Karl Max Heinrich

Diploma in Hotel Management at Hotel Fachschule, Bad Gleichenberg

Swansea, SA1 4PY, United Kingdom

A highly seasoned and well accomplished Chef and Chef/Patron with more than 40 years’ experience in catering. Proficient in all areas relating to the purchasing, storing and sale of all materials necessary to run a multinational menu.

WORK HISTORY – 45 years

Aug 2009 till date - Self-employed, Consultant to the Hotel and Catering Trade

Feb 2009- July 2009 - Executive Chef at Al Ain Palace Hotel, Abu Dhabi

Nov 2007 - Nov 2008 - Executive Head Chef at King Abdul Aziz Medical Service Department
Saudi Arabia (Running and organizing a team of multi-national chefs)

March – Nov 2007 - Relief Head Chef at Agency work with Cummins-Miller, (Worked in various     locations throughout the U.K.)

Dec 2006 – Feb 2007 - Head Chef at Bishop’s Court Hotel, Torquay

Nov 1991 - Nov 2006 - Chef/Patron at KSA Catering Ltd, Swansea
Opened Restaurant & Wine Bar Mozart’s with 4 letting rooms, all en suite. This Premise is having 2 bars, a restaurant and a patio. It is licensed for 125 seating, with full disabled access. Club license till 4 am on weekends. Introduced fusion cooking and worked with guest chefs of various nationalities to organize special evenings. Hosted cooking demonstrations for national food festivals. Established relationships with prominent local organizations such as The Swansea Wine Society.

Sep 1989 - Oct 1991 - Executive Head Chef at Sun International, South Africa
Effective Operating standards and control of all Food outlets of 4 Hotels, Convention Centre, Golf Club, and Warehouses for frozen Food and Hygiene/Safety goods. Responsibilities included liaising with Hotel and Outlets Executive Chefs on Menu planning and costing, control of local and imported food. Check on Staff training and staff welfare.

Feb 1986 - Jul 1989 - Club hotel Senegambia Beach, Senegambia Resorts, The Gambia/West Africa
Responsibilities:- Menu planning and costing for all Food outlets including extensive daily multi-choice Table d’hôte menu. Purchase of all local and imported dry and frozen Food Planning and supervising opening off new Pizzeria and first Thai Restaurant in the Gambia.

Mar 1984 - Jan 1986 - Executive Chef at Ramada Hotel, Bahrain
Responsibilities: - Menu planning and costing, Food purchasing, Staff employment, training and welfare, Budgetary control.

Jul 1980 - Jan 1984 - Executive Chef at Le Roy Hotel, Malta
Responsible for menu planning, costing & budgetary control. Purchasing of all local and imported Food

Aug 1977 - May 1980 - Head Chef at The Arlington, London
Menu planning, costing, budgetary control, Staff employment and training

Apr 1973 - Aug 1977 - Head Chef at Inigo Jones, London
Menu planning, costing budgetary control, Staff employment and training.

Sep 1970 - Apr 1973 - Head Chef at Edelweiss, London
Menu planning, costing, budgetary control, Staff employment and training.

Jan 1969 - Aug 1970         - Second Chef at Swiss Centre, London

Mar 1966 - Dec 1968 - Chef de Partie as Seasonal Work - Austria/Germany

SKILLS

  • Member of the Master Chefs of the World
  • Member of the Chaine Des Rotisseurs
  • Speak fluent German
  • Strong in Leadership, Training and Motivation
  • Good in dealing with multicultural Staff
  • True understanding of life in different Countries

Please contact me for more assignments on Hotel and Restaurant Projects, specialty services, personality development Staff grooming, for organizing Food Festivals, curriculum designing, writing Cookery books and also faculty services.

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