Elmar Basziszta

Director of Culinary & F&B Recruitment at Ethical Workforce for EMEA/ASIAPAC at Ethical Workforce
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Contact Information
us****@****om
(386) 825-5501
Location
Vienna, Vienna, Austria, AT
Languages
  • English Native or bilingual proficiency
  • German Native or bilingual proficiency
  • Dutch Professional working proficiency
  • French Professional working proficiency
  • Russian Limited working proficiency
  • Arabic Elementary proficiency

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Credentials

  • Level 3 Award in Supervising Food Saftey in Catering
    The Chartered Institute of Environmental Health
    Nov, 2015
    - Nov, 2024

Experience

  • Ethical Workforce
    • United Kingdom
    • Staffing and Recruiting
    • 1 - 100 Employee
    • Director of Culinary & F&B Recruitment at Ethical Workforce for EMEA/ASIAPAC
      • Apr 2018 - Present

      • Setting up a new office in Vienna • Engaging in new and old clients • Visiting trade fairs • Meeting potential candidates • Setting up a new office in Vienna • Engaging in new and old clients • Visiting trade fairs • Meeting potential candidates

  • Cairo Marriott Hotel & Omar Khayyam Casino
    • Egypt
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Jun 2017 - Apr 2018

      Set Up: 1300 Rooms,17F&B Outlets • 2nd largest Hotel Operation in Africa/Middle East • 425 Kitchen Employees • 17 Outlets • Opening of New Arabic Restaurant • Refurbishing the Bakery Shop • Refurbishing the Staff Cafeteria • Implementing Birchstreet /F&B Controls System • Forming Cluster Purchasing • Forming Cluster HACCP Standards Set Up: 1300 Rooms,17F&B Outlets • 2nd largest Hotel Operation in Africa/Middle East • 425 Kitchen Employees • 17 Outlets • Opening of New Arabic Restaurant • Refurbishing the Bakery Shop • Refurbishing the Staff Cafeteria • Implementing Birchstreet /F&B Controls System • Forming Cluster Purchasing • Forming Cluster HACCP Standards

  • Playboy Club London
    • United Kingdom
    • Entertainment
    • 1 - 100 Employee
    • Executive Head Chef
      • Sep 2014 - Jun 2017

      • Day to day running of a very busy operation • Meeting high profile players • Created new menu for main restaurant (The Dining Room) • Implemented catering division • Implemented new purchasing and recipe system (Procure Wizard) • Day to day running of a very busy operation • Meeting high profile players • Created new menu for main restaurant (The Dining Room) • Implemented catering division • Implemented new purchasing and recipe system (Procure Wizard)

  • High Net Worth Individual
    • London, England, United Kingdom
    • Consultant Executive Chef
      • Jan 2014 - Sep 2014

      • Taking care of the daily high demands of the family • Supervising the 4 private chefs of the family household • Purchasing all products • Maintaining a high level of hygiene in the private kitchen • Accompanying the family on overseas trips • Taking care of the daily high demands of the family • Supervising the 4 private chefs of the family household • Purchasing all products • Maintaining a high level of hygiene in the private kitchen • Accompanying the family on overseas trips

  • Saujana Hotel & Resort Kuala Lumpur, Malaysia (Leading Hotels of the World)
    • Consultant Executive Chef
      • Feb 2013 - Dec 2013

      Set Up: 355 Rooms, 9 F&B Outlets,Largest Golf Resort in Malaysia • Working on creating a new concept called Charcoal, that focuses on Malaysian grilled fish and meat • Designing a catering kitchen for the Sky park terminal, that caters to the King and President of Malaysia • Redesigning the Golf Terrace menu • Redesigning the staff cafeteria • Pre-implementation of HACCP • Worked with NKR (KL kitchen designer) on designing Auto Cad drawings and equipment specifications for above projects: http://www.nkr.com.my/cms/NKR/public/index.htm Show less

  • JW Marriott
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • May 2012 - Dec 2012

      Set Up: 413 Rooms,8 F&B Outlets, Largest Ballroom in Ankara • Restructuring the kitchen brigade of over 100 staff • Implementation of HACCP prerequisite • Sourcing meat for the JW Steakhouse and implementing the dry ageing process • Product development and sourcing • Pre-implementation of Marriott Recipe Data Base • Setting Banquet new Banquet standards • Reorganizing the Pastry & Bakery department Set Up: 413 Rooms,8 F&B Outlets, Largest Ballroom in Ankara • Restructuring the kitchen brigade of over 100 staff • Implementation of HACCP prerequisite • Sourcing meat for the JW Steakhouse and implementing the dry ageing process • Product development and sourcing • Pre-implementation of Marriott Recipe Data Base • Setting Banquet new Banquet standards • Reorganizing the Pastry & Bakery department

  • Kempinski Hotels
    • Germany
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Aug 2010 - May 2012

      Set Up: 230 Rooms,7 F& B Outlets,5 million Dollar Revenue • Organizing major kitchen refurbishment (close cooperation with MIKO kitchen design) http://miko-kp.com/en/home • Product development & sourcing • Training of local staff • HACCP prerequisite • Implementing new FBM system • Menu & recipe engineering • Creating new outlet concepts • Regional support for other Kempinski Hotels Set Up: 230 Rooms,7 F& B Outlets,5 million Dollar Revenue • Organizing major kitchen refurbishment (close cooperation with MIKO kitchen design) http://miko-kp.com/en/home • Product development & sourcing • Training of local staff • HACCP prerequisite • Implementing new FBM system • Menu & recipe engineering • Creating new outlet concepts • Regional support for other Kempinski Hotels

  • Savoy Sharm Group
    • Egypt
    • Hospitality
    • 300 - 400 Employee
    • Group Executive Chef
      • Aug 2009 - May 2010

      Set Up: 4 Hotels, Soho Square, 10 million Dollar revenueHACCP Prerequisite Program Manage 250 Staff Product Development Renovate and extend Pastry & Bakery Kitchen Implementing Cost Control Software Menu & Recipe Standardization Set Up: 4 Hotels, Soho Square, 10 million Dollar revenueHACCP Prerequisite Program Manage 250 Staff Product Development Renovate and extend Pastry & Bakery Kitchen Implementing Cost Control Software Menu & Recipe Standardization

  • Igor’s Group, Kowloon Hong Kong (Consultancy), Senior Consultant to Cathay Pacific
    • Kowloon, Hong Kong SAR
    • Executive Chef
      • Mar 2008 - Jul 2009

      Set Up: Production Kitchen for Igor’s Group, 70 PCC Coffee Shops,12 Mix Outlets,2 Pierre Hermés Outlets, 50 million Dollar Revenue • HACCP Prerequisite Program • Manage 250 Staff • Product Development • Renovate and extend Production Kitchen • Implementing Cost Control Software Set Up: Production Kitchen for Igor’s Group, 70 PCC Coffee Shops,12 Mix Outlets,2 Pierre Hermés Outlets, 50 million Dollar Revenue • HACCP Prerequisite Program • Manage 250 Staff • Product Development • Renovate and extend Production Kitchen • Implementing Cost Control Software

  • Nad Al Sheba Golf Club, Dubai, UAE (Owned by H.H Sheikh Mohamed bin Rashid Al Maktoum)
    • Dubai, United Arab Emirates
    • Executive Chef
      • Sep 2006 - Jan 2008

      Set up: 2 Grand Stands, 4 International Stables, 2 Club House Outlets and numerous Banquet & Conference facilities, 15 million Dollar Revenue • Successfully implemented ISO Standards • Implementation of new menus • Budgeting and cost control • Manage110 Staff • Kitchen management related matters • On the job training • HACCP prerequisite implementation • Hosted numerous prestigious events, including, World Cup, Oil Barons Ball and the Ahlan! Party Set up: 2 Grand Stands, 4 International Stables, 2 Club House Outlets and numerous Banquet & Conference facilities, 15 million Dollar Revenue • Successfully implemented ISO Standards • Implementation of new menus • Budgeting and cost control • Manage110 Staff • Kitchen management related matters • On the job training • HACCP prerequisite implementation • Hosted numerous prestigious events, including, World Cup, Oil Barons Ball and the Ahlan! Party

  • Beach Rotana
    • United Arab Emirates
    • Hospitality
    • 300 - 400 Employee
    • Executive Chef
      • Mar 2005 - Sep 2006

      Set up: 625 Rooms, 11 Food and Beverage Outlets, $35 Million Revenue • Worked closely with the Royal Palace of the Ruler of UAE, H.H Sheikh Khalifa Bin Zayed • Leading Quality Assurance • Managing 95 Staff • Kitchen management related matters • On the job training • HACCP prerequisite implementation • Largest banquet facility in Abu Dhabi • Various awards for best outlets in Abu Dhabi by Time Out Abu Dhabi Magazine Set up: 625 Rooms, 11 Food and Beverage Outlets, $35 Million Revenue • Worked closely with the Royal Palace of the Ruler of UAE, H.H Sheikh Khalifa Bin Zayed • Leading Quality Assurance • Managing 95 Staff • Kitchen management related matters • On the job training • HACCP prerequisite implementation • Largest banquet facility in Abu Dhabi • Various awards for best outlets in Abu Dhabi by Time Out Abu Dhabi Magazine

  • Serena Hotels
    • Kenya
    • Hospitality
    • 700 & Above Employee
    • Executive Chef and Director of Food & Beverage
      • Dec 2003 - Feb 2005

      Set up: 220 Rooms, 5 Food and Beverage Outlets, $10 Million Revenue • A member of the Leading Hotels of the world • Voted as Best Hotel in Pakistan by Conde Nast Traveler • Hosted the SAARC Summit Conference 2004 • Responsible for all Food and Beverage related matters • Promoted and increased business for Serena within Pakistan & overseas • Ensured a high level of service and food quality Set up: 220 Rooms, 5 Food and Beverage Outlets, $10 Million Revenue • A member of the Leading Hotels of the world • Voted as Best Hotel in Pakistan by Conde Nast Traveler • Hosted the SAARC Summit Conference 2004 • Responsible for all Food and Beverage related matters • Promoted and increased business for Serena within Pakistan & overseas • Ensured a high level of service and food quality

  • InterContinental Hotels & Resorts
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Feb 2003 - Dec 2003

      Set up: 325 Rooms, 6 Food and Beverage Outlets, $77 Million Revenue • Voted best Business Hotel in the GCC region • Responsible for all food related operations • Managed 70 Staff • Largest banquet operation in Riyadh • Ensured a high standard of food quality • Implementation of new menus • Ensured efficient cost control and budgeting • HACCP/ISO Implementation Set up: 325 Rooms, 6 Food and Beverage Outlets, $77 Million Revenue • Voted best Business Hotel in the GCC region • Responsible for all food related operations • Managed 70 Staff • Largest banquet operation in Riyadh • Ensured a high standard of food quality • Implementation of new menus • Ensured efficient cost control and budgeting • HACCP/ISO Implementation

  • Le Méridien Hotels & Resorts
    • Hospitality
    • 700 & Above Employee
    • Executive Sous Chef
      • Oct 2001 - Jan 2003

      Set up: 1,200 Rooms, 25 Food and Beverage Outlets, $70 Million Revenue • Award wining outlets in Cairo • Opening of the Bibliotheca Alexandrina’s Library in Alexandria • Responsible for the supervision of 350 Staff, including 3 Senior Sous Chefs • Implementation of HACCP • On the job training of all Staff • Assisting the Executive Chef in all his duties • Organised a large banquet department • Menu engineering Set up: 1,200 Rooms, 25 Food and Beverage Outlets, $70 Million Revenue • Award wining outlets in Cairo • Opening of the Bibliotheca Alexandrina’s Library in Alexandria • Responsible for the supervision of 350 Staff, including 3 Senior Sous Chefs • Implementation of HACCP • On the job training of all Staff • Assisting the Executive Chef in all his duties • Organised a large banquet department • Menu engineering

  • Jebel Ali Golf Resort & Spa
    • Food and Beverage Services
    • 1 - 100 Employee
    • Executive Sous Chef
      • Jan 2000 - Nov 2001

      Set up: 225 Rooms, 7 Food and Beverage Outlets, $35 Million Revenue • Responsible for Western, Asian, Seafood and Arabic restaurants • Directed and managed 15 Sous Chefs and 150 Staff • Development of monthly Food and Beverage promotions for all outlets • Emphasis on Banquet, Production and Coffee Shop • Western, Asian, New American and Fusion food concepts • Supported Executive Chef in all administrative duties Set up: 225 Rooms, 7 Food and Beverage Outlets, $35 Million Revenue • Responsible for Western, Asian, Seafood and Arabic restaurants • Directed and managed 15 Sous Chefs and 150 Staff • Development of monthly Food and Beverage promotions for all outlets • Emphasis on Banquet, Production and Coffee Shop • Western, Asian, New American and Fusion food concepts • Supported Executive Chef in all administrative duties

  • Regency Palace Hotel
    • Hotels and Motels
    • Executive Sous Chef
      • Feb 1999 - Jan 2000

      Set up: 340 Rooms, 5 Food and Beverage Outlets, $15 Million Revenue • Oversaw Western, Asian, Seafood and Arabic restaurants • Directed and supported 15 Sous Chefs and 150 Staff • Development of monthly Food and Beverage Promotions for all outlets • Emphasis on Banquet, Production and Coffee Shop • Western, Asian, New American and Fusion food concepts Set up: 340 Rooms, 5 Food and Beverage Outlets, $15 Million Revenue • Oversaw Western, Asian, Seafood and Arabic restaurants • Directed and supported 15 Sous Chefs and 150 Staff • Development of monthly Food and Beverage Promotions for all outlets • Emphasis on Banquet, Production and Coffee Shop • Western, Asian, New American and Fusion food concepts

  • The Ritz-Carlton Hotel Company, L.L.C.
    • United States
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Mar 1998 - Jan 1999

      Set up: 150 Rooms, 4 Food and Beverage Outlets, $5 Million Revenue• Assisted with kitchen layout and design with subcontractor for the opening• Seasonal Skiing operation• Hands On, 1 Michelin Fine Dining• Maintained HACCP Hygiene Standards• Trained and supervised all Staff• High volume production

    • Executive Sous Chef
      • Feb 1997 - Mar 1998

      Set up: 300 Rooms, 4 Food and Beverage Outlets, $3 Million Revenue• Supervised various award winning outlets• Selected to successfully improve entire kitchen• Directed and supported management team of 90 Staff• Implemented new menu concepts• Large catering production• Responsible for all administrative duties• Emphasis on large banqueting• Supported Executive Chef in all administrative duties

  • THE REGENT BEVERLY WILSHIRE (Leading Hotels of the World)
    • Los Angeles Metropolitan Area
    • Executive Pastry Chef
      • Jan 1995 - Jan 1997

      et up: 395 Rooms, 10 Food and Beverage Outlets, $15 Million Revenue • Member of the Leading Hotels of the World • Hosted the prestigious Governor’s Ball (Oscars Party 1995 and 1996) • Designed wedding cakes for numerous Hollywood Actors and Actress’ (Tom Cruise and Nicole Kidman) • Managed and guided a team of 45 staff • Trained and motivated unskilled staff • Implemented and standardised all recipes • Participated in Culinary Exhibitions et up: 395 Rooms, 10 Food and Beverage Outlets, $15 Million Revenue • Member of the Leading Hotels of the World • Hosted the prestigious Governor’s Ball (Oscars Party 1995 and 1996) • Designed wedding cakes for numerous Hollywood Actors and Actress’ (Tom Cruise and Nicole Kidman) • Managed and guided a team of 45 staff • Trained and motivated unskilled staff • Implemented and standardised all recipes • Participated in Culinary Exhibitions

  • The Palace, Sun City, South Africa (Leading Hotels of the World)
    • Johannesburg Metropolitan Area
    • Executive Pastry Chef
      • Feb 1993 - Dec 1994

      Set up: 445 Rooms, 12 Food and Beverage Outlets, $19 Million Revenue • Member of the Leading Hotels of the World • Hosted the Miss World Pageant with Jean Michelle Jarré • Implemented Pre-Opening training programme • Involved in all Pre-Opening Pastry administration • International Coffee Shop menu concept • Emphasis on Production for Banquets • Implemented Hygiene Standards as per HACCAP • Continuous on the job training Set up: 445 Rooms, 12 Food and Beverage Outlets, $19 Million Revenue • Member of the Leading Hotels of the World • Hosted the Miss World Pageant with Jean Michelle Jarré • Implemented Pre-Opening training programme • Involved in all Pre-Opening Pastry administration • International Coffee Shop menu concept • Emphasis on Production for Banquets • Implemented Hygiene Standards as per HACCAP • Continuous on the job training

  • Sacher Hotels
    • Austria
    • Hospitality
    • 1 - 100 Employee
    • Chef De Partie
      • Mar 1991 - Feb 1993

      Set up: 120 Rooms, 4 Food and Beverage Outlets, $2 Million Revenue• Daily Mise en Place preparation• Emphasis on Pastry production• Rotated through the various kitchen sections• Prepared a lá carte and banquet

    • Chef De Partie
      • Feb 1990 - Mar 1991

      Set up: 85 Rooms, 4 Food and Beverage Outlets, $2 Million Revenue• Member of the Leading Hotels of the World• Hosting the famous Grand Viennese Opera Ball• Prepared the world famous Sacher Torte for delivery world wide• Daily Mise en Place preparation• Large Sacher Cake production• Prepared a lá carte and banquet

Education

  • EHL
    Bachelor's degree, Hotel/Motel Administration/Management
    1987 - 1990

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