Immanuel Anjous
Fort Nelson,Canada
Summary
Dynamic Executive Chef with a proven track record at Woodland’s Inn and Suites, excelling in menu development and cost control. Renowned for leading successful banquet operations and ensuring food safety, while fostering team collaboration and enhancing customer satisfaction. Adept at creating innovative culinary experiences that exceed guest expectations.
Overview
25
25
years of professional experience
Work History
Executive Chef
Woodland’s inn and suite
, Canada
07.2018 - Current
- Company Overview: Canada.
- Managing all kind of banquet operation, wine dinner, special menu, wedding etc.
- Creating the restaurant Al-A-Cart and banquet menu and costing
- Quality control of food prepare in kitchen
- Controlling the food cost and selling price of menus
- Equipment control, food safety and hygiene maintaining
- Budgeting and labor cost monitoring
- Canada.
- From May 2024 to September 2024 worked as an Executive F&B plus Executive chef.
Banquet and conference Chef
Union club of BC
, Canada
03.2017 - 06.2018
- Company Overview: Canada.
- In charge of all kind of banquet operation, wine dinner, special menu, wedding etc.
- Quality control of food prepare in kitchen
- Equipment control, food safety and hygiene maintaining
- Coordinating with server and management about operation
- Creating the set menu on customer choice for special events
- Canada.
Head Chef
Woodland’s inn and suites
, Canada
09.2014 - 02.2017
- Company Overview: Canada.
- In charge of operation
- Controlling the food cost and selling price of menus
- Responsible for lunched new menu, weekly menu, festive menu and special set menus
- Responsible of quality check of food supplies
- Canada.
sous Chef
Emirates Palace Hotel (flagship of Kempinski hotel)
, U.A.E.
10.2011 - 07.2014
- Company Overview: Abu Dhabi, U.A.E.
- Costing menus and controlling selling price
- Responsible for lunched new menu, festive menu and special set menus
- Preparing food for breakfast, lunch and dinner buffet
- Equipment control, food safety and hygiene maintaining
- Taking care all the food allergy and guest concern
- Ordering food and stuff schedule
- Abu Dhabi, U.A.E.
- Worked with Three Michelin 3
- Chef in promotion (Gourmet Abu Dhabi) like: Chef Hans Winkler, Chef Ernesto (don Alfonzo), and Claudio Sadler.
- Promoted from Jr. sous chef to sous chef
Jr. sous Chef
Emirates Palace Hotel (flagship of Kempinski hotel)
, U.A.E.
09.2008 - 09.2011
- Company Overview: Abu Dhabi, U.A.E.
- In charge of the preparation and mise –n-place of the kitchen
- Assist chef to launched new menu and preparation of new menu.
- Ordering food and receiving
- Equipment control, food safety and hygiene maintaining
- Kitchen inventory
- Abu Dhabi, U.A.E.
- Three times in a raw won the best Italian fine dining (Mezzaluna) restaurant.
Chef de party
Radisson water garden hotel
Dhaka, Bangladesh
04.2006 - 08.2008
- Company Overview: Dhaka.
- Worked as a section in charge Al -A- Cart and buffet restaurant
- Assist chef to launched new menu and preparation of new menu.
- Preparing food for breakfast, lunch and dinner buffet
- Equipment control, food safety and hygiene maintaining
- Kitchen inventory
- Dhaka.
- Make it happen Indonesian promotion with the chefs from Radisson Jakarta, Indonesia.
Chef de party
Beach Rotana Hotel & Towers
, U.A.E.
04.2004 - 02.2006
- Company Overview: Abu Dhabi, U.A.E.
- Worked as a section in charge Al -A- Cart and buffet restaurant
- Worked in best European restaurant award winning restaurant Brauhaus (German restaurant)
- Preparing food for breakfast, lunch and dinner buffet
- Assist chef to launched new menu and preparation of new menu.
- Equipment control, food safety and hygiene maintaining
- Kitchen inventory
- Abu Dhabi, U.A.E.
- Promoted from demi chef de party to chef de party
- Make it happen Malaysian promotion with the chef Zain from Mandarin Oriental, Malaysia.
Commis (i)
Towers Rotana Hotel
Dubai, U.A.E.
10.2002 - 04.2004
- Company Overview: Dubai.
- Worked in all day dining and in room dining
- Assisting of chef de party in production of food items for each service & production
- Helping in maintaining a satisfactory label of portion control and avoid undue waste and spoilage.
- Working in clean & hygiene manner, in charge of ala-cart.
- Dubai.
- Promoted from Commis 2 to commis 1
Commis (ii)
Towers Rotana hotel
Dubai, U.A.E.
12.2000 - 09.2002
- Company Overview: Dubai.
- Preparation of mice-n- place for ala cart
- Controlling and maintaining a food stock level required serving from the ala- cart menu as specified in respective areas.
- Providing an efficient service with high standard to the customers.
- Participating in the smooth the successful operation of the kitchen.
- Also doing night shift.
- Worked cold kitchen for 6-month, Butchery for 6 months.
- Dubai.
Assistant
Al Ain Rotana Hotel
Al Ain, U.A.E.
06.2002 - 06.2002
- Company Overview: Al Ain.
- A very busy period (function of 10,000 people) giving help in sister hotel in outside catering
- Al Ain.
Education
Complete an industrial attachment in Food & Beverage Production
Pan Pacific Sonargaon Hotel
06.1999
Food & Beverage Production
Bangladesh Parjatan Corporation
05.1999
Secondary School Certificate -
Cooking and catering management
Stafford University
BC, CanadaMicrosoft Word
Sky Computer Center
Food Hygiene
Chartered institute of environment health in Dubai
DubaiFood Hygiene
RWTUV
Essential Food Safety Training
Abu-Dhabi Food Control Authority
Abu Dhabi, UAEFood Safety in catering level 2
High field Awarding Body for Compliance, UK
UKFood Safety in Catering level 3
High field Awarding Body for Compliance, UK
UKFirst Aid
Red Crescent Society
Skills
- Menu development
- Cost control
- Food safety management
- Banquet operations
- Inventory management
- Team leadership
- Customer relationship management
- Budgeting and labor cost
- Recipe standardization
- Quality assurance
- Problem solving
- Effective communication
- Time management
- Adaptability to change
- Conflict resolution
- Sanitation coordination
- Fine dining
- Problem and complaint resolution
- Decision-making
- Recipe development
- Food service safety training
- Catering and events
- Dietary restrictions
- Strong work ethic
Training
- Stafford University, Canada, Cooking and catering management
- Bangladesh Parjatan Corporation (Approved by UNDP & ILO), 01/24/99, 05/27/99, Food & Beverage Production
- Pan Pacific Sonargaon Hotel, 05/09/99, 06/21/99, Complete an industrial attachment in Food & Beverage Production.
- Sky Computer Center, Microsoft Word
- Chartered institute of environment health in Dubai, Food Hygiene
- RWTUV, Food Hygiene
- Abu-Dhabi Food Control Authority, Essential Food Safety Training
- High field Awarding Body for Compliance, UK, Food Safety in catering level 2
- High field Awarding Body for Compliance, UK, Food Safety in Catering level 3
- Red Crescent Society, First Aid
Closing Statement
I wish you would give me a chance to serve your company even better what you expect in me. Hoping your kind response and consideration.
Timeline
Executive Chef
Woodland’s inn and suite
07.2018 - Current
Banquet and conference Chef
Union club of BC
03.2017 - 06.2018
Head Chef
Woodland’s inn and suites
09.2014 - 02.2017
sous Chef
Emirates Palace Hotel (flagship of Kempinski hotel)
10.2011 - 07.2014
Jr. sous Chef
Emirates Palace Hotel (flagship of Kempinski hotel)
09.2008 - 09.2011
Chef de party
Radisson water garden hotel
04.2006 - 08.2008
Chef de party
Beach Rotana Hotel & Towers
04.2004 - 02.2006
Commis (i)
Towers Rotana Hotel
10.2002 - 04.2004
Assistant
Al Ain Rotana Hotel
06.2002 - 06.2002
Commis (ii)
Towers Rotana hotel
12.2000 - 09.2002
Complete an industrial attachment in Food & Beverage Production
Pan Pacific Sonargaon Hotel
Food & Beverage Production
Bangladesh Parjatan Corporation
Secondary School Certificate -
Cooking and catering management
Stafford University
Microsoft Word
Sky Computer Center
Food Hygiene
Chartered institute of environment health in Dubai
Food Hygiene
RWTUV
Essential Food Safety Training
Abu-Dhabi Food Control Authority
Food Safety in catering level 2
High field Awarding Body for Compliance, UK
Food Safety in Catering level 3
High field Awarding Body for Compliance, UK
First Aid
Red Crescent Society
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