Cluster General Manager PASSIOPETUA Restaurant, OMNIO Deli, FIORI Bar, INNOCOU COFFEE & BAR, LUMEOS Event & Pre Opening NOXX Hotel.

https://gastromaiwald.com

Executive Chef of the Radisson Blu M'Bamou Palace Hotel in charge of the entire culinary day to day operation. Hands on oriented with a work split of 70% hands on in operation & 30% office related tasks. Overlooking 65 team members & they’re professional growth.

Pre pre opening team member of PikPalace and Park Chalet as Chef de Cuisine.The first two 5 star Hotels of the Absheron hotel group.Located in Shahdag, the first winter sport region in Azerbaijan itself.Taking over tasks of Executive sous chefwhile reporting to the Executive Chef.- Hiring a culinary & stewarding team of 60 team members, including local & expat employees.- Ordering SOE & FF&E for 6 F&B outlets.- Creating and designing menus for 4 a la carte restaurants, 3 bars, 2 lounges.- Setting up basic HACCP standards.- Intensive training on culinary operation & HACCP first level, which was new to most of the team members.- Sourcing of local & international suppliers & products.- Work performance appraisals for 40 team members.- Menu taste panels, menu engeenering.

In charged of " Johara restaurant"Unique dinning venue in "Ocean pearls" which is in the middle ofthe indian ocean and not connected to any main island.Replacing Executive sous chef and being in charge of Culinary operations in absence ofExécutive chef and Exécutive sous chef.In charge for all overseas Purchase orders, cost controlling, new menu directions and implementations.Responsible of the Outlet change from European to pan asian cuisine.

- Pre pre opening team member- Open all outlets- Leading and in charge of two Hotel outlets

Opening team memberMarco Pierre whiteBanquetCuiscene

In charged of entremetier for all culinary operations for a la carte and Banquet.

Worked for award wining steak house and signature restaurant of the hotel " Plums".