Edwin Westerbeek Email & Phone Number

'S Hertogenbosch, Netherlands

Benelux & Scandinavia

- Responsible for Retail and B2B accounts - Contract management - Acquisition regional, national and international wholesalers- Identifying needs and market developments- Account management- Achieving new listings- Participation in international food shows, including SIAL and SIRHA- Product presentations to end users and wholesalers- Supporting the sales team and product manager

Nh Conference Centre Leeuwenhorst, Holland

A 4* hotel with 513 bedrooms, 120 conference rooms, 2 bars, 4 restaurants. The Conference Centre provides possibilities for meetings, seminars, presentations, events, dinners and or receptions for groups from 4 up to 1500 people.Main tasks: - Ensuring and executing the high culinary standards for the Conference Centre and hotel. - Supervising and coaching the 50 members of staff for the kitchens and stewarding. - Initiating and preparing menus for the banqueting facilities, restaurants, bars and brasserie. - Creating distinctive concepts designed for the guests. - Advising and implementing new concepts initiated by the NH Hoteles head office of the Netherlands. - Responsible for cost control, purchasing, rotas, HACCP, coaching and appraising trainees and regular staff. - Participating in management meetings.

Waalwijk, Holland

A 4* hotel with 120 bedrooms, 9 multifunctional conference rooms, Gusto restaurant with a maximum capacity of 150 seats and an 80 seats brasserie/bar.Main tasks: - Ensuring and executing the high culinary standards for this modern hotel. - Supervising and coaching the 13 members of staff for the kitchens. - Creating new menus and standards for banqueting, restaurant, bar, brasserie and implementing concepts given by NH Hoteles. - Responsible for cost control, purchasing, rotas, HACCP, coaching and appraising trainees and regular staff. - Participating in management meetings.

Geldrop Holland

A 4* hotel with 130 bedrooms, 27 multifunctional conference rooms, a restaurant with a maximum capacity of 160 seats and a 45 seats brasserie/bar.Main tasks: Maintaining constant service towards the guests. Controlling cost and savings of all the C&B and F&B outlets. Ensuring appropriate staffing to all the F&B and C&B outlets. Supervising the Executive Chef, bar/restaurant managers, the conference/banqueting managers and the 20 waiters. In-house sales for private dinners and banquets up to 250 guests.

London, United Kingdom

A 5* NH Collection hotel with 200 bedrooms, 9 multifunctional conference rooms, a restaurant with a maximum capacity of 160 seats, banquet facilities up to 250 seated dinners.Main tasks: - Implementing all NH branded items, standards and procedures for the F&B department with a supportive roll towards the other departments. - Controlling cost and savings of all the C&B and F&B outlets. - Supervising the Executive Chef, bar/restaurant and the conference/banqueting managers.

Geneva Area, Switzerland

A 4* hotel with 190 bedrooms, 4 multifunctional conference rooms a restaurant with a maximum capacity of 95 seats, and banquet room with a maximum capacity of 70 seated dinners.Main tasks: - Responsible for the F&B department and its 18 members of staff, interviewing, evaluating and rotas.- Menu engineering, cost control and savings. - Coaching the F&B Assistant and Sous-Chef and guiding them in their daily tasks. Implementing and assuring NH standards.

Scotland

A 4* hotel with 123 bedrooms, 8 multifunctional conference rooms, fine dining à la carte restaurant with a maximum capacity of 45 seats, a brasserie/bistro with a maximum capacity of 115 seats, and banquet room with a maximum capacity of 250 seated dinners.Main tasks: - Making the planning of stewarding rotas. - Assuring food service standard set by Executive Chef. - Controlling the follow up to hygiene standards for the kitchen and stewarding. - Creating and implementing new menus, cost calculation and controlling the menus. - Stocktaking and replacing Executive Chef in his absence.

Crans

A 4* hotel with 34 bedrooms and a restaurant with a maximum capacity of 90 seats.Position: Head ChefMain tasks: Preparing the meals. Placing the orders at the different suppliers. Creating new menus, food cost calculation and cost control, stocktaking, assuring quality of dishes served. Keeping a constant level of mise en place.

Crans Montana

Typical Swiss à la carte restaurant with a maximum capacity of 120 seats. Position: Head Chef under guidance of restaurant owner Main tasks: Preparing the orders to be placed at thedifferent suppliers, assuring quality of dishes served. Keeping a constant level of mise en place.

Den Haag

Fifth year apprenticeMain tasks: Working as chef de partie tournant handling and helping out with all aspects of this very professional kitchen.(Executive chef: Hans Bakx)

Den Haag

Golden Tulip Green Park Hotel – Leidschendam – HollandThird year apprenticeMain tasks: Helping the chef de parties with their daily tasks, preparing mise en place and assisting them during service. Replacing the chef de parties in their absence. (Executive Chef: Andre Bernard)

Leidschendam

Golden Tulip Green Park Hotel – Leidschendam – HollandThird year apprenticeMain tasks: Helping the chef de parties with their daily tasks, preparing mise en place and assisting them during service. Replacing the chef de parties in their absence. (Executive Chef: Andre Bernard)

Warmond, Holland

Restaurant Boerderij Meerrust – Warmond – HollandSecond year apprentice (Executive Chef: Cor van Koesveld)

Apprenticeship System Svh, Kitchen And Pastry

Activities and Societies: Apprenticeship system SVH, Leiden An apprenticeship which combined theory and practical training over a four.

B Level, Baking And Pastry Arts/Baker/Pastry Chef

Activities and Societies: L.B.O. (secondary school), K.T.S. Voorhout Subjects: Dutch, English, mathematics, science, pastry theory.

B Level, Kitchen Theory And Practice

Activities and Societies: L.B.O. (secondary school), K.T.S. Voorhout Subjects: Dutch, English, mathematics, science,kitchen theory.