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Click here or scroll down to respond to this candidateCandidate's Name
A Hotel, Restaurant & Cruise Ship professional F&B Director, Executive Chef and
Corporate Exec. Chef
Nationality: Austria
Currently living in: Street Address , USA
Contact:
EMAIL AVAILABLE
USA PHONE NUMBER AVAILABLE
Born: June 2, 1961; Married, no dependent children
Further information@:
LinkedIn: https://LINKEDIN LINK AVAILABLE
Web: https://sites.google.com/site/2chefandre/
SCOPE
To obtain a management position in a high growth company, where I can apply my extensive experience
as a professional Hospitality Manager as well as my strong leader/training skills towards the advancement
of the team and the organization.
SKILLS:
* Interpersonal/Teamwork: Skilled team builder, staff trainer, motivator, high achiever, respond
professionally to other people's needs, create and maintain harmonious relationships with team members,
value and encourage effective communication among colleagues.
* Oral & Written Communication: Use well-structured arguments in writing reports, present ideas orally in
a convincing manner, actively listen to others.
* Organizational/Detail-Oriented: Complete projects in a meticulous way, act efficiently without
supervision, handle several projects simultaneously, and see the big picture while having an eye for
detail.
* Analytical: Identify essential data and transform it into useful information, make decisions based on
numerical and financial figures.
* Computer: Proficient with MS-Office, MS Publisher, Photoshop, WordPerfect, X Windows, Excel and
Internet tools, Cruise Fidelio, Crunch time, MXP.
Work Experience:
CERTIFIED CORPORATE EXECUTIVE CHEF
FLEETPRO OCEAN - Miami, FL
June 2014 to Present
Developing and maintaining high standards in the exclusive 4-5 star exploration cruise ship market for up
to 11 ships under FleetPro Ocean management contracts.
Tasks:
- Research & Development of new menus and dining concepts for the entire fleet.
- Creating new culinary standards and menus to new trends in cruise ship dining.
- Development of health conscious and well balanced culinary dining concepts in line with given cost
targets.
- Reduction of costs related to the food service on board the fleet
- Organization of galley staff, staff development, hiring, internal promotions
Achievements:
Successfully:
Created and developed 3 entirely new 20 day menu cycles to different food costs budgets.
Increased passenger/guest ratings +/- 17%
Reduced food costs throughout the fleet +/- 11%
Increased Public Health compliance through intensive and skilled training
Implemented an action plan for ship managers HACCP control
Recorded highest turn-around of US Centre of Disease (CDC) public health inspection (+27
points)
Responsible for the fleet wide:
-Passenger and crew food cost
-Guest satisfaction in all ship board dining outlets
-Sourcing and purchasing of equipment for existing fleet plus new ships
-Budgeting and forecasting
-Evaluation and development of galley staff
-Hiring of key personnel in galley operations
-Scheduling of galley management personal
-Development of training modules for galley operations
-Creating/adjusting of standard operating procedures (SOP)
-HACCP and US public health compliance, training and execution
-R&D in food & beverage products
-Sourcing of new key menu ingredient
Recommendations:
Ian Folakan
Hotel and Cruise Operations Management Executive, FLEETPRO OCEAN
Andreas is a very dedicated professional with a vast knowledge of all Food and Beverage operations garnered from a
very impressive and extensive career. He is an executive with great people skills and great attention to details acumen
and discipline to get the job and any operational task on time.
February 19, 2015, Ian managed Andreas at FleetPro Ocean Passenger Ship Management
MANAGING DIRECTOR
"BIG BEN" PUB VIENNA
May 2011 to October 2013
Responsible for the day to day operation of this historic pub.
Family related stay in Austria
FOOD & BEVERAGE DIRECTOR
NCL CRUISE LINE - Miami, FL
March 2009 to February 2011
2400 plus Passenger Cruise Ships, Caribbean, South America & Baltic Cruises
Responsible for:
- The smooth operation of the Food and Beverage department, supervision of 550 plus crew employed in
various food, bar and restaurant outlets as of plus 10 restaurants including buffets, main dining rooms and
specialty restaurants; 10 plus bars and lounges; food and beverage provisioning and logistic.
- Working strict and effectively within the budget and maintaining high passenger ratings.
-Keeping the company standard with strong focus on guest service and guest satisfaction reporting
directly to the hotel director and shore side corporate food and beverages operations.
Achievements during contracts:
Highest guest ratings (F&B) in the fleet.
Increased revenue by av. 12, 5 % during contracts, achieved fleet wide No 1 F&B revenue on several
weeks/month
Assisted corporate office in new S.O.P. development
Assisted corporate office in new menu designs and product testing
Successfully passed Center of Disease US public health inspection with ratings of 2 times 100%, 98%
and 99% completion (no loss in F&B) on 3 different ships
Worked closely with corporate office on staff development and career advancements
Direct involvement in the re-opening of NCL's private Island project (F&B)
Successfully opened F&B section of the new private Island operations
Implemented cost saving new cooking procedures to reduce food cost
Recommendations:
Eric Bilodeau
CEPC Culinary Manager at Norwegian Cruise Line
I had the chance to work with Andrea O during couples years at Norwegian Cruise Line, he was in charge of culinary
on large cruise ship and move forward to F&B director during he's time. Always alert and in control of his department.
Andreas shows a lot of passion and confidence about his operation, detail oriented and very organized will be he's best
asset. It was a privilege.
April 12, 2011, Eric worked directly with Andreas
Eric Cousin
Corporate Executive Chef at Amlak Hospitality
He is a great and real professional in is field and really understand his duties and knows his work. Andreas was food
and Beverage Director in our company (NCL) and was well respected among his peer. I will work with him anytime.
March 4, 2011, Eric worked directly with Andreas
EXECUTIVE CHEF
NCL CRUISE LINE - Miami, FL
June 2008 to March 2009
2400 plus Passenger Cruise Ships, Caribbean, South America & Baltic Cruises
Responsible for:
- The smooth operation of the galley and kitchen stewarding department, supervision of 220 + crew in
various food outlets.
- Working strict and effectively within the budget and maintaining high passenger ratings.
- Keeping the company standard with consistency in food production, presentation and supervision.
http://yeahthatskosher.com/2011/02/keeping-kosher-on-norwegian-cruise-lines/
EXECUTIVE CHEF
ROYAL CARIBBEAN CRUISE LINE
July 2005 to October 2007
2700 plus Passenger Cruise Ships, Caribbean Cruises
Responsible for:
- The smooth operation of the galley and kitchen stewarding department, supervision of 141 crew in
various food outlets.
- Working strict and effectively within the budget and maintaining high passenger ratings.
- Keeping the company standard with consistency in food production, presentation and supervision.
EXECUTIVE CHEF
PHONIX SEATOURS
TUI Cruises, Germany
MV ALEXANDER VON HUMBOLDT, 600 Pax Cruise Ship, World Cruises
Responsible for:
- The smooth operation of the galley and kitchen stewarding department.
- Working strict and effectively within the budget and maintaining passenger ratings on high level
- Re-opening of the ship under new owners.
EXECUTIVE CHEF
PULLMANTUR CRUISE LINE - Madrid, Madrid
January 2005 to June 2005
MV Holiday Dream (Ex. MS Europa), 1230 Pax Cruise Ship, Caribbean Cruises
Responsible for:
- Responsible for the smooth operation of the galley and kitchen stewarding department, supervision of
81 crew in 5 food outlets, purchasing, ordering, training, development, food costing.
- Working strict and effectively within the budget and maintaining passenger ratings on high level
- Implementing new menus to suit Caribbean Cruises
EXECUTIVE CHEF
Celebrity
October 2004 to January 2005
2600 Guest Cruise Ships, Caribbean Cruises
Responsible for:
- The smooth operation of the galley department, supervision of 131 cooks in 7 food outlets, purchasing,
ordering, training, development, food costing., quality control.
FREELANCE CATERING SERVICES
Executive Chef & Catering Services Specialist
Great Barrier Reef Australia
March 2004 to September 2004
White Boat Charters & Super Yachts
Responsible for:
- The organization, catering and service on some of Australia's prestige Yachts with private charters
cruising the Great Barrier Reef on short or extended voyages.
Executive Chef/Manager/Proprietor
ANSAVAH PTY LTD
February 1998 to February 2004
Feb 1998 - Feb 2004
Responsible for:
- The smooth operation of a very busy up-market modern Australian Cuisine Seafood Restaurant. Starfish
was recognized soon after the opening, and its reputation traveled quickly throughout Australia &
overseas. Media coverage through visits from CNN News, Seinfeld, Monica Lewinsky, Nick Nolte,
Juergen Klinsman, and many Australian Celebrities in film, TV and sport.
- Planned menus, controlled and calculated food cost, ensured quality control, trained staff, ordered
supplies, store management, goods utilization, inventory and all aspects of running a professional
operation in a very busy tourist area.
The restaurant was sold due to marriage reasons.
Manager/ Proprietor
Benjamin's Restaurant
July 1993 to January 1998
Responsible for:
- Opened and managed new concept theme restaurants & a catering business in a high-frequented dining
area in Sydney. The restaurant developed a Modern Australian Cuisine Style. Frequent media coverage
from newspapers, celebrities such as Mel Gibson, News Corps & Fox Studios Rupert Murdoch, The West
Indies Cricket Team, Jamaican Softball team and various sports stars.
- Ensured the smooth running of the kitchen operations, including staff hiring, rosters, menu development,
plate designs and fusions of cuisines from Asia, Europe and Western countries.
- Organization and execution of caterings for up to 3500 pax
EXECUTIVE SOUS CHEF
HOLLAND AMERICA CRUISE LINE
December 1992 to April 1993
Responsible for:
- Involved in fit-out, pre-opening, and maiden voyage on MS Statendam.
- Assisting the executive chef, being responsible in all aspects of the smooth running of a 1300 passenger
- Cruise ship with 95 cooks in her pre-opening time, Presentation Trans-Atlantic cruise and maiden
voyage.
- Proud member of a crew of highly trained and skilled Cruise ship professionals who were responsible for
the smooth sailing of Holland America's first new mega 5+ star cruise liners.
EXECUTIVE CHEF
RAMADA RENAISSANCE HOTEL
June 1992 to November 1992
Responsible for:
- In all aspects of the running of this 5-star hotel kitchen with 6 outlets, including modernizing and
upgrading the established cuisine and menu.
- Successfully increased the corporate banqueting market through professional planning and menu
design.
- Drastically reduced food costs.
Sous Chef/Executive Sous Chef
HOLLAND AMERICA CRUISE LINE
May 1989 to November 1989
Responsible for:
- Assisting the executive chef, being responsible in the smooth running of a 1300 passenger Cruise ship
with 91 cooks, promoted to Exec. Sous chef within the contract.
Chef de Partie, Chef de Rang, Maitre D, Head Bartender, Executive Chef
VARIOUS HOTELS AND RESTAURANTS
July 1981 to March 1992
After successfully completing training in Austria, I gained experience by working in various Grand Hotels
and Restaurants in Austria, Europe and overseas, including Bermuda, The Cayman Islands & South East
Asia.
Worked in several Michelin star restaurants (chef hats) to gain experience in "Haute Cuisine" and
trained in most kitchen positions, including pastry chef at establishments such as:
- Grand Hotel Panhans Austria; CDP,2 chef hats, including the opening of the hotel
- Grand Hotel Salzburger Hof Hotel, Maitre D', Salzburg Austria,
- Restaurant Premiere Vienna Austria, EXSC, 2.5 chef hats, fine dining,
- Ramada Treasure Island Resort**** Cayman Islands; EXSC, L'Escargot fine dining restaurant,
- Ramada Turquoise Reef Resort**** Turks and Caicos Islands; EXC, pre and soft opening,
- Safari Beach Hotel, Swiss Hotel****Phuket Thailand, EXC
- Holiday Inn Patong Beach**** Thailand, EXC, 5 restaurants plus French/Mediterranean fine dining.
Education:
Diploma
Higher education school and Hospitality College Austria - Waldegg, N
1976 to 1980
Military Service:
Service Country: Austria
Branch: Officers Casino
Rank: none
January 1981 to October 1981
Compulsory Military service (9mth), at the Austrian Military headquarters as Exec. Chef in the Officers
Casino and Restaurant
Awards:
Bacardi Best Chef and Bartender Award, USA
March 2006
Winner of the Bacardi Chef Award, best seafood dish
http://www.cocktailatlas.com/L2Alt/Pasta_Features_Martini_Dry/Winning_Pasta_Recipe.htm
Best Restaurant Award, Australia
Won several best restaurant awards in Sydney between 1993 and 2002
Gold Medal
1980, Austrian gold medal winner for best chef of the year
Certifications:
Public Health, HACCP
February 2015 to Present
Certified in public health by the American Center of Disease Control and Prevention
(http://www.cdc.gov/)
* Foodborne Hazards and Illness
* Food Safety: Parts 1 and 2
* Hazard Analysis and Critical Control Points (HACCP): Parts 1 and 2
Publications:
Why Former Cruise Ship Employees Make the Best Employment Candidates
https://LINKEDIN LINK AVAILABLE
February 2015
VOLUNTEER WORK:
Rear Commodore, Port Douglas Yacht Club
Dock Master, Miami Yacht Club
PERSONAL INTERESTS & ACHIEVMENTS:
Sailing: won various regattas as the skipper, sailed from Australia to USA on a 47ft sailing yacht
Photography: recognized nature/wildlife/landscape photographer, travel & photo journalist,
Diving: more than 1500 dives completed
REFERENCES:
Dietmar Wertanzl
Mobile phone: PHONE NUMBER AVAILABLE
Organization/Position: SEVP, CEO, Executive Vice President Hotel Operations
E-Mail: EMAIL AVAILABLE
Ian Folaken
Phone: PHONE NUMBER AVAILABLE; PHONE NUMBER AVAILABLE
Organization/Position: Director of Hotel Operations
E-Mail: EMAIL AVAILABLE
Jason Drysdale
Phone: PHONE NUMBER AVAILABLE
Organization/Position: Culinary Director
E-Mail: EMAIL AVAILABLE
Colin Clark (Australia/Asia/World)
Organization/Position: Hotel Director
E-Mail: EMAIL AVAILABLE
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