Sebastian Francis
London,UK
Summary
Accomplished Executive Chef with over 25 years of progressive experience in leading kitchen staff and managing restaurant operations. Dynamic professional with in-depth expertise in creating Oriental, French, and Modern European cuisines. Influential leader with solid communication, and management skills. Influential leader revered for safeguarding food safety, health, and hygiene regulations, to ensure delivery of high-quality food.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Head Chef
Windjammer landing Villa Beach Resort
04.2022 - Current
- Oversee daily 7 restaurant operations, including budget production, accounting for profit and losses
- Create cost-effective menu plans to ensure sustained revenue growth
- Recruit, supervise, and train 200 + kitchen staff.
Head chef (Japanese restaurant)
The Ned hotel London Kaia restaurant
01.2020 - 01.2022
- Oversee daily restaurant operations, including budget production, accounting for profit and losses
- Create cost-effective menu plans to ensure sustained revenue growth
- 700 covers on average per day, 4.5 million revenue yearly.
Corporate Chef (continental cuisine)
Laguna Western & Sunroom Restaurants
01.2019 - 01.2020
- Oversee daily restaurant operations, including budget production, accounting for profit and losses
- Create cost-effective menu plans to ensure sustained revenue growth
- Introduce application of Grow Safe forecasting systems to facilitate decision-making regarding procuring live-stock produce, encouraging environmentally sustainable business operations
- Recruit, supervise, and train 85+ kitchen staff
- Leverage finance expertise to train and capacitate BOH Managers in financial management
- Implement stocktaking processes, monitoring and tracking inventory, replenishing stock according to availability
- Spearheaded relaunch of new menu, expanding restaurants client base which resulted in increased profits
- Achieved and exceeded revenue growth targets by implementing stringent food control measures, significantly decreasing operational expenditure by 25%.
Executive Head Chef (fusion cuisine)
Haus Restaurant
01.2017 - 01.2019
- Managed restaurant and bar lounge operations, while supervising and training kitchen team consisting of 45+ staff members to ensure production efficiency, complying to restaurant’s quality standards
- Utilized Grow Safe forecasting systems, informing budget planning and development of cost-saving measures
- Devised novel recipe book with innovative menu plans
- Created plating procedures, following stringent hygiene and safety protocols
- Launched innovative recipes and menu plans, bringing different styles of cuisine to remain ahead of competition
- Achieved and exceed food cost-saving target of 27% through executing rigorous stock control, ordering and portioning measures.
Executive head Chef
Toko, Dubai (Japanese cuisine)
01.2014 - 01.2016
- Directed day-to-day functions of Toko restaurants and private dining
- Developed cost-effective measures to save company overhead expenditure
- Drafted budget plans, and accounted for restaurants’ profit and loss
- Managed 35+ kitchen staff, administered recruitment processes and led training of personnel
- Created new recipes, diversifying menu offerings
- Established relations with suppliers to facilitate procurement and delivery of stock
- Led integration of Fourth fnb services into Toko’s operational systems, significantly improving administrative and management functions
- Played pivotal role in Toko being recognized as the best restaurant of the year by Time Out magazine
- Pioneered and led “Sushi Master Class” for paying customers, generating additional revenue and increasing publicity for Toko
- Optimized stocktaking and ordering processes, effectively portioning stock which resulted in reducing food expenses by 28%.
Education
NVQ LEVEL 4 - Culinary Arts
Westminister College
London, UK09.2004
NVQ LEVEL 3 - Culinary Arts
Westminister College
London, UK09.2003
NVQ LEVEL 2 - Culinary Arts
Westminister College
London, UK09.2002
NVQ LEVEL 1 - Culinary Arts
Lewisham College
London, UK09.2001
Skills
- Menu Planning
- Operational Management
- Financial Management
- Staff Training & Development
- Inventory Management
- Food Safety Standards
Certification
- STCW 95, 2011
- ENG1, 2011
Training
- First Aid
- A.C.A.S. Training
- Performance Review skills
- Disciplinary Handling skills
- Food and Hygiene Level 3
- Health and Hygiene Level 3
- Fourth Hospitality
- COSHH
- Training the Trainer
Timeline
Executive Head Chef
Windjammer landing Villa Beach Resort
04.2022 - Current
Head chef (Japanese restaurant)
The Ned hotel London Kaia restaurant
01.2020 - 01.2022
Corporate Chef (continental cuisine)
Laguna Western & Sunroom Restaurants
01.2019 - 01.2020
Executive Head Chef (fusion cuisine)
Haus Restaurant
01.2017 - 01.2019
Executive head Chef
Toko, Dubai (Japanese cuisine)
01.2014 - 01.2016
NVQ LEVEL 4 - Culinary Arts
Westminister College
NVQ LEVEL 3 - Culinary Arts
Westminister College
NVQ LEVEL 2 - Culinary Arts
Westminister College
NVQ LEVEL 1 - Culinary Arts
Lewisham College
- STCW 95, 2011
- ENG1, 2011
Similar Profiles
Arlington Mathurin Sr.Arlington Mathurin Sr.
Manager for Beach & Pool Service (F&B) Probationary at Windjammer Landing Villa beach ResortManager for Beach & Pool Service (F&B) Probationary at Windjammer Landing Villa beach Resort
Gemar ProspereGemar Prospere
Tour Desk Operator/Guest Service Agent at Windjammer Landing Villa Beach Resort and SpaTour Desk Operator/Guest Service Agent at Windjammer Landing Villa Beach Resort and Spa
Abigail FrankAbigail Frank
Front Desk Receptionist at Windjammer Resort & Beach ClubFront Desk Receptionist at Windjammer Resort & Beach Club