Marl, North Rhine-Westphalia, Germany
Very knowledgeable in new openings of hotels and restaurants, including the planning of kitchens and kitchen set-ups in all aspects according to HACCP rules and regulations | Well versed in menu creation, writing, planning and cost calculation, while always working cost orientated | Experienced in handling of caterings of all different kinds up to 2000 people | Kitchen Staff education and training in all aspects | Excellent knowledge of big production units (sausages, bread, pastries etc.) | Certified in kosher food handling | Purchasing and sourcing expertise | Team player as well ability to lead big kitchen teams | Hands on, highly motivated self-starter, open minded, very flexible in facing new challenges | Performance-driven |