Executive chef, hotel manager, operation manager

I accepted the offer as Executive Chef at this hotel where we have 22 rooms and space for around 60 people. It is me and one assistant in the kitchen where I control the training of the assistant and also train the waitresses. I have total responsibility in ordering, Hccap and are also supporting the hotelmanager in his daily work. It’s a set and same menu for all the hotels but are allowed to be creative when its needed.

I reopened my restaurant and closed it again as me and my wife wanted to move back to Mallorca

I took the role as Hotel Manager in same hotel I was in 2 years ago while I am planning the move back to Mallorca. I have overall responsibility of all departments and all hotel.

opened my own restaurant in Denmark where I hired my waitresses and chefs and overlooked everything. We were open from 12 noon to 22.00 every day and served lunch and dinner. I closed the restaurant in October 2018 . This is a summer restaurant only and only operates a few months during the year.

Making breakfast and 3 course dinner every day for the guests. Making schedule for the kitchen with includes 4 chefs and two stewards. Responsible for HCCAP, Ordering, Schedules. After a short while my role got changed to Hotelmanager as the one who was there needed help with all administrative job.

There are 3 restaurants to overlook with staff , menus, ordering, etc…
Im responsible for the daily running of the restaurants , training the staff, talking with the different companies which deliver our goods.Always around to help out where needed.

Making breakfast and 3 course dinner every day for the guests. Making schedule for the kitchen with includes 4 chefs and two stewards. Responsible for HCCAP, Ordering, Schedules.

Organizing the Menu preparations in the old Fat Sams which have existed for about 9
years now ,along with creating the dinner in the evening , a little bit all round machine,
Responsible for the prep of Menu, Ordering, storage and training staff. I am overseing 5
persons in the kitchen.With full house every day we served between 250 to 300 persons
every evening.Menu is mostly American but with a Mexican and Irish theme as
well.Everything was made from ground.

I was asked to step in and take responsebility of the kitchen in this hotel with around 80
rooms. Breakfast and 3 course set dinner menu was served every day. There was
beside me 3 Chefs in the kitchen




*Winter Season

This season I am organizing the Menu preparations in the old Fat Sams which have
existed for about 8 years now ,along with creating the dinner in the evening , a little bit all
round machine, Responsible for the prep of Menu, Ordering, storage and training staff. I
was overseing 5 persons in the kitchen.With full house every day we served between
250 to 300 persons every evening.Menu was mostly American but with a Mexican and
Irish theme as well.Everything was made from ground.

Opening a new Restaurant in Torrenova where the theme is American/Mexican cuisine.
Me and one more in the kitchen , responsible for overall functions such as , ordering,
prepping, waitresses/waiters , etc...
This Restaurant was located in another Village .The owner have another Fat Sam
restaurant which has been around for about 8 years.

I was supervising 30 staffin a Swedish Military base in Afghanistan where we are serving
Breakfast, Lunch, Dinner and nightsnack for 500 Soldiers which lived there but with
guest from outside, we daily reached the amount of Soldiers between 1000 - 1200. I was
responsible for the daily production, all office work, ordering, Menus, Stock and Food
control , hygiene control , in charge of preparation and serving the fine dining when
promenent guest as for examble the Swedish Princess was visitingetc…Beside this I
coordinate food supply/Delivery , holding conversations up between the Military bases
we have in Afghanistan, taking care of staffs vacation flight/hotels etc...

I followed up on the Restaurant here on Mallorca for the season. I have the total responsibility for the
overall kitchen and its service, training the staff, ordering, cost and scheduling.

A Chalet in Les Bossom on the feet´s of Mont Blanc where we have groups of gurest every week with a
change over on sundays.We provide Breakfast, Afternoon Cake and Dinner.I have the responsibility of
making and preparing the Menu which is normally a 3 or 4 course dinner, shopping for products every
week.

I have taken the offer to start up a brand new Restaurant here on Mallorca for the season. I have the total
responsibility for the overall kitchen and its service, training the staff, ordering, cost and scheduling.We
were in kitchen 1 Executive Chef , 1 Sous Chef , 2 cooks and 1 prepchef.

I got an offer to come to this Hotel which is located in Odessa , Ukraine in order to make a new Menu and
to train its 5 kitchen staff. This is a time limit job which will end in February/March 2010. This was an Irish
Restaurant inside the hotel where the owner wanted a more international fine dining menu.

I took the rest of the season at North Cape as they were in need of staff. It is a very famous place with
visiting people from 500 till 3000 pr. day. We served Breakfast, Lunch , Dinner, Sandwich etc......all day.



***Summer Season

It is a company which provides expeditions to the Arctic and Antarctic sea.
They have 4 ships the Multanovskey, Molchanov, Mikheev and the Maryshev where I have been onboard
the Grigoriy Mikheev, Multanovskey and lately Maryshev in the Arctic , Antarctic and the Scottish Islands
together with a Sous chef. We are daily preparing and serving breakfast, lunch, pre-dinner and dinner for
up to80 passengers and 20 crewmembers

We had around 128 cook’s and I was responsible for the Restaurant(Animator’s Palate) where there were
14 cook’s in the galley. We prepared and served between 600-700 meals each dinner. I was also
responsible for schedule, Hcaap, USPH. I was also in charge of the cooking show which was on every
week.
 

RCCL is a very large Company with an impressive fleet. I was supervisor for 148 cooks together with 6
more Exe. Sous chefs and Souschefs. The amount of passenger was roughly 3600 pr. Week and about
1000 crew members which we prepared and served food for as Ale Carte fine dining, buffets, snack, whole
day.

I was here for only a few months , leading the kitchen and having the full responsibility of kitchen and staff.
We catered to many events in New york city every week. It was a planned trip to help out and organise the
kitchen and I returned to Prague at the end of June. There is 16 rooms at the house and the restaurant
have space for around 300 persons. The main kitchen is American but I changed the menu so there is also
an International section of dishes to choose from. Catering was from 50 to 1000 , whilst I was there we
catered for around 600 on one event! This was for a friend I met in Stone Point Supper Club who needed
help in the kitchen so he could focuse on the rebuilding of the motel.
The time I was there I hired an Executive Chef, 1 Sous chef , 3 cooks and 3 kitchen stewards.

Grand Bellevue is a nice 4 star Hotel where there is 86 rooms, A’la Carte Restaurant and Dining hall,
lobby Bar and a pub attached in the basement. The kitchen is International minded.
I had the responsibility of 6 persons, all kitchen area. Catering for all events too.
&
A small fine dining Restaurant in the heart of Prague where everything is made from scratch. Lunch
and dinner served as well as catering. 3 chefs under me and 2 dishwasher.

All the managers at this renowned brassiere duties included, menu planning and the managing and liaising
with the staff. This restaurant is famous for high quality International cuisine. This restaurant also catered
for weddings and banquets. It is a very fine dining restaurant which is famous in the whole State of
Oklahoma. The kitchen was based on good old American food without the burgers, we became little Italian,
Spanish, French, Asian and Mexican dishes in the menu and had full house till I left! Catering was most
charity events for the city….Hospital etc… but still with high class and style. The restaurant had space for
70 people inside and on the patio outside around 60 persons.