Felix Kunze

Felix Kunze Email and Phone Number

EXECUTIVE CHEF | Gastronomy & Innovative Food Preparation “Combining the art and science of cooking to inspire and delight guests with every dish @ Hurtigruten Group
Felix Kunze's Location
Germany, Germany
About Felix Kunze

Throughout my 20+ year career, I have been privileged to manage and direct culinary activities in various settings, including restaurants, cruise ships, and personal chef services, where I have consistently delivered high-standard dining experiences to a diverse clientele. As an established Chef and food expert, I possess extensive experience in supervising kitchen operations, leading multiple staff, initiating menu improvements, organizing inventory management, and coordinating large-scale catering events. My passion for creativity and innovative thinking has enabled me to create diverse culinary dishes and produce high-quality menu offerings that give guests a memorable dining experience. I am highly skilled in preparing meals tailored to the client’s specifications, preferences, and dietary needs. In addition, I excel at working cooperatively with a wide range of individuals, prioritizing key objectives that align with organizational goals. I take great pride in the skills and accomplishments that I have achieved throughout my career. Some of these include: ◆ Proficiency in managing kitchen operations within large vessels/ships, including 150+ team members, developing recipes and menus, ordering and purchasing supplies, budgeting expenses, and executing inventory controls. ◆ Strong communication and organizational skills to work with diverse individuals, leading teams to achieve and surpass targeted goals. ◆ Equipped with a strong familiarity with growing cuisine and food presentation developments and knowledgeable about the ingredients, techniques, and flavors that are associated with vegan cooking. ◆ Demonstrated ability to juggle multiple priorities and perform tasks efficiently in a fast-paced environment, exhibiting carefull planning and hands-on approach in organizing operations to maintain smooth work flow. ◆ Established a 100% organized and efficient flow of kitchen production by implementing and adhering to company policies, regulations, and standards. The joy of creating innovative masterpieces and seeing my guests’ satisfied smiles as they enjoy their meals is truly one of a kind. Equipped with extensive leadership experience and culinary expertise, I am driven to continuously make meaningful contributions to companies and customers alike. I am ready to showcase my talent for delivering innovative cuisine to a higher level while pursuing new ventures. Should you require a professional with strong dedication and expertise in the field, we should connect! You can reach me here or through f.kunze@hotmail.de

Felix Kunze's Current Company Details
Hurtigruten Group

Hurtigruten Group

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EXECUTIVE CHEF | Gastronomy & Innovative Food Preparation “Combining the art and science of cooking to inspire and delight guests with every dish
Felix Kunze Work Experience Details
  • Hurtigruten Group
    Executive Chef
    Hurtigruten Group Jun 2021 - Present
    As an Executive Chef, I am passionate about using my creative culinary craftsmanship to shape menu concepts that seamlessly blend with guest mood and restaurant ambiance. One of my key priorities is to maintain a high level of cleanliness, standards, and organization across all aspects of restaurant operations. This includes overseeing the implementation of food safety procedures and ensuring that all kitchen equipment is properly maintained and sanitized. By enforcing these standards, I am able to create a safe and hygienic environment that is conducive to the preparation of high-quality food. In addition to maintaining high cleanliness and safety standards, I strive to shape the dining landscape by using my culinary expertise to create memorable dining experiences. My experience as an Executive Chef has taught me the importance of balancing creativity with operational efficiency. By continuously refining my culinary skills and staying attuned to guest preferences, I am able to deliver high-quality dining experiences that exceed expectations and leave a lasting impression.
  • Sea Chefs - Jobs Auf Kreuzfahrtschiffen
    Executive Sous-Chef / Executive Chef
    Sea Chefs - Jobs Auf Kreuzfahrtschiffen Aug 2019 - Jun 2021
    One of my key responsibilities was planning and organizing the daily food preparation lists, delegating tasks to the appropriate kitchen staff, and monitoring inventory levels to ensure sufficient supplies were available for food production. I was also responsible for developing menus that met the highest standards of quality and consistency. This involved initiating and executing menu development strategies, as well as ensuring strict control of food costs and adherence to budgetary constraints. In this role, I developed a deep understanding of the many different elements of running a successful kitchen. Through careful planning, meticulous attention to detail, and a focus on quality and consistency, I have delivered high-quality dining experiences that have delighted guests and earned customers' loyalty.
  • Sea Chefs - Jobs Auf Kreuzfahrtschiffen
    Culinary Teacher
    Sea Chefs - Jobs Auf Kreuzfahrtschiffen Jan 2018 - Apr 2019
    I was responsible for serving as the lead trainer for culinary staff and implementing learning and development initiatives to create seamless and systematized kitchen operations. By leveraging my communication and leadership skills, I was able to offer constant mentoring and troubleshooting support to staff and effectively improve overall efficiency, productivity, and quality of services. I also played an instrumental role in establishing working schedules, assessing staff performance, and providing targeted feedback and coaching to help staff achieve their goals. One of the most rewarding aspects of my job was the opportunity to develop and deliver training programs that helped staff learn new skills and improve their performance. Whether teaching new cooking techniques or introducing new menu items, I always strived to create a collaborative learning environment that encouraged creativity, innovation, and growth.
  • Sea Chefs - Jobs Auf Kreuzfahrtschiffen
    Executive Sous Chef
    Sea Chefs - Jobs Auf Kreuzfahrtschiffen Apr 2016 - Dec 2017
    One of my key responsibilities was planning and organizing the daily food preparation lists, delegating tasks to the appropriate kitchen staff, and monitoring inventory levels to ensure sufficient supplies were available for food production. I was also responsible for developing menus that met the highest standards of quality and consistency. This involved initiating and executing menu development strategies, as well as ensuring strict control of food costs and adherence to budgetary constraints. In this role, I developed a deep understanding of the many different elements of running a successful kitchen. Through careful planning, meticulous attention to detail, and a focus on quality and consistency, I have delivered high-quality dining experiences that have delighted guests and earned customers' loyalty.
  • Cruise Ship / Aida
    Sous Chef / Chef De Cuisine
    Cruise Ship / Aida Feb 2012 - Apr 2016
    In my role as a Chef, I established clear regulations for making dishes that helped the whole team prepare healthy, delicious meals, ensuring a high level of consistency and quality across all meals served on board the cruise ship. Exemplifying mastery of diverse cuisines, I consistently provided stellar dining experiences for large events and exclusive cruise banquets. With a keen eye for detail and a passion for creating delicious and visually appealing dishes, I was able to provide guests with a truly memorable culinary experience.
  • Restaurant
    Executive Chef / Chef De Partie
    Restaurant 2003 - 2011
    I have refined the image and prestige of restaurants by developing creative and innovative menu items that attracted customers and generated repeat business. Drawing on my keen taste and extensive mastery of diverse culinary techniques, I meticulously prepared distinctive menus for various restaurants, including: ✪ Restaurant Fish and Sea (2003) ✪ Steakhouse West Station (2004 - 2006) ✪ Restaurant Hillers Eck (2004) ✪ Grand Hotel Residency (2006) ✪ Upstalsboom Hotel (2006) ✪ Steakhouse by Mario (2007) ✪ Café Sydney (2008) ✪ Sonnenalm in Austria (2008) ✪ Restaurant Bestial (2009) ✪ Restaurant Fazio (2010) ✪ Bonny`s Dinner (2010) ✪ Restaurant Kaleu (2011) In each of these roles, I was responsible for menu development and overseeing all aspects of kitchen operations, including staff management, inventory control, and ensuring compliance with health and safety regulations. By implementing efficient and effective systems and processes, I increased productivity and profitability while maintaining high standards of quality and customer satisfaction.

Felix Kunze Education Details

  • Upstalsboom Hotel, Schillig
    Upstalsboom Hotel, Schillig

Frequently Asked Questions about Felix Kunze

What company does Felix Kunze work for?

Felix Kunze works for Hurtigruten Group

What is Felix Kunze's role at the current company?

Felix Kunze's current role is EXECUTIVE CHEF | Gastronomy & Innovative Food Preparation “Combining the art and science of cooking to inspire and delight guests with every dish.

What schools did Felix Kunze attend?

Felix Kunze attended Upstalsboom Hotel, Schillig.

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