Armando Doebar Email and Phone Number
A jolly good welcome! And thank you for visiting my personal profile. As a product developer I am result- and target-oriented. I keep working until I reach the perfect end-result.Next to the development of my own dishes, I like to change things around and put my own twist on existing and familiar dishes. Also, I have more than 20 years' experience in the development of delicious vegetarian and vegan dishes. I have an immense passion for food, drinks and creating a cosy atmosphere. Creative in the kitchen with a positive attitude and interactive with people.Expertise: All-round professional experience in the hospitality business. Next to meat, poultry and fish, I am very much driven and specialized in world fusion cooking, delicious vegetarian and vegan dishes.
Evolution Meats
View- Website:
- evolutionmeats.com
- Employees:
- 5
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Product Developer Vegan Foods And Culinary SpecialistEvolution MeatsThe Hague, Zh, Nl
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Product Developer Vegan Foods & Culinary SpecialistEvolution Meats Dec 2019 - PresentDevelopment of innovative dishes. Currently developing vegan dishes and vegan fast food using own created recipes for the professionals in the hospitality business.
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Owner/Product Developer Innovative FoodsDelicious Food Creations Nov 2018 - PresentDen Haag En Omgeving, NederlandDevelopment of innovative dishes. Currently developing vegan dishes and vegan fast food using own created recipes for the professionals in the hospitality business.
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Product Developer Vegan Foods & Culinary SpecialistGreen Meat Products B.V. Jan 2019 - Dec 2019https://proveg.com/nl/blog/10x-vegan-innovatie-gastvrij-rotterdam10X VEGAN INNOVATIE OP GASTVRIJ ROTTERDAMGREEN ASIAN SATAY & VEGAN SATAY SAUS VAN GREEN MEAT PRODUCTSWie houdt niet van een lekkere snack? In samenwerking met chefkok Armando Doebar van Delicious Food Creations ontwikkelde Green Meat Productseen 100% plantaardige saté die je doet watertanden.Nu verkrijgbaar via Bidfood onder de naam Jordy's Keuken vegan satay Java -
Owner & ChefGranny'S Food Mar 2015 - Nov 2017RijswijkSpecialized in meat, poultry, fish, vegetarian and vegan dishes like; soups, main dishes, burgers, grill, wraps, panini sandwiches, luxurious baguettes, salads, sweet pastry & ice cream. • Chef, front manager, responsible for the kitchen, service, delivery and management of personnel.• Responsible for purchase, sales, acquisition of new customers and catering/event assignments.
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Sportsbar ManagerEuropean Patent Office 2012 - 2015Rijswijk• Manage bar personnel & all the personnel at receptions and parties up to 3000 employees at the Patent Office.• Sales of beverages, cocktails, bites up to seven course dinners. • Supervision of all sport facilities concerning safety (first aid).Internal training and professional knowledge of HACCP and ISO. -
Manager & Sous ChefSuri Inn & Panos 2010 - 2011Rijswijk• Manage personnel of restaurant and lunch room at 2 locations in station building. • Sales of lunch and dinner dishes. Responsible for purchase and administration.
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Co-Owner & ChefHeaven Of Delight Vegetarian Delicacies 2007 - 2010Den HaagSales of vegetarian & vegan products, meat & fish replacers, sweet delicacies, vegan wine, freshly prepared meals, sandwiches • chef, responsible for purchase, sales & delivery, approaching suppliers, acquisition of new customers & catering assignments.
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Hospitality EmployeeVitalizee 2004 - 2006Scheveningen• Serving beverages, cocktails & dishes at the bar, taking care that customers leave the facility satisfied and pampered by giving friendly and customer focused attention and service.
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Allround Hospitality EmployeeIndoor Game- En Kartcentrum De Uithof 2002 - 2003Den Haag• Setting up, breaking down and taking care of banquets. • Serving drinks & bites at several bars, host and cater buffets at several locations within De Uithof.
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Student Hospitality & Hotel Management*****Hotel Sofitel 2000 - 2002Den Haag• Setting up, breaking down and taking care of banquets.• Serving special cocktails & beverages at the bar, host in the restaurant.
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Student Host (4 Days Working & 1 Day School)Restaurant, Hotel & Spa Savarin 1999 - 2000Rijswijk• Serving dishes & drinks at the restaurant. • Bartender -
BartenderHumphrey'S Restaurants 1999 - 1999Nijmegen• Serving beverages to tens of thousands (inter)national guests at the Waalkade in Nijmegen during the Four Days Marches & summer festivals. -
Student Hospitality (4 Days Working & 1 Day School)'T Hoogstraatje 1998 - 1999NijmegenCook & host at De Duivelsberg & 't Hoogstraatje• Cook in the kitchen of the 2nd best traditional pancake restaurant of the Netherlands. • Serving beverages & dishes at the restaurant. -
Student Hospitality Assistant (4 Days Working, 1 Day School)Van Hecke Catering 1997 - 1998NijmegenCook & host• Cook at an institutional kitchen; preparing approximately 250 dinners a day. • Serving beverages & dishes at the staff restaurant.
Armando Doebar Skills
Armando Doebar Education Details
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Veilig Voedsel NederlandHaccp Food Safety -
SvhSociale Hygiëne/Social Responsibility Course
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Horeca En Toerisme/Hospitality Business -
St. Maartens CollegeHonors/Regents High School/Secondary Diploma Program
Frequently Asked Questions about Armando Doebar
What company does Armando Doebar work for?
Armando Doebar works for Evolution Meats
What is Armando Doebar's role at the current company?
Armando Doebar's current role is Product Developer Vegan Foods and Culinary Specialist.
What schools did Armando Doebar attend?
Armando Doebar attended Veilig Voedsel Nederland, Svh, Roc Nijmegen, St. Maartens College.
What skills is Armando Doebar known for?
Armando Doebar has skills like Hotelmanagement, Hospitality, Chefkok, Zakelijke Evenementen.
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