Milko Van Oerle Email & Phone Number

Aligned with Topstep as a valued partner, I thrive on the challenge of leveraging market dynamics to achieve consistent and impactful trading outcomes.· Proficient in executing strategic trades on the Nasdaq, capitalizing on market movements, and staying ahead in this fast-paced and influential stock exchange.· As a trusted partner with Topstep, I've embraced the challenge of meeting and exceeding trading objectives, demonstrating consistent performance within the parameters set.· Leveraging a comprehensive understanding of global market trends, economic indicators, and geopolitical factors to inform trading decisions and maximize profitability.· Adept at implementing robust risk management strategies, ensuring a disciplined approach to trading that safeguards capital and optimizes returns.· Committed to staying at the forefront of financial markets, consistently learning and adapting to emerging trends, technologies, and trading methodologies.

Perth, Western Australia, Australia

As Chef de Partie at the dynamic Beaufort and Lotus, a multi-level hospitality haven, I play a pivotal role in curating culinary experiences across three distinct levels, each offering a unique atmosphere and culinary adventure.· Craft bespoke dishes for Lotus, blending modern Asian flavors with creative culinary techniques to deliver a distinct and authentic dining experience.· Demonstrate adaptability in culinary artistry, ensuring that each culinary creation resonates with the unique identity of the specific venue within Beaufort and Lotus.· Enforce stringent quality control measures at Lotus, maintaining excellence in taste, presentation, and consistency.· Continuously explore innovative culinary techniques, incorporating fresh ideas and staying at the forefront of culinary trends.

Perth, Western Australia, Australia

In my role as Sous Chef at Blasta Brewing Company, I contribute to the culinary journey with a focus on crafting exceptional dishes that harmonize perfectly with the brewery's distinct beer offerings and vibrant atmosphere.· Collaborate closely with the brewing team to create dishes that complement and enhance the flavor profiles of Blasta Brewing Company's diverse beer selection.· Conceptualize and execute specialized culinary experiences for brewery events, showcasing the synergy between craft beer and innovative gastronomy.· Lead the development of a brewery-focused menu, incorporating beer-infused ingredients and unique cooking techniques that align with Blasta Brewing Company's ethos.· Organize events that bring the kitchen and brewery together, allowing patrons to witness the synergy between culinary creativity and brewing craftsmanship.

Port Douglas, Queensland, Australia

As a Chef de Partie at Hemingway's Brewery in Port Douglas, I contribute to the culinary experience in our Brewpub on the Marina.· Orchestrated efficient kitchen operations, ensuring precise and creative preparation that captures the essence of Port Douglas.· Enforced stringent quality control, maintaining the highest standards for taste, presentation, and consistency.· Collaborated closely with the culinary team to infuse local flair into Hemingway's Brewery offerings.· Provided mentorship, fostering a positive and collaborative working environment reflective of Hemingway's spirit.· Enforced health and safety standards, maintaining a clean kitchen aligned with Hemingway's commitment to excellence.

Christchurch, Canterbury, New Zealand

At Ramen Ria, a haven for Japanese Ramen enthusiasts, I serve as Chef de Partie, contributing my culinary expertise to craft authentic and delightful ramen experiences.· Expand the culinary offerings to include a diverse range of Asian dishes, harmoniously integrating flavors and techniques into the menu.· Lead the preparation and execution of traditional and innovative ramen dishes, ensuring an exceptional and authentic Japanese dining experience.· Orchestrate kitchen operations with precision, ensuring efficient workflows and timely delivery of high-quality dishes that represent the culinary diversity of Asia.

Christchurch, Canterbury, New Zealand

As a Hospitality (Food & Beverage) Consultant with Double Dribble Group, an innovative Asian-focused food and event company, I implemented transformative initiatives and delivered comprehensive consultancy services across various facets of the business.· Led consultancy on Ramen Ria's menu, introducing new ideas and ensuring a harmonious blend of flavors representative of Asian culinary diversity.· Implemented effective team-building strategies, fostering collaboration and a positive working environment within the culinary team.· Collaborated with Double Dribble Group to plan and execute successful culinary events, showcasing the company's expertise in Asian-focused gastronomy.· Worked closely with various departments within Double Dribble Group, ensuring seamless integration of consultancy recommendations across operations, marketing, and customer experience.· Implemented effective budgeting and cost management strategies, optimizing resources and minimizing waste to achieve financial goals.

Perth, Western Australia, Australia

As a Chef de Partie at Empire Bar, I play a pivotal role in crafting culinary experiences that redefine the concept of 'the local.· Enforce stringent quality control measures, maintaining the highest standards for taste, presentation, and consistency in every culinary creation.· Orchestrate kitchen operations with precision, ensuring the seamless integration of traditional and stylish elements into each dish.· Managing kitchen inventory efficiently, optimizing stock levels, minimizing waste, and controlling costs to uphold a commitment to quality.· Providing mentorship and guidance to junior kitchen staff, fostering a positive and collaborative working environment.

Port Douglas, Queensland, Australia

As a Chef de Partie at Hemingway's Brewery in Port Douglas, I contribute to the culinary experience in our Brewpub on the Marina.· Orchestrated efficient kitchen operations, ensuring precise and creative preparation that captures the essence of Port Douglas.· Enforced stringent quality control, maintaining the highest standards for taste, presentation, and consistency.· Collaborated closely with the culinary team to infuse local flair into Hemingway's Brewery offerings.· Provided mentorship, fostering a positive and collaborative working environment reflective of Hemingway's spirit.· Enforced health and safety standards, maintaining a clean kitchen aligned with Hemingway's commitment to excellence.

Port Douglas, Queensland, Australia

As a Chef de Partie at Hemingway's Brewery in Port Douglas, I contribute to the culinary experience in our Brewpub on the Marina.· Orchestrated efficient kitchen operations, ensuring precise and creative preparation that captures the essence of Port Douglas.· Enforced stringent quality control, maintaining the highest standards for taste, presentation, and consistency.· Collaborated closely with the culinary team to infuse local flair into Hemingway's Brewery offerings.· Provided mentorship, fostering a positive and collaborative working environment reflective of Hemingway's spirit.· Enforced health and safety standards, maintaining a clean kitchen aligned with Hemingway's commitment to excellence.

Breda, North Brabant, Netherlands

As the Head Chef at Binnen Breda, I have been at the forefront of culinary leadership, steering the kitchen towards innovation, excellence, and the creation of extraordinary dining experiences for our guests.· Established strong relationships with customers, gathering feedback and insights to enhance the dining experience and drive customer satisfaction.· Implemented effective budgeting and cost management strategies, optimizing resources, and minimizing waste to achieve financial goals.· Implemented training programs to enhance the skills of kitchen staff, fostering a culture of continuous learning and professional development.· Worked closely with cross-functional teams, including front-of-house, product development, and management, to ensure seamless integration and delivery of culinary solutions.· Developed and implemented strategic culinary plans, ensuring that the kitchen operations align with the overall vision and objectives of the establishment.

Breda, North Brabant, Netherlands

As a Sous Chef at Binnen Breda, I have been instrumental in orchestrating the strategic coordination and execution of culinary operations, playing a pivotal role in the kitchen's success and elevating the overall dining experience for guests.· Collaborated closely with the Head Chef in overseeing and directing the daily kitchen activities, ensuring seamless and efficient preparation and delivery of high-quality dishes.· Enforced and maintained stringent quality control measures to consistently achieve the highest standards for taste, presentation, and consistency.· Conducted regular inventory assessments and implemented effective stock management strategies to control costs, reduce waste, and optimize resources.· Upheld and enforced strict adherence to health and safety standards, cultivating a clean and compliant kitchen environment.· Collaborated seamlessly with front-of-house staff, ensuring effective communication and coordination during service.· Led and directed the creative presentation of dishes through innovative plating techniques, enhancing the overall dining experience.

Breda, North Brabant, Netherlands

As a Chef de Partie at Binnen Breda, I played a crucial role in contributing to the culinary excellence of the establishment, creating memorable dining experiences for guests.· Ensured strict adherence to health and safety standards, implementing proper food handling, storage, and cleanliness practices.· Maintained open communication with front-of-house staff, ensuring a smooth flow of service and addressing any issues promptly.· Contributed to the visual appeal of dishes through creative plating and presentation techniques, enhancing the overall dining experience.· Managed kitchen inventory, including stock rotation, ordering supplies, and minimizing waste to control costs effectively.