Manager Executive Chef

Andrea Lewinsky

Executive Chef, EU citizen (Germany), Over 20 years in the hospitality,

Single, Bacharel Degree

Mobile +555********** - Whatsapp: +968-********

E-mail> *************@*******.*** - Skype: danna_rs

My experience include luxury hospitality industry - 5* and 4 * Hotels & Resorts, as an F&B Manager, Executive Chef.General Manager, 15 years Catering Director and as an Private Chef for UHNWN Family.

Multi-operations experience in hotels construction projects, hotels and restaurant pre-openings and openings in superior deluxe, large and mediun volume,, resorts and leisure operations. Experience in several openings around world.

I accomplished all the areas of kitchen within Hotels and Restaurants and Private Chef roles, strong background in Menu development, Banquet, always creating new dishes for several cuisines > pastry, bakery, and vegan and vegetarian, sugar free, glúten free, lacto free, allergic, food intolerances recipes

In 2014 to 2015 I was working in Muscat, Oman (Middle East), as a Executive Chef - Steak House, where I did the Pre-opening of a the luxury restaurant in Muscat, winner of the award of the best independent restaurant in 2014 in the country.

My food Pictures

https://picasaweb.google.com/108717727998550944094/6235579164680779249

CHEF ANDREA LEWINSKY's Experience

ANDREA’S COOKING CATERING & EVENTS - CONSULTING – Since 2016

Culinary Director (Executive Chef)

Responsibilities include:

(planning, implementation, management, Extensive experience of high standard banqueting (small and large events)

Management and participation of daily kitchen operations and food production in camp

Menu planning in line with seasonal availability and trends

Menu planning in line with dietary restrictions

Responsible for take care from high standards of health and hygiene, such as storing food properly.

Costing, ordering and stock control - Portion & Stock control.

Training and developing the kitchen team

Managing, motivating and mentoring staff members

Supervision, Training, Discipline, Development & Counselling of the kitchen staff

Guest Interaction whilst hosting meal venues

ULTRA HIGH NET WORTH, UHNWN FAMILY – 2015 - 2016 (QATAR and LONDON)

Executive Chef

Responsible for preparing and create new dishes.

Manage a small team (6 chefs, 2 stewards)

Responsible for organize special events, such as dinner parties or business events and celebrations.

Responsible for food purchasing

Responsible for take care from high standards of health and hygiene, such as storing food properly.

Steak House (Brazilian concept) - Cave Luxury Complex Restaurants – Muscat – Oman 2014 -2015

Executive Chef

** Winner of the Best Independent Restaurant in Oman 2014 **

Responsibilities and duties:

• Pré-opening

Responsible for all pre-opening activities such as developing concepts, working with engineers and architects, creating budgets with the management team, developing promotions with the Sales and Marketing team as well as hiring and training the entire brigade of kitchen professionals.

Responsible for the management of the kitchen and overall food preparation/production, cost effectively and to required quality.

• Supervises kitchen personnel, assist in mise-en-place, food preparation, cooking

• Managing the food orders at the pass and ensuring that all food is served and presented to the highest standards

• Responsible for all qualification and training of staff, to exceed expectations in standards of hygiene, cleanliness, food handling and preparation.

Checks kitchen readiness, stocks, storage, cleanliness etc prior to service and is responsible for ensuring the Minimum GUEST Service Standards are being met.

Ensure that proper food stock levels are maintained according to daily requirements

Responsible for staff training

Forecasts anticipated volumes of business and schedule staff accordingly.

Review / compile menu’s when necessary, complete all menu costing

Maintain records of cost of sales, stocktaking etc, working to our budgeted food cost percentage to ensure profitable standards

Responsible for the control of kitchen food stock and the control, maintenance and cleaning of kitchen operating equipment and stocks

Ensures proper stock rotation, strict control over internal issues from storerooms, cold rooms, deep freezers are under control

Steak House, - L’ Entrecote

Sp (Brazil) - Miami (USA) - 2013

Executive Chef (Pre-opening Consulting)

Responsibilities and duties:

Responsible for coordinate all of the pre-opening activities.

Responsible for the project including research of equipment, materials, supplies and methods, sourcing and negotiating qualified Supplier or contractors' bids, reviewing contracts, and quality control during all stages of the project.

Develop long and short range plans for the operation of restaurant.

Ensure operational standards are communicated, trained, and maintained

Assist and coordinate timely budget and forecasts regarding, but not limited to business levels, financial requirements, personnel needs and organization plans needed to support the restaurant operations.

2012 – 2013 - BBC Hotels & Resorts – Caribbean - Remote Island. Exec Chef – Consulting – (five star hotel) Residente

2011 - 2012 - Sheik's Palace Abu Dhabi – UAE – 2012 - Executive Chef

2010 – 2011 - Eco Resort Hotel - Rio de Janeiro / Brazil - 2010 -2011 - General Manager (focused on F & B) – Brazil - Resident manager

2008 - 2010 - Dan Hotels Eilat – Herods Hotel Eilat, Orquidea Resort Eilat - Eilat – Israel - Banquet Chef / F&B - (five star hotel) - Large Conference facilities for 2000 pax

2006 - 2007 - Italian Restaurant Bambino Giuliano – Executive Chef - Brazil

2005 - 2006 - Hotel da Praia – General manager – Brazil - Resident manager - Resident manager

2003 -2005 - Blue Tree Hotels & Resorts – Executive i-e F&B Manager – Brazil (five star hotel)

2002 – 2003 – Laje de Pedra Hotel & Resort - Executive Chef i-e F&B Manager – Brazil (five star hotel) - Resident manager

2002 – 2000 – SENAC (Hospitality University & Technical School) General Manager – Director of Food & Beverage (FBD) Brazil

1999 – 2000 - FRADE HOTEL & GOLF RESORT – Island - F&B Manager- Executive Chef (five star hotel) - Resident manager

1984 – 1998 - Andreas Cooking Catering & Consulting

( F &B Director – Executive Chef)

Transamerica hotel – Luxury Resort – Island – Exec Chef (FB Manager)

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