Joachim kreisel

About Me

MY CAREER AND FUTURE GOALS

To strive to continuously develop and further establish myself as a successfully managing

Executive Chef/Culinary Director in a multi venue 5 star deluxe hotel or resort operation.

Leading the culinary & stewarding teams based on the principles of professional craftsmanship,

team work, communication, education, inspiration and sound and strong business acumen.

My key areas of expertise include, but are not limited to the following;

·         A mature and responsible hospitality professional possessing a cool and calm demeanor

·         Excellent guest contact and communication skills

·         Ability to lead, develop and motivate a high quality kitchen team

·         Hands on leadership, creativity and curiosity

·         Ability to build positive relationships within the culinary team and all associated departments

·         Experience to lead and manage a multi venue kitchen, large scale banquet operation and stewarding department

·         Experience with renovation and rebranding projects for a la carte, buffet and banquet venues

·         Hotel opening experience as pre-opening team trainer

·         Extensive menu, buffet, banquet and contemporary culinary concept development and implementation

·         Multinational cuisine experience and knowledge

·         Experience in implementing and improving the HACCP food safety program within the Hotel operation

·         Strong financial acumen and understanding of all key financial aspects of a kitchen and F&B operation

·         Computer literate in Microsoft Office

 

I have a proven track record of responsibility, integrity and commitment to company objectives.

I am comfortable working and leading independently or as part of a team

Education

Chef Trade Certificate 1988

Country Vocational School for Hotel and Restaurant Businesses

Kitchen and Hospitality Trade Certificate, Training and Education

Work & Experience

Executive Chef

The Stones Hotel Legian Bali, Indonesia (Marriott Autograph Collection)

06/01/2019 - 06/30/2020

Executive Chef • 303 Room 5 star hotel • 2 Restaurants • 1 Pool bar • Conference center with a capacity of 2700 guests theatre style and 1340 guests dinner style • In charge of all F&B kitchen operations and the stewarding department • Team of 50 full time chefs, 20 student chefs and 24 stewarding associates

Executive Chef

Hard Rock Hotel Bali, Indonesia

11/01/2016 - 10/31/2018

Executive Chef • 418 Room 5 star family resort • 2 Restaurants • 1 Deli • 2 Bars • 1 Nightclub • 1 Kids club • Conference and meeting center, ballroom capacity for 400 guests • In charge of all F&B kitchen operations and the stewarding department • Team of 53 full time chefs, 20 daily worker chefs, 25 student chefs and 16 stewarding associates

Executive Chef

Centara Grand Mirage Beach Resort Pattaya, Thailand

05/01/2015 - 10/31/2016

Executive Chef • 555 Room lost world themed 5 star resort • Thailand’s premier family resort • 5 Restaurant venues • 2 Club lounges • 1 Lobby lounge and shop • 2 Pool bars and shop • Conference and meeting center, ballroom capacity 1200 guests • In charge of all F&B kitchen operations and the stewarding department • Team of 120 chefs and 30 stewarding associates

Director, Culinary

sheraton Grand Incheon Hotel, South Korea

12/01/2012 - 12/31/2014

Director, Culinary • 320 Room 5 star hotel • Multi award winning hotel • 4 Restaurant venues • 1 Executive lounge • 1 Cocktail lounge • 1 Lobby lounge • Grand ballroom accommodating up to 370 guests dinner style • In charge of all F&B kitchen operations and the stewarding department • Team of 65 chefs and 20 stewarding associates

Executive Chef

The Westin Grande Sukhumvit Hotel Bangkok, Thailand

11/01/2008 - 10/31/2012

Executive Chef • 370 room 5 star hotel in the heart of Bangkok • 1 Award winning interactive concept all day dining restaurant • 1 Award winning Japanese restaurant • 1 Grand ballroom accommodating up to 500 guests dinner style • 1 Cocktail lounge • 1 roof top premier private event venue accommodating 120 guests dinner style • 1 Pool bar and private event venue • In charge of all F&B kitchen operations and the stewarding department • Team of 65 chefs and 25 stewarding associates

Portfolio

Skills

Related Candidates

Location: happy Cando Building C Don Mueang, Bangkok Thailand