Simon Hague

Telephone No +2348115975466Skype- wayan_ubud

Home address Banjar geria, payangan, Bali, IndonesiaWestgate road, Newcastle upon tyne

Email: Personal: wayan_ubud@yahoo.com Professional: shague@ekohotels.com

Date of Birth: 14th July 1969 Nationality: British/AustralianLanguages: English, IndonesianCurrent Notice Period: 6 weeks Marital status: Married with my Balinese wife & 1 son of 14 years old

Career strengths:I can offer you 20+ years of professional experience as a chef. Skills include, food cost analysis, budgeting, inventory control, purchasing and organizing high profile promotions with celebrity chefs. I have a strong track record of improving profitability & maintaining very good staff, union and management relations, strong ability to lead and develop small and large teams. Additionally I have specific experience in large conference and banquet facilities and hands on coaching.SpecialtiesAssuring the level of customer satisfaction is met with management objectives by conducting regular training sessions with the associates. Experience in strategy development & project implementation. A leader with the ability to influence teams, gain commitments & establish clear goals & ability to develop people. Focus on brands and operation efficiencies.

Certificates and training: 1. Crisis management, Managing fraud, HACCP, Fire trainingAdvance food safety 1& 2, inside information act,

Career Summary

June/2013 to present Eko hotels and suites, Lagos, Nigeria, Cluster executive chef850 rooms, 4 hotels, 5,151 sqm convention center, 18 meetings rooms, 9 restaurants plus 2 in preopening stage, managing 252 associates,

Achievements/Highlights: Opening team for the Eko signature Luxury 171 room hotel, Re launch of the grill restaurant, cost saving initiative saving over 500,000$ per year, Achieving 2014 aggressive F&B budget, www.ekohotels.com

Reason for leaving: Contract will finish in June and I would like a challenge in a new location.

Mar/2011 to May 2013 Intercontinental Hotel, Lusaka, Zambia, Executive chef424 rooms, 200 under a refurbishment plan. Savannah restaurant, Olive grove modern style Italian,

Achievements/Highlights Banqueting for up to 1000, plated and buffet presidential inauguration dinner. Achieving 2012 budget and maintaining a challenging food cost. High profile hotel with many celebrities staying e.g., Bill gates, Hilary Clinton, President Bush.www.ichotelsgroup.com/intercontinental/en/gb/locations/lusaka

Reason for leaving: Took the role as executive chef in Lagos for one of the largest hotels & convention centers in Africa

Oct/2009- Feb/2011 by the bay catering, Sydney N.SW, Australia-Owner Samantha HagueFamily owned business catering for private exclusive functions on boats, private dining venues, weddings.

Reason for leaving: To return to International hospitality with IHG. Our resident challenge were overcome.

May/2008 to Sept/2009 Westin Chosun Seoul, South Korea, Executive chef453 room city hotel, 6 restaurants, 2 club floors, large banquets, 4 outside restaurants, managing 167 associateswww.westin.com/seoul

Achievements/Highlights: Les toques Blanches South Korea board member Reopening of ninth gate modern French dining, re branding of

the Japanese restaurant and all day dining with Adam Tihany design.

Reason for leaving: We needed to reenter Australia & reside for 1 year so not to lose my wife’s permanent residence status.

Feb/2006 to May/2008 Le Meridien Nirwana Golf & Spa resort, Bali, Indonesia-

Executive chef278 rooms,7 F&B outlets,

18 hole award winning golf course, managing 137 associateswww.lemeridien.com/bali

Reason for Leaving: Took the opportunity of a transfer to South Korea and to work with a new Starwood brand after my contract had ended

Achievements/Highlights: Grand prize worldwide Winner of the 2007 “taste of discovery” chef’s challenge for le Meridien worldwide. Prize of cooking the kitchens of Jean-Georges Vongerichten

Jan/2004-Dec/2006 The Imperial Hotel, Luxury collection, Kuala Lumpur, Malaysia (regional office) 400 rooms, 5 F&B outlets, Banquet facilities for 700www.starwood.com/kualalumpur Executive chef

Reason for Leaving: I took the opportunity to transfer to Bali for the re branding opportunity and to take up a new challenge with Le Meridien hotels under the Starwood brand

Dec/2002 to Jan/2004 Movenpick Hotel Kuwait (pre-opening) Five star boutique, 100 rooms, and 5 F&B outlets Banquet facilities for 1000 pax- Executive chef www.moevenpick-hotels.com Responsibilities: Directly managed a team of 80 associates in 5 kitchens

Reason for leaving: Finished contract

Achievements/Highlights: Initiated and implemented most of the concepts for the opening of this propertyActing F&B manager for 3 months

Reason for Leaving: Contract was due to finish and I decided to return to Asia.

March 2001 – December 2002 Le Meridien, Malawi- East AfricaI was based at Le Meridien capital with area responsibility for 5 properties throughout Malawi. Cluster executive chefwww.lemeridien.com

Achievements/Highlights: Hosting of the two African SADC conferences with 15 presidents. Opening of Le Meridien Kuchawe, Malawi

- Revision of the group purchasing policy with estimated US$200,000 cost saving

May 2000 – March 2001 Sarawak, Malaysia

Four-star resort hotels, 500 rooms, 7 F&B outlets, and Function rooms for 1000 Pax (franchise properties)www.holidayinn-sarawak.com Executive chef

May 1999 – may 2000 Holiday Inn Lido, PR of China, Gm Four-star city hotel, 1120 rooms, 14 F&B outletswww.lidoplace.comExecutive Sous chefReported to the director of kitchens, Michel MiratonManaged a team of over 250 staff

February 1998 – April 1999 Sheraton Metechi palace, Republic of GeorgiaFive-star resort hotel, 274 rooms, 4 F&B outletswww.starwoodhotels.com Executive Sous chef

February 1997-February 1998 the Laguna Nusa Dua resort, Bali, Indonesia Luxury collection property, 278 rooms, 4 restaurantswww.starwoodhotels.com Chef de cuisine, fine dining restaurant, Mayang sari and also was acting executive chef for a short period.

Experience in briefOctober 1995-January 1997-Ansett airlines, Sydney, chef, first classJune 1994-october 1995- Sheraton Wentworth, Sydney, Australia, sous chef November 1993-may 1994-Thearte royal, Newcastle, England, Chef de partie, February 1992- October 1993 Ritz Carlton, Sydney Australia, Chef de partie, Grill roomSeptember 1990-February 1992- Commis chef, Demi chef, Southern pacific hotel corporation, AustraliaDecember 1989-september 1990-Restarant-de pepe, Malaga, Spain, Commis chefDecember 1986-1989, Gosforth park hotel, England, Commis chef

Referees: Written references, certificates upon request.

Stephane Roberts-Hotel manager, Sabena Hotel, Congo+243818806948srobert@memling.netstephanerobert_fr@yahoo.fr

Andrew Hosking-Operations Director - Tsogo SunAndrew.Hosking@tsogosun.com

Chris Newman-Corporate Director of Operations at Emaar Hospitality Groupcnewman@emaar.ae+971525627887

Dietmar Kielnhofer-general manager The Westin Hyderabad, India Dietmar.kielnhofer@westin.com

Gerhard Schmidt- former General Manager, Westin Chosun Seoul, South Korea-geruen@outlook.com