Experience

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  "EXchangeACT"

  • Worldwide

  • Culinary Education & Consulting

    • Jan 2010 - Present
    • Worldwide

    a kitchen without...- recipe weighing- thawing cabinet- meat/poultry tumbler- hot fill / nacka- oxygen-free atmosphere cooking- dreamsteam- thermal immersion circulator- MAPmeasuring devices like...- smart labels- colorimeter- salt meter- pH meter- consistometer- precision scale- calibrated ladle- refractometer- moisture meter- temp. track systemmeasuring devices like...- smart labels- colorimeter- salt meter- pH meter- consistometer- precision scale- calibrated ladle- refractometer- moisture meter- temp. track systemwon't have a future, so rethink the kitchen process...!

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  Swisscontact

  • Zurich, Switzerland

  • Gastronomy & Hospitality Education Consultant

    • Jan 2010 - Present
    • Zurich, Switzerland

    To date, I have supported the following organizations:January / February 2018Les Bambous Luxury HotelKrong, Siem Reap, Cambodiahttp://lesbamboushotel.comOctober / November 2017Moondance Restaurant & BarLakeside, Pokhara, Nepalhttp://moondancepokhara.comNovember 2017The Golden Eyes Restaurant & Cafe, BoudhantahKathmandu, Nepal http://goldeneyesrestaurant.comNovember / December 2015 - facing cooking gas shortageGATE - Global Academy of Tourism & HospitalityMandikhatar, Katmandu, Nepalwww.gate.edu.npApril 2015 - till the earthquake (7.8) hit Nepal on April 25, 2015The Golden Eyes Restaurant & Cafe, BoudhantahKathmandu, Nepal http://goldeneyesrestaurant.comMay 2013 & July 2014Moondance Restaurant & BarLakeside, Pokhara, Nepalhttp://moondancepokhara.comNovember / December 2012Selam Technical & Vocational CenterAddis Ababa, Ethiopiahttp://www.selam-eth.org.et/Village.htmAugust 2010 and August 2012Mike's Breakfast RestaurantKathmandu, Nepalhttp://mikesbreakfast.com/March 2011 and July 2012GATE - Global Academy of Tourism & HospitalityMandikhatar, Katmandu, Nepalwww.gate.edu.np November / December 2011 ICHM - International College of Hotel ManagementLalitpur, NepalOctober 2010Design and plan a food processing facility for the Agricultural School "Abdyl Frasheri", Pristina, Kosovo

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  Les Roches International School of Hotel Management

  • Bluche, Crans-Montana

  • Visiting lecturer for PGD students, Culinary Management

    • Jan 2010 - May 2016
    • Bluche, Crans-Montana

    Program Description - Food Production Management - focus on Food Production, Technology & Systems The Production Management Module (PMM) simplifies the time & labor intensive production process, ensures that the process is managed efficiently. It takes guesswork out of mise en place / prep work & to maintain consistency at all production levels. In a world of rising labor & food cost, decreasing bottom lines, focus is on today’s food industry challenges.Recipe development - Standardized recipe development, using SAP- Cost of production calculations- Production Preparation Process (3P)- Quality control Mise-en-place / Pre-cooking prep- Controlled thawing - Standardized Mise-en-place - Seasoning process through meat & poultry tumbling- Liquid seafood seasoning Production technology to extend shelf life - Nacka, DreamSteam, Sous-vide, MAP, Koma freezing- Cooking under vacuum, precision temperature cookingPortioning- Portioning equipment- Portioning instruction- Portioning process Continuous improvement – Kaizen in kitchens- Manage change, Quality Assurance / TQM- Poka-Yoke; Gemba walk; 5S; 8 wastes - Daily performance reviews board- Problem resolution boards - Line balancing; Just-in-time; Takt time - Time & motion study - Knowledge management- Improvement suggestions - Implementation of change- Lean food processing; Production lot sizeCourse goal To be able to analyze any kitchen work stream during all process steps, to critically challenge the above mentioned techniques, to implement the most suitable solutions in any food operation. Other Programs- Sensory awareness training- Food trends- Airline Catering- Multi-unit Restaurant OperationsSuppport for students covering issues like- Daily operations improvements- Labor management systems- Menu development & kitchen process design

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  Royal Academy of Culinary Arts - Les Roches

  • Amman, Jordan

  • Visiting Lecturer

    • Jan 2010 - 2014
    • Amman, Jordan

    Molecular Gastronomy - cryogenic cooking, vacuum impregnation, spherification, low temperature with maximum accuracy with the circulator water bath “Julabo”, low pressure, oxygen-free atmosphere cooking with the “Gastrovac”, vacuum boiling, dehydration, innovative’ ingredients used in food processing industry, food pairing or “the art of perfectly combining two normally incompatible foods that have similar molecular components”Sensory Appreciation - discover the world of the senses. Factors such as colors, texture, temperature, and sound play an important role in food sensation; but acceptance is largely determined by flavor, odors, tastes, and freshness. Quality Management - customer first, the use of measurement, continuous improvement, focus on the evolution of quality management of inspection, quality control, quality assurance and onwards to TQM. The drawbacks of a detection-based approach to quality are compared to the recommended approach of prevention.Culinary Management & Supervision - the necessary knowledge, skills, and attitudes required to lead, supervise and manage kitchen employees. Analyze the different administration tasks in the kitchen area. Basic management process: planning, organizing, directing, and controlling, and effective supervisory skills and responsibilities.

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  Compass Group Switzerland

  • Zürich Area, Switzerland

  • Production Planning & Steering

    • Apr 2006 - Dec 2009
    • Zürich Area, Switzerland

    Central menu/meal planning, product development, upgrade food quality by implementing food production standardization, increase value and maximizing profit by improving operational efficiencies and maximum utilization of the available resources, SAP PP modul for food production, continuous improvement process, energy-efficient food production, tender offer, teaching production techniques.

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  Gate Gourmet Switzerland, Unit Zurich

  • Director Food Production

    • Sep 1991 - Mar 2006

    Airline catering, up to 50'000 meals daily, 450 staff, some 35 customer.Introducing food production/ fool-proofing methods like hot fill, meat tumbling, Koma freezing, Tina defrosting, salt meter, viscosity scale, Modified Atmosphere Packaging, centralized mise en place, 8 waste, 5S, standardization, increase shelf live of fresh food.Design Production section for the new catering.Developing a corporate intranet-based knowledge portal for Food Production Manager.

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  Zurich Airport Hilton, Zurich, Switzerland

  • Executive Chef

    • Sep 1988 - Aug 1991

    In charge of all kitchens.3 Restaurants, Banquets, Outside CateringComplete renovation of all F&B facilities.

  • Executive Chef

    • Aug 1986 - Aug 1988

    In charge of food production.6 satelitte kitchens.8 Restaurants.Banquets, Outside Catering180 kitchen staff

  • Executive Chef

    • Jul 1984 - Jul 1986

    In charge of all Food Production.4 Restaurants1'500 Banquet Facility120 kitchen staff

  • Exec. Sous Chef

    • Aug 1982 - Jun 1984

    In charge of the kitchens when Corporate Exec. Chef was on the road.

  • Sous Chef

    • Oct 1977 - Jul 1982

    Directly in charge of day to day production.

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  Caracas Hilton, Caracas, Venezuela

  • Chef Garde Manger

    • Feb 1976 - Feb 1977

    Managing the cold food section.Up to 1'500 banquets

  • Sauce Cook

    • Oct 1974 - Jan 1976

    Prepare sauces, hot hors d'oeuvres, à la minute dishes.

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  Amsterdam Hilton, Amsterdam, Holland

  • Commis de Cuisine

    • Jul 1973 - Jul 1974

    Preparing soups, cold dishes, breakfast, roast and broil dishes.

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  Brasserie Le Lignon, Geneva, Switzerland

  • Commis de Cuisine

    • Nov 1972 - Jun 1973

    Preparing food on all stations.