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A top-performing Executive Chef with over 17 years of experience and credited with combining modernized culinary techniques and business development expertise to deliver substantial revenue growth in fast-paced and highly competitive restaurant markets. Strong expertise in fostering positive kitchen environments to command respect of kitchen staff and remain in complete control of kitchen operations. Highly accomplished in business development, menu design and marketing strategies. Specialize in Western-style cuisine.
Renaissance Zhongshan Park - Shanghai, ChinaF&B kitchenNovember 2016 - Now · 2 years and 2 months
Directed all food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and associate cafeteria to ensure a consistent, high quality food product. Works with the F&B management team and associates to continually improve guest and associate satisfaction with maintaining the operating budget. Oversee daily buffet and a la Carte preparations, including instructing staff on arrangement of new dishes and direct the pass to supervise staff performance. Managing an average of 110 kitchen associates including stewarding. Develop the menu for all the restaurant with the chefs and implement new cooking methods. Conduct hiring process for kitchen staff. Train, supervise and coach culinary team.
Swisstouches - Xi'an, ChinaF&B kitchenMay 2016 - October 2016 · 6 months
Executive Western Chef
SwisstouchesG - Golmud, Haixi, ChinaF&B kitchenMay 2015 - May 2016 · 1 year and 1 month
Berufsschule Heimach Luzern - Lucerne, SwitzerlandAugust 1998 - August 2002
Bachelor of Culinary Arts, Vocational College Heimbach, Lucerne, Switzerland
GermanNative or fluent100%
Swiss GermanNative or fluent100%
- Excellent guest relation
- F&B management
- Food and beverage kitchen
- Handle complain guest
- Hot kitchen
- Inventive and creative
- Love cooking
- Love speaking to guests
- Menu costing
- Planning menu
Chicken Roll on Beetroot Coulis and Goat Cheese