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:: Curriculum Vitae

Date of birth:  28.07.1972 

City / Country of Birth:  Halberstadt /Germany

Nationality:  German

Gender:  Male

Marital Status:  Married

No of Children:  1 Girl

Childs Year of Birth:  2003

Address:  4 Essan Housse ,Victoria Road ,London W5 1TB

Email: willstephan@yahoo.co.uk 
 

Home phone:           0208 5667604

Mobile phone :         0777 3870441 


Objective

“I am a Pastry Chef with extensive knowledge in managing and training of employees whose first language is not English. I am keen competitor who always seeks new challenges for himself and likes to create valuable and unique offerings for the customers.
I am looking for an environment that enables me to grow both professional and personal by using my skills and knowledge as well as educating and training future pastry chefs".

Work Experience

Jumeirah Carlton Tower
On Cadogan Place,London SW1X 9PY-Great Britain 
Executive Pastry Chef  (April 2008- present) www.jumeirahcarltontower.com

Hand on managing and training of a small and enthusiastic pastry team.  Introducing new concepts in all areas of Pastry and creating new recopies to meet our international clienteles demands with in all Food and Beverage outlets as well as in our award winning banqueting for up to 500 people.

Imperial Palace Hotel
Gangnam-Gu, Seoul / KOREA 
Executive Pastry Chef (March 2007 – March 2008) www.imperialpalace.co.kr

Supervising and Training of 16-20 local staff as well as introducing new concepts in all areas of Pastry and Bakery with 5 food outlets, deli counter and extensive banqueting for up to 1200. Setting up and reorganized of all systems for departmental ordering, recipe files, mise en place lists etc


Tokyo American Club
Minato-ku Tokyo / JAPAN   
Executive Pastry Chef (June 2004 – August 2006) www.tac-club.org

Responsible and accountable for supervising and coordinating all activities in the Pastry & Bakery kitchen related to production for the 5 Restaurants as well as a Deli counter and extensive banqueting. Additionally responsible for assurance of consistency in product quality and cost standards while adhering to all relevant Japanese laws and regulations. Also overseeing various areas related to Human Resources including staff training, member relations as well as other duties assigned.


Great Eastern Hotel
London /Liverpool Street Station / UK
Assistant Pastry Chef (October 1999- December 2003) www.great-eastern-hotel.co.uk

Part of the opening Team of this 5*, 260+bedroom Hotel that included 6 individual restaurants as well as 13 private Dining and Banqueting Rooms, producing and supervising all pasty from Asian to European dishes in all outlets, set up of all systems in Pastry and training of Staff


The Savoy Hotel
The Strand, London / UK
Banqueting Pastry Chef (February 1998-August 1999) www.fairmont.com/Savoy

Organising the smooth daily running of operation in extensive Banqueting and Main Pastry.
Remained within budget for food costs during all banqueting season.
Reorganized of all systems for departmental ordering, recipe files, mise en place lists etc Producing international and traditional plated desserts and petit fours for 6 restaurants and 13 private dining rooms including banqueting for up to 500 covers per room.
Supervising and production of menus for special dietary requirements (e.g. kosher/gluten free - other Allergies)


Hyatt Carlton Tower
Cadogan place, London / UK
Chef de Party/ Grissini Restaurant, (October 1996-January 1998)

Responsible for 80-seater 'Grissini Restaurant', modeled on Hong Kong Grissini Restaurant, as well as producing International and Italian plated desserts and petit fours.


Harrods
Brompton Road, Knightsbridge, London/ UK
Demi Chef de Partie (November 1994-September 1996) www.harrods.com 

Producing 20 types of truffles, 10 different desserts, 20 gateaux, 20 types of Danish pastry and croissants, pulling sugar and chocolate centerpieces, creating gingerbread houses etc,

working in restaurant, entremets and viennoisserie sections.
Assisted chef de Décor during busy periods, in creating centerpieces for all occasions and for central displays within Food Halls. as well as part of the team providing banqueting and parties for VIPs including Princess Diana and Pamela Andersen Worked on launch parties for films (e.g. Assassin: Sylvester Stallone; Mission Impossible: Tom Cruise/Nicole Kidman) etc.


Awards 

Gold Award: Works in Cooked Sugar (Hotel Olympia, London, 1996)
Winner: Best Junior Pastry (William Page Challenge Trophy, Hotel Olympia, London, 1996)
Silver Award: Petit fours, 2002 Hotelympia Salon Culinaire International London 
Silver Award Winner: EWMCS International Gold Platter (Limerick, Ireland, 1996)
Silver Award: Works in Cooked Sugar (Senior) (Heart of England Salon Culinaire, 1995)
Finalist and Merit Award Winner: 'Dessert of the Year' competition (APC, London 1997)
Excellence Award winner: (January 1997) Employee of the Month (Hyatt)


Achievements

EWMCS British Team 1996; Limerick, Ireland
EWMCS British Team 1995; shortlisted
East German Culinary Team; junior Masterships (1991)


Education

Thames Valley University (Slough campus) (1995 - 1997)
Advanced Diploma Culinary Arts (Credits); under Professor John Hubert
NVQ Level 3: Catering and Hospitality/Food Preparation and Cooking:
Patisserie and Confectionery
Basic Certificate: Hygiene of Food Retailing and Catering - 1993 -2004
Wernigerode Catering College, Germany (1989 - 1991)
Facharbeiter: Fully Qualified Chef
Final Exams Subjects studied: Theory of Cuisine (1); Economics (1); Technology (1); Saucier/Rotisseur (1),Entremetier (1); Boncherie (1); Gardemanger (1); Pastisser (1); Poissoner (2)

Seminars, Trainings & Courses

2006- EQs Training / Tokyo / Japan

2005- CCI Club Chef Institute / Greenbrier / USA

2005- DISC Training / Tokyo / Japan

2001- First Aid Training / London / UK

2008- Level 3 Health and Safety in the workplace /London / UK

2009- Level 4 Managing Food safety in Catering (advanced hygiene certificate) / UK

2010- First Aid Training + CPR & defibrillator / London / UK


Professional Membership

Association of Pastry Chefs of Great Britain 1995-2004
(Committee Member 1998-2004)
Co-Editor for APC Magazine “Glaze” 2001-2004
The Cookery & Food Association Great Britain 2000-2004
Craft Guild of Chefs 2000-2004


Reference

Claude Lamarche

Executive Pastry Chef

The Dorchester

Park Lane, London W1K 1QA

clamarche@thedorchester.com

Tel.0207-629 8888 ext4356

Mob. 07791915603

Cherish Finden

Executive Pastry Chef

Langham Hotel
Mobile  : 07901678780
www.cherishfinden.com

For other references from previous employers please contact me


Languages

German – Native
English – Fluent
Japanese- Basic


Computer Skills

Computer literate / WINDOWS / EXCEL /WORD /POWER POINT / PUBLISHER/
Computerized ordering over FIDELIO system


Other Qualification & Information

Teacher of basic Hygiene program for internal use at the Tokyo American Club /Japan bases on US regulations
Worked during holiday for ‘Raffles’ (Singapore), helped preparing title cover for Christmas issue of Asian ‘Wine & Dine’ Magazine (1997)
Part Time Teacher at college/ specializing in cooked sugar; chocolate work; petit fours; pastillage (1996)
Assisted in demonstration of cooked sugar for the Irish Panel of Chefs (Dublin) (January 1996)
2-day demonstration of cooked sugar at former college in Germany, gaining coverage in local newspapers (November 1995)
Sugar Demonstration at Southwark College (April 1997)
Radio interview for the Savoy Hotel on German specialties (1998)
Dinner for Welsh college under Savoy theme for 120 covers/ April 2000
Knowledge of ice carving
Various cookery demonstrations and promotions
Full driving license
First aider


Interests & Hobbies

Antique collecting
Eating out/learning new approaches to pastry from around the world
Fishing
Iaido