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I am a forward thinking man looking for an international challenging position in a highly recognize 5 star Hotel. I am available to provide more information and references for serious potential employer who wish to find out more about me.

12 Years of Management Experience
20 Years of Professional Experience

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF, Hotel Presidenatial, Port Harcourt - Nigeria

Hotel Presidential is located in the heart of the Garden City - Port Harcourt 'Capital of Rivers State', Nigeria, less than an hour drive from the international and domestic airport. Along Ph-Aba expressway a stone throw from port Harcourt Libration Stadium.
Being centrally situated within business districts and main shopping areas of the city, Hotel Presidential makes an ideal choice for both leisure and business travelers. The hotel's five star status is reflected through its 261 tastefully furnished and functionally equipped rooms and 44 spacious suites including presidential and luxury suites for those who prefer an extra touch of luxury.

EXECUTIVE CHEF, Le Meridien Hotels - Kuwait
30/04/2003
16/01/2005

Le Meridien-Hotel Portfolio in Kuwait
Le Meridien Kuwait (Re-branding and renovation.)
Le Meridien Tower (Open its door August 2004.)
Le Meridien Catering (Open its door December 2003.)

Le Meridien Tower Art & Tech Kuwait

Open its door August 2004.
Le Meridien Tower is a hotel with 80 Art + Tech rooms, the concept launched by Le Meridien. It is the first ever boutique hotel with the concept of Art + Tech to be launched in the Middle East. The hotel offers spectacular live cooking shows in the restaurant serving international specialties. The four F & B Outlet - Cascade, holds international live cooking themes serving breakfast, lunch and dinner from the four live cooking corners of the world (Cascade restaurant of Le Meridien Tower and Spectrum in Dubai Fairmont have been designed by same company from Kuala Lumpur) a lobby lounge News Cafe, Pool Restaurant and 24 hours Room Service.
Website:www.lemeridien.com

Le Meridien Kuwait

Re-branding and renovation of Le Meridien Kuwait (71 rooms and four F & B outlets)
It is the first ever boutique hotel in the Kuwait with a panoramic view of the blue waters of the Arabian Gulf.
The F & B Outlet - Capri Restaurant & Garden Café offering a wide variety of continental cuisine, serving buffet breakfast & al a carte lunch & dinner .Al-Marsa Restaurant offering Arabic style (Kuwait/Iran) seafood with fresh fish & lobster display ,Show cooking kitchen & Iran tandoor oven where bread is baked A 'la minute (Al-Marsa Restaurant open its door February 2004).
Website:www.lemeridien.com

Le Meridien Catering

Open its door December 2003
Capability to supply all pastry, bakery & butchery products to all the properties of Le Meridien Hotels in Kuwait ( include staff food ) A separate production unit for the catering purpose with the capability of catering Top VIP functions up to 3000 pax. Independent manning of the catering kitchen.

5th AVENUE, Café Lounge

Marina Mall, Open its door July 2003
Operating under the Le Meridien Kuwait umbrella, it is first ever & unique Café Lounge with fashion store under one roof located in the biggest shopping center, Marina Mall in Salmiya, Kuwait.

5th AVENUE, Café Lounge

Arraya Center Open its door December 2003
Arraya Center,Courtyard Marriott,
Operating under the Le Meridien Kuwait umbrella.
A unique Café Lounge located in the Arraya Center, Courtyard Marriott, Sharq, Kuwait.
Reporting to the General Manager: Mr. Hannes Yaghi

EXECUTIVE SOUS CHEF, Hilton Hotel & Resort Hotel, Kuwait
01/01/2002
01/06/2003
( Opening Team )
Kuwait Hilton Resort is flag ship property to Hilton Group in Middle East with 80 Studios,64 Villas With 2-bedroom, 12 Royal Chalets, 147 luxury hotel room including the suits. The resort has 6 F&B outlets including Thai ,Lebanese, Lobby Coffee in retail shop area. Teatro 'Cutting Edge' Restaurant concept features eclectic cuisine and service with 2-show kitchens ,very trendy Mediterranean style for 240 covers.The biggest Banqueting Hall in Kuwait, which can accommodate up to 1400 cocktail or 900 pre-plated events including prestigious outside catering service. Overseeing and running daily productions and operation as well responsible for bringing up the service standard of the kitchen in high level. Developing all Banqueting Hilton Meetings, Weekend Barbecue and Outside Catering menus and building new culinary style. ( 130 Pages up market menus ) Overseeing and executing the production of 42 kitchen members ,In-charge in all day-to-day operations Including daily market and cost control of kitchen ( After opening first food cost 34% budget 32% ) Instigate Major Changes of organizational and managerial and upgrades in all the kitchen areas of the Kitchen .Working under Chef Costa Simatos.

EXECUTIVE CHEF, Kuwait Regency Palace Hotel, Kuwait
13/09/2000
24/11/2001
As a former member of the International chain “Hyatt” a decade ago, the hotel is still maintaining of its five star rating and its membership of Kuwait Five Star Hotel Association with an equipped facilities including 03 banqueting halls that can accommodate 750 persons for each ballrooms with a high average of 88$ per person for a VIP wedding reception. Oversee the operation of the kitchen for this independent hotel as well as responsible for bringing up the service standard of the kitchen into a high level. Also assist Banquet Functions presentation of Food, Buffet Set-up and Exhibitions. Upgrading menus and developing new culinary style. Overseeing and executing the production of 36 staff which include the continental and oriental Pastry Chef which is famous for Arabic wedding. In-charge in all administrative aspect and other day to day operation, including Scheduling, Cost Control of the kitchen partment and a separate Catering Division that are taking in-charge an exclusive VIP cater for Government Ministries. Instigate major changes (organizational & managerial) and upgrades in all the areas of the kitchen. Worked under the Owning Management of Al-Sane Group of Companies, reporting to the General Manager Mr. Andrew Baldwin.

EXECUTIVE BANQUETING CHEF, Emirates Tower Hotel, Dubai, UAE
16/01/2000
10/04/2000
( Opening Team )
Member of the prestigious hotel formed by the Jumierah Beach International Group that currently standing in the heart of Dubai. The hotel is equipped of its facilities of 10 Restaurants Outlets, 36 Conference Room that are located on every floor with attach complete Kitchen facilities. In charge of establishing all the standards, controls and procedures in the Banqueting, Room Service and Main Kitchen. Responsible for bringing up all the service standard of the kitchen into a high level. Establish and conduct training of the Banquet staff with a very limited skills and experience. In charge of all Banquet function, scheduling and cost control. Was a key of element of the kitchen is always the ability to lead from the front by means of motivating, guiding and developing individual in providing excellent standard. Worked under Chef Luigi Gerosa.

EXECUTIVE SOUS CHEF, World Trade Centre, Dubai, UAE
03/99-01/2000
In charge the operation of the kitchen for this highly recognize organization in UAE (DWTC). Overseeing and running the production of prestigious culinary creation for the 7 restaurants outlets and large 1900 guests cover daily, which includes 6000, cover Royal, function alone. Assist exhibition, parties, product launches, cocktail reception, gala diners, national day celebration and Banqueting. Assist and perform food demonstration. In charge in all administrative aspects including scheduling, cost control and other day to day operation of the kitchen. Instigate major changes by using creative skills and freshest of produce that lead a big team professional towards to further accolades whilst understanding. Worked under Chef Herald Oberender.

SOUS CHEF, The Luxury Collection, Sheraton Kuwait Hotel, Kuwait
10/97-2/99
In charge of a team of fifteen cook for the cold kitchen department of this 5 star luxury hotel. Oversee and execute production of oriental and occidental food for the six restaurants and large (5000000 covers per year) Banqueting and Outside catering production of the hotel. In charge of all administrative aspect including scheduling, ordering and cost control of the cold kitchen department. Instigate major changes (cosmetics, organizational and managerial) and upgrades in all the “areas” of the kitchen. Worked under executive Chef Felix Zund and Ernst Luther Frank.

SOUS CHEF, Intercontinental Hotel, Abu Dhabi, UAE
9/96-9/97
In charge of the cold kitchen department of this government owned 5 star Hotel. Assist the Executive chef and Executive Sous Chef in the aspect of the Banqueting operation (buffet and plated functions). Directly in charge of all ordering for the main kitchens. Credited for the “modernization” of the cooking and presentation style for all cold kitchen foods. Worked under Executive Chefs Karl Ziemons and Eddie Fitzpatricks.

SENIOR CHEF de PARTIE, Strand Intercontinental Hotel, Finland
1/96-8/96
Hired as an extra worker on temporary base, because of a stringent organizational structure. The position of senior CDP main hot kitchen was in fact a Sous Chef position. In charge of Banqueting operation from menu creation to production. Worked under Chef Atte Vannesmaa.

CHEF GARDE MANGER, Dhahran International Hotel, KSA
12/94-12/95
Oversee the operation of the cold kitchen for this very upscale independent hotel in Saudi Arabia. Responsible for the planning the production of meals for the Royal Saudi Family as well as the hotel’s very busy outside catering. Assist in the execution of the daily and weekly theme food festival and promotions. Worked under Chef Jeorj Padderatz.

CHEF GARDE MANGER, Strand Intercontinental Hotel, Finland
05/90-12/94
( Opening Team )
Started in the hotel as a Chef de Partie in the hot kitchen and then held a variety of position within the kitchen operation up to the last position of Chef Garde Manger. Was a key element of the kitchen brigade and as such sent for the Intercontinental Vienna’s Finnish Food Festival and also the Hyde Park Intercontinental London. Named worker of the month of July 1992. Worked under Executive Chef Pertti Lepianen and Atte Vannesmaa.

SEAMAN, Finnish Navy, Finland
06/89-05/90
Mandatory Military Service aboard the ‘ Pohjanmaa” (mine ship). Senior ranking cook on these 200 men ship.

Commis De Cuisine & Demi Chef De Partie, Hotel Pasila, Finland
04/85-08/86
( Opening team )
Jr.Chef part of the opening team for its business-oriented hotel. Work in various departments (coffee shop, hot kitchen, and cold kitchen and specialty restaurants).

Check the current location of Chef Marko:

Marko's Quote

".........Even if you're on the right track you'll get run over by just sitting there!....."

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12 Years of Management Experience 20 Years of Professional Experience

12 Years of Management Experience
20 Years of Professional Experience