Highlights:

Skills:HACCP, Cuisine, Food Cost Control, Labor Cost Control, manage day to day operation, execution of food quality, standardize production recipes, cost saving, menu planning, cooking, baking

Goal:I am a Talented,highly motivated, professional and experienced Executive Head Chef and General Manager from a Business Restaurant , who have trained and studied in preparing and supervising the preparations of foods of all types, who strives to be the best at what I do. My goal is to further my education and become part of an excellent team to build and maintain good relations. My experience in the kitchen has taught me how to manage time efficiently while always making sure that food is prepared in accordance with company standards. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff. Furthermore, I have the skills of working with people from all over the world while maintaining a clean, organized environment and having respect for others. Also I consider myself to be reliable and responsible as well as being a quick learner and having a positive attitude.

Certification:Chef Nutritionist

Executive head Chef 05.2021 - 06.2021
Senior Living Home, Recklinghausen, Nordrhein Westfalen Germany
Key responsibilities: - Played integral role in savings by accurately monitoring and reporting food/ labor cost and waste - Enhanced employee retention and morale by tactfully promoting team environment and emphasizing guest relations - Daily Task : Control the HACCP Sheets, Control the preparation of the food, Control the Inventory, Meetings with Service and Kitchen Staff, Controlling of Cost and Profit, Control of the cleanness of Restaurant and Kitchen, open and close the restaurant, etc.
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Executive Head Chef 06.2021 - current
4 Star Hotel, St. Anton in Montafon, Vorarlberg Austria
Industry: Hospitality
Key responsibilities: - Played integral role in savings by accurately monitoring and reporting food/ labor cost and waste - Enhanced employee retention and morale by tactfully promoting team environment and emphasizing guest relations - Daily Task : Control the HACCP Sheets, Control the preparation of the food, Control the Inventory, Meetings with Service and Kitchen Staff, Controlling of Cost and Profit, Control of the cleanness of Restaurant and Kitchen, open and close the restaurant, etc.
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Executive Head Chef 07.2020 - 04.2021
General Hospital, Dortmunf, Nordrhein Westfalen Germany
Key responsibilities: - Played integral role in savings by accurately monitoring and reporting food/ labor cost and waste - Enhanced employee retention and morale by tactfully promoting team environment and emphasizing guest relations - Daily Task : Control the HACCP Sheets, Control the preparation of the food, Control the Inventory, Meetings with Service and Kitchen Staff, Controlling of Cost and Profit, Control of the cleanness of Restaurant and Kitchen, open and close the restaurant, etc.
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Culinary School 08.1994 - 07.1997
Bremen, Bremen, Germany
Degree: Associate's Degree
Major:Chef
to be a professional chef

Resume Jan Markmann Executive Head Chef