Executive Chef

MARCO. F. BAUR

Austrian Citizen

Passport number: U4572130

Landstrasse . 83, 6971 Hard,Vlbg, Austria

Email -***********@*****.***

Tel: 004************

SKYPE: marcobaur1973

Provesionall history

Centara-Grand- Hotel- resort and convention center - 5*- east-asia –Bangkok - Thailand – Jan/2016 - to till – January /2022

working in the Position as

Executive Chef

In Charge for the kitchen operation for the 5* star property (hotel-resort and Convention Center - in bangkok – thailand

in charge for the smoth running of the hotel’s kitchen‘s and f&b outlet’s including the convention center

in charge to implement new menues for all restaurant’s and roomservice every 5 month’s as well spezial banquet menue’s for the ConventIon Center

in charge for hiring chef’s and stewards for all kitchen’s

in charge for the compamy’shaccp standard’s

in charge for the kitchen maintainance ( report weekly, daly to

chief ingeniuer and E.A.M

in charge for the daly and monthly food cost

in charge for daly and wekly food order

in charge for quality and quantity check on aravial of stock

in charge of daly chef’s metting

in charge to controll the working hour’s of employee’s

in charge of weekly general cleaning and daly cleaning of the kitchen facility’s and equipment

in charge of all in and out-door function’s + the convention center

in charge of weekly spotcheck of inventury made by f&b controller and f&b-assistend

in charge for the whole kitchen operation for the Centara Grand Hotel and Convention center in Bangkok Thailand

reson for leavig end of contrac / Coronavirus all expat have to leave the country

Serena hotel’s-resort’s and spa’s, a part of four season Resort’s- hotel’s and spa’s – south east asia–mai-2012- TO –Dec - 2015

one of the leading hotels in the world

work in the position as

executive chef

In Charge for the kitchen operation for the 5 star property (hotel)insouthj east asia

in charge for the smoth running of the hotel’s f&b outlet’s including 4 banquet facilities up to 2000 people in and outdoor’s

in charge to implement new menues for all restaurant’s and roomservice every 5 month’s as well spezial banquet menue’s

In charge for the queens palace ( outside facility from the Hotel caterered by Serena Kitchen )

in charge for hiring chef’s and stewards for all kitchen’s

in charge for the compamy’shaccp standard’s

in charge for the kitchen maintainance ( report weekly, daly to

chief ingeniuer and g.m

in charge for the daly and monthly food cost

in charge for daly and wekly food order

in charge for quality and quantity check on aravial of stock

in charge of daly chef’s metting

in charge to controll the working hour’s of employee’s

in charge of weekly general cleaning and daly cleaning of the kitchen facility’s and equipment

in charge of all in and out-door function’s

in charge of weekly spotcheck of inventury made by f&b controller and f&bassistend

reson for leavig is getting to dangerous for foreign people end of contract

Red Sea Hotel’s Resort’s – Spas’s and Grand Cruises–Egypt

September 2006 - April 2012

CORPORATE EXECUTIVE CHEF

In Charge for 13 Hotel’s Resorts and Spas’s wish are all 5 star standard

In Charge for 48 ala carte Restaurants witch includes ( Thai, Chinese, Italian, Argentinien,Lebanese, German,French,Creol ) witch exists in all Company Hotel’s – Resort’s

In Charge for 13 Cruise Ships each Ship with 130 Guest’s

In Charge for the smooth running of all Kitchen, Galley’s for all Hotel’s – Resort’s – Spa’s and Cruise Ships, maintaining the Company’sFoodCoast and Guest satisfaction( Standard’s )

Implementing of new Menus every 90 Day’s

Controlling of Suppliers – Per week Manual ( Price and Quality of Supplier )

Reason of leaving the Company ( POLITICAL PROBLEMS IN THE COUNTRY )

Gaucho Restaurant’s -ShenZhenCity – Far East Asia - China

April 2006 – August 2006

CORPORATE EXECUTIVE CHEF

Opening Contract for a new brand of Restaurant’s in China opening Contract Only

Planning and managing the Restaurant Opening Including Hiring of Chef’s

MenuPlanning and Implementing of all Dishes with the Local Chef’s

Checking Suppliers for FoodCoastPorpus on Weekly Basis

Training of the Local Executive Chef and Sous Chef’s and Chef de Partie

Reason of leaving the Company ( OPENING CONTRACT ONLY )

Disney Cruises Miami Florida USA

August 2005 - March 2006

EXECUTIVE CHEF DE CUISINE

In Charge for the Galley Operation

In Charge for Provision loadings and Quality Check

In Charge for Monthly Inventory

In Charge for Daily and weekly General Cleaning’s

In Charge for the Company Culinary Standard( Guest Comments )

In Charge for the Company’s FoodCoast

In Charge for all in and Outdoors Operations

In Charge for Company’s HaccpHygieneStandard’s

In Charge for Company’s UsphHygieneStandards

Controlling of Working hours per Employee per Day

In Charge for WeeklyInventory

In Charge for the Maintenance Report’s ( Galley’s)Daily Weekly

Reason for leaving the Company ( END OF CONTRACT )

In Charge for Daily Chefs Meeting ( Menubriefings for the Next Day )

Private 1 Michelin Star Yard, Constellation, Monte Carlo France

May 2005- June 2005

EXECUTIVE CHEF

Executive Chef for the Formula one Grand Prix inMonte Carlo

In Charge for the whole Galley Operation, Special Menu’s Functions,Special Events During the Grand Prix of Monte Carlo – for V.I.P only

Reason for leaving the Company ( END OF CONTRACT )

Queen Mary 2 Worldwide

January 2005 – April 2005

EXECUTIVE CHEF

In Charge for the whole Galley operation’s on Board 5 F+B outlets ( 2400 ) Guest’s

Controlling of Preparation of Food as per Company Standards

Controlling of FoodCoast as per Company regulations

Controlling HACCP and USPH Standards

In Charge for Daily and Weekly General Cleaning’s

In Charge for Monthly Inventory ( Galley Equipmente.t.c )

Controlling of Working Hour’s per Employee in the Galley per Day

In Charge for Guest Comment’s

Reason for Leaving the Company ( END OF CONTRACT )

Celebrity Cruises MiamiFloridaUSA Worldwide

March 2004 – August 2004

EXECUTIVE CHEF

In Charge for the Operation of the Galleys around the Ship.- ( 1900 ) Guest’s

Main Galley, Steak House, Lido Deck, Sushi Bar

Controlling of all Food Items Created by Michel Rough Standards

Controlling the HACCP and USPH Standards

Checking of Working Hours per Employee in the Galley per Day

In Charge for Guest Comment’s

Reason for Leaving the Company ( END OF CONTRACT)

European Cruise Management ( Geneva – Italy ) Worldwide

February 2002 – February 2004

EXECUTIVE CHEF

Opening the Cruise Ship Paloma 1 for the Catering Company – E-C-M ( 480 ) Guest’s

In Charge for the Menu Planning Daily

In Charge for all in and Outdoors operations ( Functions )

In Charge for Implement the Menu with the new Staff – Chef’s

In Charge for all Supplier’s as well the Provision Master ( Spot Checks )

Controlling of the FoodCoast

In Charge for the HACCP and USPH Standards

In Charge for Guest Comment’s

Renaissance Cruises - Florida Miami (USA) IndianOcean (Seychelles) – Europe

May 1999 – October 2001

EXECUTIVE CHEF

In Charge for the Galleys ( 128 ) Guest Only

In Charge for the provision Area and Storing Department

In Charge for the Daily MenuPlanning

In Charge for CureusIsland ( Seychelles) ( BBQ) Weekly

In Charge for all in and Outdoor Function’s ( Beach BBQ etc. )

Controlling of the Food productions as per Company Standards

In Charge for Food Ordering Weekly

In Charge for Monthly Inventory

In Charge for all Maintenance Report’s ( Weekly- Daily )

IN Charge for Chef’s Meeting ( Menu briefings)

In Charge for the Guest Comments

In Charge for the Suppliers ( Spot Checks )

In Charge for Daily Working Hours for Employers

Reason of Leaving the Company ( September 11 – 2001 ) The Company went bankrupt

QCS – Quality Cruise Service ( Geneva Italy )

December1997 – April 1999

SOUS CHEF AND CHEF DE PARTIE

Following the orders given by the Executive Chef – F&B Manager and G/M

Reason for Leaving the Company ( END OF CONTRACT )

Cristal Cruises – FloridaMiami ( USA ) Worldwide

February 1997 -November 1997

CHEF DE PARTIE

Following the orders given by the Supervisor – Executive Chef – Sous Chef

Reason of Leaving the Company ( END OF CONTRACT )

Princess Cruises Florida Miami ( USA )

May 1996 – November 1996

FIRST COOK

Following the orders given by the Supervisor – Executive Chef – Sous Chef

Reason of leaving the company ( END OF CONTRACT )

Work in Austria ( Europe )

( EXECUTIVE CHEF – SOUS CHEF – CHEF DE PARTIE)

Jun 1992- 1996

Work for ( Restaurant Steffisalp- Unterweger Gastro –Restaurant Engel – Hotel Bischof)

Following the orders given by the Owner of the Restaurants

In Charge for Menu planning Ordering of Supplies Storing Facilities

In Charge of all Working Hours for the Employees.

In Charge for the foodCoast

Education

Regular Degree as per Austrian Government

Special degree for Chef

Language ( English-German-French )

Professional & Community Activities

Serve as an active member and officer in numerous Cruise Ships- Hotel’s and Restaurant’s

One Michelin Star Chef

Personal

Austrian Citizen Excellent health, height 196 cm, weight 100 kg, Born June 02/1973

Single no Children

Enjoy swimming and Soccer as hobbies

Fluent in German and English

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