Staff Service

JAKOB DEBEVEC

Germany

Mobil : +** ( * ) 151-**-***-***, Email:

***********@*******.***

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PERSONAL

German Citizen, Very good health, high 1,76 cm, weight 75 kg

Born July 13, 1966, married, 3 children

Fluent in German, English and Spanish

Croatian : intermedia, Portueguese : beginner

JAKOB DEBEVEC - Page 2

Food and Beverage Manager - 4,5 Star superior Hotel

Hotel Hanseatic, Germany Mar 14 - present

In charge of 35 employees and 5 outlets.

. Assesses training needs based on Performance Monitor

Report, performance Development Reviews, employee feedback,

guest comments, business result, and observation.

. Communicates training analysis results.

. Develops annual training plan for general skills,

knowledge, language, and areas for improvement based on the

result of training need analysis and revise when needed.

. Promotes the hotel by answering to queries concerning hotel

facilities, promotions, and packages.

. Facilitates restaurant reservations or bookings and other

coordination to provide excellent service to guests.

. Schedules and coordinates the work of chefs, cooks and

service employees to assure that food preparation and

service is economical and technically correct and within

budgeted labor cost goals.

. Ensures that high standards of sanitation, cleanliness and

safety maintained throughout all kitchen and service areas

at all times.

. Establishes controls to minimize food and supply waste and

theft.

. Safeguards all food preparation employees by implementing

trainings to increase their knowledge about safety,

sanitation and accident prevention principles.

. Attends food and beverage staff and management meetings.

. Develops policies and procedures to enhance and measure

quality; continually updates written policies and

procedures to reflect state-of-the-art techniques,

equipment and terminology

. Provides training and professional development

opportunities for all staff.

JAKOB DEBEVEC - Page 3

EXECUTIVE CHEF - 4,5 Star superior Hotel

Hotel Hanseatic, Germany Mar 13 - Mar 14

. Managed 6 outlets, one Gourmet a la carte restaurant for

max 16 guest

. One up scaled buffet restaurant for max 250 guest.

. One local a la carte Restaurant for 50 guest.

. Leadership for 15 chefs, cooks and stewards

. Coordinating, planning and organizing of the whole

operation.

. Implementing new buffet and a la carte menus, controlling

the food production, purchasing, cost calculation and

control the same, haccp, sanitation procedures set as per

company.

. Coordinating weddings & functions.

. Maintaining high quality of food in both outlets.

. Training of kitchen staff.

EXECUTIVE CHEF - 4,5 Star superior Resort

Veligandu Island Resort & Spa, Maldives

Mar 12 - Nov 12

. Managed 3 outlets, one Gourmet a la carte restaurant for

max 12 guest

. One up scaled buffet and grill restaurant for max 170 guest

. Leadership for 37 chefs, cooks and stewards

. Coordinating, planning and organizing of the whole

operation.

. Implementing new buffet and a la carte menus, controlling

the food production, purchasing, cost calculation and

control the same, haccp, sanitation procedures set as per

company.

. Coordinating Sunset and Full moon Dinner.

. Maintaining the high quality of food in both outlets.

. Training of Kitchen staff.

JAKOB DEBEVEC - Page 4

EXECUTIVE CHEF - 4 Star Cruise Line

Pullmantur Cruise

Line, Spain Apr 09 - Dec 2011

. Managed 4 Food outlets including Crew, 1 banquet outlet,

1 buffet, 1 grill, 1 crew galley. Directed

Room service. Leadership for

126 international chefs and cooks.

. Evaluated, promoted and demoted chefs, cooks and steward

staff. Trained safety in the kitchen for cooks and stewards.

Trained cooks to improve

. Culinary knowledge. Scheduled the working hours of staff.

. Coordinated, planned and organized of the entire galley

operation.

For up to 2800 passenger and 600 crew.

. Followed up on company standards and set menus, controlled the

food production, purchased, cost calculated, usph - self

health inspections, haccp, implemented new menus for VIP

passengers.

. Coordinated special events for marriage and birthdays.

EXECUTIVE CHEF - 4 Star Hotel

Argentino Hotel Casino &

Spa, Uruguay Jul 08 - Jan 09

. Coordinated 3 Food outlets, 1 buffet outlet, 1 authentic South

American grill, 1 international and national a la carte

restaurant.

. Implemented new menus for buffet and a la carte, calculated,

cost control, sanitation, trained staff, purchased.

. Planned and created new kitchen concept for the owner.

. Leadership for 16 chefs, controlled the food production,

quality quantity and presentation. Planned and coordinated

functions.

. Employed and trained kitchen staff. Scheduled the working

hours.

JAKOB DEBEVEC - Page 5

CHEF DE CUISINE - 4 Star Hotel

Dec 07 - Jul 08

Aldiana Mirador Club Hotel, Spain

. Managed this kitchen with 1 buffet outlet and 1 a la carte

restaurant.

. Improved guest satisfaction, menus and quality of food.

. Implemented new themed buffet, improved the breakfast menu,

Served authentic Canarian cuisine as well as

international. Purchased,

Cost control, haccp, leadership for 2 chefs

and 8 cooks.

EXC. SOUS CHEF - 4,5 Star Cruise Line Mar 04 - Oct 07

Royal Caribbean Cruise Line, USA

. Responsible for the smooth kitchen operation at the buffet

area breakfast and lunch. Coordinated the kitchen operation

banquet at dinner.

. Managed and coordinated the Italian fine dining a la carte

restaurant with 120 seats.

. Controlled the food production in all assigned areas including

Bakery, butcher and pastry section.

. Controlled the standards set by the company. Controlled the

quality,

Quantity, plating and presentation of food.

. Controlled the food-cost. Controlled the working hours of 30

kitchen staff. Coordinated sanitation and self inspection as

per usph. Directed and controlled the follow up on haccp.

. Responsible for menus for special events and VIP guests.

. Evaluated, promoted and demoted kitchen staff.

. Trained and controlled safety in the kitchen for cooks and

stewards.

. Coordinated and controlled the storing of food items.

. Controlled the requisitions done by kitchen staff.

. Implemented working schedules for kitchen staff.

JAKOB DEBEVEC - Page 6

EXECUTIVE CHEF - 4 Star Hotel Feb 03 - Nov 03

Argentino Hotel Casino & Spa, Uruguay

. Coordinated 3 Food outlets, 1 buffet outlet, 1 authentic

South American grill, 1 international and national a la carte

restaurant.

. Planned and Implemented new menus for buffet and a la carte,

calculated, cost control, trained kitchen staff, purchased.

. Controlled the sanitation procedures are followed.

. Leadership for 14 cooks, controlled the food production,

quality quantity and presentation. Planned and coordinated

functions.

. Employed and trained kitchen staff. Controlled the follow up

on

haccp. Scheduled the working hours of

kitchen staff.

CHEF DE CUISINE - 3 -4 Star Resort Nov 01 - Feb 03

Resort Pueblo Suizo, Uruguay

. Planned, implemented organized and directed the authentic

Swiss, German and international cuisine for the a la carte

restaurant.

. Implemented new a la carte menus and calculated the same.

. Prepared, cooked and plated food items.

. Purchased food items and controlled the delivery and storing

as well as FIFO procedure. Controlled the follow up on

haccp.

. Controlled the sanitation procedures are followed.

. Scheduled the working hours of kitchen staff.

CULINARY TRAINING PROGRAM - 4,5 Star Hotel

Opryland Hotel & Convention Center, USA Apr 2000 -

Apr 01

. I was trained by American Chefs in the areas buffet,

banquet,

a la carte, saucier, entremetier,

gardemanger and pastry.

. Worked at the Italian a la carte restaurant, Traditional

Steak House, Seafood Restaurant and

Casual south style restaurant.

. Cooked and Prepared hot and cold food items as well as

pastry items.

. Prepared food for banquet and buffet up to 3500 guest.

. Cooked and prepared food for staff ( Cantine ).

JAKOB DEBEVEC - Page 7

CHEF DE CUISINE - 3 Star Restaurant

Resaurant Petit Casino & Fujiyama, Switzerland Apr 99 -

Mar 2000

. Managed and organized the authentic Swiss a la carte

Restaurant and the Japanese a la carte

Restaurant Fujiyama.

. Managed and organized the banquet kitchen for up to 1800

guest.

. Cooked and prepared food items for a la carte and banquet.

. Purchased food items, controlled the delivery and the

storing.

. Implemented new menus for the a la carte restaurant.

. Planned, coordinated and implemented menus for events in

the banquet area.

. Controlled the sanitation procedures and the follow up on

haccp.

. Scheduled the working hours of kitchen staff.

CHEF ENTREMETIER,

Staedtische Buehnen, Germany Sep 96 - Feb 99

. Prepared and cooked national and international food, mostly

At the station Entremetier for

employees and outside guests.

. Responsible to prepare food for the buffet style lunch &

dinner.

. Received food products, controlled and stored.

. Responsible for sanitation and haccp procedures.

. Responsible for the smooth Day to day operation.

CHEF DE PARTIE - 5 Star Hotel Mar 96 - Aug 69

Radisson Victoria Plaza Hotel, Uruguay

. Responsible for the station Entremetier.

. Prepared and cooked international cuisine.

. Prepared food items for a la carte and banquet up to 1200

guest.

. Responsible for mice en place and sanitation on my station.

. Responsible for 4 cooks on my station.

JAKOB DEBEVEC - Page 8

EDUCATION

Apprentice ship Holiday Inn Frankfurt - Germany

( 1986-89 )

Further Experience and Skills

. A la carte ( 50 - 150 Person )

. Buffet ( 100 - 2000 Person )

. Banquette ( 150 - 3000 Person )

. Catering ( 50 - 300 Person )

. Butchery

. Bakery

. Patisserie

. Regeneration

. New opening experience

. Highly responsible & reliable

. Excellent Leader including Multicultural team

. Allergy Management ( Dehoga )

. Excellent communication and organizational skills

. Strong interpersonal and Problem solving abilities.

Contact this candidate