Professional History
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Head Chef Banquet & Events
13.08.2012 – 05.11.2012
Le Meridien Hotel Vilnius Lithuania
Executive Sous Chef /Relief Executive Chef
31.03.2010 – 28.08.2010
25.09.2010 – 28.03.2011
04.05.2011 – 09.10.2011
11.11.2011– 19.05.2012
03.07.2012– 26.07.2012
Royal Caribbean Cruise Line
Jewel of the Seas, Adventure of the Seas & Independence of t
he Seas
Areas of Responsibility
Portofino Restaurant: Italian specialties, 60 to 90 Covers, with 3 cooks (multinational team), Italian fine dining usually 4 to 6 courses served in highest quality. Chops Restaurant: American Style Steakhouse, 80 to 100 Covers, with 3 cooks (multinational team), Steaks and Seafood with fine dining appetizers and desserts. Windjammer Café: Alternative Dining Option. Lunch, Tea Time and Casual Dinner buffet style around 5000 to 6000 Covers a day. Sea View: Snack restaurant around 300 to 400 Covers a day. Room Service
Main Dining Room
Crew dining
Crew training: Culinary & Public Health
Food cost
Guest satisfaction
Achievements
During the period of my employment I was able to keep passenger satisfaction at a constant high level, above the company given budget. Creation of strong team of multinational staff in each location of my responsibility. Motivating the team every day, especially during times when we expected Public Health inspections, we never lost any points through my negligence. Training
Regular training of cooks on a daily basis in culinary concepts and standards. Training of newly hired Executive Sous Chefs and Sous Chefs in order to take over similar vicinities on the vessel. Training of Food & Beverage Management staff in production and service standards. Training of the Service staff in menu knowledge, preparation of the dishes, handling of cheese trolley and the right condiments and drinks. Other Responsibilities
Monitoring all onboard food production and correction of mistakes. Meetings with Chief Butcher, Fish Butcher, Chief Baker and Pastry chef to keep the standard on the highest level. Controlling quality of special events like “Chocolate, Pool Buffets & BBQs” on sea days. Checking Time & Attendance for all Galley staff including dish washers.
23.11.2008 – 16.05. 2009 Chef de Cuisine
07.07.2009 – 09.01.2010 Princess Cruise Line, Shipboard Employment
MV Emerald & MV Crown Princess
01.01.2008 – 01.10.2008 Executive Chef
Gasthof Adler / Austria
January until October 2008 self employed in a small hotel Gasthof Adler in Klaus, Austria, named in Gault Millau
06.06.2006 – 20.12.2007 Chef de Cuisine
Cunard Cruise Lines, Shipboard Employment
RMS Queen Mary 2
The Todd English Restaurant
Britannia Restaurant
Queens Grill
Princess Grill
15.01.2006 – 15.05.2006 Sous Chef
Cunard Cruise Lines, Shipboard Employment
MV Queen Mary 2
Sole Responsibility in “The Todd English Restaurant”
01.01.2004 – 31.12.2005 Self Employment Bistro
Stumpf’s Bistro in Bregenz
60 - 80 Covers, 1 employee
Achievement: Through quality and atmosphere my restaurant was voted as under the best Restaurant of the Year 2005 &
2006” by “A la Carte” Gourmet Guide.
27.06.1994– 31.12.2003 Executive Chef
Casino Restaurant “Falstaff”, Bregenz
Two “Toques Gault Millau “
Achievement: Through quality and atmosphere the
Restaurant was voted as under the best hundred Restaurants
of Austria nine years in a row.
05.04.1993– 31.05.1994 Executive Chef
Hotel Restaurant “Germania”, Bregenz
16.03.1992– 04.04.1993 Sous Chef
Hotel Restaurant “Deuring Schlössle“, Bregenz
One “Michelin Star“
01.1992– 04.1992 Sous Chef
Restaurant “Selina” Vienna
Two “Toques Gault Millau “
01.1991 – 12.1991 Chef de Partie “Poissonnier”
Restaurant “Gottfried”, Vienna
One “Michelin Star“
1990– 1991 Chef Tournant
Restaurant “Witten’s Hop” Hanover Germany
One “Michelin Star”
Garde-manger, Poissonnier and Saucier
1989 – 1990 Chef de Partie “Patissier”
Landhaus “Scherrer“, Hamburg
Three “Michelin Stars”
Commis Patissier, Demi Chef Patissier and Chef Pâtissier
01.08.1986 – 17.07.1989 Apprentis de Cuisine
Hotel “Intercontinental”, Hanover, Germany
“Five Stars”
