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Преподаватели и выпускники

Йозеф Фляйсснер

Руководитель программы Culinary Arts

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF – W HOTEL – ST.PETERSBURG, RUSSIA (July. 2015 – present)

  • Reopening of all F&B Outlets after the termination of contract with the prior outsourced company
  • In charge of the All Day dining Restaurant with special steak cuts, Mediterranean and Asian cuisine / IRD / Banquet / Living Room Bar / summer Terrace
  • Supervising a team of 2 Sous-Chefs, 4 Junior Sous Chefs, 8 Chefs de Partie, 8 Commis de cuisine 
  • Realization of standardized processes of the Hotel for the projects assigned to me
  • Monitoring whether the food cost is in line with the budget
  • Supervision and support of the kitchen staff in operation
  • Observation and realization of the statutory hygiene regulations according to HACCP and Starwood policy
  • Trainings and courses of instruction for the kitchen staff

CULINARY TRAINER AT THE WELL RECOGNIZED SWISS AMERICAN HOTEL SCHOOL IN ST PETERSBURG (January. 2016 – present)

  • Giving Masterclasses for Students of Middle European Fine Dining and Ethical Cuisine

CORPORATE EXECUTIVE CHEF - VIKING CRUISES (5 star Luxury Cruise Line) - SWITZERLAND (April. 2002 – June. 2015)

  • In charge of 6 vessels in Russia & Ukraine
  • Supervising a team of 6 Executive Chefs, 6 Sous-Chefs, 28 Chef de Parties, 48 Commis de Cuisine, 18 Utilities 
  • Project management and kitchen planning of 6 vessels during complete rebuilding
  • Supporting and organizing of christening events for new build vessels
  • Opening of more than 10 new build vessels
  • Realization of standardized processes on board for the projects assigned to me
  • Monitoring whether the food cost is in line with the budget
  • Supervision and support of the kitchen staff in operation
  • Observation and realization of the statutory hygiene regulations according to HACCP
  • Trainings and courses of instruction for the kitchen staff
  • Ensuring customer satisfaction in the food section
  • Recruiting kitchen staff
  • Quality assurance on all vessels assigned to me
  • Replacing Executive Chefs during vacations

EXECUTIVE CHEF – TOP HOTEL HOCHGURGL (5 star Skiing Resort) - AUSTRIA (Dec.2001 - April.2002)

  • Rated with 16 points Gault Millau
  • In charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats
  • Leading of 16 galley employees, 1 Sous-Chefs,6 Chef de Parties,6 Demi Chef de Parties,3 Commis de Cuisine 
  • Menu creating for a la carte restaurant and hotel guests
  • In charge of the overall food production for 3 outlets
  • Purchasing food for the hotel and 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) & stock control
  • Monitoring food production of 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) 
  • Creating duty plans, HACCP sanitation and staff training

EXECUTIVE CHEF – MS PETERHOF - VIKING CRUISES (5 star Luxury Cruise Line) (April 2001 – September 2001)

  • Supervising the galley team of 1 Sous-Chef, 13 cooks main galley, 2 cooks’ crew galley 
  • In charge of the overall food production of 220 customers & 130 crew members
  • Presentation of cooking classes & cooking demos
  • Maintaining SOP, company standards and food cost
  • Train Russian galley employees in company and department rules
  • Food ordering and purchasing from suppliers on 2-3 week base
  • Evaluation mid and end season of galley employees
  • Realization of the statutory hygiene regulations according to Russian law

EXECUTIVE CHEF – TOP HOTEL HOCHGURGL (5 star Skiing Resort) - AUSTRIA (Dec.2000 - April.2001)

  • Rated with 16 points Gault Millau
  • In charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats
  • Leading of 16galley employees, 1 Sous-Chefs, 6 Chef de Parties,6 Demi Chef de Parties,3 Commis de Cuisine 
  • Menu creating for a la carte restaurant and hotel guests
  • In charge of the overall food production for 3 outlets
  • Purchasing food for the hotel and 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) & stock control
  • Monitoring food production of 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) 
  • Creating duty plans, HACCP sanitation and staff training

EXECUTIVE CHEF – MS LAVRINENKOV - VIKING CRUISES (5 star Luxury Cruise Line) (April 2000 – September 2000)

  • Supervising the galley team of 1 Sous-Chef, 13 cooks main galley, 2 cooks crew galley 
  • In charge of the overall food production of 220 customers & 130 crew members
  • Presentation of cooking classes & cooking demos
  • Maintaining SOP, company standards and food cost
  • Train Ukrainian galley employees in company and department rules
  • Food ordering and purchasing from suppliers on 2-3 week base
  • Evaluation mid and end season of galley employees
  • Realization of the statutory hygiene regulations according to Ukrainian law

SOUS CHEF – TOP HOTEL HOCHGURGL (5 star Skiing Resort) - AUSTRIA (Dec.1999 - April.2000)

  • Rated with 16 points Gault Millau
  • In charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats
  • Leading of 15galley employees, 6 Chef de Parties, 6 Demi Chef de Parties, 3 Commis de Cuisine 
  • Reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 3 outlets
  • Creating duty plans, HACCP sanitation and staff training

EXECUTIVE CHEF – MS KIROV- VIKING CRUISES – RUSSIA (April 1999 – September 1999)

  • Supervising the galley team of 1 Sous-Chef, 13 cooks main galley, 2 cooks’ crew galley 
  • In charge of the overall food production of 220 customers & 130 crew members
  • Presentation of cooking classes & cooking demos
  • Maintaining SOP, company standards and food cost
  • Train Russian galley employees in company and department rules
  • Food ordering and purchasing from suppliers on 2-3 week base
  • Evaluation mid and end season of galley employees
  • Realization of the statutory hygiene regulations according to Russian law

SOUS CHEF – TOP HOTEL HOCHGURGL (5 star Skiing Resort) - AUSTRIA (Dec.1998 - April.1999)

  • Rated with 16 points Gault Millau
  • In charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats
  • Leading of 15galley employees, 6 Chef de Parties, 6 Demi Chef de Parties, 3 Commis de Cuisine 
  • Reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 3 outlets
  • Creating duty plans, HACCP sanitation and staff training

SOUS-CHEF - MS PAKHOMOV - RUSSIA (April 1998 – September 1998)

  • Supervising the galley team of 13 cooks main galley, 2 cooks crew galley
  • Mainly in charge of the food production in the hot section, meat & fish dishes, vegetables, side dishes, sauces 
  • Train Russian galley employees in cooking standards
  • Ordering of special food items and purchasing from suppliers on 2-3 week base
  • Realization of the statutory hygiene regulations according to Russian law
  • Assisting Executive Chef with cooking demos & on board food presentations

SOUS CHEF – HOTEL ALPENHOF – NEUSTIFTERHOF (5 star Skiing Resort), NEUSTIFT - AUSTRIA (Dec.1997 - April.1998)

  • In charge of 1 a restaurant with 130 seats, 
  • leading of 4 galley employees, 1Demi Chef de Parties, 3 Commis de Cuisine 
  • Reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 1 outlet
  • Creating duty plans, HACCP sanitation and staff training

SOUS CHEF – KURZENTRUM PARKHOTEL (5 star Spa and Health Resort), IGLS - AUSTRIA (April 1995 - Oktober.1997)

  • In charge of 1 a restaurant with 60 seats, preparing food according to the F. X. Mayer Diet
  • leading of 4 galley employees, 1Demi Chef de Parties, 1 Commis de Cuisine and 2 Apprentices reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 1 outlet
  • Creating duty plans, HACCP sanitation and staff training
  • Supporting the Executive Chef with purchasing and cooking classes

CHEF GARDEMANGER – HOTEL CRYSTAL (5 star Skiing Resort), OBERGURGL - AUSTRIA (Dec.1994 - April.1995)

  • Rated with 15 points Gault Millau
  • In charge of all production in the cold galley (salads, buffets, breakfast, appetizers)
  • leading of 2 galley employees, 1 Commis de Cuisine and 1 Apprentice
  • Reporting directly to the Executive Chef 
  • In charge of the overall food production for 1 outlet
  • HACCP sanitation and staff training

DEMI CHEF ENTREMETIER – SPORTHOTEL IGLS (5 star Skiing Resort) – AUSTRIA (Dec.1993 – Nov. 1994)

  • Rated with 14 points Gault Millau
  • Supervising of 1 Apprentice de Cuisine
  • Preparation of soups, side dishes, vegetables, vegetarian dishes & hot appetizers, entrées

COMMIS ENTREMETIER – SPORTHOTEL IGLS – AUSTRIA (April 1992 – Nov. 1993)

  • Rated with 14 points Gault Millau
  • Supervising of 1 Apprentice de Cuisine
  • Preparation of soups, side dishes, vegetables, vegetarian dishes & hot appetizers, entrées

COMMIS GARDEMANGER – HAPIMAG RESORT - KANZELHOEHE, BODENSDORF - AUSTRIA (Dec.1991 - April.1992)

  • In charge of all production in the cold galley (salads, buffets, breakfast, appetizers)
  • Reporting directly to the Executive Chef 
  • HACCP sanitation and staff training
  • APPRENTICE DE CUISINE – HOTEL KAERNTNERHOF, BAD KLEINKIRCHHEIM - AUSTRIA ( April 1988 - April.1991 )
  • During 3 years of apprentice I got knowledge in all sections in the galley

 

EDUCATION

4 years ground school, Kleblach - Lind, Austria

6 years gymnasium, Spittal/Drau, Austria

3 years professional cook school Oberwollanig, Austria

 

PROFESSIONAL CONTINUING EDUCATION

Restaurant Winklers Residenz, culinary training, rated 3 Michelin Stars, Heinz Winkler - Germany (September 2009 – Dec. 2009)

Diet cooking diploma, BFI Wattens - Austria (Jan.1996 – Nov. 1996)

 

TRAINING RECORDS

2015 leadership training, HACCP training - Viking cruises

2015 group training certificate, people 1 st

2014 leadership training, crises management, HACCP training - Viking cruises 

2013 leadership training, crises management, HACCP training - Viking cruises 

2012 HACCP training - Viking cruises

2014 Starwood Academy HACCP Training

 

KNOWNLEDGE OF LANGUAGES

German - mother tongue

English - fluent spoken and written 

Russian - spoken good, conversational