Kitchen operations and stewarding department.
• Key Achievements.
• Responsible for Hilton Colombo Oktoberfest 2013/2014, over 10 Thousand covers over 9 day period generating over 200,000$ Revenue.
• Responsible for CHOGM Head of State Banquet for 54 heads of state and additional Guests 500 Guests.
• CHOGM First Ladies Lunch for 150 guest including 50 first ladies and 40 Head of Government wives.
• Prepared Kitchen for Closure for Hotel full renovation (Master Plan 2013) Reduced food cost from 40% to 33% (Saving 50,000$ per month) Introduce Smarter Purchasing and Selection of Products.
• Restructured Culinary Team Payroll.
• Catered for Several World Leads for State Banquets, China, Japan, Pakistan, India,.
• Assisted with Project Management of Design of New kitchens Part of Master Plan.

• Pre-opening 5 Star Deluxe Flagship Property for Hilton in India, 205 rooms, 6 Food & Beverages outlets, 5 Hilton meeting rooms, Banqueting up to 1000 guests, 4M$ Revenue turnover in food per year.
• Team of 91 Cooks and stewarding team of 40.
• Full responsible for whole Kitchen operations and stewarding department.
• Key Achievements.
• Prepared and implemented business case to restructure Kitchen operation team from 74 Cooks to 91 to improve operation and put in place clear succession plan 2012.
• Championed Vascos International All day dining restaurant to number 1 in city for International Cuisine.
• Renowned for best Brunch in City.
• Introduce Clear systems for all food preparation and Production, clear SOPs for all areas of operation.
• Achieved Departmental Score of 86% for TMES 2012.
• Opened Ayna Contemporary Indian Restaurant 2012.
• Responsibly for Production and Editing of F&B Newsletter for India.

• Hilton & Waldorf Astoria Qasr Al Sharq Jeddah Kingdom of Saudi Arabia 5 Star Hilton Hotel 388 rooms and 6 Star 40 Suites Waldorf Astoria Hotel , In Total 11 Food & Beverage outlets , 11 Hilton Meeting rooms and conference and banqueting facilities up to 3500 guest
• Responsible for whole kitchens operations on a day to day basis in both properties.
• Key Achievements
• Chef in charge Jeddah Hilton Ramadan 60,000 covers per year in Hilton Jeddah for Iftar, 2009, 2010 & 2011.
• Implemented New Italian concept in Waldorf Astoria (Aromi) to replace BICE concept 2011.
• Dealing with requirements of International Dignitaries for Governments.
• Preparing food for Royal Families from around world notably Saudi and British.
• Responsible for all food production at OPEC meeting in 2009.
• Implemented New Menus and SOPs for all 11 in Hilton and Qasr Al Sharq Outlets.
• Took Charge of Banqueting in Absence of Banquet Chef de Cuisine 2011.

• 5 Star Hotel , 145 rooms and 5 Food & Beverage outlets, 24 Hilton Meetings Rooms Banqueting up to 600.
• Hired, trained and managed all kitchen staff, spearheaded employee development, issued disciplinary action, and conducted performance reviews.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• 1080 rooms, 10 F&B Outlets, Large Banquet and Events Facilities.