Hans-Martin Bräcker

• Currently in charge of the culinary operations of 8 "All-Inclousive" Hotels in the eastern Caribbean. Boosting more than 2000 rooms & villas in levels, inclouding buttlers
• Diverse dining options, with multiple restaurants offering different cuisines, from French to Italian to Caribbean, accounting to 76 restaurants,
• Serving more than 400000 meals a month
• Percurement & supplychain managed via weekly sea container shipping
• Purchase volume food & beverage 28 million US$

• Designated to lead the culinary operation within all venues of TEC, a government-funded organization
• Taking an active role in the re-grouping and its re-structuring of existing and new F&B venues in Kuwait, for example, marinas, beach clubs, takeaway food kiosks, cafeterias, and freestanding restaurant projects
• Hiring, evaluating, and training of culinary associates within the organization
• Traveling to build business relationships with food suppliers
• Staying updated on trends in the restaurant and food service industry to maintain a successful business
• Collaborating with marketing professionals to create campaigns and promotional materials
• Creating new dishes, updating and planning menus that include prices, layouts, descriptions, and food images
• Overseeing the overall performance and monitoring the relevant culinary budgets for different venues
• Consult with the respective establishment's management to approve menu changes, supplier agreements, and budget allowances
• Assuming a managerial role, I'm well-organized to manage an establishment effectively
• Not afraid to make decisions, in cooperation with the respective management, expected by the role towards business relevant elements, like industry trends, as well to grow future business towards the company’s future initiatives; TEC 2.0
• Maintaining excellent interpersonal communication among different departments and stakeholders considering adapting their communication tactics to accommodate different relationships
• This to effectively interact with both employees and upper management
• Creative problem-solving skills

Stared as Consultant for F&B Food Production to revise operations after the opening of this 5*, award winning, boutique hotel, that became number one in Kyrgyzstan in 2017. I was offered a 1-year contract in February 2017.

Main activities where hands on training of culinary associates, development, and implementation of SOP. Structural analysis of culinary areas. Re-grouping of the culinary team. Planning of work efficient layout of kitchen, in close cooperation with the nephew of the owner. Development of buffet- and a la carte menus for restaurant and bar. Implemented them with full documentation for the new and desired “Alpine” style. Developed the Magic Menu for BQT. We catered all events for the British and German embassies in Bishkek.

• I was appointed to open this hotel as Executive Chef and was involved in all opening-related processes, as well as the establishment of all culinary and hygiene standards.
• Left job due to re-branding into a JW Marriott flagship hotel
• Till then, the scope was set up for all culinary production areas.
• Development of policies, SOPs, and all culinary standards, as well as the development and implementation of the Safe Food Management System.
• Specifying and ordering of all HOS in compliance with innovative food & catering concepts
• Actively screening, interviewing, and hiring all chefs.
• Implementation of training and operational standards
• Development of all menus for the new Restaurants, Bars and Banquet Operations
• Setup of Live cooking Station concept and cooking on wheels for Banquet
• Structuring of culinary operations manual for day-to-day reference and use
• Development of Restaurant concepts, mood boards, and operational philosophy for new restaurants including menus
• Successfully opened all restaurants and bars
• During Research and Development, active Mentorship of Sous Chefs and initiating creative procedures towards utilization of ingredients and plating
• Active Sous Chef Mentorship in order to transform a formal group of chefs into an informal group in order to achieve higher manpower utilization with increasing trust and mutual understanding
• Initiated self-driven team-building activities
• Established the ownership understatement within the team
• Assisted on the setup of Micros Check-SCM and sourcing of suppliers etc
• This included supplier audits not only for hygiene purposes
• Year to date overall Food Cost is 28% vs 35% budgeted
• Participation FHA 2016 as Team mentor
• Send 2 participants, won 1 silver & 1 bronze medal
• Worked closely with GM & the Executive team to manage the culinary direction & operations of all venues
• Work closely with the Director of F&B on monitoring and improving food quality and developing new concepts
• Proposed and implement initiatives to improve efficiency and productivity without compromising the quality of the product
• Provided leadership and hands-on coaching to team members while encouraging empowerment and personal growth of the culinary management team
• Lead menu development project
• Conducted frequent pre- and post-shift briefings, as well as manager roundtables to ensure key messages and directions are communicated to Team Members firsthand
• Worked with the hygiene team to ensure standards are met across all culinary areas
• Worked closely with the F&B team on developing new ideas and new concepts to meet the changing demands of guests, including CapEx and maintenance projects
• Liaised with internal departments to meet customer demands and respond to feedback
• Aligned with the Hygiene and Workplace Safety & Health teams to ensure compliance with all regulations and policies
• Engaged with HR to continuously recruit local and foreign talent for all levels of the team
• Stayed in tune with the concerns of Team Members and build an open and collaborative team culture
• Approved and monitored all expenses for all venues.

• Main task planning and execution of repositioning the hotels F&B venues; in terms of renovation & re-branding
• This included the development of concepts, brand identities, marketing campaigns and timelines, budgets, reviewing and new development of SOPs and JDs, specifying, sourcing, and ordering of all OE, and menu development and implementation.
• Associates & team member training
• The project consisted of the new build of ADD, an Italian Restaurant, a bar, a Chinese Restaurant & a Lobby Lounge with Pasty POS
• ADD with six life cooking theaters was accomplished successfully and opened as restaurant “TAMRA” on February 12th, 2015
• Shortly after it became the number one multi-cooking restaurant in New Delhi, with its stunning and open live-cooking theaters focusing on Indian, Asian, Oriental, Japanese, Western, and Patisserie theaters.
• Voted the number one multi-cuisine restaurant in New Delhi on TripAdvisor.
• Furthermore, we developed the roadmap and plans for the new Chinese restaurant, the Italian restaurant, as well as the lobby and a fashionable new bar.

• Collaborated on closing procedures for our family business, following the loss of my parents..

• Reinforcement of policies and procedures, as per standards.andards
• The operation consisted of ADD, Steakhouse, Japanese Restaurant, and Chinese Restaurant, BQT, Lobby Lounge & Bar and a Deli Shop.

• In Charge of 2 F&B outlets, RS, BQT & Catering, with responsibilities focused on hands-on training of associates and team building
• Developed new menus and as well a fresh concept and the layout for the coffee shop then undergoing a renovation.

• Charge of 5 F&B outlets, plus RS, BQT, Catering for up to 4,000 pax, and the executive lounge at the Mandarin Orchard Hotel, a property with 1,051 rooms at that time
• Catering & MICE achievements: re-captured important F&B accounts such as BMW, VW and Toyota
• Increased over all cover by 17% and increase of average check by 10% in the first 6 months after my deployment
• Maintained over all food cost at 29.50%
• Departmental GOP was 60%.

• Transfered for the The Westin Hotel Wuhan Wuchan opening with 305 keys´s, 3 restaurants; ADD, Chinese restaurant with 8 PDR´s and an signature steakhouse, Banquet up to 900 Pax
• Implementation of all operational standards as well EHC relevant food safety and hygiene procedures.

• The hotel had 262 guest rooms & suites, overall 8 F&B profit center, with 3 main restaurants, Japanese, Indian and Italian, as well a small lobby cafe with patisserie items
• Conference & banquet, including catering up to 500 Pax
• Manning Kitchen of 45 team members
• Reviewed, SOP & JD, remodeling of all buffets and a la carte menus,
• Development & execution of six sigma projects
• Organized regional F&B workshop
• Trained associates on new best practices, coordinated and trained with HR "Train the Trainer" modules,
• Attended and contributed actively to budgeting & marketing exercises

• Responsible for the culinary over all performance of 10 F&B profit center
• The kitchen manning consisted of 170 team members; the average food cost was 30.5 % combined food cost 28.3 %
• Catered for different embassy events for up to 2000 guests
• During the Olympic Games 2008 we catered in-house for all activities of the German Olympic Team and the 2 main broadcast stations
• The Paulaner Brewhaus had daily average 500 guests, weekends 1000+ PAX

• One of the first and favorite Five Star Hotels within Metro Manila
• The property was closed due to the end of the management contract
• F&B operation consisted of two restaurant outlets – Italian Coffee Shop with 200 seats and Japanese Restaurant with 120 seats, Banquet operation for up to 500 guests, Caterings up to 1000, 24-hour room service, Lobby Lounge with 60 seats, Bar with 40 seats and Lobby patisserie
• Developing and updating of Menus & Food Promotions, Recipes, Costing (Average food cost 33%), F & B Control, as well staff coaching & training
• Kitchen Brigade consists of a manning of 44
• The stewarding department was outsourced.

• Fine Dining Restaurant with 100 seats inside & 100 seats outside, “Creative Market Kitchen”
• French & Mediterranean influenced with an Asian twist
• Banquet & catering operation
• Size of the kitchen brigade 16 chefs, plus 5 stewarding staff
• Responsible for whole day-to-day operation, Front- & Back of the house
• Total staff 65
• Specialty small catering called “In-house cooking” & regular catering.

• With all usual responsibilities like: Menu planning, purchase & preparation of menus for day-to-day family meals as well for special functions & celebrations.

• A special event of the Colombi Hotel Freiburg a Leading Hotel of the World and his favorite Restaurant "Hans Tahoma Stube" that is recognized with one-star Michelin and 17 of 20 points Gault Millau
• Responsible for circus tent with show segments & set Menu for up to 250 guests, opened every day, French-influenced, high sophisticated Cuisine in restaurant quality
• One star Michelin, 17 of 20 points Gault Millau., of the fine dining & signature restaurant “Dionissos” of this Leading Hotel of the World at the island of Crete with 5 more restaurant outlets
• Responsible for menu development & staff training
• French & Italian influenced high sophisticated cuisine with seafood specialties.

Head Chef / Chef de Cuisine of the fine dining & signature restaurant “Dionissos” of this Leading Hotel of the World at theisland

of Crete with 5 more restaurant outlets. Responsible for menu development & staff training. French & Italian influenced high sophisticated cuisine with seafood specialties.

• Deidesheimer Hof”, is a Relais & Châteaux Hotel, which is located at the so-called German Wine Street” close to the French boarder
• The Restaurant “Schwarzer Hahn” or “Black Rooster” is its fine dining restaurant, decorated with 17 of 20 points from Gault Millau and one star Michelin
• St
• Urban is the authentic wine restaurant with regional specialties
• The fine dining restaurant serves light menus in “New German” and “International” style, with an Italian & French touch
• The usual work of a Sous Chef with the responsibilities for two Restaurants in absence of the Executive Chef
• Calculate set menus & dishes; create new dishes & recipes, keeping order- as well stock lists, responsible for Stockrooms, price negotiation with suppliers, staff training and preparation for food Photo shootings
• Kitchen Brigade with 45 chefs
• Graduated in 1999 the Chamber for Trade & Commerce in Munich, Germany, “Kűchenmeister” Master Chef Degree

• Promoted to Junior Sous Chef for la carte & banquet service in the “New German” & “International” food style, based on Italian & French Cuisine
• Asian specialties… The Hotels restaurants had been given 16 of 20 points from Gault Millau and the chef had been given a five-star diamond award
• I was in charge of the purchase like ingredients & all the material for a fine dining restaurant with 140 seats
• Open for lunch & dinner
• In absence of the Executive Chef & the banquet Sous Chef, in charge for banquet operation up to 800 guests
• Mostly seated dinner menu
• Like menu “Degustation” or menu “Noir”
• Responsible for keeping health-, hygienic- & cleaning standards, according to HACCP principles
• Kitchen Brigade with 65 chefs.

• Tenant of family-owned pension / boarding house with private restaurant, regional food & family friendly service, was in charge of Menu planning and pricing, purchase, storage & preparation of ingredients
• Supervision & control of all employed staff: Front-, & Back of the house, Staff acquisition & interviews
• General purchase of all other materials for the business, Price negotiation with travel agency’s & suppliers, Control & tracking of expenses, General accounting – planning of investments for further business developing, Acquisition of new customers, Advertising & Marketing, Developing of guest loyalty programs.

Position Chef Garde Manger & Pastry Chef, small fine dining restaurant. “New German” & “International” cuisine with a French &

Italian twist. Kitchen Brigade with 12 chefs. The restaurant had 16 of 20 points Gault Millau 1993.

• Small fine dining restaurant
• New German” & “International” cuisine with a French & Italian twist
• Kitchen Brigade with 12 chefs
• The restaurant had 16 of 20 points Gault Millau

• One of the famous fine dining restaurants of its time in Munich, serving French inspired dishes new German Cuisine, Restaurant was awarded one-star Michelin and 18 of 20 points Gault Millau 1992

• The first fine fining restaurant in Frankfurt that availed two-stars Michelin
• New interpretation of traditional German, Austrian and French based dishes
• 18 of 20 points Gault Millau 1992

• Famous regional dining restaurant with great reputation within the region, very well-known regional cuisine with a French twist
•