Daniel Birkner Email & Phone Number

New Territories, Hong Kong

Hong Kong SAR

Private Members ClubPlatinum Club of the WorldTop City Club7 Restaurants and Bars, Banquets, Private Rooms and Events with 4 kitchens and total of ~50 culinary and ~18 stewarding staff.

Sheung Wan, Hong Kong SAR, China

Kaohsiung, Taiwan

700 room hotel with 24 hours room service, 8 outlets in charge covering executive lounge, ADD, Japanese buffet, steakhouse, coffee fusion space, lobby lounge, sky bar and western pastry operation including baker/pastry take away shop located at the G/F lobby.Banquet and event operation with the biggest banquet hall in Kaohsiung City with 3080 m² for more.

Hong Kong

Heading the local delegation of this international network of Chefs and culinary like-minded epicureans. Rebuilt and vitalised the membership data base. Planned, created and executed events and competitions for members and friends with international speakers, guest chefs, vineries and consultants from the F&B industry.

Hong Kong

Bochum, Germany

Hongkong

Responsible for the overall kitchen operation in all outlets and purposely leading the Brigade at Zurriola kitchen, preparing contemporary European food.Ensuring outstanding quality of food for the restaurant with 50 covers through implementing recipes, recipe control, staff training and continuously supervision and adjustment when needed. Conducted daily.

Hong Kong

Responsible for the overall kitchen operationEnsuring good quality of food for the Bistro with 60 covers through implementing recipes, recipe control, staff training and continuously supervision and adjustment when needed. Conducted daily pre service briefings and tastings for Service and Kitchen Brigade to ensure smooth operationImplementing of new menu.

Responsible for the overall kitchen operationEnsuring outstanding quality of food for the restaurant with 50 covers through implementing recipes, recipe control, staff training and continuously supervision and adjustment when needed. Conducted daily pre service briefings and tastings for Service and Kitchen Brigade to ensure smooth operationStrong.

Bochum, North Rhine-Westphalia, Germany

Running my own business and responsible for all administration, tax and accounting issuesStrong knowledge in order and cost control while operating within budgetHACCP reporting and ensuring hygiene standards according to the German Hygiene Law, ensuring good quality of food and hygiene standardShift management and scheduling of part time workersCreating.

Bochum, North Rhine-Westphalia, Germany

Running my own business and being responsible for administration like tax and accounting affairs, order and cost control while operating within budget, HACCP reporting and ensuring hygiene standards according to the German Hygiene law, ensuring good quality of food, shift management, creating new menus for 50 covers à la carte restaurant and banquet/venues.

Lenzerheide

Working closely to support the Head Chef Karl Heinz Schumair during service and in all domains of specific kitchen administrationResponsible for the sauce section, in charge of order and stock management and obliged to report to the F&B management and General DirectorLeading a brigade of 12 chefs and 6 kitchen porters in the absence of the Head Chef, HACCP.

Lenzerheide

Working closely to support the Head Chef Karl Heinz Schumair during service and in all domains of specific kitchen administrationResponsible for the sauce section, in charge of order and stock management and obliged to report to the F&B management and General DirectorLeading a brigade of 12 chefs and 6 kitchen porters in the absence of the Head Chef, HACCP.

Cambridge, Großbritannien

Working closely to the Head Chef Daniel Clifford. Responsible for daily production of cold and warm amuse bouche, homemade bread and rolls, pastries and desserts, petits fours and chocolates for the 50 covers fine dining restaurant and banquets/venues for up to 60 covers Ensuring good quality of food and hygiene standard

Pont-de-Pany, Frankreich

Working closely to the Head Chef Jean-Pierre Puaud. Responsible for daily production of cold and warm amuse bouche, petits fours and chocolates, overseeing order and stock management, the cold and warm kitchen while running the garnish section responsible for the 30 covers fine dining restaurant and banquets/venues for up to 100 covers and catering for two.

Asperg

Working for the Head Chef Peter Auer and closely to the Chef de Partie in a brigade of 20 chefs. Responsible for daily production of cold and warm amuse bouche, selection of starters and appetizers, pastries, desserts and homemade petits fours and chocolates for the 70 covers fine dining restaurant and banquets/venues for up to 800 covers Ensuring good.

Pont-de-Pany, Frankreich

Working closely to the Head Chef Jean-Pierre PuaudResponsible for daily production of cold and warm amuse bouche, petits fours and chocolates, overseeing order and stock management, the cold and warm kitchen while running the larder and pastry section Responsible for the 30 covers fine dining restaurant and banquets/venues for up to 100 covers and catering.

Unna-Koenigsborn, Germany

Responsible for executing the instructions issued by the management like creation and presentation of buffets, planning and calculation for small and large events, creating new menus for the officers’ mess, quality assurance of the set menus and adhering to the hygiene regulations in the kitchen area.

Bochum, Germany

Working closely to the Head Chef Josef Kachel Responsible for daily production of amuse bouche, desserts, the cold and warm kitchen, overseeing order and stock management, while running the sauce section for the 80 covers restaurant and banquets/venues for up to 100 covers Ensuring good quality of food and hygiene standard

Herne, Germany

Trained on the usual tasks of a Chef such as preparation of the daily mise en place, stocks, salads and vegetables, decorating buffets, preparation and cooking of meat, poultry and fish. Earlier graduation from the training program because of above-average performance