Dirk Burchardt

address:Luegallee, 40545 Düsseldorf, Germany

mobile: 0049 (0) 1737476868

email:

date of birth: February 28th, 1978

nationality: German

marital status: Single

Professional profile

Accomplished and highly motivated Executive Sous Chef with over 14 years’ experience in not only creating culinary dishes made to perfection but also in the management and training of kitchen staff. Successfully juggles strong relationships with colleagues, management, vendors and customers; as they are the most important part of a successful career. Possesses highly developed skills in the preparation and production of various types of cuisine for various occasions and in varying quantities of people. Delivers proven expertise in planning within complex feeding and accountability requirements to exacting standards. Demonstrates efficient time management, multi-tasking and preparation skills, and has comprehensive menu development skills. Works efficiently and effectively in diverse, fast paced environments with a professional and calm demeanour.

Skills and expertise

  • Hard working
/
  • HACCP Compliant
/
  • First in First Out Principles

  • VSP
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  • MMS
/
  • STAR Time Keeping

  • Highly Motivated
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  • Natural Leader
/
  • Excellent Interpersonal Skills

  • Communication Skills
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  • Budget/Expenditure Management
/
  • Identify Risk/Hazard Assessment

  • Staff Training
/
  • Staff Development
/
  • Negotiation Skills

  • Procurement
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  • Executive Chef
/
  • Proven Track Record

  • Leadership Skills
/
  • Delivers Quality Services
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  • Manages High Pressure

  • Menu Development
/
  • Menu Management
/
  • Compliant

Professional training

  • Cruise Management Study, Düsseldorf/Germany (05/2016-09/2016)
  • Business Administration, Correspondence Course, ILS Hamburg/Germany (10/2014-10/2015)
  • Instructor Aptitude Test, Chamber of Commerce, Bonn/Germany (11/2000)
  • Teaching Education as a Cook at the Hotel of Bristol Bonn (08/1995-07/1998)
  • School Education (08/1984-07/1995)

Further skills

IT Proficiency: / MS Office, Outlook, Internet
Languages: / German-Mother Tongue, English-Fluent

Career summary

05/2017-11/20172nd Executive Chef (Direct Report to Executive Chef)

Holland America Line

  • Responsible for production of all food being prepared and served in the main Galley according and recipes as established by Holland America.
  • Assist the Executive Chef In directing and supervising the preparation of and service for all food onboard in accordance with the established company´s menu and recipes
  • Responsible for achievement of Main Dining Room GSS ratings for food taste, food variety and presentation
  • Responsible to manage minimum waste by preparing the food in small quantities
  • Assist the Executive chef in implementing and executing food handling and cleaning procedures for entire kitchen in accordance with USPH.
  • Responsible for performance, appearance, dress and personal conduct of all assigned employees and reports on these subjects objectives and timely to the Executive Chef

03/2015-03/2017Executive Sous Chef (Direct Report to Executive Chef)

Hilton International, Düsseldorf, Germany

Responsible for Banquet Events in Buffet and menu presentations for 1200 Pers. and “Max” restaurant to

240 Pers.

  • Providing exemplary quality standards, products and services in all galley operations, ensured compliance through the use of checklists in accordance with HACCP and Hilton standard requirements
  • Conducting and evaluating employee interviews, providing administrative tasks utilizing office programs, developing new recipes and dressing, complying with food budgets, ordering via “Birchstreet” from listed suppliers and executing manager on duty services
  • Controlling production activities in the banquet area and a la carte according to Hilton standards and implementing First in First out principles in the delivery and sorting of goods
  • Checking and executing HACCP tours within the kitchen and storage areas and manage full kitchen autonomy in the absence of the cook

10/2014-02/2015 / CHEF DE CUISINE (Direct Report to Executive Sous Chef)
Disney Cruise Line, Orlando, USA
  • Responsible for serving approximately 2300 guests within three main dining rooms that included an Italian Style Restaurant, a self-service buffet restaurant and a hamburger and pizzeria
  • Led a culinary team of 14-25 through multiple and successful internal/external United States Public Health inspections, met food cost budgets resulting in achieving targets set by the Food Manager on board and monitored the production and service levels on a daily basis by speaking directly with the guest and crew
  • Successfully juggled the menu preparations with exact adherence to allergies and special dietary needs, ensured staff had the necessary training in proper preparation of food in strict compliance with company guidelines and resolved guest recovery needs
  • Achieved Disney Cruise Line and Vessel Sanitation Program (VSP) requirements as well as followed strict recipe guidelines provided in recipe booklets, plate presentation and audits
  • Ordered stores by utilizing the Materials Management Systems (MMS), online electronic ordering system for up to 2500 meals per day and oversaw inventory control (par levels turnover and replenishment)
  • Scrutinized the handling and maintenance of operating equipment, reported maintenance needs in an effort to stay ahead of potential issues and utilized the on board electronic maintenance request system Monitoring STAR time keeping system; made corrections as needed

Additional Relative Experience:

  • Sous Chef, AIDA Cruise Line, Rostock, Germany, (05/2011-06/2014)
  • Sous Chef, Sheraton Westpark Hotel, Munich, Germany, (05/2008-05/2011)
  • Sous Chef, Hotel Eibsee, Grainau (near Garmisch Partenkirchen), Germany, (04/2007-04/2008)
  • Sous Chef, Hotel Alte Rheinmühle, Büssingen, Switzerland, (09/2004-09/2006)

Personal details

Driving License / Full/Clean German License-Class B

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