David Tilly
Lusaka,09
Summary
Adept Executive Chef with a proven track record at IHCL Taj Hotels, enhancing customer satisfaction through innovative menu development and stringent food safety practices.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with French, Asian and Arabic cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational French and English skills.
Overview
26
26
years of professional experience
Work History
Executive Chef
IHCL Taj Hotels
11.2022 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 190 rooms property, large banqueting and outdoor operation
Executive Chef
IHCL Taj Hotels
08.2017 - 11.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 175 rooms property, All day dining, Fine dining Indian restaurant, conference and banqueting
Executive Chef
IHCL Taj Hotels
09.2014 - 07.2017
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- 300+ rooms properties, 2 Hotels including one with only luxury apartments. All day dining restaurant, fine dining afternoon tea, banqueting and conferencing
Executive Chef
IHCL Taj Hotels
07.2012 - 10.2014
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Part of the Hotel's opening team.
- All day dining restaurant, fine dining Moroccan cuisine, Indian and Japanese restaurant
Chef De Cuisine
IHCL Taj Hotels "Orient Express" Restaurant
11.2007 - 07.2012
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Considered one of the best French fine dining restaurant in India
Assistant Sous Chef
Morton's Club MARC Restaurants Company
04.2004 - 10.2007
- Increased efficiency by delegating tasks to appropriate staff members based on their skill sets and workload capacity.
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Proactively identified potential bottlenecks in the cooking process, implementing solutions to maintain smooth workflow.
- Collaborated effectively with front-of-house staff to ensure seamless coordination between all aspects of restaurant operations.
- This private club was in the Mayfair area with a bar kitchen, a private dining, a lounge and the restaurant which does food to michelin star level. I started as chef de partie, was promoted as sous chef with full management responsibilities. I attended the "Grand Gourmet Summit Awards" of Singapore and Dubai with Antonin Bonnet excecutive chef at "Green House" restaurant and Yvonnick Lalle chef at "Morton's Club".
Chef De Partie
Le Meurice Dorchester Group Hotels
01.2004 - 02.2005
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
L'Auberge David Martin
09.2000 - 12.2002
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Apprentice Chef
L' Auberge Du Vieux Chêne
09.1998 - 08.2000
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- My first experience in a small kitchen, working with local ingredients. Responsible of all section. I was one week at school per month.
Education
BEP - Restaurant And Culinary Management
CFA/IFAC
Brest France 06.2000
Skills
Food Safety
Menu Planning
Cost Control
Menu development
Strong Work Ethic
Team Leadership
Kitchen Management
Safe Food Handling
Timeline
Executive Chef
IHCL Taj Hotels
11.2022 - Current
Executive Chef
IHCL Taj Hotels
08.2017 - 11.2022
Executive Chef
IHCL Taj Hotels
09.2014 - 07.2017
Executive Chef
IHCL Taj Hotels
07.2012 - 10.2014
Chef De Cuisine
IHCL Taj Hotels "Orient Express" Restaurant
11.2007 - 07.2012
Assistant Sous Chef
Morton's Club MARC Restaurants Company
04.2004 - 10.2007
Chef De Partie
Le Meurice Dorchester Group Hotels
01.2004 - 02.2005
Sous Chef
L'Auberge David Martin
09.2000 - 12.2002
Apprentice Chef
L' Auberge Du Vieux Chêne
09.1998 - 08.2000
BEP - Restaurant And Culinary Management
CFA/IFAC
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