Richard Glaze

To secure a rewarding long-term assignment as a Corporate Executive Chef / Culinary Director in an International Multi Outlet 5 Star Hotel/Resort; or Brand and to lead the catering operation to its next level through skilful management and by motivating, training, inspiring and supporting the team to achieve higher standards of performance and consistency both in innovation, culinary and financially. With extensive international experience in Middle East, Singapore, Philippines,

China, North and South America and Europe.

I class myself as a well-organised and creative, detailed individual, hardworking, tenacious with great leadership skills both personally and professionally and a real love for food. During my time as a chef, I have used general Windows and Food and Beverage applications.

Being

Computer literate has enabled me to apply these skills to the kitchen and its operations and generally improve the level to which my team and operation work.

As an individual who is obsessed with all things gastronomic, I am constantly in the pursuit of culinary excellence. To achieve this, I have set my career objective to work with a stimulating company that is moving forward in its approach to both food and service. Proven experience in concept and restaurant development in Middle Eastern, Thai, Chinese, Japanese, Korean South

American and European Cuisine.

Experience with Heads of State, A List Celebrities

Culinary Director of 14 Outlets, 406 Keys, 36 Royal Residences.

 Lead a team of 138 Culinarians and 65 Stewarding.

 Maintained 25% Food Cost and 50 % Flowthrough Culinary Department.

 Developed the culinary concepts for the hotel renovation.

 Implemented a program to manage and up-lift the culinary CSI and Medalla.

 Developed and opened the beach club Zenzi Beach.

 Developed and opened Japanese Restaurant / Izakaya, Tori Tori.

 Developed and opened Arcadia by Amala, an interactive dining experience that takes you on a sensorial journey, combining traditional Indian cuisine with modern sustainability.

 Developed Annual Culinary Calendar activation plans across the resort.

 Culinary Pop-Ups and Activations Included, Ministry of Crab, Taian Table, 3 Michelin,

Green Michelin, Orfali Brothers, Bearded Bakers.

 Top 6 Beach Resort Properties recognised by Michelin Guide.

 Spa of the Year, Middle East and Africa at the prestigious World Spa &Wellness Awards

2023/24/25.

 Certification, E-Cornell Hospitality Leadership and Management 2023

 HACCP, Hotel Team Leader, Zabeel Saray A Gold Property since 2023, Dubai

Municipality, Top 10 Dubai Food Elite Recognised.

 Certifications; Highfield, Person in Charge Distinction, Advanced Certificate, Highfield

Level 4 Managing Food Safety, Distinction.

 Understands luxury and focus on quality.

 Have ability & creativity to co create F&B concepts.

 Create partnerships with celebrity chefs and restaurant partners

 Ability to analyse and react to trends across multiple hospitality disciplines

 Financial management skills. Ability to analyse P&L statements, develop operating budgets, prepare a short- and long-term forecast, and champion capital expenditure planning.

 Strategic planning ability to translate financial concepts into actionable business strategies and tactics

 Ability to train in person or virtually (e.g. new programs/products/services, skill gaps on action plans, Food Safety)

 Strong understanding of interrelationship with related departments such as restaurant and bars, and event management

 Executive Committee Member.

Culinary Diploma Food and Wine and BSC if Food Science