Executive Chef

Oliver Kraus

Magalang Pampanga ****, Philippines *********@*******.*** +63-916*******

linkedin.com/in/oliver-kraus-14235525. Skype: oliverkraus1

Executive Chef with Culinary Master Degree

Exceptionally innovative culinary expert with extensive experience in diverse array of international environments. Strong ability to develop and lead teams that meet and exceed established goals and expectations. Highly adept at creating and executing processes and procedures that improve efficiencies. Bilingual in English and German. Proven expertise in:

Creative Menu Development

Team Building and Leadership

Specialty Cuisine and Presentation

World Class Guest Relations

Purchasing and Inventory Control

Research and Development

Special / High-profile Event Planning

Cost Containment and Reduction

Staff Training and Development

Food and Kitchen Safety and HAACP

Process Improvements

Microsoft Office Suite

EDUCATION AND CERTIFICATION

Basic Training Course STCW 2010 VI/1, Security Awareness Training at Philcamsat Manila

Safety Training, Crowd Management and Crisis Management at Marina Academy Manila

Diploma of the Instructor Aptitude, Jacob-Selzer Schule (Ausbilder fuer Auszubildende),

Bad Kreuznach, Germany

Culinary-Master Diploma, Jacob-Selzer Schule (Küchenmeister), Bad Kreutznach, Germany

Chef’s Apprenticeship, Restaurant Frankeneck, Schwetzingen, Germany

Halal Certificate, Refresher and Advanced Training, Malaysian Airlines

HACCP and Hygiene Training, EGSC, Taoyuan, Taiwan/LSG Sky Chefs. Alzey, Germany

Halal Showcase, LSG Sky Chefs Kuala Lumpur, Malaysia

Health and Hygiene Course, German Department of Health

Certificate of Achievement Award, Royal Caribbean Cruises Ltd., Foundations for Success,

Miami Training Center, USA

Vessel Sanitation Public Health Course, Centers for Disease Control/USPH Prevention, Miami, USA

Safety Course STCW 95 A-VI/1, RCCL M/S Nordic Empress

PROFESSIONAL EXPERIENCE

MSC Cruises, on board MSC Lirica

Dining Room Outlet Chef promoted to Executive Sous Chef Dec 2019- present

The MSC Lirica has 5 F&B Outlets and can accommodate up to 2500 passengers and 736 crew.

Key Contributions:

Overlooking entire galley team for main galley and both dining rooms.

In charge of Kaito Sushi Restaurant

Controlling and maintaining the food cost budget given by the company

Maintaining menus and recipes as directed by the Corporate Executive Chef

Ensuring hygiene standards exceed the Public Health and Hygiene guidelines

Exceeding the company’s expectations when catering for up to 2500 passengers

MSC Cruises, on board MSC Meraviglia

Sous Chef/Outlet Chef, Apr 2019 – Sep 2019

The MSC Meraviglia has 10 F&B Outlets and can accommodate up to 5700 passengers and 1600 crew.

Key Contributions:

Overlooking entire galley team of Buffet Restaurant “Market Place” (ca 1500 seats)

In charge of Gardemanger, Pantry and Fruit & Vegetable Preparation

Controlling and maintaining the food cost budget given by the company

Maintaining menus and recipes as directed by the Corporate Executive Chef

Ensuring hygiene standards exceed the American Health and Hygiene guidelines

Exceeding the company’s expectations when catering for up to 5700 passengers

Evergreen Sky Catering Corp. – Taoyuan, Taiwan

Technical Advisor/Executive Chef Corporate Business Department, 2010 to 2018

Oversee 300-person kitchen staff plus purchasing, sales, research and development, and airline/event catering plus restaurants for domestic and international airlines at company with 1,300+ staff and management. Daily preparation of about 45.000 complete tray-set meals. Revise and sustain kitchen standards and procedures. Sample items for quality control and assurance.

Key Contributions:

Created new menus for multiple airlines business and economy class needs.

Participated in meal presentations to recommend options for costumers.

Attended weekly meal checks guarantee highest quality food.

Introduced new recipe cards with food pictures.

Planned and designed kitchen renovations.

Helped produce, assemble, and direct ware wash department in daily operation flow.

Took part in Halal training organized by Malaysian Airlines.

Facilitated cocktail reception and sit down dinner for up to 3,000 people.

Sought and proposed new kitchen equipment and machine.

Updated cleaning and hygiene protocols.

LSG Sky Food (Lufthansa Holding) – Alzey, Germany

Research and Development Team Executive Chef, 2004 to 2010

Supervised 20 staff at international airline caterer developing and producing frozen hot meals and complying with HACCP standards. Tasted items for quality control. Administered meal presentations and maintained specified costs. Researched new products and suppliers. Trained and mentored staff.

Key Contributions:

Developed and introduced new menus and recipes for various airlines.

Handled all dritt-mark businesses including Aramark, hospitals etc.

Helped set up new LSG Sky Chefs frozen meal plants in Pittsburgh USA and Qingdao.China.

Managed production and assembly lines during new menu tests.

Upgraded and improved kitchen standards.

Attended Servile Halal training/seminar and served as lead internal Halal Service Team member.

Berjaya Tioman Beach, Golf and Spa Resort – Tioman Island, Malaysia

Executive Chef, 2002 to 2004

Recruited, trained, supervised, and promoted team of 150 chefs and kitchen stewards at facility with 600 rooms and suites, 9 restaurants, 400 seat banquet hall and 3 meeting rooms. Prepared food for outdoor private functions of up to 1,500 people.

Key Contribution:

Created and presented new a la carte, buffet, and theme menus and recipe cards with pictures.

Updated and preserved kitchen and hygiene standards.

Maintained food costs between 27-33% of revenue.

Prepared, devised, and opened new outlets.

Additional professional experience as Owner/Executive Chef of Oli`s Restaurant, Bridlington, East Yorkshire, UK; Executive Chef for Royal Caribbean Cruise Line, M/V Nordic Empress; Falcon Hotel Country Deluxe Hotel, Castle Ashby, Northampton Shire, UK; Kuda Huraa Reef Resort, Beach Resort, North Male Atoll, Maldives; and Federal Hotel International Hotel, Kuala Lumpur, Malaysia; Executive Sous Chef for Pangkor Laut Resort, Pangkor Island, Malaysia, Head Chef for Hornimans Restaurant, London, UK; Sous Chef for Silversea Cruise Line M/V Silver Cloud; Cunard Line, M/V Sea Goddess 1; Chef de Partie Entremetier for Jagerslust, Mannheim, Germany; and Second Gardemanger for Deidesheimer Hof Hotel, Deidesheim, Germany

PROFESSIONAL ASSOCIATIONS

Commitee Member, Les Toque Blanche Taiwan, 2013-2018

Committee Member, Chaine des Rotisseurs Taiwan, 2010-2018

Member, Chaine des Rotisseurs Malaysia, 1996-2004

Committee Member, Chefs Association Malaysia, 1995-2004

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