Food and Beverage Manager, Executive Chef, Culinary Program Leader, BHMS Switzerland

• Aug 2016 - Present

Vice President

• Jan 2009 - Present

Head of Food & Beverage/Leiter Gastronomie

• Jun 2015 - Sep 2016

Heading a team of 25 in all aspects of F&B for the Balm trust (schools, departments, caterings, homemade products) where we supplied meals for up to 10000 people per month. Heading a team of 25 in all aspects of F&B for the Balm trust (schools, departments, caterings, homemade products) where we supplied meals for up to 10000 people per month.

Executive Chef, Head of Food & Beverage, Senior Lecturer in Culinary Arts

• Jan 2005 - Mar 2015

Heading the teaching of students hoping to be the chefs and managers of the future, teaching culinary courses from Certificate to BA level both in Switzerland and abroad designed to educate from beginner level up to qualified chefs, all about European cuisine, kitchen management, design and construction; all courses are designed, carried out and evaluated by myself, teaching is organized to teach students from level 3 up to level 6 Heading the teaching of students hoping to be the chefs and managers of the future, teaching culinary courses from Certificate to BA level both in Switzerland and abroad designed to educate from beginner level up to qualified chefs, all about European cuisine, kitchen management, design and construction; all courses are designed, carried out and evaluated by myself, teaching is organized to teach students from level 3 up to level 6

Culinary Instructor

• Jan 2004 - Jan 2005

Teaching of students hoping to be the managers of the future, teaching culinary units to hotel management students from Certificate to BA level students in Spain all about European cuisine, kitchen management, design and construction, teaching was organized to teach students from level 3 up to level 5 Teaching of students hoping to be the managers of the future, teaching culinary units to hotel management students from Certificate to BA level students in Spain all about European cuisine, kitchen management, design and construction, teaching was organized to teach students from level 3 up to level 5

Executive Sous Chef

• Jul 2002 - Dec 2003

running of the kitchen in the absence of the head chef and executive chef, 5 star hotel on high street Kensington. 60 kitchen employees 5 kitchens. running of the kitchen in the absence of the head chef and executive chef, 5 star hotel on high street Kensington. 60 kitchen employees 5 kitchens.