Thorsten Beermann

Dubai Marina, UAE

+971*********

adg3mr@r.postjobfree.com

CULINARY: Produce a client/market

relevant presentable cuisine with the core

focus on healthy, sustainable products and

wellbeing promoting recipes and cooking

methods.

RESULTS FOCUS: Effectively using good-

better-best approach in the mechanics of

menu engineering, regular recipe cost and

menu relevance analysis to maintain cost &

contribution margins within or better than

budget.

LEADERSHIP: Develop & maintain a team of

empowered, recognized, well trained &

productive team members to minimize

labor costs and discourage turnover.

COMMERCIAL: Actively contribute to the

sales & marketing strategies & activities

which maximize financial returns.

Nationality : German

Civil Status : Married

Languages : German

English

Greek

OBJECTIVE

CORE OPERATIVE ETHOS

PERSONAL INFO

WORK EXPERIENCE

Executive Chef

Stella Di Mare Group Hotels & Resorts, Dubai Marina, UAE April 2019- Present

Leading a team of 57

Implemented HACCP System with 100% Audit Score

Re-structured kitchen manning/reduced Payroll by 11.5% YOY

Achieved YOY Food Revenue growth by 52% in the

upscale Italian Outlet (Leonardo) with the revision of the culinary offering

Reached #4 of 495 Italian in Dubai for Leonardo

Restaurant in TripAdvisor

Reached #32 of 583 International in Dubai for La Fontana All Day Dining Restaurant in TripAdvisor

Executive Chef

Hilton Al Hamra Beach & Golf Resort, RAK, UAE

Jan. 2018- March 2019

Leading a team of 65

Developed Brazilian Churrasco Restaurant Pop Up

Concept & Italian Pizza/Pasta concept growing the

food revenue by 8.2% during the 1st quarter of

operation

Revised the food offering, promotions & menu

selection for Trader Vic`s Mai Tai Lounge and

improved Average Food check by 9%

U.A.E./Middle East, Asian &

European Experience

Strongly Commercial & Financial

focused

Multiethnic, Asian, European & Trend

Cuisine Experience, knowledge of

Dietary Food & Preparations

Hotel Opening experience

Large Team, Volume Banquets,

Conferences, Events & Outdoor

Catering Experience

Experience working with Hotel based

Franchised Restaurants

Large Resort Operations Experience

HACCP & PIC Certified

KEY AREA OF EXPERTISE

To work in, lead and manage a multi-facetted Hospitality operation in a people, culture and service centric environment that offers opportunities for development for company & self, growth, encourages empowerment

& self-initiative within a diverse cultural setting. Trainings & Courses

PIC

HACCP

The 5 Choices

OZ Principles of

Accountability

Hilton University Courses

Hilton MDP 3 Leadership

Advanced Food Hygiene

Intermediate Food Hygiene

4DX Principles of Execution

Belbin Rules

Life Styles (Hyatt)

Situational Leadership

Train the Trainer

Winning Ways

Food Safety & Hygiene

Operational Politics Training

System (Marriott) consists of

14 modules, among others

such as: Corrective Discipline,

coaching, making effective

presentations, motivating

The One Minute Manager

Re-orientation for Service

Excellence

Managing People

Performance

Managing Employee

Development

K.I.P ( Knowledge is Power )

Lobsterink

SYSTEMS

MSOffice (Word, Excel,

PowerPoint, Outlook), Fidelio,

FBM, OASys, MC, E-Docs,

Birchstreet

EDUCATION

1982 to 1985 Cornwall Technical

College, Cornwall, United Kingdom

Food & Beverage Craft Course

City & Guilds of London Institute

certificates in:

Cookery for the Catering Industry,

Level 1 & 2;

Food & Beverage Service, Level 1 & 2;

Communication Skills, Level 1 & 2

Cluster Executive Chef

Hilton Resort & Spa, Doubletree, Garden Inn Hotel Opening, RAK, UAE Jan. 2015- Jan. 2018

Responsible for all kitchen & stewarding operations for the 3 Hotels

Revised the entire food offering for 11 outlets and improved average check & revenue by 5%. Achieving

F&B profit of 57.3 % while maintaining food cost

budget targets.

Developed Strategy for Brazilian Restaurant re-

positioning at RAK Resort in Q3 2017

Assisted with new F&B concept development for

rooftop outlet at Doubletree RAK City in Q1 2015

TV appearance for CBS Travel & Culinary show

https://www.youtube.com/watch?v=nRmGpbd

MGSc

Executive Chef

Media Rotana Hotel, Dubai, UAE Hotel Opening Sept. 2007- Oct. 2010

Responsible for planning and implementing all

related pre-opening tasks for the kitchen

department. Was assigned to various other Rotana

Properties for auditing/ assistance projects on behalf of the area office. Was assigned to Fujairah Rotana Resort & Spa for a three-month period 1.10.07 –

03.01.08 prior to the opening of Media Rotana due

to the absence of an Executive Chef.

Hotel successfully opened for Guests on October

23rd 2008. Achieved Budgeted Food Cost within 3

months of operation. Achieved runner up for best

Italian Restaurant at the 2010 Time out Best in Dubai Awards.

Hilton Manchester Deansgate, Manchester, UK 15.10.06 to 30.04.07 Executive Chef – Hotel Opening

Hilton Athens, Athens, Greece 01.09.04 to 30.06.06 Executive Chef

Hyatt Regency Almaty, Almaty, Kazakhstan 30.10.01 to 18.08.04 Executive Chef

Hyatt Regency Casino/ Hyatt Regency Hotel Thessaloniki, Greece Feb 1999 to Apr 1999

Executive Sous Chef/ Acting Executive Chef – Hotel Opening REFERENCE

REFERENCES

Available Upon Request

AWARDS & MILESTONES

Gold Medal in Category of Pate` &

Terrines at the Salon Culinaire

Food Festival, Bahrain 1992

Created/ showcased several

minimum culinary standardization

projects for Hilton Europe & Africa

alongside the Area Chef in 2005

Created/ showcased & developed

standard set ups & the Lobsterink

training manuals for Hilton F&B

EMEA Service Standards in July

2012 with the VP of F&B & Area

Culinary Director

Manila Hotel, Manila, Philippines, 572 rooms, 9 outlets, Events & Conference Facilities up to 3000 pax. Exclusive Outdoor Catering Provider for all events at the Presidential Palace for up to 2000 pax.

July 1997 to Feb 1999

Sous Chef Tournant

Ledra Marriott Hotel, 280 rooms, 4 outlets, Events & Conference Facilities up to 300 pax. Outdoor Catering Provider for Cruise Ships Events and very large private functions for up to 1000 pax.

June 1994 to Oct 1995

Food Production Manager

Regency Inter-Continental Hotel, Manama, Bahrain, 470 rooms, 4 outlets, Events & Conference Facilities up to 650 pax. Outdoor Catering Provider for Royal Wedding & private functions for up to 1500 pax. June 1991 to June 1993

Sous Chef

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