I'm a dedicated Data Analytics student at DataCraft, currently immersed in an engaging work-study program. My journey involves harnessing data analysis skills to drive informed decision-making. I specialize in collecting, processing, and extracting insights from extensive datasets to offer valuable recommendations to management.Proficient in a variety of analytical tools, I utilize SQL for seamless database querying, Excel for versatile data manipulation, Power BI for interactive visualizations, and Python for comprehensive data analysis and advanced machine learning tasks. With a recently achieved IHK certificate, I'm committed to both academic and professional growth in the realm of Data Analytics.My enthusiasm lies in unravelling valuable insights from data, and I'm thrilled to continually enhance my skills in this ever-evolving field. Feel free to connect as I embark on this exciting journey of turning raw data into strategic decisions!"

I am an affiliate marketer, video creator, ecommerce entrepreneur, and designer, with my home base at stephankellermann.com. In the past year, I have been self-employed and have been running an online store called www.tui-design.com where I handle all aspects of the business. I am also part of a group of four international affiliate marketers, known as HUSTLERS UNITED. I have a YouTube channel where I do affiliate marketing and another for Relaxation Music. Additionally, I create social media content and edit video clips using Wondershare Filmora.

We are a dynamic team of 5 using ClickFunnels to take affiliate marketing to the next level! Together, we're combining our expertise to create irresistible sales funnels and maximize our profits. By working in a team, we're able to brainstorm creative ideas, test new strategies, and continuously improve our approach.

As an e-commerce entrepreneur, I founded Tui-Design Uawa and ventured into the exciting world of online retail. With a focus on selling unique products, I utilized a combination of drop shipping and print-on-demand services to bring my vision to life. Beyond product creation, I delved into the creative aspects of business, designing and marketing my creations to reach a wider audience. It was an exhilarating experience to see my ideas come to life and share them with customers all over the world.

During my time as the owner of Uawa Cafe, I was responsible for all aspects of the business, including menu creation, inventory management, budgeting and financial analysis, staff recruitment and training, and marketing and advertising. Additionally, I fostered strong relationships with local suppliers to ensure a steady supply of fresh, high-quality ingredients, and I worked closely with my team to deliver exceptional service and an enjoyable dining experience to every customer. My dedication and commitment to excellence were reflected in the cafe's consistent growth and success over the course of my tenure.

As a Food & Beverage Tutor at Tairawhiti Polytechnic, I had the opportunity to share my passion for the hospitality industry with students and guide them through the ins and outs of working in a cafe environment. I facilitated training sessions on essential skills such as barista techniques, customer service, and cafe-style food preparation. Moreover, I also helped students develop a general understanding of hospitality and taught them the importance of professionalism in the industry.During my tenure, I took immense pride in witnessing the growth of my students as they progressed through the course. I ensured that every student had the opportunity to learn in a hands-on environment, which allowed them to hone their skills and build their confidence.I am proud to say that during my time at Tairawhiti Polytechnic, we achieved a 100% pass rate, which was a testament to the hard work and dedication of my students. Furthermore, I am thrilled to have played a role in the success of three students who went on to open their own businesses after the course. It was immensely rewarding to see the impact of the training we provided and the positive influence it had on their lives.

During my time as Operations Manager at the historic Tolaga Bay Inn in the small town of Tolaga Bay on the East Coast of New Zealand, I had the opportunity to wear many hats and take on various responsibilities. My primary focus was to assist Lily Stender with setting up the Uawa Cafe, where I created menus, trained staff, renegotiated contracts with suppliers, implemented food control plans, and developed strategies to attract new customers. I also helped with the hotel side of the business, where I worked on filling rooms and setting up bookings through booking.com.In addition to my work at the Inn, I was also involved in setting up a charitable trust to preserve the historic building for future generations. This involved working with a range of organizations, including NZ Tourism, NZ Maori Tourism, Activate Tairawhiti, Gisborne Council, and various Maori and NZ entities.Living in a small town also gave me the chance to experience the Kiwi lifestyle, including fishing, cray potting, gardening, chopping wood, making fires, and finding inner peace in nature and on the beach. I also learned a great deal about Maori culture, Te Reo Maori, and protocols on the Marae. Overall, my time at Tolaga Bay Inn was a valuable learning experience that allowed me to make a positive impact on the local community while gaining a deeper understanding of New Zealand's rich cultural heritage.

As the Executive Chef and later F&B Team Leader at Quality Hotel Emerald Gisborne for over 5 years, I had the privilege of leading and managing the full operations of the kitchen and service departments. My responsibilities included creating menus for the restaurant, functions, room service, and special occasions, as well as stocktaking, cost control, food and beverage costing, labor costings, budgeting, and forecasting. Additionally, I was responsible for IT work, pre-accounting, working with MenuMate, and implementing policies and standard operating procedures around OSH and FCP.I was proud to have reached Qualmark Enviro Award Silver in the first year and rebrand the hotel restaurant from "Grill Room" to a Bistro Style with fresher and healthier options. As a member of BNI, I represented the hotel for two years, serving as treasurer and host for six months each. During my tenure, I had the opportunity to cook with guest chefs such as Martin Bosley for awards dinners, including Westpac Business Awards, Wine Awards, and House of the Year Awards.With seven function rooms and a capacity of up to 400 guests, I also oversaw meet and greet function meetings with guests, reported directly to the General Manager, and served as 2IC, assisting with budgeting, forecasting, and other important duties. I also lived on site and was responsible for the night shift during periods when a night manager was unavailable. Overall, I am grateful for the experience and lessons I gained during my time at Quality Hotel Emerald Gisborne.

As the head of the Main Kitchen, I was responsible for overseeing all operations, including Conferencing, the Arizona Bar&Grill Restaurant, 24-hour room service, staff cafeteria, and Club Lounge. My duties included setting up and overseeing HACCP for the Hotel InterContinental, writing menus for sports teams, meeting with clients to discuss menus, and implementing the 'Marketboomer' online ordering system. I controlled food and wage costs, conducted job interviews and staff reviews, and helped restructure the Kitchen. I attended various courses, including HSI assessor, ALDP Leadership fundamentals, and HR training. Overall, my extensive experience in managing the operations of the Main Kitchen, including my responsibilities in HACCP, menu planning, cost control, and staff management demonstrates my ability to successfully oversee all aspects of a busy, high-pressure hospitality environment.

During my tenure at the Relais & Châteaux Hotel Burg Schwarzenstein, I oversaw the operation of the main kitchen, including Breakfast, Lunch, and Dinner services, 16-hour room service, Conferencing with 2 function rooms, staff meals, and Banqueting, with a focus on weddings of up to 150pax. My responsibilities included creating menus with dietary requirements, arranging banquets, and developing the F&B year planner. I controlled food and wage costs within budget, conducted monthly and annual stocktaking, and evaluated the results. Additionally, I conducted job interviews and managed cancellations. I also composed recipes and recipe folders, and completed quality management directives such as DIN EN ISO 9001:2000, DIN EN ISO 14001:2005, DIN EN ISO 22000:2005, and all HACCP directives. I constructed controlling lists, cleaning rosters, and temperature checklists. I participated in five 45-minute episodes of a German TV show, Kabel 1, documenting the life of a head chef. My extensive experience in managing all aspects of a busy and demanding hospitality environment demonstrates my ability to excel in this role.

As Head Chef at Nice'n'Easy in Ober-Ramstadt, Germany, I was responsible for building a brigade of 4 chefs and 2 kitchen hands in a newly opened restaurant. I registered all HACCP directives, negotiated construction and pricing agreements with suppliers, and created and calculated a la carte and banquet menus. I ensured the successful execution of these menus as well. The restaurant had a modern and fancy kitchen style with 50 seats, and we served food on unconventional surfaces like bathroom tiles and car mirrors, creating a unique dining experience. My ability to lead a team, manage suppliers and create menus that fit the restaurant's concept demonstrates my versatility as a Head Chef.

As the Sous Chef at Restaurant Lumen, I was responsible for overseeing the kitchen operations, which included serving breakfast, lunch, and dinner for the restaurant and bar with 120 seats inside and 300 seats on the terrace. I also managed banquets for up to 400pax. In the absence of the Head Chef, I represented him and cooked all parties. Additionally, I led a brigade of 18 to 20 team members.I created weekly menus for the restaurant and bar and handled purchasing and stock rotation. During my tenure, we received several regional accolades for our food and service.

Working as a Sous Chef at Hotel Kronenschloesschen was more than just a job for me, it was a passion. As co-responsible for the operation of the main kitchen, I had the privilege to work in an exclusive 40 seated Gourmet Restaurant and an 80 seated Bistro styled Restaurant, catering mostly in menu style and banqueting in-house for up to 120pax.My daily tasks included co-leading a 14 to 16 Chef brigade, cooking all parties, and ensuring efficient purchasing and stock rotation, as well as stocktaking. I loved creating a daily changing 5 type Amuse bouche and participating in creating frequently changing 7-course menus, which allowed me to express my creativity and culinary expertise.Being a part of the team that created various cookbooks around ‘Jeunes de Restaurateurs Europe’ and presenting the cookbook ‘Vegetarian cooking’ with Alfred Bioleck (German TV icon) and Eckart Witzigmann (Chef of the Century Europe) was a highlight of my time at Hotel Kronenschloesschen.Assisting in HR management gave me a glimpse into the behind-the-scenes of the hospitality industry and allowed me to develop essential management skills. All in all, this experience will forever hold a special place in my heart, and I am grateful for the opportunities and experiences that came with it.

As the owner and operator of Restaurant Attighof, I was responsible for every aspect of the business. I poured my heart and soul into this venture, working tirelessly to ensure its success. In addition to running the day-to-day operations, I also served as the head chef, crafting delicious meals and ensuring that every dish was prepared to perfection.This was a demanding role that required me to wear many hats. From managing inventory and ordering supplies to handling customer service and staffing, I was always on the go. But despite the challenges, I found immense satisfaction in the work. There was something deeply rewarding about seeing my vision come to life and watching customers enjoy the fruits of my labor.Looking back on my time at Restaurant Attighof, I'm proud of what I accomplished. I learned valuable lessons about entrepreneurship, leadership, and hard work, and I carry those lessons with me to this day. While it was a difficult job, it was also one of the most fulfilling experiences of my life.Unfortunately, despite my hard work and dedication, I lost the business after two years due to my young age and lack of experience, which made it easy for older and more experienced business people to take advantage of me.