Andreas O. Hollerer

A Hotel, Restaurant & Cruise Ship professional F&B Director, Executive Chef and

Corporate Exec. Chef

Nationality: Austria

Currently living in: 1001 MacArthur Causeway Miami, FL 33132, USA

Contact:

acuobe@r.postjobfree.com

USA +1-786-**-**-***

Born: June 2, 1961; Married, no dependent children

Further information@:

LinkedIn: https://www.linkedin.com/in/andreas-o-hollerer-33386b28

Web: https://sites.google.com/site/2chefandre/

SCOPE

To obtain a management position in a high growth company, where I can apply my extensive experience

as a professional Hospitality Manager as well as my strong leader/training skills towards the advancement

of the team and the organization.

SKILLS:

* Interpersonal/Teamwork: Skilled team builder, staff trainer, motivator, high achiever, respond

professionally to other people's needs, create and maintain harmonious relationships with team members,

value and encourage effective communication among colleagues.

* Oral & Written Communication: Use well-structured arguments in writing reports, present ideas orally in

a convincing manner, actively listen to others.

* Organizational/Detail-Oriented: Complete projects in a meticulous way, act efficiently without

supervision, handle several projects simultaneously, and see the big picture while having an eye for

detail.

* Analytical: Identify essential data and transform it into useful information, make decisions based on

numerical and financial figures.

* Computer: Proficient with MS-Office, MS Publisher, Photoshop, WordPerfect, X Windows, Excel and

Internet tools, Cruise Fidelio, Crunch time, MXP.

Work Experience:

CERTIFIED CORPORATE EXECUTIVE CHEF

FLEETPRO OCEAN - Miami, FL

June 2014 to Present

Developing and maintaining high standards in the exclusive 4-5 star exploration cruise ship market for up

to 11 ships under FleetPro Ocean management contracts.

Tasks:

- Research & Development of new menus and dining concepts for the entire fleet.

- Creating new culinary standards and menus to new trends in cruise ship dining.

- Development of health conscious and well balanced culinary dining concepts in line with given cost

targets.

- Reduction of costs related to the food service on board the fleet

- Organization of galley staff, staff development, hiring, internal promotions

Achievements:

Successfully:

Created and developed 3 entirely new 20 day menu cycles to different food costs budgets.

Increased passenger/guest ratings +/- 17%

Reduced food costs throughout the fleet +/- 11%

Increased Public Health compliance through intensive and skilled training

Implemented an action plan for ship managers HACCP control

Recorded highest turn-around of US Centre of Disease (CDC) public health inspection (+27

points)

Responsible for the fleet wide:

-Passenger and crew food cost

-Guest satisfaction in all ship board dining outlets

-Sourcing and purchasing of equipment for existing fleet plus new ships

-Budgeting and forecasting

-Evaluation and development of galley staff

-Hiring of key personnel in galley operations

-Scheduling of galley management personal

-Development of training modules for galley operations

-Creating/adjusting of standard operating procedures (SOP)

-HACCP and US public health compliance, training and execution

-R&D in food & beverage products

-Sourcing of new key menu ingredient

Recommendations:

Ian Folakan

Hotel and Cruise Operations Management Executive, FLEETPRO OCEAN

Andreas is a very dedicated professional with a vast knowledge of all Food and Beverage operations garnered from a

very impressive and extensive career. He is an executive with great people skills and great attention to details acumen

and discipline to get the job and any operational task on time.

February 19, 2015, Ian managed Andreas at FleetPro Ocean Passenger Ship Management

MANAGING DIRECTOR

"BIG BEN" PUB VIENNA

May 2011 to October 2013

Responsible for the day to day operation of this historic pub.

Family related stay in Austria

FOOD & BEVERAGE DIRECTOR

NCL CRUISE LINE - Miami, FL

March 2009 to February 2011

2400 plus Passenger Cruise Ships, Caribbean, South America & Baltic Cruises

Responsible for:

- The smooth operation of the Food and Beverage department, supervision of 550 plus crew employed in

various food, bar and restaurant outlets as of plus 10 restaurants including buffets, main dining rooms and

specialty restaurants; 10 plus bars and lounges; food and beverage provisioning and logistic.

- Working strict and effectively within the budget and maintaining high passenger ratings.

-Keeping the company standard with strong focus on guest service and guest satisfaction reporting

directly to the hotel director and shore side corporate food and beverages operations.

Achievements during contracts:

Highest guest ratings (F&B) in the fleet.

Increased revenue by av. 12, 5 % during contracts, achieved fleet wide No 1 F&B revenue on several

weeks/month

Assisted corporate office in new S.O.P. development

Assisted corporate office in new menu designs and product testing

Successfully passed Center of Disease US public health inspection with ratings of 2 times 100%, 98%

and 99% completion (no loss in F&B) on 3 different ships

Worked closely with corporate office on staff development and career advancements

Direct involvement in the re-opening of NCL's private Island project (F&B)

Successfully opened F&B section of the new private Island operations

Implemented cost saving new cooking procedures to reduce food cost

Recommendations:

Eric Bilodeau

CEPC Culinary Manager at Norwegian Cruise Line

I had the chance to work with Andrea O during couples years at Norwegian Cruise Line, he was in charge of culinary

on large cruise ship and move forward to F&B director during he's time. Always alert and in control of his department.

Andreas shows a lot of passion and confidence about his operation, detail oriented and very organized will be he's best

asset. It was a privilege.

April 12, 2011, Eric worked directly with Andreas

Eric Cousin

Corporate Executive Chef at Amlak Hospitality

He is a great and real professional in is field and really understand his duties and knows his work. Andreas was food

and Beverage Director in our company (NCL) and was well respected among his peer. I will work with him anytime.

March 4, 2011, Eric worked directly with Andreas

EXECUTIVE CHEF

NCL CRUISE LINE - Miami, FL

June 2008 to March 2009

2400 plus Passenger Cruise Ships, Caribbean, South America & Baltic Cruises

Responsible for:

- The smooth operation of the galley and kitchen stewarding department, supervision of 220 + crew in

various food outlets.

- Working strict and effectively within the budget and maintaining high passenger ratings.

- Keeping the company standard with consistency in food production, presentation and supervision.

http://yeahthatskosher.com/2011/02/keeping-kosher-on-norwegian-cruise-lines/

EXECUTIVE CHEF

ROYAL CARIBBEAN CRUISE LINE

July 2005 to October 2007

2700 plus Passenger Cruise Ships, Caribbean Cruises

Responsible for:

- The smooth operation of the galley and kitchen stewarding department, supervision of 141 crew in

various food outlets.

- Working strict and effectively within the budget and maintaining high passenger ratings.

- Keeping the company standard with consistency in food production, presentation and supervision.

EXECUTIVE CHEF

PHONIX SEATOURS

TUI Cruises, Germany

MV ALEXANDER VON HUMBOLDT, 600 Pax Cruise Ship, World Cruises

Responsible for:

- The smooth operation of the galley and kitchen stewarding department.

- Working strict and effectively within the budget and maintaining passenger ratings on high level

- Re-opening of the ship under new owners.

EXECUTIVE CHEF

PULLMANTUR CRUISE LINE - Madrid, Madrid

January 2005 to June 2005

MV Holiday Dream (Ex. MS Europa), 1230 Pax Cruise Ship, Caribbean Cruises

Responsible for:

- Responsible for the smooth operation of the galley and kitchen stewarding department, supervision of

81 crew in 5 food outlets, purchasing, ordering, training, development, food costing.

- Working strict and effectively within the budget and maintaining passenger ratings on high level

- Implementing new menus to suit Caribbean Cruises

EXECUTIVE CHEF

Celebrity

October 2004 to January 2005

2600 Guest Cruise Ships, Caribbean Cruises

Responsible for:

- The smooth operation of the galley department, supervision of 131 cooks in 7 food outlets, purchasing,

ordering, training, development, food costing., quality control.

FREELANCE CATERING SERVICES

Executive Chef & Catering Services Specialist

Great Barrier Reef Australia

March 2004 to September 2004

White Boat Charters & Super Yachts

Responsible for:

- The organization, catering and service on some of Australia's prestige Yachts with private charters

cruising the Great Barrier Reef on short or extended voyages.

Executive Chef/Manager/Proprietor

ANSAVAH PTY LTD

February 1998 to February 2004

Feb 1998 - Feb 2004

Responsible for:

- The smooth operation of a very busy up-market modern Australian Cuisine Seafood Restaurant. Starfish

was recognized soon after the opening, and its reputation traveled quickly throughout Australia &

overseas. Media coverage through visits from CNN News, Seinfeld, Monica Lewinsky, Nick Nolte,

Juergen Klinsman, and many Australian Celebrities in film, TV and sport.

- Planned menus, controlled and calculated food cost, ensured quality control, trained staff, ordered

supplies, store management, goods utilization, inventory and all aspects of running a professional

operation in a very busy tourist area.

The restaurant was sold due to marriage reasons.

Manager/ Proprietor

Benjamin's Restaurant

July 1993 to January 1998

Responsible for:

- Opened and managed new concept theme restaurants & a catering business in a high-frequented dining

area in Sydney. The restaurant developed a Modern Australian Cuisine Style. Frequent media coverage

from newspapers, celebrities such as Mel Gibson, News Corps & Fox Studios Rupert Murdoch, The West

Indies Cricket Team, Jamaican Softball team and various sports stars.

- Ensured the smooth running of the kitchen operations, including staff hiring, rosters, menu development,

plate designs and fusions of cuisines from Asia, Europe and Western countries.

- Organization and execution of caterings for up to 3500 pax

EXECUTIVE SOUS CHEF

HOLLAND AMERICA CRUISE LINE

December 1992 to April 1993

Responsible for:

- Involved in fit-out, pre-opening, and maiden voyage on MS Statendam.

- Assisting the executive chef, being responsible in all aspects of the smooth running of a 1300 passenger

- Cruise ship with 95 cooks in her pre-opening time, Presentation Trans-Atlantic cruise and maiden

voyage.

- Proud member of a crew of highly trained and skilled Cruise ship professionals who were responsible for

the smooth sailing of Holland America's first new mega 5+ star cruise liners.

EXECUTIVE CHEF

RAMADA RENAISSANCE HOTEL

June 1992 to November 1992

Responsible for:

- In all aspects of the running of this 5-star hotel kitchen with 6 outlets, including modernizing and

upgrading the established cuisine and menu.

- Successfully increased the corporate banqueting market through professional planning and menu

design.

- Drastically reduced food costs.

Sous Chef/Executive Sous Chef

HOLLAND AMERICA CRUISE LINE

May 1989 to November 1989

Responsible for:

- Assisting the executive chef, being responsible in the smooth running of a 1300 passenger Cruise ship

with 91 cooks, promoted to Exec. Sous chef within the contract.

Chef de Partie, Chef de Rang, Maitre D, Head Bartender, Executive Chef

VARIOUS HOTELS AND RESTAURANTS

July 1981 to March 1992

After successfully completing training in Austria, I gained experience by working in various Grand Hotels

and Restaurants in Austria, Europe and overseas, including Bermuda, The Cayman Islands & South East

Asia.

Worked in several Michelin star restaurants (chef hats) to gain experience in "Haute Cuisine" and

trained in most kitchen positions, including pastry chef at establishments such as:

- Grand Hotel Panhans Austria; CDP,2 chef hats, including the opening of the hotel

- Grand Hotel Salzburger Hof Hotel, Maitre D', Salzburg Austria,

- Restaurant Premiere Vienna Austria, EXSC, 2.5 chef hats, fine dining,

- Ramada Treasure Island Resort Cayman Islands; EXSC, L'Escargot fine dining restaurant,

- Ramada Turquoise Reef Resort Turks and Caicos Islands; EXC, pre and soft opening,

- Safari Beach Hotel, Swiss Hotel Phuket Thailand, EXC

- Holiday Inn Patong Beach Thailand, EXC, 5 restaurants plus French/Mediterranean fine dining.

Education:

Diploma

Higher education school and Hospitality College Austria - Waldegg, N

1976 to 1980

Military Service:

Service Country: Austria

Branch: Officers Casino

Rank: none

January 1981 to October 1981

Compulsory Military service (9mth), at the Austrian Military headquarters as Exec. Chef in the Officers

Casino and Restaurant

Awards:

Bacardi Best Chef and Bartender Award, USA

March 2006

Winner of the Bacardi Chef Award, best seafood dish

http://www.cocktailatlas.com/L2Alt/Pasta_Features_Martini_Dry/Winning_Pasta_Recipe.htm

Best Restaurant Award, Australia

Won several best restaurant awards in Sydney between 1993 and 2002

Gold Medal

1980, Austrian gold medal winner for best chef of the year

Certifications:

Public Health, HACCP

February 2015 to Present

Certified in public health by the American Center of Disease Control and Prevention

(http://www.cdc.gov/)

* Foodborne Hazards and Illness

* Food Safety: Parts 1 and 2

* Hazard Analysis and Critical Control Points (HACCP): Parts 1 and 2

Publications:

Why Former Cruise Ship Employees Make the Best Employment Candidates

https://www.linkedin.com/pulse/why-former-cruise-ship-employees-make-best-employment-sean-sassoon

February 2015

VOLUNTEER WORK:

Rear Commodore, Port Douglas Yacht Club

Dock Master, Miami Yacht Club

PERSONAL INTERESTS & ACHIEVMENTS:

Sailing: won various regattas as the skipper, sailed from Australia to USA on a 47ft sailing yacht

Photography: recognized nature/wildlife/landscape photographer, travel & photo journalist,

Diving: more than 1500 dives completed

REFERENCES:

Dietmar Wertanzl

Mobile phone: +1-954-***-****

Organization/Position: SEVP, CEO, Executive Vice President Hotel Operations

E-Mail: acuobe@r.postjobfree.com

Ian Folaken

Phone: +1-786-***-****; +1-305-***-****

Organization/Position: Director of Hotel Operations

E-Mail: acuobe@r.postjobfree.com

Jason Drysdale

Phone: +1-305-***-****

Organization/Position: Culinary Director

E-Mail: acuobe@r.postjobfree.com

Colin Clark (Australia/Asia/World)

Organization/Position: Hotel Director

E-Mail: acuobe@r.postjobfree.com

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