Overall responsibility for the kitchen’s daily operations.Liaising with the relevant companies for food orders.Creating new dishes and menus.Interviewing and hiring new staff.Maintaining/raising the food’s profit margins for your employer.Monitoring and controlling stock levels.Ensuring correct stock rotation procedures are followed.Implementation of health and safety procedures in the kitchen.Estimating costs and ensuring all purchases come within… Show more Overall responsibility for the kitchen’s daily operations.Liaising with the relevant companies for food orders.Creating new dishes and menus.Interviewing and hiring new staff.Maintaining/raising the food’s profit margins for your employer.Monitoring and controlling stock levels.Ensuring correct stock rotation procedures are followed.Implementation of health and safety procedures in the kitchen.Estimating costs and ensuring all purchases come within budget.Taking care of the kitchen’s accounts and creating a work roster. Show less

This restaurant is a fine dining Basserie focused on French Cuisine. Day to day responablity:Delegate tasks to kitchen staffInform wait staff about daily specialsEnsure appealing and high end plate presentationSupervise Cooks and assist as neededSlightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)Monitor food stock and place ordersCheck freshness of food and discard out-of-date itemsExperiment with recipes and… Show more This restaurant is a fine dining Basserie focused on French Cuisine. Day to day responablity:Delegate tasks to kitchen staffInform wait staff about daily specialsEnsure appealing and high end plate presentationSupervise Cooks and assist as neededSlightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)Monitor food stock and place ordersCheck freshness of food and discard out-of-date itemsExperiment with recipes and suggest new ingredientsEnsure compliance with all health and safety regulations within the kitchen areaForageing for ingredients for the restaurant Schooling young chefs about nutrion and food science Show less

Relais & Chateaux *****
1 Michelin Star
Head Chef: Martijn Kajuiter

I was working here as a sesonal Chef. Playing a major role in running and organizing Weekly dinner specials.
- Worked hands on with new employee's and trained them to be a part of our team.
- Managed a monthly freezer,cooler and dry storage inventory.
- Worked hands on with the chef developing monthly specials and new menu ideas.
- Was in charge of making sure that all stations were running smoothly during service in the star restaurant
-Supervised quality control, budgeting, purchasing, materials, product procurement and hiring.
- Reduced labor costs by through effective scheduling techniques.
- Developed weekly featured menu items resulting in an increase of sales.
- Consulted with the Executive Chef on the development of new menu items and special feature menus.

Was working as the seasonal Head Chef Developed and executed seasonal menus, daily specials and hands-on nightly lead position on the line in extremely busy and successful new restaurant. Designed complete kitchen lay-out and all operating systems to increase efficiency, food quality and consistent presentation. Decreased and consistently maintained food cost at or below 23% and labor costs at or below 12% Lead production manager in all-scratch kitchen Hired and trained all… Show more Was working as the seasonal Head Chef Developed and executed seasonal menus, daily specials and hands-on nightly lead position on the line in extremely busy and successful new restaurant. Designed complete kitchen lay-out and all operating systems to increase efficiency, food quality and consistent presentation. Decreased and consistently maintained food cost at or below 23% and labor costs at or below 12% Lead production manager in all-scratch kitchen Hired and trained all culinary staffOptimized high quality production techniques to achieve financial labor targets Show less

Gourmet Restaurant 17/20 Gault MillauHead Chef : Gustav JanscherWas working as a seasonal chef and came with my head chef from AustriaHandled interviewing staff interviewing hiring and training tasks for all restaurants. Served as floor manager and training chefOrdered all inventory; held weekly staff meetings to ensure a smooth-running operationCreated five new menus and a wide range of recipesPerformed with ease and efficiency under significant pressure in… Show more Gourmet Restaurant 17/20 Gault MillauHead Chef : Gustav JanscherWas working as a seasonal chef and came with my head chef from AustriaHandled interviewing staff interviewing hiring and training tasks for all restaurants. Served as floor manager and training chefOrdered all inventory; held weekly staff meetings to ensure a smooth-running operationCreated five new menus and a wide range of recipesPerformed with ease and efficiency under significant pressure in fast-paced environment Show less

Gourmet Restaurant 16/20 Gault MillauHead Chef: Gustav JanscherPerform monthly inventory duties plate and recipe costing and approve menu designsRecruit interview hire train and supervised front- and back-of-house employeesInitiate and maintain excellent vendor relationshipsManage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

Was working as the seasonal Head Chef Daily prepared a wide range of fresh meals including dessert for lunch and dinner for 60-70 people.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage.Continually monitored food inventory and took appropriate action to ensure food quality and service standards were consistently met.Ordered and received food and beverage orders weekly; Managed product for quality and… Show more Was working as the seasonal Head Chef Daily prepared a wide range of fresh meals including dessert for lunch and dinner for 60-70 people.Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage.Continually monitored food inventory and took appropriate action to ensure food quality and service standards were consistently met.Ordered and received food and beverage orders weekly; Managed product for quality and safety.Interacted daily with vendors, sales reps and customers.Inspected dining and serving areas to ensure cleanliness and proper setup.Trained and developed kitchen assistants. Show less

Gourmet Restaurant 15/20 Gault MillauHead Chef: Antonio Stramello (1 Michelin Star in CastelloDi Fighini)The hotel is one of the most famous ski resort hotels in Austria and I was looking after two restaurants and a ballroom for a capacity of 200 covers. I was in charge with 20 chefs . Schneider Almhof created an opportunity for me to develop my technical skills in Austrian and Italian fine dining. I only stayed a winter season .

Was working for the Mercle Family (Ratiopharm GmbH). They were using this as there summer residence. Prepared menus for corporate events weddings birthday parties and other occasions at the resort Delegated and supervised responsibilities of trainees Managed careful practices of raw material safe food handling procedures and cost Ensured appropriate and regulated execution of recipes Collaborated with accounting and management to manage finances and inventory Determined… Show more Was working for the Mercle Family (Ratiopharm GmbH). They were using this as there summer residence. Prepared menus for corporate events weddings birthday parties and other occasions at the resort Delegated and supervised responsibilities of trainees Managed careful practices of raw material safe food handling procedures and cost Ensured appropriate and regulated execution of recipes Collaborated with accounting and management to manage finances and inventory Determined ambience of restaurant that worked with menu Show less

Gourmet Restaurant Lechtahlerstube 16/20Ex.Head Chef: Christoph GeschwendtnerWas working as a seasonal chef Gourmet Restaurant Lechtahlerstube 16/20Manage 30 cooks and 8 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and… Show more Gourmet Restaurant Lechtahlerstube 16/20Ex.Head Chef: Christoph GeschwendtnerWas working as a seasonal chef Gourmet Restaurant Lechtahlerstube 16/20Manage 30 cooks and 8 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume restaurant. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with Executive Chef on inventory control, employee concerns, and operations.Key Contributions:Formally commended by Executive Chef for significantly improving unique menu selections and presentations.Played integral role in saving by accurately monitoring and reporting food / labor costs and waste. Show less

Schloss Leonstain 5 monthsLeon Restaurant 16/20 Gault MillauAs the leader of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.Key Contribution:Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat… Show more Schloss Leonstain 5 monthsLeon Restaurant 16/20 Gault MillauAs the leader of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.Key Contribution:Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat cooking methods to create unique flavors and textures. Show less

Was one of the youngest Chefs in europa to get 17/20 in Gault Milau Schlossherrnstube 17/20 Gault Millau Head Chef: Markus Wanner

Schloss Leonstain 5 monthsLeon Restaurant 16/20 Gault MillauAs the leader of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.Key Contribution:Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat… Show more Schloss Leonstain 5 monthsLeon Restaurant 16/20 Gault MillauAs the leader of patisserie team, created French-style pastries including cakes, tarts, dessert sauces, truffles, and petit fours. Assisted with daily food preparation, storage, cooking, and presentation, ensuring exceptional quality of ingredients and final products.Key Contribution:Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing dry- and moist-heat cooking methods to create unique flavors and textures. Show less

Head Chef: Duane LewisWas working as a seasonal Chef Hold meeting with the colleagues in the pastry to inform of what had been communicated in the Chef’s meetingConstant improvement of presentation and preparation of plated dessert and buffet set ups, while keeping consistencyFlexible working hours, hands on, patient, people’s person and very service orientedPlan dessert menus and compile recipes for food tasting to be approved byStrong personality who fosters good… Show more Head Chef: Duane LewisWas working as a seasonal Chef Hold meeting with the colleagues in the pastry to inform of what had been communicated in the Chef’s meetingConstant improvement of presentation and preparation of plated dessert and buffet set ups, while keeping consistencyFlexible working hours, hands on, patient, people’s person and very service orientedPlan dessert menus and compile recipes for food tasting to be approved byStrong personality who fosters good team working relationsHandling of the fully implemented HACCP guidelines as well as general health & safety in the workplaceManaging the Pastry Team Show less

Hotel Schloss Velden*****
17/20 Gault Millau
2 Michelin Stars
Head Chef: Silvio Nickol

Head Chef: Ragnar OmarssonCame back to Iceland to help my head chef prepare for the Bocuse d'Or

La Terasse 16/20 Gault MillauHead Chef: Richard HesselA new head chef started in the hotel were I was trained and I was asked to come back for one season to help.

Head Chef: Ragnar OmarssonThis was the first Japanese fine dining restaurant in Iceland at the time

Head Chef: Herman Andritsch and Richard HesselLearn different procedures for food preparation• Prepare ingredients for dishes upon the instructions of chefs• Assist in operating commercial cooking equipment such as stoves, cookers, ovens, and fryers• Make sure that food supplies are stored properly and used resourcefully• Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies• Help chefs… Show more Head Chef: Herman Andritsch and Richard HesselLearn different procedures for food preparation• Prepare ingredients for dishes upon the instructions of chefs• Assist in operating commercial cooking equipment such as stoves, cookers, ovens, and fryers• Make sure that food supplies are stored properly and used resourcefully• Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies• Help chefs in cooking activities by providing input and managing work• Set up food stations by following chef’s orders• Make sure that recipes are followed properly during food preparation and cooking time• Handle portion control requirements and presentation standards• Arrange food items aesthetically on serving plates• Make sure that the kitchen is clean and organized at all times• Ensure that best food practices and kitchen hygiene protocols are adhered to• Guide kitchen staff in upholding high culinary standards• Assist chef in developing menus and provide suggestions for alternates such as sauces and levels of spice for each entrée• Make sure that all leftover food is stored properly• Assist in checking food deliveries for both quantity and quality standards• Provide input into stock rotation activities and make sure that food inventory is in check• Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions• Maintain a “clean as you go” work ethic Show less