Executive Chef I Food & Beverage Professional I Hotel Operation Expert

Hans Gruber

Executive Chef I Food & Beverage Professional I Hotel Operation Expert

Date of Birth 06/09/1958

Nationality: Austria / Mexican

Dirección: Av. Labná SM. 20 Calle Alce 1

Cancun Quintana Roo

Civil Status: married / 1 Son 14 Years

Contacts:

Tel: ++ 52 / 998-***-****

Mobile México ++ 52 / 998*-**-**-**

E-mail: *********@*******.***

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

Lenguage: alemán native, Inglés, español written & spoken 90%, Italian, Norwegian

4/5 Star Executive Chef

Result oriented

Revenue Generator, Menu crating and innovation of modern Culinary Concept’s

Analytical and Action taken Driver

Financial,Profit oriented

Teaching Ability’s and Teambuilding orientated

Strong interpersonal Skills

Competent in multi Task performance

Hands on Manager

Computer and Network literate

Very innovative and creative to personal, Kitchen and service orientated Employers

Experience in new Building and New opening Projects such Hotel, Restaurants, and Cruise

Ships medium and mega Sizes

Culinary new trends developing

Design of Restaurant and Kitchen facilities according to the international Food Safety and

Food handling and serving rules and regulation

Position Profile:

*Success

* Very strong Vision of Costumers needs and follow up

* New implementation on the spot

* Quick Problem resolving

* Deep Culinary and Hotel operational Knowledge

* Financial and Sales secure

* Leading always the Culinary Department to the next Level

*Achievements

Graduated from the Hotel, Restaurant & Culinary School of Vienna

1972 to 1976

Administration of Sustendibilidad in Business

(University of Guadalajara Mexico) graduated

Hotels & Business Administration

(University of Monterrey Mexico) graduated

(Finance, Marketing, Human resorts, Train the Trainer, Strategic planning, Financial Cost -analysis)

Co Author of several Cook – Books AUSTRIA / GERMANY / DOMINICAN REPUPLIC HOTEL

CASA DE CAMPO / CHEF A CHEF MEXICO

CHAINE DE ROTISSEUR (ROYAL CARIBBEAN CRUISE LINE)

RECEIVING 1st KRAFTMANSHIP MEDALL FOR EXECUTIVE CHEF WOKING IN THE CRUISE SHIP INDUSTRY (RCCL / CULINARY INSTITUTE OF AMERICA)

Professor on the University of Truisms College Kukulkan Cancun Quintana Roo

CAPTAIN OF THE CULINARY TEAM CANCUN MEXICO / representing, in international Culinary Competition

MEMBER OF THE BOARD CHA (Caribbean Culinary Federation)

HOST OF THE 1st WORLD CHEF CONGRESS IN MEXICO (Hotel Hilton Cancun)

HOTEL HILTON CANCUN

FIVE STAR & FIVE DIAMOND AWARD (AAA)

SELCTED BEST NEW OPENING HOTEL (HOTEL HILTON LOS CABOS WORLDWIDE)

HOTEL VELAS VALLARTA MARINA & BOUTIQE HOTEL CASA VELAS PUERTO VALLARTA

FOUR & FIVE DIAMOND AWARD PROPERTY

*On Board mandatory Trainings Program:

* US Public health seminar Miami Florida and HACCAP Course

One week / certified

*CBR and First Aid Course maritime

Certified

*On Board: Computer-training two weeks with Diploma, Word,

Excel, Power – Point, Fidelio, Opera, Advance

Certified

* International Maritime Safety Trainings-Course

Hazard and Chemical manipulation Course for Food-Industry & Services

Certified

* Culinary Institute of America:

Seminar of New trends setting in the Food Service Industry and modern Cooking

Techniques (Certified)

Professional History

Knowledge in the modern Culinary World

Creation of new Dishes and Presentation, for Buffet and a la Cart, and plated Banquette Dinners

New Cooking techniques of the modern kitchen, and Culinary Concepts, vanguard and detail Orientated

Focused of and Budget orientated Kitchen administration,

Cost, Staff, and sales

Team builder,

Experience in 6 Star Cruise Ships Ultra Yates, hasta 3000 Pasajeros para las

Working for Cruise Ship Company’s such Cunard, Sea Born Cruises, Costa Cruises,

And Royal Caribbean Cruise Line

Cursos / Diplomados

Sostenibilidad of Business / Diplomado de la Universidad de Guadalajara

Vanguard and modern Hotel Direction Institute Tecnológico de Monterrey

Train the Trainer

Computer: Word, Excel, Power-Point, presentations Outlook, Opera, Amadeus,

Avance

Distintivo H, USPH, HACCAP, CRISTAL Y manipulación en Productos Químicos,

Accounting

Observing new modification of Concepts, Decoration, Presentation,

Design and knowledge en constructions and also dialoged with the Engineers

Creating of new Menus Cost and Sales Profit orientated and also ability en Group Sales

Intensive, Wedding,

Actual Gate Gourmet Air Line Catering Station Cancun

Since July 2015

Hired as Executive Chef for Food Design and Organization

Hotel Bahía Príncipe Dominican Republic / Punta Cana - Bávaro

October 2014 – July 2015

Executive Chef New Opening Hotel Ambar Section 2 in October 2014

Don Pablo Luxury Collection 1000 Rooms

Promotion to Executive Chef of the Hotel- Complex, Kitchen Director for two Hotels

La Romana Grand 900 Rooms / Don Pablo Luxury Collection 500 Rooms with extension to 900 Rooms

Hotel Canto del Sol Puerto Vallarta por 3 Meses termination de Contracto estabilizado

Culinary Consulting

From August - October 2014

Establishing of Food Cost, Menu reengineering, Implementation of new vanguard Menus

Food Design, Chef-Hands on training, Set Up for Theme nights and Sit down Dinner Party’s

Reference: Sr. Kunibert Lengger Director General

Tel: 322-***-****

Hotel Royal Resorts the Royal Islander Cancun Quintana Roo

A Time Share Property with Hotel and Food & Beverage Service

Chef Ejecutivo

Octubre 2013 a Julio 2014

Consulting and implementation of the All Inclusive System

Cost, Recipes, implementation of Operations Manuals,

Training of Sous-Chef and Supervisor in Administration there Kitchen Budget

Sunset Group Hotels & Spa Resorts

16/09/2012 to 30/09/2013

In the position as Corporate Executive Chef for the Sunset World Hotel & Resort and

Vacation Club Operation responsibility for 6 Hotels from small & mid-size Property’s

Related with Eco Concept for all belongs in charge related with the Food & Beverage Service

Operation Participating in New Project building and introducing to a high performance operation

Design with the Architects new Restaurants and Kitchen Location, including the smooth operation

01/07/2011 to 15 / 09 / 2012

Five Diamond Properties

Hotel the Royal Cancun and The Royal Playa Del Carmen a 5 Diamond Properties and Food &

Beverage Operation belongs to the Gran Real Resorts en Cancun and Rivera Maya

In The Position Executive Chef for culinary concept developing and culinary Staff and Server training

1st /12/ 2010 until 31st /05/ 2011

Hotel Solymar Playa Grand & Ritch

Five Star Four Diamond Property

In the Position as Chef / Food & Beverage Director, reason for leaving termination of Contract Actually I was hired to execute new implementation of several vanguards Food and Culinary Concepts over the next One and an half Year’s

Unfortunately this project was postponed to indefinite time by the Owners of the Property and this situation caused the recession of my contract from both parties

Professional History continues:

Velas Group 2005 - 2010

Condo Hotel Beach Resort & Convention Center,

Hotel Boutique Casa Velas

Puerto Vallarta / Jalisco México

Hotel Gran Meliá 2004 - 2005

Beach & Convention CenterCancún México

Hotels Hilton 2001 - 2004

Cancún, San José de Los Cabos Beach Resort & Convention

Mexico

Sky Chef 2000 - 2001

International Inflight Catering Facility

Cancun Mexico

Royal Caribbean 1995 - 2000

Cruise Line Miami / Florida US

Hotel Fiesta Americana 1994 - 1995

Monterrey Mexico

Premier Hotel Operation 1990 - 1994

Hotel Casa de Campo / Hotel Jalousie Plantation

Dominican Republic / Santa Lucia

Hoteles Royal SAS Scandinavian Airlines 1984 -1990

Stavanger, Bergen, Oslo

Private Contact

E-mail: *********@*******.***

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

Contact Telephones:

Tel: Private: ++52-998-***-****

Mobil: ++52-998*-******

Mexico / Cancun

Contact this candidate