Executive chef

Daniel-Jan Beentjes

Pangasinan, Philippines ******@*******.*** +639*********

www.linkedin.com/in/daniel-beentjes-63037a43/

Executive Chef

Innovative and highly motivated culinary expert with 25+ years of success building and contributing to reputation of renowned restaurants and cruise ships. Proficient in numerous cooking techniques and cuisines complemented by talent for incorporating unique ingredients from various cultures and countries. Solid record leading, training, developing, and fostering dedicated teams focused on quality, presentation, cost containment, and safety.

Areas of Expertise

Creative Menu Development

Specialty Cuisine and Presentation

World Class Guest Relations

Purchasing and Inventory Control

Special / High-profile Event Planning

Cost Containment and Reduction

Food and Kitchen Safety

Staff Leadership and Training

PROFESSIONAL EXPERIENCE

MS Noordam / MS Oosterdam / MS Nieuw Amsterdam Holland America Line – Seattle, WA

2nd Executive Chef, June 2015 to Present

Direct team of 120 chefs in operation of all main galleys with 11 F&B outlets for five-star cruise liner carrying +1900 guests and 800 crew. Led training of entire crew in company and USPH standards, best practices, and procedures to ensure strict compliance and quality.

Slashed food cost through improved cost controls on daily budgets and inventory policies.

Achieved innovative new concepts in menu development to consistently increase guest satisfaction and meet diverse needs.

Paul Gauguin Cruises – French Polynesia

Executive Chef de Cuisine, December 2012 to December 2014

Collaborated directly with two-star Michelin Chef Jean Pierre Vigato to manage all onboard culinary operations for award-winning, five-star cruise ship with 332 passengers, 6 F&B outlets, and suite accommodations. Created and implemented new menu concepts.

Proactively identified opportunities to improve cost control, minimize waste, enhance efficiency, and optimize inventory control.

Leveraged outstanding leadership and communication skills with industry expertise to lead staff training and development.

Restaurant NB Sorensen – Haugesund, Norway

Executive Chef, January 2012 to July 2012

Built high performing and passionate team from recruitment and hiring through new staff training in HACCP and technical procedures.

Developed and implemented creative new concepts and menus emphasizing current industry trends to excite guests.

Pacific Dawn & Pacific Jewel – P&O Australia

Executive Sous Chef, November 2009 to October 2011

Spearheaded culinary operations for five-star cruise liners with +2k passengers and +700 crew including specialty restaurants and buffet serving +12K meals daily. Collaborated with Executive Chef and served as replacement when needed. Performed inspection of food receiving and loads.

Led development of entire culinary team including all new chefs and stewards, providing instruction, training, and courses in HACCP and USPH procedures.

Encouraged continuous growth and improvement from all team members through ongoing coaching and individualised performance development.

Implemented schedules for 142 chefs and stewards to provide optimal service at all times.

Restaurant Zuid – Eindhoven, Netherlands

Executive Sous Chef, September 2008 to November 2008

Directed operations for French & Mediterranean fine dining restaurant.

Prior experience as Chef de Partie, Executive Sous Chef, Entremetier, Saucier, & Garde Manger

EDUCATION AND CERTIFICATION

Advanced Culinary Arts Diploma

SVH Chef’s School – Eindhoven, Holland

Professional Development

First Aid / CPR / Heimlich Maneuver Certifications, CTSI, Manila Philippines, 2017

U.S. Public Health Certification, Norwegian Training Center, Manila, Philippines, 2016

VSP U.S. Public Health Course, 2015

Environment Compliance Certification, PG Cruises, Magsaysay Training Center, 2015

Fire Fighting Certification, French Marine Center, Papeete Tahiti, 2015

Crisis Management Certification, PG Cruises, Magsaysay Training Center, 2015

Guest Services Certification, PG Cruises, Magsaysay Training Center, 2015

HACCP, BusinessCoach, Manila Philippines 2017

Hazardous Materials Certification, PG Cruises, Magsaysay Training Center, 2015

Wine Sales & Service, PG Cruises, Magsaysay Training Center, 2015

STCW 95 Certificate, MS Paul Gauguin, 2014

Crowd Management & Control, MS Paul Gauguin, 2014

ISO 14001 Environmental Management Certification, MS Rotterdam, 2002

Diets, Vegetarian Cooking, Kitchen Management, & Food Cost Control, SVH Chef’s School

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