Marriott International tana maraba da Andrew Simpson a matsayin sabon Babban Chef a The Westin Resort da Spa Langkawi. ƙwararrun ƙwararrun ƙwararrun matakai har zuwa faranti tare da sama da shekaru 20 na ƙwarewar dafa abinci na ƙasa da ƙasa da ƙirƙira mara ƙima wanda aka saita don daidaita dandanon sabbin baƙi da masu dawowa daidai.
Da zuciyarsa ta shirya kan fasahar cin abinci mai kyau daga tafiya, Simpson ya fara aikinsa na farko a 2001 a matsayin Chef De Partie I a Auberge du lac, Brocket Hall, UK, gidan cin abinci na Faransa na tauraron Michelin na zamani, kafin ya ci gaba da yin sa a hankali. Hanyarsa ta zuwa matsayi a matsayin Sous Chef a West Lodge Park Hotel, Hadley, UK a 2002, sannan a matsayin Babban Sous Chef a The Intercontinental Hotel Singapore a 2007.
Tare da rashin jin daɗin ci ga ci gaban mutum da ƙwararru, Simpson ya fara halarta a taron Gourmet na Duniya a 2008 da 2009. Ya kuma ɗauki matsayin Chef mai ba da shawara a otal ɗin Intercontinental Phnom Penh, inda ya sanya kwarewarsa ta kirkira a cikin overdrive don Gyaran karin kumallo na buffet don zama daidai da ka'idodin IHG, ya wartsake falon kulab ɗin da abubuwan da yake bayarwa, kuma ya ƙaddamar da jerin zaɓin cin abinci mai daɗi a cikin daki a cikin wata ɗaya kawai na aikinsa na shawarwari a Cambodia.
Ƙarfin da aka kafa a cikin daular dafuwa ta 2009, Simpson an nada shi Babban Chef a Holiday Inn Atrium Singapore, inda girmamawarsa ga ƙirƙira da jin daɗin abinci ya cika ta hanyar mahimmancin da ya ba da tsarin kula da amincin abinci. A cikin shekara guda, ya haɓaka ƙimar tsaftar otal da +6% kuma ya aiwatar da SOPs masu dacewa don duk wuraren abinci a cikin otal ɗin. Ya ci gaba da hauhawa a wa'adinsa na gaba tare da British Club Singapore a cikin 2010, inda ya rage farashin abinci yadda ya kamata da -4% a cikin watanni 3 yayin da yake haɓaka ingancin abinci da ƙa'idodinsa. Hankalinsa mai kaifi da fasahar kere-kere a cikin gyare-gyaren kantin sayar da kulob da mashaya mashaya shi ma ya haifar da karuwar kudaden shiga.
Tafiya ta cin abinci ta Simpson an ɗauke shi zuwa wani matakin a lokacin da yake tare da Harry's International a 2012, inda ya kula da ayyukan abinci da kyau don shaguna 30 a cikin ƙungiyar kuma ya jagoranci nasarar sake ƙaddamar da motsa jiki na Bars 24 na Harry kafin ya sauko da mafi kyawun aikinsa tare da Haɗin Wine Singapore, inda ya gudanar da tawagar ma'aikatan dafa abinci 70 a cikin kantuna shida a fadin kasar.
Lokacin da ba ya gudanar da dafa abinci mai cike da aiki, horar da masu zuwa gaba, ko kammala gabatar da abinci da sabis, za ku sami Chef yana mafarkin sabbin girke-girke masu ban sha'awa waɗanda ke kunna hasashe da tura iyakoki na dafa abinci - sosai cikin daidaitawa da tsarinsa na aiki. da rayuwa.
