Henk Brechtel

• Overall responsible for the up-to-standard work flow in the Galley department and the related administrative tasks
• Responsible for the implementation and realization of quality standards, with special regard to menus, buffets, theme night including food-cost calculation and operating procedures
• Implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene and quality standards, with special regard to the compliance with expiry dates
• Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, TUIC Service standards), especially with regard to security, environment and hygiene regulations

• Overall responsible for the up-to-standard work flow in the Galley department and the related administrative tasks
• Responsible for the implementation and realization of quality standards, with special regard to menus, buffets, theme night including food-cost calculation and operating procedures
• Implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene and quality standards, with special regard to the compliance with expiry dates
• Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, Swan Hellenic standards), especially with regard to security, environment and hygiene regulations

• Assisting the head chef in organizing everyday routines in the kitchen
• Monitoring the preparation and presentation of dishes according to the recipe and restaurant/outlet standards
• Representing the executive chef in his absence and taking over his functions if necessary
• Ordering food, checking supplies and storage
  Guarantee of compliance with kitchen hygiene and health regulations (HACCP, USPH, Ship Sanitation)
• Provide training for staff and development of the kitchen team

• Observation and analysis of the market.
  Collaboration with the internal service
• Acquiring new customers
• Support and advice for existing customers.
• Presentation and introduction of new products and services.
• Trade fair appearances and other sales events.

• Responsible for a well-organized workflow in the assigned department.
• Quality assurance and control, such as tasting, and the overview and cleanliness of the assigned department

• Working throughout Germany in various hotels, restaurants, catering with different areas of responsibility. Head chef, cook or leader of a team in special events.
• Hotels: Hotel Adlon Berlin, Grand Hotel Hyatt Berlin, Ritz Carlton Wolfsburg
• Catering: VIP Lounge Hamburger SV (Football), VIP Lounge Hertha BSC Berlin (Football), Volkswagen Catering on DTM Race Tracks
• Cooking for CEO or VIP outlets from several companies

• Monitoring the preparation and presentation of dishes according to the recipe and restaurant/outlet standards
• Ordering food, checking supplies and storage Guarantee of compliance with kitchen hygiene and health regulations (HACCP, USPH, Ship Sanitation)
• Provide training for staff and development of the kitchen team
• Responsible for a well-organized workflow in the assigned department.

• Working throughout Germany in various hotels, restaurants, catering with different areas of responsibility. Head chef, cook or leader of a team in special events.
• Hotels: Hotel Adlon Berlin, Grand Hotel Hyatt Berlin, Ritz Carlton Wolfsburg
• Catering: VIP Lounge Hamburger SV (Football), VIP Lounge Hertha BSC Berlin (Football), Volkswagen Catering on DTM Race Tracks
• Cooking for CEO or VIP outlets from several companies

• Preparation and adherence to recipes from the specified menus and extra events
• Compliance with the specified hygiene guidelines (HACCAP)
• Complying with guests' special requests

• Working throughout Germany in various hotels, restaurants, catering with different areas of responsibility.
• Cooking for CEO or VIP outlets from several companies

• Responsible for a well-organized workflow in the assigned department.
• Quality assurance and control, such as tasting, and the overview and cleanliness of the assigned department
• Preparation and adherence to recipes from the specified menus and extra events
• Complying with guests' special requests

Basic military training

• Preparation and adherence to recipes from the specified menus and extra events
• Compliance with the specified hygiene guidelines (HACCAP)
• Complying with guests' special requests

• Preparation and adherence to recipes from the specified menus and extra events
• Compliance with the specified hygiene guidelines (HACCAP)
• Complying with guests' special requests

• Learn the basics of cooking and the associated hygiene guidelines