Zurich, Zurich, Switzerland
An accomplished culinary professional with over 10 years of experience. References in Michelin star restaurants and high-class hotels. Good resource management skills, highly motivated and a strong communicator.
I lead the strategic development and execution of customer-driven culinary concepts, overseeing recipe development, portion specifications, and menu innovation aligned with consumer preferences, nutritional standards, operational efficiency, and budgetary requirements. I proactively drive cross-functional projects and high-impact menu presentations in partnership with Group Culinary Excellence, Procurement, and senior internal stakeholders. By fostering strong collaboration with independent suppliers and gategroup-affiliated businesses, I ensure consistent delivery of customer expectations while enabling new business growth opportunities. As a customer-facing leader, I translate commercial and operational requirements into scalable culinary solutions, ensuring seamless alignment between global culinary teams, Evertaste, and operational departments. I provide clear direction, ensure accountability, and drive timely execution across multiple stakeholders. I maintain ownership of quality assurance and compliance, leading teams to uphold approved specifications, recipes, and international standards in food safety, health and safety, security, and environmental controls (SPML). I also lead the resolution of operational challenges through cost-effective, sustainable, and performance-driven solutions.
Continual menu development and production implementation in line with the UQONIC brand Responsible for the day-to-day operations of the UQONIC kitchen ensuring the highest level of culinary execution Production of recipes and product methodology. Coordinate menu design and planning to reflect nutritional and cultural diversity of diners, as well as seasonal availability of products. Liaison and meetings with customers, operational and production departments, as required. Food orders for production and development, ensuring all required produce is purchased for all UQONIC projects Build a successful client relationship and maintain the management of that relationship. Arrange workshops both internally and in cooperation with approved suppliers and Procurement department.
Menu Development Managing food presentations Support the proper execution of all processes, Systems and standards Manage all the administrative tasks associated the training and food development
Employee planning and training Leading a team of six chefs in two outlets Menu planning and calculation Implementing a HACCP concept Manage daily kitchen operations
Follow up Restaurant from Restaurant Feldhof Pre and post opening management Menu planning and calculation Manage daily kitchen operations Oversee food preparation and production Daily HACCP controlling
Menu design and planning Daily mise en place Support the proper execution of all processes, Hygiene controls