Experience

Havelländische Eisenbahn AG

• Germany
• Rail Transportation
• 1 - 100 Employee

• Lok führer

  • Dec 2022 - Present

  Celle, Niedersachsen, Deutschland



Eisenbahngesellschaft Potsdam MbH

• Germany
• 1 - 100 Employee

• Triebfahrzeugführer

  • Sep 2020 - Nov 2022

  Wittenberge, Brandenburg, Deutschland



NEF Norddeutsche Eisenbahnfachschule GmbH

• Germany
• Professional Training and Coaching
• 1 - 100 Employee

• Triebfahrzeugführer Ausbildung

  • Sep 2019 - Sep 2020

  Hamburg, Deutschland



Ralf Schumacher’s Motodrom

• Germany
• Wellness and Fitness Services

• Chef / a la carte

  • May 2013 - Sep 2020

  Bispingen, Germany • Working alone and with a small catering team providing meals for guests of the motodrom. • Producing buffets for groups of customers up to 250 people.



Trinity International

• United Kingdom
• Legal Services
• 1 - 100 Employee

• Operations-Services Manager / Unit Manager

  • Oct 2013 - Jul 2019

  Aberdeen / North germany



SERVEX Dienstleistungs GmbH

• Chef / Deputy Kitchen-Housekeeping Manager

  • Sep 2012 - May 2013

  Schwarmstedt Germany • Plan, Prepare, produce and distribute a nutritional multi choice menu for elderly people. • Ensure that all areas of HACCP are ahead to and that other work colleagues are also adhering to the regulations. • Communicate with other departments within the organisation and deal with any special dietary requirements



HM Forces Royal Logistic Corps

• Catering Supervisor/Manager

  • Apr 2005 - Mar 2012

  HM Forces Royal Logistic Corps • Command and lead a team of 15 to 20 staff/chefs within a shift in a main kitchen environment feeding up to 500 customers by the means of Pre shift briefing, individual task briefing and Periodic conformation to ensure that deadlines are being kept to. 3 meals a day to be produced to ensure that customers continue to be fed on a healthy diet and are happy and return. Thus also improving profits and improving moral within staff due to a good outcome. • Managed and led a team of 6-8 chefs… Show more • Command and lead a team of 15 to 20 staff/chefs within a shift in a main kitchen environment feeding up to 500 customers by the means of Pre shift briefing, individual task briefing and Periodic conformation to ensure that deadlines are being kept to. 3 meals a day to be produced to ensure that customers continue to be fed on a healthy diet and are happy and return. Thus also improving profits and improving moral within staff due to a good outcome. • Managed and led a team of 6-8 chefs within a Sergeant and Officers mess catering establishment. • Ordering of rations and control stock on a daily basis • Plan, prepare and execute functions for events from five to 500 people. • Deploy on operational tours and Military Exercises feeding troops in a variety of locations in temporary field kitchen environments • Capable of working on my own and part of a team

• Junior Production Supervisor

  • Apr 2001 - Apr 2005

  HM Forces Royal Logistic Corps • Working by myself in a small kitchen feeding officers/sergeants within the British forces • Work as a team leader for small teams of up to 10 people • Plan and prepare functions Key Achievements • As part of a team, a field exercise was conducted and there were high demands from the catering department required to produce hot container meals to be delivered to the troops on the grounds and also the troops at the field location. As a pro active team member and an encouraging… Show more • Working by myself in a small kitchen feeding officers/sergeants within the British forces • Work as a team leader for small teams of up to 10 people • Plan and prepare functions Key Achievements • As part of a team, a field exercise was conducted and there were high demands from the catering department required to produce hot container meals to be delivered to the troops on the grounds and also the troops at the field location. As a pro active team member and an encouraging member of the team the demands were met, exercising troops where fed with a nutritionally balanced meal and the troops were able to carry on with further tasks they had to undertake which resulted in a very successful field training exercise

• Junior Chef

  • Apr 1998 - Apr 2001

  HM Forces Royal Logistic Corps • Provide catering support in a main kitchen environment • Cook and served meals i have been allocated to make • As a very motivated person i managed to complete tasks i was given and also completed them to a high standard thus leading to a quick promotion