Privater Chef Joe Fleissner - Take a Chef

Holen Sie mich besser kennen zu lernen

Things are only impossible until somebody does them.

To join a dynamic and rewarding Team as Executive Chef for a luxury hospitality brand where my passion and strengths in developing high quality standards, growing internal talent and create exquisite cuisine will lead to both company and personal success.

HEAD OF CULINARY EDUCATION and MEMBER OF THE CULINARY BOARD OF ADVISORS AT THE WELL RECOGNIZED SWISS AMERICAN HOTEL SCHOOL IN ST PETERSBURG (January. 2015 – present)

° Responsible for the whole culinary education according to ACF (American Culinary Federation)

° Inventing and developing the the new culinary arts program according to ACF and tailor-made for Russian Market

° Responsible for Food operation of the schools canteen and coffee shop

° Organizing scheduling the external lecturers

° Responsible for F&B purchasing and budgeting.

° Responsible of outside catering events of the school for up to 400 guests

EXECUTIVE CHEF – W HOTEL – ST.PETERSBURG, RUSSIA (July. 2013 – December 2014)

° reopening of all F&B Outlets after the termination of contract with the prior outsourced company

° In charge of the All Day dining Restaurant with special steak cuts, Mediterranean and Asian cuisine / IRD / Banquet / Living Room Bar / summer Terrace

° supervising a team of 2 Sous-Chefs, 4 Junior Sous Chefs, 8 Chefs de Partie, 8 Commis de cuisine

° Realization of standardized processes of the Hotel for the projects assigned to me

° monitoring whether the food cost is in line with the budget

° Supervision and support of the kitchen staff in operation

° Observation and realization of the statutory hygiene regulations according to HACCP and Starwood policy

° Trainings and courses of instruction for the kitchen staff

CORPORATE EXECUTIVE CHEF - VIKING CRUISES (5 star Luxury Cruise Line) - SWITZERLAND (April. 2002 – June. 2013)

° In charge of 6 vessels in Russia & Ukraine

° supervising a team of 6 Executive Chefs, 6 Sous-Chefs, 28 Chef de Parties, 48 Commis de Cuisine, 18 Utilities

° Project management and kitchen planning of 6 vessels during complete rebuilding

° supporting and organizing of christening events for new build vessels

° opening of more than 10 new build vessels

° Realization of standardized processes on board for the projects assigned to me

° monitoring whether the food cost is in line with the budget

° Supervision and support of the kitchen staff in operation

° Observation and realization of the statutory hygiene regulations according to HACCP

° Trainings and courses of instruction for the kitchen staff

° Ensuring customer satisfaction in the food section

° Recruiting kitchen staff

° Quality assurance on all vessels assigned to me

° replacing Executive Chefs during vacations

EXECUTIVE CHEF – TOP HOTEL HOCHGURGL (5 star Skiing Resort) - AUSTRIA (Dec.2001 - April.2002)

° in charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats

° leading of 16 galley employees, 1 Sous-Chefs,6 Chef de Parties,6 Demi Chef de Parties,3 Commis de Cuisine

° Menu creating for a la carte restaurant and hotel guests

° In charge of the overall food production for 3 outlets

° Purchasing food for the hotel and 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) & stock control

° Monitoring food production of 3 self service restaurants in the skiing resort (79, 160 and 1300 seats)

° creating duty plans, HACCP sanitation and staff training

Meine Dienstleistungen

Als professioneller Koch, biete ich folgende Leistungen

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