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<pre>Array ( [var] => cut_url ) </pre> Resume for Frank E. for Chef / Food Preparation / Hotel & Lodging in 70170, Germany. Search More Resumes for Chef / Food Preparation on Resumark.com #WHB86YNQS
 

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Resume for Frank E. for Chef / Food Preparation / Hotel & Lodging in 70170, Germany




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: Germany City: 70170
State: Baden-Wurttemberg ZIP: Stuttgart



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Frank E.
+
Riyadh Saudi Arabia
Professional experience
A committed culinary professional with over years’ experience is seeking the
opportunity to incorporate knowledge and skills with a position welcoming challenge and
the ability to develop professionally.
Areas of Achievements / biggest Job I ever had!
Appointed as Executive Sous Chefs to the Food and Beverage Task Force Committee within two
years of employment with the Grand Resort Hurghada in Egypt
Specially selected to take charge of Main Buffet Restaurants and a la carte
Restaurants
Successfully increased company’s profitability, food quality and lowered employee turn
over rate.
Lead and managed my former kitchen team of Chefs and Stewards.
Daily food covers around in total.
Core strengths
Budget Management
Supervising/Training
Product/Program Development
Inventory Control
Sanitation/Safety Adherence
TroubleShooting
Rapport Building
Team Leadership
Goal Setting/Accomplishment
Organizational Development
Computer skills
Windows
MS Word
MS Excel
Internet Research
/
I am appointed as an Executive Chef for a seat Seafood Restaurant in Riyadh Saudi
Arabia.
We are specialized in fresh Seafood and other international cuisines like Chinese, French,
Arabic and Indian.
This Restaurant Group has Branches in Saudi Arabia and is growing.
We’re serving a la carte and doing international Buffets on Weekends for up to
Guests.
We also do outside catering for up to Customers for all occasions in Riyadh.
My kitchens Chefs are international professionals from Asia, Middle East and Europe.
// Executive Chef, at the Hotel Crystal *Hotel in Bahrain new opening!
I worked for a * Hotel group in Bahrain with Chefs and Kitchen Stewards.
I controlled Food Beverage outlets inclusive a Banquet Hall for up to Guests.
Main customers are from Saudi Arabia, Dubai and Kuwait. We provided full service to our
customers inclusive h Room service and an allday dining seat Restaurant open
/
Due to the company Business change in Bahrain, we agreed to cancel my employment
in good terms.
So, there is nothing to hide and I do have until now a good relationship to the
Management.
// Chef de Cuisine,
The Hyatt Guam is a luxury Star Resort on the beautiful island Guam at the Micronesia
Area with Rooms.
It has a private VIP Club on the th floor for Gold members to receive an extraordinary
stay at the Resort.
Restaurants serving international cuisine,
La Mirenda, an allday dining Restaurant
Al dente, Italian Restaurant
Lounge is covered by La Mirenda Restaurant
Breezes sunset BBQ Beach Restaurant and Bar
Niji, Japanese Restaurant
The Deli, Coffee shop serving fresh made Pastries, Sandwiches, Salads and snacks /
ours open
Banquet Department is doing Events in and outside up to
La Mirenda is a Buffet Restaurant with all day dining options for Breakfast, Lunch and
Dinner.
It has also an a la carte menu and taking care of Room Service and serving a la carte to the Lobby.
I was in charge of La Mirenda and worked with Chefs in shifts.
We did yearly international food promotions and had Brunch on Sundays for around Guests.
La Mirenda is a seat Restaurant with outside terrace for another Guests and the
Lobby with
Guests as well, serving all day long international food to our customers.
I worked in Front and Back of the House to make sure everything is correct and the Food is
coming out
in top quality. I had direct contact to all customers to answer all questions about the
Restaurant and the food.
The food style for La Mirenda is international but we implement a lot of Asian dishes and Food
because our
Main customers came from Japan, Korea and China. At the Restaurant is an open show
kitchen open all day.
There is another show kitchen Pastry at the Restaurant serving fresh made Rolls, Bread,
Pastries and Waffles.
I worked together with my Sous Chef to deliver the highest point in food quality to our valuable
customers.
I also wrote menus, ordered food, scheduled, hired and evaluated my kitchen team. I
reported to the Executive Chef.
I worked from time to time for Banquet for huge functions like Weddings, Cocktail parties,
Birthdays set dinners and outside catering as well, the capacity for the Banquet Rooms
are for all occasions.
// Executive Sous Chef,
The luxury oriental Grand Resort is located in the south of Egypt at the Red Sea Area.
It is an Room Resort with pools and Gardens located minutes away from the
Beach.
They are a la carte Restaurants and main Buffets serving international food all day long.
ours Room service is available with selections of international food and beverages.
I managed together with the Executive Chef the day for all Restaurants and main Buffets.
I trained, lead and managed a team of Chefs and Stewards. I checked the daily set up
For a la carte and Buffet service in all food outlets. Daily food delivery for the Resort were
implemented
Because serving daily around covers in total. My daily routine starts with briefing
for all staff to make sure everybody has the same information about menus, functions,
occupancy and customer feedback for food and service. I also checked with the outlet
chef’s on Hygiene HACCP
I worked closely with the Executive Chef together on new food creations in all a la carte
Restaurants and Buffets.
Management meetings with all Department Heads and General Manager were in place on a
daily base.
I also evaluated, hired and disciplined my kitchen team in coordination with the Executive
Chef.
// Sous Chef, Hue American Steakhouse and Seafood Restaurant,
Downtown Orlando Florida
I worked with local Chefs in kitchen for a seat Restaurant in Downtown Orlando.
Ensure everything is ready for a la carte and sanitation is follow by company rules.
Together with the Executive Chef we implement new food ideas and food promotions during
the year.
Used fresh local products and cooked all food fresh on a daily base.
Our main customers are business People, while located in Downtown Orlando, place for Banks,
Real Estate.
Open for Lunch and Dinner with an outside terrace for Guests.
// Sous Chef, Mercedes Benz VIP Restaurant in Stuttgart Germany
Successfully developed an awardwinning Restaurant owned by Mercedes Benz Group..
Daily duties consisted of purchasing, inventory control, menu and product development;
opening and closing the Restaurant with the Executive Chef in conjunction with the
corporate food and beverage team. Lead a very successful kitchen team for special
functions on a very Michelin level in food quality and consistency. For example, we do
not use any cans or frozen food; we had selected suppliers, which provide us daily with
fresh food from Europe
// Chef Gardemanger, Maritime Hotel in Stuttgart, Germany
I worked with my kitchen team for a Room Hotel on Banquets, Parties and a la carte.
There was Banquet space up to Guests, so we managed huge functions, Weddings
and Birthdays.
Scheduled and evaluated my chefs and worked with the Executive Chef together on new
food items and food presentation.
// Sous Chef, Grand Hotel Verona, Italy
Managed my team and focus on the daily cooking process to make sure, all food items
are cooked to perfection. Purchasing and menu planning with the Executive Chef for the
seat Restaurant in Northern Italy. Banquet space
For up to for Guest, served local fresh local catches Seafood, special Steak dishes
and fresh homemade pasta.
// Chef de Partie Hotel Eiss, private owned Hotel Best Western in
Germany
I worked on hot and cold food stations in kitchen for a seat a la carte Restaurant. We
served French cuisine to our Businesses Guests and had Banquet space up to for
Weddings and special occasions. There was an outside seat terrace open during the
summer time. I reported to the Sous Chef and worked with him to learn more about to be
a Chef.

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