Michael Fink

• Developing and implementing seasonal menus, enhancing culinary offerings and guest satisfaction.
• Overseeing kitchen operations, ensuring adherence to food safety and sanitation standards.
• Training and mentoring kitchen staff, fostering skill development and teamwork.
• Managed inventory control, optimizing food costs while minimizing waste.

• Supervised kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Developed seasonal menus, incorporating local ingredients and innovative techniques.
• Streamlined food preparation processes, enhancing efficiency and reducing waste.
• Trained junior chefs on advanced cooking methods and presentation skills.

• Supervised kitchen staff, ensuring consistency in food preparation and presentation.
• Developed seasonal menus, incorporating local ingredients to enhance guest experience.
• Collaborated with management on inventory control and cost management strategies.
• Trained new team members on culinary techniques and restaurant protocols.

Initiating seafront department, responsible for office organization, customer acquisition and service, operational controlling, offer calculation, subcontractor negotiations and organization, pricing responsibility

Foreign agent relations, vessel chartering and contracting

Staff hiring and training

Responsible for project inscription, project calculation and contract negotiation with the project community.

Project organization, including material ordering, subcontractor hiring, assembly organization controlling, invoicing as well as payment pursuit