Stefan Thietz Email & Phone Number

Bali, Indonesia

Bali, Indonesia

- Overall responsibility for planning and preparing daily meals for crew including breakfast, lunch and dinner.- Plan food presentation and displays, effectively working around different production schedules of staff and group requirements, ensuring timely delivery of services.- Prepare meals that may include soups, breads, proteins, vegetables, various carbohydrate sides along with dessert and tea time snacks.- Plan and prepare a different menu every day according to stock levels and availability of provision on board.- Ordering provision for food and toiletries, cleaning products, mess room inventories including paper plates, paper cups, napkins, soda, fruit, vegetables, meat, tinned goods, toilet paper, shampoo, sunscreen etc.- Leading and managing steward brigade, including a night cook who prepares meals for night shift, with full control of stock and menu.- Supervise and guide galley stewards to prepare various food items, ensure cleanliness of the galley to required sanitation standards.- Ensure compliance with various country safety/hygiene requirements when docking in various ports.- Manage cabin cleaning staff ensuring relevant inventory levels are maintained including bed sheets, pillow cases, cleaning products, also inspecting and monitoring quality and cleanliness.

Malaysia

- Managed commercial cold room with a total of +-4400 pallets to sustain fresh fruits, optimise storage, and ensure quality control.- Minimised electricity usage by 55% through developing a highly effective and large-scale multi room storage protocol.- A team of quality control professionals to deliver reports for third party customers, quality updates, and sales advise.- Streamlined warehousing operations by supporting the operations manager on logistics, batch processing, order prioritisation, and container unloading/loading functions.- Devised and executed the repacking strategy that minimised loss and credit claims on rotten fruits.

- Attained culinary, service, safety and hygiene excellence by directing the food preparation process and delegating tasks to kitchen staff.- Garnered top 10 restaurant awards for the eatery in 2016 by preparing high quality dishes and creating innovative menu items.- Delivered direction to the culinary team on menu development, cost control, food quality, service delivery, and superior customer service.- Directed end-to-end charcuterie making process from stock making, meat stripping, spice mixing, meat grinding up until stuffing and hanging.- Imparted training to sous chef in a sister restaurant on food costing, inventory optimisation, stock taking, and reporting standards.- Overhauled culinary operations by maintaining kitchen equipment, reducing waste, recording inventory, and averting stock outages.- Drove planning, preparation and cooking of all deli food items such as charcuterie, jams, preserves, pickles, relishes, sauces, and parfaits/pates.- Trained and developed culinary staff on new dishes implementation, new cooking techniques, new cooking equipment, and ordering protocols.- Steered menu planning and management of supplies while maintaining food quality standards.- Prepared au jus for beef, lamb, chicken, duck, quail, rabbit, pork, and fish dishes.

- Planned and managed full scope kitchen operations of a high intensity and busy restaurant serving ala carte meals along with banqueting events.- Led meal preparation, cooking, and food serving functions for the banqueting events such as weddings, conferences and functions with 100 people.- Supported preparation and cooking of complete meals such as breakfast, lunch, and dinners while developing new menu options based on seasonal changes and customer demand.- Amplified banqueting turnover by overseeing and streamlining the banqueting operations.

- Established a balance of high quality, value, and variety of desserts within the eatery by overseeing pastry menu research, development, and quality control process.- Revamped the entire pastry section by introducing an assortment of bread, pastries, sauces, fruits, ice creams, cakes, sorbets and garnishes.- Conducted product quality assurance inspections to ensure adherence to departmental food service expectations regarding areas, including but not limited to presentation, portioning and flavouring.- Managed recipes costing process, including factors such as waste and over portioning while maintaining food and labour costs within budget parameters.

Advanced Diploma In Management And Culinary Arts

Diploma In Patisserie