Emmanuel Thomas

• Hotel with 285 rooms, 1 restaurant and 1 bar. Housekeeping is outsourced.
• Coordinating the day-to-day operations of the different departments, leading a team of 30 staffs.
• Restructuring the Executive Committee through recruitment of new heads of department.

• Hotel with 280 units and 14 villas.
• Coordinated the F&B operations with 5 outlets, 7 meeting rooms, 1 banquet hall and outside catering service, leading a team of 58 staffs.
• Enhanced the quality and variety of service and food to be recognised as a dining out destination through a strong reputation within the local community.
• Previously holding the position of Executive Chef between August 2012 and May 2016.

• Hotel with 440 rooms, 9 F&B outlets, 9 meeting rooms, 2 banquet halls and large outside catering service.
• Lead a team of 115 chefs and stewards.
• Restructured the work processes of the kitchen operations.
• Enhanced dining experience by introducing new menus and organizing food festivals.

• Crowne Plaza Sohar, Sultanate of Oman

Executive Chef, June 2008 to July 2010

Pre-opening team

• Holiday In Downtown, Kuwait

Executive Chef i/c of F&B, April 2007 to May 2008

Executive Chef, December2006 to March 2007

Executive Sous-Chef, July 2006 to November 2006

• InterContinental Abu Dhabi, UAE

Junior Executive Sous-Chef, March 2004 to May 2005

• Crowne Plaza, Beirut, Lebanon

Executive Sous-Chef, March 2003 to February2004

Chef de Cuisine, May 2002 to February2003

Pre-opening team