Mischa Graafmans Email & Phone Number

International

Create new opportunities for people with dreams. Train them, coach them, guide them where needed anywhere in the world.

Amsterdam Area, Netherlands

Netherlands Antilles

Part of the Executive Team Responsible for entire hotel operationResponsibilities Overseeing the kitchen and complete operation.Actively involved in all marketing, social media and events.Creating, and maintaining Complete F&B budget.Train, coach and direct over 60 cooks/chefs.Plan and cost menu’s for the restaurant and banqueting, assure quality control.Implemented Kosher menu’s and trained staff on all the guidelines that are need to execute.Control and plan overhead costs, and minimize waste. Plan and place orders based on demographics and seasons. Maintain HACCP standards at all times and update the HACCP plan Implement new Brand Standards project as Pilot for the culinary department Reduce food cost from 45% to 32% within the first year.Controlled staff cost by rescheduling and rehire more efficient staff.

Dubai, United Arab Emirates

Pre-opening position of this currently 485 keys property, and still developing fase III of the property to add on another 205 keys, extension of the all-day dining room, banqueting facilities and 3 additional restaurants. Responsibilities consist of overseeing the entire food production, train, coach and direct 70 cooks/chefs. Run the daily kitchen operation. Do approvals of daily market lists and internal requisition. Create the yearly budget and Balance scorecard.Plan then menu’s for all the outlets, including the costing, presentation and implementation.Assure quality control in all the outlets. Control and plan overhead costs, and minimize waste in conjunction with executive Sous chef. Schedule all stations in accordance with the occupancy. Set up new HACCP plans for the entire kitchen operation.

Dubai

Responsibilities Overseeing 12 kitchens with the food production, train, coach and direct 106 cooks/chefs. Run the daily kitchen operation. Do approvals of daily market lists and internal requisition. Create the yearly budget and Balance scorecard.Plan then menu’s for all the outlets, including the costing, presentation and implementation.Manage big functions like the world cup Dubai, Omega Dubai Desert Classic.Assure quality control in all the outlets. Control and plan overhead costs, and minimize waste in conjunction with Sous chef. Schedule all stations in accordance with the occupancy. Set up new HACCP plans for the entire kitchen operation. Train and develop new staff and develop culinary training program to be used throughout the branch.The White Orchid restaurant was awarded Highly Commended in time out magazine Dubai 2013

World Wide

Responsibilities Overseeing all kitchens and outlets Train, coach and direct 125 cooks/chefs Plan menu, assure quality control.Control and plan overhead costs, and minimize waste. Plan and place orders based on demographics and itinerary. Maintain USPH standards at all times and update the HACCP plan Achievements Scored 100% 3 times in a row during random inspection by the CDCPresent cooking classes and cooking shows. Do classroom style HACCP and kitchen training.

Responsibilities Developing the menu every 3 months for the fleet according to the region the sail in. Develop recipes and cost calculations for all menus. Following new cooking trends and implement them in new concepts. Doing Cooking demonstrations with Celebrity Chefs. Train and develop new hire (executive) chefs in the school in Manila, all cooks on the ship to the new implemented standards on all vessels. Implementing the menu and brand standards on the ships. Opening New Build Ships and help developing new concepts. Conduct audits while visiting the ships on every culinary aspect.

Responsibilities Overseeing 4 kitchens Pastry and bakery, banquet kitchen, train, coach and direct 85 cooks/chefs. Plan, create and calculate new menus for all outlets. Scheduling cooks and management. Control and plan overhead costs, and minimize waste, and achieved a 26% food cost, with a budget of 31%. Hands on cooking in the outlets during dinner service. In charge of all food purchasing. Doing monthly inventory. Interview and hire new staff. Maintaining Marriott Brand standards.

Amsterdam Area, Netherlands

Master Certificate In Food Service

Serve Save Proctor

Food Science & Technology Applications To Menu Research And Development

Culinary

Education record