Stephan Kellermann Email & Phone Number

Glashütte, Saxony, Germany

Germany

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.

Everywhere

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.

Tolaga Bay, Gisborne, New Zealand

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.

Tolaga Bay, Gisborne, New Zealand

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.

Tolaga Bay

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.

Tolaga Bay

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.

Tolaga Bay

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.

Gisborne & Hawkes Bay, New Zealand

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.

Wellington

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.

Geisenheim, Germany

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.

Ober - Ramstadt, Germany

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.

Wiesbaden Area, Germany

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.

Hattenheim, Germany

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.

Waldsolms, Hesse, Germany

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.

Education record

Education record