Executive Chef

Stefan Borchardt German

Dubai, United Arab Emirates +971-**-***-**** addurd@r.postjobfree.com CERTIFIED MASTER CHEF AND HOTELIER

WITH 30 YEARS INTERNATIONAL EXPERIENCE

Strong background in:

• Restaurant Development & Positioning and Profit & Loss Management

• Innovative Recipe Creation, Eclectic Food Presentation and Menu Re-engineering

• F&B Purchasing, Vendor Management and Cost & Quality Control

• Kitchen Safety & Sanitation

• Commercial Kitchen Setup and Capital Equipment Acquisition

• Staff Training and Management

March 2018 – Present

Group Head Chef – Sarood Hospitality (Jumeirah Restaurant Group), United Arab Emirates The Noodle House and Franchises

Dubai`s leading homegrown brand featuring Asian street food for dine-in, take-out, home delivery and catering Key Achievements:

• Put The Noodle House brand back on the Dubai culinary map, by introducing trendy brand-related dishes and beverages, renowned for authenticity, quality and taste

• Maintain a Dubai Municipality certified A grade throughout all outlets at all times

• Devised innovative, highly impactful and fun guest engagement activities in each outlet, thereby improving the overall guest experience

• Driving force behind all plastic elimination sustainability initiatives group-wide

• Established the brand’s outsourced production line system, significantly reducing operational costs and improving overall quality and consistency

• Introduced specific food cost-saving and wastage control strategies, which have resulted in increased profit margins

• Highest culinary employment satisfactory score in the entire Jumeirah Group for the year 2020

• Low staff turnover in the culinary department of a mere 3% - a direct result of motivational activities and targeted trainings

• Increased brand visibility due to a strong social media presence

• Inspiration behind the newly-introduced “Fundamental Fun” addition to Sarood Hospitality values

• Key member of the strategic design team for the group’s soon-to-be launched Central Production Facility

• Designed the kitchen layout for 3 outlets, ensuring an efficient and productive workflow

• Introduced and implemented numerous initiatives for 5 of our sister company’s brands (The Brass, Burger Pit, DriDri, Hot Chicks and MyKarak), designed to steer them back to a path to profitability November 2016 – January 2018

Head of Culinary – FIGJAM F&B SOLUTIONS, United Arab Emirates Hospitality Design Solutions

Core Responsibilities:

• Crafted innovative F&B concepts for hotels and individual restaurant owners

• Implemented Gantt chart activities for each new project

• Selected and appointed all heart of house staff through Total Quality Management strategies

• Provided on-branding and training for newly acquired culinary team members

• Menu engineering, design and planning for each concept through extensive milestone activities

• Developed budget expenditures, cost analysis, time-sheets and payroll for each project

• Selected and finalized the required OS&E for all new projects

• Determined the minimum and maximum stocks of all food, material and equipment required for upcoming outlets

• Devised health, safety and sanitation processes for each project in accordance with local municipality standards

• Developed culinary SOPs in accordance with each project’s unique brand standards March 2016 – September 2016

Group Executive Chef – BinHendi Enterprises, United Arab Emirates 35 outlets across Dubai

13 different brands featuring Asian, Fusion, American, South American, French, Italian, Mediterranean and Arabic cuisines All outlets are equipped to cater up to 800 covers daily, also serving take-out food with extensive delivery service Culinary Team: 230 Chefs and Stewards

Key Achievements:

• Overhauled brand SOPs for all F&B outlets, thereby improving staff efficiency and output throughout the culinary operation

• Initiated and coordinated targeted trainings for all culinary heads, significantly boosting employee engagement and productivity

• Re-engineered the menus for each brand based on item profitability, which resulted in increased revenues

• Reduced overall costs through the establishment of accurate ordering and control sheets

• Developed and introduced checklists, ensuring that health and safety standards were compliant with municipality regulatory authorities

• Spearheaded promotional events for each outlet, raising guest awareness and generating additional footfall

• Oversaw and managed the addition of two new franchised brands to the group’s F&B portfolio December 2013 – March 2016

Corporate Executive Chef – Bateel International, United Arab Emirates Region’s leading Gourmet Cafes and Retail Shops. State-of-the-art internal production facility providing food for all outlets 15 award-winning cafe outlets throughout the UAE and KSA All outlets are equipped to cater up to 800 covers daily, also serving take-out food with extensive delivery service Culinary Team: 202 Chefs and Stewards

Key Achievements:

• Developed, planned and managed the opening of 5 new Bateel outlets throughout the region

• Established new brand SOPs, thereby increasing productivity and improving the overall culinary operation

• Reduced food cost by minimizing waste in each outlet, through trainings and the establishment of a new ordering procedure

• Devised checklists to ensure that health and safety standards were compliant with municipality regulatory authorities

• Created new kitchen layouts thereby optimizing work flow and productivity throughout the operation

• Introduced effective communication lines on all maintenance requirements

• Initiated chemical and cleaning trainings, which resulted in reduced water consumption, improved dishwashing efficiency and better overall hygiene

• Ensured effective and measurable training was provided to all culinary team members May 2011 – December 2013

Executive Chef - Mövenpick Hotel Jumeirah Beach Dubai, United Arab Emirates Luxury 5-star hotel retreat offering international cuisine, 294 guest rooms and suites 9 Food & Beverage outlets serving International, Asian, Middle Eastern and Mediterranean Cuisine Catering and banqueting serving up to 700 guests for buffets Culinary Team: 68 Chefs and Stewards

Key Achievements:

• Conceptualized, planned and managed the opening of 2 new outlets

• Redesigned the entire kitchen layout to include expanded cooking facilities, resulting in increased output that allowed each unit to meet targeted meal capacities

• Expanded live cooking station options and enhanced overall quality of presentation and choice for Friday brunch, which led to an increased and consistent revenue stream. Mövenpick Hotel Jumeirah Beach brunch is now listed in top 5 in Dubai

• Improved accuracy in food consumption estimation, leading to a substantial decrease in food costs

• Instrumental in boosting employee satisfaction, resulting in significantly reduced staff turnover November 2009 – March 2011

Opening Executive Chef - Kempinski Hotel Soma Bay Red Sea, Egypt The Kempinski Hotel Group’s first luxury 5-star hotel resort in Egypt. 325 guest rooms and suites 6 food & beverage outlets serving up to 700 guests for buffets and 450 guests plated dinner Culinary Team: 65 Chefs and Stewards

Key Achievements:

• Developed, planned and managed the opening of 2 new restaurants to complement the 4 existing outlets

• Established new quality standards for production recipes, and enhanced overall food preparation techniques and creativity through dedicated trainings, which resulted in across-the-board consistency and high quality output

• Marked improvement in culinary employee satisfaction score, which led to a high demand for transfers to the kitchen from other departments

• Authored and implemented training plans for 50 food production employees

• Set up and personally conducted immensely popular cooking classes for in-house guests, which generated additional revenue

• Instrumental in significant increase in guest satisfaction score through active guest engagement (see social media) January 2009 – September 2009

Acting Executive Chef - The Ritz-Carlton Dubai United Arab Emirates Luxury 5-star hotel resort with 138 guest rooms and suites 9 HACCP certified food & beverage outlets

Banquet garden and catering facilities serving up to 700 guests for buffets and 450 guests plated dinner Culinary Team: 84 Chefs and Stewards

Key Achievements:

• Expanded the hotel’s banqueting operations and facilities, resulting in an increase in output

• Researched and responded to new trends in the food industry in order to successfully incorporate new menu ideas so as to retain existing clientele as well as attract new markets

• Revised all SOPs. As a result, improved efficiency by establishing and implementing new standards of execution for required preparation, delivery, setup and service

• Enhanced the accuracy of the upcoming year’s CAPEX September 2006 – January 2009

Executive Sous-Chef - The Ritz-Carlton Dubai United Arab Emirates Key Achievements:

• Spearheaded campaign leading to full HACCP certification – a first for the hotel

• Highest employee satisfaction scores ever achieved in the hotel in 2009

• Improved overall quality of food and services by ensuring that recommendations outlined in the monthly guest satisfaction report based on the internal and international GALLUP score were implemented December 2005 - September 2006

Opening Executive Sous-Chef - Al Murooj Rotana Hotel & Suites Dubai, UAE Luxury 5-star hotel & suite complex which enjoys the label of “One of the Great Hotels of the World”. 253 guest rooms and 137 deluxe apartments 10 food & beverage outlets including 5 award-winning restaurants. Banquet & Catering for 1200 guests Culinary Team: 143 Chefs and Stewards

Key Achievements:

• Initiated drive leading to the hotel’s first-ever HACCP certification

• Oversaw the opening of 3 new restaurants to complement the 7 existing outlets

• Standardized the group’s SOPs for all existing and upcoming Rotana properties June 2004 – November 2005

Executive Sous-Chef - Cambridge Beaches, Bermuda

5-star Hide-away resort hotel voted the 4th best Spa Hotel in the Caribbean by Condee Nast Traveller in 2004 94 cottages accommodating up to 200 guests, 3 food & beverage outlets serving 24hr In-cottage dining Culinary Team: 39 Chefs and Stewards

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Key Achievements:

• Maintained measurably low labour costs by ensuring that the schedule and duty rosters were organized in keeping with local trade union labour policies

• Developed and implemented a system for consistent on-time management of daily ordering for all products and produce, based on the fact that most ingredients need to be imported into the island

• Reduced the overall spoilage as a direct result of improved accuracy in food consumption estimations EDUCATION AND TRAINING

Certificates and references upon request. Please keep information private and confidential. September 2003 – June 2004

Executive Chef - BBR Verkehrstechnik GmbH Braunschweig, Germany 3

Industrial company and a worldwide leader in producing and developing the latest technology for trains Key Achievements:

• Created a new menu daily, offering the highest quality dishes to the group’s high-profile computer specialists

• Conceptualized and planned out the new restaurant and kitchen, which is open to outside customers during lunchtime, generating additional revenues

August 2000 – August 2002

Banquet & Catering Sous-Chef - The Ritz-Carlton Wolfsburg, Germany March 2000 – July 2000

Chef de Partie

Award-wining 5-star city hotel with 3 Michelin Stars 174 guest rooms and suites, 3 award-winning restaurants Awards include: Best Hotel in Germany; The international 5 star Diamond award; 3 chefs hats for the all-day dining restaurant Vision; 4 chefs hats for the fine dining restaurant Aqua; 3rd best culinary Hotel in Germany rated by Bertelsmann Hotel & Restaurant Guide; Gault Millau 15/20 after four months; 3 Michelin Stars Key Achievements:

• Developed and implemented a new banqueting & catering kitchen, significantly increasing the hotel’s revenue

• Trained the culinary apprentices

• Organized and managed caterings for groups ranging from 200 to 15,000 guests

• Supported Chef Sven Elverfeld as he obtained his first Michelin Star September 1999 – February 2000

Chef de Partie - The Ritz-Carlton Schlosshotel Berlin - Leading Hotels of the World, Germany March 1998 – July 1999

Chef de Partie - The Royal Garden Hotel London, United Kingdom September 1997 – November 1997

Executive Sous-Chef – Holiday Inn Crowne Plaza Beijing, China October 1996 – September 1997

Chef de Partie – Yangtze New World Hotel Shanghai, China September 1995 – August 1996

F&B Management Trainee – Yangtze New World Hotel Shanghai, China September 2002 – July 2003

State Certified Caterer & Hotelkeeper with Master Chef Certificate

(Staatlich gepruefter Gastronom & Kuechenmeister)

Fritz-Gabler School of Hotel Management - Heidelberg, Germany August 1993 – July 1995

Vocational Training Certificate – Culinary (Koch)

Mövenpick Hotel - Braunschweig, Germany

• Studied all aspects of kitchen operations under the famous Swiss Executive Chef Urs Müller

• Graduated in the top 3 in 1995

September 1990 – July 1993

Vocational Training Certificate – Hospitality (Hotelfachmann) Mövenpick Hotel - Braunschweig, Germany

• Worked in all 14 departments of the hotel

• Fully responsible for the hotel bar in the absence of a bar manager COMPUTER SKILLS

• FBM - Food & Beverage Material System, Navision, Calcmenu, FutureLog, Adaco LANGUAGE SKILLS

Bilingual – German and English French – Fair Knowledge Mandarin Chinese – Basic Knowledge

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