Thomas Schausberger Email and Phone Number

I develop new menus and ensure that they meet the high quality standards of the house. Accordingly, I take care of the procurement of food and other goods in the required quality & quantity and am responsible for the quality assurance of the kitchen. In addition, I coordinate the work of the service staff and ensure that guests receive smooth and friendly service. I plan and organize events such as birthdays or other events for the residents of the house.

As a consultant in the field of gastronomy, I have worked with various companies in the DACH region. My expertise lies in recipe development, costing, procurement, quality assurance, and personnel management.In recipe development, I assist businesses in optimizing their food offerings and creating new dishes. I place special emphasis on balanced and appealing nutrition, as well as the use of regional and seasonal products.In costing, I help companies reduce expenses and achieve profitable pricing. I consider all relevant factors, such as purchase prices, labor costs, and depreciation.I make procurement more efficient by helping companies secure better prices and shorten delivery times. I work closely with suppliers and use digital tools to support the procurement process.Quality assurance and improvement are important in gastronomy. I support companies in defining and implementing standards. I work closely with employees and offer training and workshops.In personnel management, I help companies build a motivated and qualified team. I assist with staff planning, recruitment, and employee development.I am an experienced and competent consultant with a deep understanding of the nuances of gastronomy. I am confident that I can help businesses make their gastronomy more successful.

I have worked for several years as a head chef and during this time, I have worked in various companies, both in fine dining and in large establishments with up to 700 seats. My responsibilities included designing menus, staff development, purchasing, recipe creation, costing, and quality assurance.In menu design, I always made sure to create a balanced offering with creative and appealing dishes. In doing so, I always took into account the desires of the target group and seasonal products.In staff development, I aimed to build a motivated and qualified team. To this end, I regularly offered training and workshops and supported employees in their professional development.Purchasing food was always an important aspect for me to reduce costs and ensure the quality of the dishes. I worked closely with suppliers to achieve good prices and reliable delivery times.Creating recipes for new dishes was one of my favorite tasks. I always made sure to make the dishes tasty, healthy, and sustainable.Costing was an important part of cost control for me. I took into account all relevant factors, such as purchase prices, labor costs, and depreciation, to achieve profitable pricing.Quality assurance was a particular concern of mine. For this, I introduced a comprehensive quality management system that ensured compliance with hygiene standards and the quality of the dishes.