John Millar

Highly accomplished Executive Head Chef with over 35 years of international culinary experience leading high-volume hotel kitchens, healthcare catering, corporate food services, and fine dining operations. Extensive expertise in kitchen management, menu engineering, HACCP compliance, food cost control, staff development, and operational excellence. Recognized for creating innovative menus while maintaining exceptional food quality, profitability, and customer satisfaction.

Experienced in managing multicultural kitchen brigades and delivering outstanding dining experiences across luxury hotels, healthcare facilities, and large-scale catering operations.

Executive Head Chef at Tamimi Global Company Ltd (2017-06 – 2019-05)

Managed the complete culinary operation for one of the company's major catering facilities serving over 4,000 meals daily.

• Directed a multicultural brigade of over 40 chefs, cooks, bakers, pastry chefs and catering assistants.
• Planned and executed daily food production exceeding 9,000 meals per day with consistent quality.
• Developed seasonal menus and introduced new culinary concepts.
• Controlled food cost, labour cost and kitchen budgets.
• Implemented HACCP standards and food safety procedures.
• Managed supplier relationships and procurement.
• Supervised equipment maintenance and preventive servicing.
• Ensured compliance with company quality standards.
• Improved operational efficiency while maintaining high food quality.
• Successfully managed large-scale catering operations.
• Reduced food waste through improved inventory control.
• Maintained excellent food safety records.

Executive Head Chef at King Fahad National Guard Hospital (2006-08 – 2015-08)

Managed hospital food service operations delivering nutritious meals for patients, staff and visitors.

• Supervised a team of over 20 culinary professionals.
• Planned therapeutic and regular patient menus.
• Ensured compliance with hospital nutrition standards.
• Maintained strict HACCP and hygiene procedures.
• Managed food production scheduling.
• Controlled inventory and purchasing.
• Coordinated with dietitians and hospital management.
• Maintained exceptional food safety compliance.
• Improved kitchen workflow and operational efficiency.
• Successfully managed high-volume healthcare catering.

Head Chef at Directors Agency

• Managed all kitchen operations.
• Designed seasonal menus.
• Prepared cost-effective recipes.
• Supervised food preparation.
• Maintained hygiene and food safety standards.
• Recruited and trained kitchen staff.
• Managed purchasing and stock control.

Sous Chef at The Wellington Hospital (1998-04 – 1999-04)

• Assisted the Head Chef in managing daily kitchen operations.
• Supervised food preparation and service.
• Led kitchen staff during Head Chef's absence.
• Ensured quality control and food safety compliance.

Professional Cookery in Culinary Arts – City & Guilds of London

– Fr. Griffin's Technical School