Cyrill Eigensatz Email & Phone Number

Malaysia

Led the transformation of Betong Premix into a top premix vendor and road maintenance specialist. Implemented strategic branding initiatives, secured significant contracts, and ensured the company's dominance in the market. Focused on exceeding client expectations in rural projects, enhancing the company's reputation for reliability and quality. Directed operations and strategy, contributing to substantial growth and market presence.

Malaysia

Co-founded Neocrab, focusing on sustainable shrimp and crab farming with blockchain traceability. Secured venture capital funding to support the company's launch and expansion. Implemented innovative business models, contributing to the company's market growth and sustainability goals. Oversaw production expansion to meet market demands while ensuring sustainable practices. Led strategic branding initiatives, enhancing the company's reputation in the sustainable farming industry.I co-founded Neocrab, where we focus on sustainable shrimp and crab farming with blockchain traceability. We secured venture capital funding to support the company's launch and expansion. We implemented innovative business models, contributing to the company's market growth and sustainability goals. I oversaw production expansion to meet market demands while ensuring sustainable practices. Additionally, I led strategic branding initiatives to enhance the company's reputation in the sustainable farming industry.

Kuching, Sarawak, Malaysia

Managed multiple F&B outlets and banqueting operations at a 5-star property. Developed and executed data-driven strategies and innovative marketing campaigns that consistently boosted sales by 25% annually. Implemented cost-cutting measures without compromising standards and fostered a positive work culture that enhanced productivity and guest satisfaction. Focused on operational excellence, delivering exceptional service, and maintaining high standards across all outlets.

Guam

- Completed a comprehensive management training program at Hilton Guam, focusing on various aspects of hotel operations and management.- Gained hands-on experience in departments including Front Office, Housekeeping, Food & Beverage, and Sales & Marketing.- Participated in leadership development sessions, enhancing skills in team management, customer service, and operational efficiency.- Assisted department heads in daily operations, contributing to the smooth running of hotel services and guest satisfaction.- Engaged in strategic planning and implementation of initiatives to improve guest experience and operational performance.- Conducted training sessions for junior staff, fostering a collaborative and high-performing team environment.- Received mentorship from senior management, gaining insights into effective leadership and hotel management practices.

Geneva, Switzerland

Completed a six-month bartending internship, gaining hands-on experience in a high-volume, upscale environment. Developed strong customer service skills, mixology techniques, and an understanding of efficient bar operations. Contributed to the overall guest experience by providing exceptional service and maintaining high standards of hospitality.

Koh Samui, Thailand

- Assisted in Daily Operations: Supported the management team in the daily operations of a luxury resort, ensuring high standards of service and guest satisfaction.- Guest Relations: Engaged with guests to address inquiries and resolve issues, enhancing the overall guest experience and maintaining a high level of customer service.- Event Coordination: Assisted in planning and executing events and activities, contributing to the resort's vibrant guest experience.- Staff Training: Participated in staff training sessions, gaining insights into effective team management and operational efficiency.- Inventory Management: Assisted in managing inventory and supplies, ensuring smooth operations and adequate stock levels.- Cultural Exchange: Gained valuable cultural insights by working in a diverse team and interacting with guests from around the world.

Bern, Berne, Switzerland

Executive ChefJanuary 1998 – January 1999Led kitchen operations, ensuring high standards of culinary excellence.Developed and implemented new menu items, focusing on innovation and seasonal ingredients.Managed a team of chefs, providing training and fostering a collaborative work environment.Oversaw food inventory, purchasing, and cost control to maximize profitability.Maintained strong relationships with local suppliers and vendors.ChefSeptember 1997 – January 1998Prepared high-quality dishes according to the restaurant's standards.Assisted in menu development and daily specials.Collaborated with the kitchen team to ensure smooth and efficient operations.Ensured compliance with health and safety regulations.Contributed to maintaining a clean and organized kitchen.

Bern, Berne, Switzerland

- Completed a 3-year apprenticeship in culinary arts, gaining comprehensive knowledge and hands-on experience in various aspects of professional cooking.- Trained under experienced chefs, mastering techniques in food preparation, cooking, and presentation.- Rotated through different kitchen stations, including pastry, garde manger, and hot line, to develop a well-rounded skill set.- Assisted in menu planning and development, contributing to seasonal and event-specific offerings.- Ensured high standards of hygiene and food safety, adhering to industry best practices.- Received recognition for outstanding performance and dedication to the culinary profession.