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Executive Chef

Location:
Woodside, New York, United States
Posted:
January 28, 2019

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Resume:

Roman Maier

*** *. *****. ******, ***. *- G

Bronx, New York,10457 Phone: 347-***-**** ac8bfz@r.postjobfree.com

Nationality: German (US Green Card Holder /Alien Resident)

Languages: German: native; English: very good; Spanish: good; French: some knowledge Driver license /clean, no records

Objective: I am looking for a new challenging high-profile Executive Chef position now or in the near future.

My last position was as private chef for Nelson Peltz family estate in Mount Kisco & Palm beach and for many high profile guests and celebrities around the world.

Summary of Qualifications & Experience:

•Extensive knowledge as Private Chef, managing all culinary aspects & preparing all international, organic, farm to table, modern dietary, allergy, kosher,gluten free, healthy Spa cuisine to a very health conscious clientele.

•Cooking upscale dinner parties, a la carte, family & buffet style, pool parties, cocktail receptions, religious gatherings and high profile events for up to 50 + guests

•Manage, control and direct all aspects of the culinary operations on private estates, leading small and large Restaurants/Resorts/villas, Yachts, Hotels including overseeing multiple food outlets.

•Create and design innovative exiting healthy menus by using seasonal, best available local ingredients and source suppliers for best prices.

•Able to train, motivate and guide multinational staff to be a great team with passion that provide exceptional service to the clientele

•Building excellent relation ships on all levels and to get people to buy in on New ideas in a progressive environment.

•Hands on culinary approach & management style and lead by example and mutual respect.

•Proven track record in train, develop & motivate multinational work force worldwide

•Calm and approachable leadership style that gives confidence to the team and Increase there efficiency.

•Vast knowledge of food from fine dinning european,meditereanien,caribbean,middle eastern,nouvelle cuisine,fusion & Asian food. Aware of new trends in the culinary field and able to adapt to the market place.

•Control of food and labour cost to budget or below by looking at forecast and business Levels.

•Adhere and train chefs to food safety standards (HACCP)

•Analyzing P&L to measure progress and areas of improvement financially and Operationally.

•Work with service & kitchen team in harmony to deliver highest standards.

•Maintain daily/weekly/monthly payroll record and submit to relevant department.

•Ensure preventive maintenance and all equipment is safe and in working order.

•Purchase according to forecast to ensure proper par stock level is maintained and Wastage eliminated.

•Daily briefing and weekly 1:1 meetings to increase performance and quality of product and service.

•Standardize recipes with pictures and relevant information.

•Inventory control and proper storage of food to standards.

•Meet budget and company goals.

•Recruit staff and perform HR requirements in regards to all kitchen staff.

Achievements:

•Opening of new Restaurant at the Landmark Hotel London “ 2twentytwo ”

•Articles in magazines in UK & Germany

•Bahamian TV Clip: Introducing students to get interested working in the hospitality industry and to explore Job opportunities in the culinary field.

•Responsible culinary for large number of high profile VIP functions & conferences

•Gordon bleu du st.espirit ( similar to chain de rotisseur)

•Charity events

•5 star Hotel/Resort experience worldwide

•Re-opening of the St.Regis hotel in New York as Sous-Chef

•Re-opening of the Sheraton Hotel Tashkent in Uzbekistan

Education

09/1978-08/1981 Apprentice to Chef – Culinary School,Traunstein,Germany. Certification: Qualified Chef Awards : Gordon bleu du St. Esprit

Certificate & Training: Food Hygiene & HACCP, Train the Trainer, First Aid training, Fire & Safety training, Leadership work shop, Landmark Academy 9 modules, Numerous management seminars & work shops.

Computer skills: Microsoft Office, Photoshop, Calc-menu, Market boomer B2B purchasing system, Payroll software

Employment History:

06/2015- 08/2017 Private Chef Nelson Peltz & family estate “ High winds”, Mount Kisco, N.Y

Responsible for the operation of a large,high

Maintenance,culinary diverse, dietary,health conscious and demanding family estate in Mount Kisco & Palm Beach. 09/2014 – 05/2015 Moved to the USA to validate receive of green card.

Worked for kosher caterers temporary while applying for Private Chef position at the same time.

03/2014- 08/ 2014 Executive Chef

Melia Resort, Bahamar Development Nassau,Bahamas www.melia.com

Responsible for the Culinary Operations of 4 restaurants and busy Banquet with a culinary /back of house staff of 80 people.

12/2009- 11/2013 Deputy Executive Chef Sandals Royal Bahamian Resort & Offshore Island Nassau,Bahamas www.sandals.com

Responsible for the culinary Operations of 11 Restaurants and A culinary Team of 70-90 Staff.

This 5 Star Hotel /Resort has 400 rooms,Villas and Butler

Suites.

08/2004 –07/2009 Executive Sous–Chef The Landmark Hotel London, United Kingdom http://www.landmarklondon.co.uk

Responsible as HOD to manage 52 + chefs and the entire Culinary operations of the 2 Restaurants/room service and a well established banquet kitchen.

Menus changed frequently to take advantage of seasonal ingredients

10/2002 – 03/2004 Executive Sous- Chef Atlantis Resort, Nassau, Bahamas http://www.atlantis.com

Managed 60 + chefs in large banquet kitchen operation with in/out Planning ahead in all aspects of the culinary operation including menu development, planning of purchasing and staffing was crucial part of my daily tasks as most ingredients and produce has been imported to the island for this large culinary operation

Sheraton Hotels 1991 -2002

04/1999 – 01/2002 Executive Sous–Chef Sheraton Hotel Kuwait,The Luxury Collection

Managed a team of 40 chefs for the international restaurant, large banquet operation and outside catering up to 2000 + covers. The extensive requirements of the elite clientele has demanded a great deal of flexibility, creativity and new ideas to please the customers.

August 1999 Executive Sous–Chef Sheraton Hotel Tashkent

Opening of Sheraton Tashkent in Uzbekistan /Taskforce Staff recruitment, supplier selection, menu development, and training all chefs on menu & culinary requirements, set-up of the Different sections in the kitchen, opening the hotel on time and fine tune operations in the kitchen.

08/1991 – 01/1999 Sous–Chef Re-opening St.Regis Sheraton New York

Member of the re-opening team of this Sheraton Hotel flagship Setting up kitchen operations, standards, procedures, training of Chefs on the menus for restaurant and banquet operations.

Control food and labour cost and ensure highest standard and

Quality of food. Tremendous effort from the entire team ensure that the culinary Operation re-opened the hotel successful.

09/1989 – 03/1990 Sous–Chef

Casa de Campo Resort, La Romana, Dominican Republic Sous-chef in charge of 20 chefs for the restaurant and banquet Operation in this premier resort property.

Ensure that chefs are trained and provide high quality standards to the guests.Menu planning,food and labour cost control.

05/1989 – 09/1989 Chef – saucier Waterloo House, Gourmet Restaurant, Hamilton, Bermuda

Developed creative and inventive dishes to high standards to

Provide exceptional dinning experience for our elite clientele.

02/1988 – 04/1989 Chef – saucier Vierjahreszeiten Hotel, Restaurant Walterspiel (1 Star Michelin ) Munich

Cooked only with the finest ingredients, best produce with no compromise to quality and high culinary standards. The restaurant had seating for 80 covers and 6 chefs in the kitchen.

06/1986 – 02/1988 Chef- saucier Feinkost Kaefer, Restaurant & Catering (16 points GM, 1 Star Michelin) Munich, Germany

Worked as saucier and in outside caterings including for most of the VIP Caterings celebrities events in Germany.

04/1986 – 06/1986 Chef Gardemange Hotel Europe, Killarney, Irland

Worked as internship in this Hotel to gain experience and improve My knowledge of the English language.

07/1985 – 11/1985 Head Chef Restaurant Trauntal Seasonal position Siegsdorf, Germany

12/1984 – 07/1985 Sous Chef, Seasonal position, Restaurant Vorauf, Siegsdorf, Germany

04/1984 – 09/1984 Chef – Saucier Restaurant La Forge, Gourmet Restaurant Reigner, France

Learned and practice nouvelle cuisine with seasonal and Freshest products available for elite clientele.

The restaurant did about 50 covers and had 4 chefs in the kitchen.

10/1981 – 09/1982 Chef Gardemange Castle Neuweier, Gourmet Restaurant Baden – Baden, Germany

Restaurant with seating for 120 with 7 chefs in the kitchen. Food was based on regional products influenced by nouvelle cuisine and high quality of ingredience.No compromise in quality and standards.

09/1978 – 09/1981 Apprentice Gasthof zur Post, Altenmarkt, Germany

Culinary training with one of the best known chefs at the time who had great knowledge in the culinary field



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