Nuremberg, Bavaria, Germany
Menschen zusammenbringen. Talente freisetzen. Teams unterstützen. Großes schaffen.
Overall responsibility for the efficient and professional workflow in the area of galley / food operation on the vessels MEIN SCHIFF 5 and MEIN SCHIFF Herz of the TUI FLEET. Mainly responsible for the food, beverage and hotel operations budget and cost calculation. Workforce Management, leadership, instruction and training of the subordinate 208 employees including appropriate documentation
Conception, planning and implementation of the patisserie and fine dining area of the TUI fleet. Content and organizational support of the Culinary Team in the areas of recipe development, recipe data management, selection of off-board equipment and back-office. The selection, education and training of the responsible on-board staff in cooperation with the Human Resources Department.
Founding and management of a catering company specializing in patisserie products. The development and implementation of all measures to achieve all corporate goals and the continuous control of success, quality and employees development. Financial management and related tasks such as the preparation of the business, annual target plan and monitoring of balance sheets.
Responsible for the pastry and bakery section (18 & 6 staff-members) of 2 properties, the Jeddah HILTON and Qasr Al Sharq (Palace of the Orient) In charge of all the pastry/bakery operation of 9 outlets (including 3 fine dining restaurants (Italian, Persian & Lebanese cuisine) plus two function halls for up to 1200 guests The most challenging experiences these two years have been the Saudi Arabian Oil Summit 2008 and the Summit of the Islamic Development Bank the same year. Both high level events hosted by H.M King Abdullah.
Responsible for the pastry and bakery section (7 staff-members) on the Worlds unique apartment-vessel THE WORLD (www.aboardtheworld.com) Up to 300 covers (dinner) in 4 different restaurants (Marina – American; East – Asian Cuisine; Tides – Mediterranean, Italian, Portraits – Fine Dining The inimitable challenge was up to five changing menus per month for the fine dining restaurant plus the special functions for our guests & residence