Carl Schneider Email and Phone Number

EXECUTIVE SOUS CHEF 2017- PRESENT Responsibilities include managing the daily culinary operations, ordering & stock management, rostering & performance management, creating seasonal menus, maintaining costs, training of kitchen & front of house colleagues, maintaining HACCP requirements & records, standard recipe creation & costing, leading a positive proactive team & insuring guest satisfaction. CHEF DE CUISINE - IL BAROCCO- 2016-2017Breakfast, lunch & dinner buffet, theme nights, festive menus

AQUAZURENew opening of an alfresco tapas pool side venue; menu creation / design and implication, running of daily operations ON THE ROCKSLunch venue, casual pool side dinning, menu creation & implication, running of daily operations BANQUETINGPart of the senor chef’s team involved with the organization of upscale events, sole use groups, bulk cooking, fine dining dinners, DDR packages

AL HAMBRA - SOUS CHEF; 2012-2013Dinner & Friday brunch operations, 120 seats, Spanish al a carte menuMJ STEAKHOUSE - SOUS CHEF, 2011 TO 2012Dinner & Friday brunch operations, 120 seats, American Steakhouse MINA SALAM MAIN KITCHEN - JR SOUS CHEF; 2008 TO 2011Breakfast, lunch & dinner buffet, banqueting operations up to 300 pax, 2 club lounges, 24-hour room service menu, lunch and dinner Al a Carte menu, theme nights, festive menus JAM BASE - CHEF DE PARTIE; 2008Dinner venue, 120 seats, American steakhouse

Chef de Partie of entremetier main kitchen, in charge of eight staff, organizing of daily operations and tasks for 2 buffet restaurants lunch and dinner service, functions in and around the hotel.