Sean Francis Fernandes

• Banff Centre for Arts and Creativity is a unionized hotel that serves as a renowned post-secondary institution within Banff National Park, Alberta, Canada.
• Responsible for the smooth running of daily operations in the kitchen and stewarding departments.
• Managing 2 sous chefs, a stewarding chief, 45 cooks, and 18 stewarding associates.
• Managed all aspects of the culinary operations of three outlets, in-house banquet events, and offsite high-profile catering, ranging from 30 pax to 1,500 pax.
• Responsible for the daily Purchasing food and general Supplies in tandem with the Purchasing department
• Responsible for keeping the food cost and labor cost in line with set company goals.
• Successfully executed multiple high-profile banquet gala events, guests including Her Royal Highness Princess Anne, Prime Minister Justin Trudeau, and Alberta Premier Danielle Smith.
• Contributing and implementing ideas for menu development, creating control on food costs, by doing a monthly inventory.
• Conducting training for section staff on a regular basis.
• Coordinating with the CSM on the culinary offerings for delegates attending the G7 Summit 2025 in Kananaskis.
• Budgeting and forecasting for the next financial year.
• Coordinating with human resources on hiring and retaining the best talent in the valley, as well as making decisions on any disciplinary procedures.
• Preparing an efficient and accurate schedule for the kitchen for a period of 3 weeks in advance, as per CUPE requirements.
• Product evaluation review with purchasing and suppliers to procure top-quality products at a competitive rate.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.

• Responsible for completing all audit, and quality standards documentation.
• Monitoring that portions are correct, and the food is plated in an attractive manner.
• Handling the grills, garnish, and cold section during the service.
• Making sure that the line cooks are adhering to and following the standard recipes set.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

• Company Overview: An Autograph Collection Hotel by Marriott
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Monitored quality, presentation and quantities of plated food across line.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Prepared high-quality dishes according to established recipes.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Cleaned and sanitized kitchen equipment, utensils and work stations.

• Company overview: 208-room hotel, in charge of three restaurants and a lobby lounge.
• Leading a multicultural team of 30 chefs and 19 stewards.
• Conducting business analysis with the GM and executive chef for catering events for up to 1,000 pax and executing large events.
• Responsible for the daily ordering of imports and local procurement of raw materials.
• Controlling the food cost, maintaining it, and achieving the budget cost at the month's end.
• Managing the hot pass and the larder, ensuring that the food plated is up to the highest standards set.
• Conducting Quarterly Staff Reviews.
• Worked in tandem with the F&B Director and sales team to ensure the overall success of the restaurants and events.
• Preparing the roster of the kitchen and stewarding staff, a total of 30 colleagues.
• Menu development, creating an à la carte menu, creating a destination lunch set menu, and festive menus.
• Budgeting and forecast for the next financial year
• Control on food wastage, by doing a weekly inventory, and surprise garbage checks
• Keeping a close control on Labour and on the overtime, hours put in by colleagues
• Doing the recipe costing through ADACO, Birch Street
• Conducting trainings for staff on a regular basis and promoting the right staff
• Doing Competitor checks
• Site Visits with Sales team for upcoming Banquet Functions
• Setting up satellite kitchens with the stewarding team for Outdoor catering events

Dubai's Most Romantic Seafood Restaurant.

• Assisted in developing recipes for special events or catering functions.
• Performed as head chef to maintain team productivity and restaurant quality.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Liaised closely with kitchen and front-of-house personnel.
• Ensured accurate completion of prep lists and production sheets on a daily basis.

• Geales Seafood Restaurant Best Rolling Brunch Time out Dubai
• Second In-charge Direct Report to Chef De Cuisine
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

• Company Overview: World's Most Luxurious Hotel, Al Muntaha Restaurant Michelin 1 *
• Direct Report to Chef de Cuisine Bjorn Alexander Panek Michelin1 *
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Organized the daily mise en place in order to prepare meals efficiently.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Abided by company standards in terms of portion and serving sizes.

• Direct Report to Chef De Partie
• Operated equipment and machinery according to safety guidelines.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Grilled and deep fried various foods from meats to potatoes.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Retained consistent quality and high accuracy when preparing identical dishes every day.