Running multiple Sites for the Company in Berlin, my job included apart from all usual tasks of a General Manager also work like creating P&L sheets, translating the website into German Language, helping on dealing with suppliers and finding new sites to open in different parts of Germany.Training and developing Staff Members, Assistant Manager and Manager Trainee, following and integrating Food Safety and Health and Safety Rules Interacting with management of other sites and our food truck within areas of responsibility and developing solid working relationships with them Disciplines and develops all Assistant General Managers, Supervisors, Grill Chefs, Service Staff, Line Chefs and Back of House Staff Appraising employee work performance to ensure that they perform at optimal levels Participates in training and development programs to improve personal or departmental standards liaising with the Training Manager Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Leading a brigade of 4 kitchen porters and 6 chef in this little boutique hotel in the wine region of Germany, my duties and responsibilities included: -Day to day running of the kitchen -creating new menus using seasonal and regional products only including products from our own garden (Farm to Table) -training Chefs in new cooking methods and bringing the whole operation up to date

Executive Chef of The Distillery. The Distillery has two different restaurants and a private Function Room. My duties included creating, costing and pricing menus for both restaurants and set menus for the Function Room. I had to create and equip the kitchens and was in charge of the Recruitment for the Back of House. I had to liaise with Suppliers and build a Supplier base for the Company. I also had to arrange and create all necessary paperwork for the kitchen, following Health & Safety and Food Safety Guidelines.

Executive Head Chef of the Flagship at Piccadilly Circus and second Hand for Executive Group Head Chef. Organizing and managing a kitchen Team of 20 Chefs and 10 Kitchen Porter in this busy 3 Floor/Kitchen site in the heart of London’s West End, as well as overlooking all 7 Restaurants throughout London. Ensuring the smooth day-to-day running of this busy and High Volume Restaurant, my duties also included Ordering, Stock Taking, Recruiting and Training of Staff, working close with the Compliance Manager and the Operations Team, liaising with suppliers, Maintaining and developing the companies Food Standards, Implementing and testing a new Ordering System (Equinox Tradesimple/Fourth) and new wastage System hand in hand with the Companies Auditor.

Head Chef of a very busy Restaurant with Function Room. Leading a Team of 7 Chefs and 3 Kitchen Porter. Duties include hiring and managing Staff, creating Rotas, planning Holidays, managing Labour Cost for kitchen (25-29%), keeping Food Safety and Health and Safety up to date, maintaining kitchen Equipment, Orders. Doing weekly Stock Takes with average 78% Food GP Rewarded Top 3 Places for Avocado Brunch in London by the Evening Standard Rewarded Top 50 Places to go for Brunch in London by the Evening Standard Rewarded Top 10 Places to visit when in London by the New York Times

Leading a Kitchen Team of 4 Chefs and 2 Kitchen Porters for a 70 seater Restaurant, organizing and improving a smooth service. Costing and creating new menus, contact new suppliers and arrange prices and delivery details. Writing Rotas, doing weekly Stocktakes, wastage control Training new Staff, keeping Food Hygiene and Health and Safety Certificates up to date Average weekly Gross Profit 73%

Assistant to the Head chef leading 15 Chefs and 5 Kitchen Porters Creating Dishes and Menus Organizing staff Orders Costing Lead the kitchen during Service Times with average 250 covers a day

Leading the Sauce Section Orders Keeping cleaning schedules up to date

Organizing different sections Creating dishes Working to a high Standart

Learning the whole range of cooking

Subject to confidentiality

Provide and inform customers with insurances

Training for a Salesman in Wholesale and Retail

Professional School, Cooking

Professional School, Economics and Administrative

Commercial High School, Economics

Hilton Hotels & Resorts, Employee Management