Immanuel Anjous

A highly focused and competitive hospitality industry with over five years managerial experience related to seven years deluxe hotels, fine dining restaurants, brasserie, German, Italian, Asian, far eastern, Indian and large volume catering.

Ambitious with a high level of drive and determination to achieve realistic person and career goals, competent, resourceful and innovative with critical thinking, excellent work ethics, strong self-discipline with a bright, energetic personality, well presented and enthusiastic, very confident, devoted in developing and motivating large team of employees to constantly over achieve on targets.

Good listener with great communication skills, constantly dedicated in improving and developing skills, professional relationships with the team. Leading by excellence, with constant focus to quality and company standards, proven management abilities include recruiting, training staff and extensive knowledge of food principles, trends and cultural food skills.

Excellent leadership and organizational skills in Kitchen and Front of House, conscientious on minimizing, company operational expenses, revenue management and profits maximization, F&B budgeting and forecasting, customer relations, menu planning, food cost, labor cost, administration, responsible for pre-openings in setting up New Restaurant & Kitchen.

July 2018 - Current

Woodlands Hotel - Executive Chef, BC, Canada

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs, and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Kept labor at or below 33% to support business profit targets.