Summary
Overview
Work History
Education
Skills
Timeline
Generic

CHRISTIAN LOHNER

Chef
Remuera,AUK

Summary

A can-do attitude, committed, dedicated, and dynamic minded hands on chef and manager with 30 plus years' experience in the hospitality industry, and over the years have worked and traveled to and worked in four different countries and finally ending in New Zealand that is now called home. Meeting and exceeding expectations, organized team player, leader and teacher and most importantly a student with an open mind who thrives on learning different techniques. Successes and achievements are. 2011 Successfully completed a three year bachelor's in business administration. In 2020 successfully completed level 5 in hospitality management qualification through service IQ 2020 and achieved in becoming a registered assessor with Service IQ, 2020, finally received Zealand Citizenship.

To direct, control and motivate staff to ensure their ongoing development. To work together with other staff as a team and to take responsibility to assist others. To ensure actions and decisions reflect an emphasis on profitability. To continually seek out ways to improve the efficiency and effectiveness of all operations within departments. To display a high level of enthusiasm and interest in achieving the requirements of the position. To ensure that all conditions of applicable employment agreements, are strictly observed and carried out. To exercise control over stock inventories to achieve the most favorable rate of return. To ensure that the procedures for the receipt, checking and storage of all goods are carefully observed. To ensure that statutory requirements relating to fire, safety, and hygiene and working conditions for staff are complied with. To ensure staff are trained to a high standard in bar service, cash register control and cash-up procedures. To investigate customer complaints and take corrective action. Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

16
16
years of professional experience
12
12
years of post-secondary education

Work History

Entrepreneur

Kuckis, Christian
Swakopmund, Namibia
  • Kuckis Pub- Swakopmund
  • Namibia
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths
  • Implemented business strategies, increasing revenue,effectively targeting new markets
  • Implemented innovative programs to increase employee loyalty with increased turnover
  • Managed purchasing, sales, marketing and customer account operations efficiently
  • Negotiated price, service with customers,vendors to decrease expenses, increase profit
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms
  • Negotiated supplier contracts to secure competitive pricing for materials.
  • Determined business plan, mission statement, and vision.
  • Determined areas in need of improvement,devised targeted corrective actions for each concern to maintain optimal business operations.
  • Brought in consistent revenue with sharp marketing tactics, promoting business expansion and diversification of offerings.
  • Interacted well with customers to build connections and nurture relationships.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Handled problematic customers,clients to assist lower-level employees,maintaining excellent customer service.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • 186 seater, two floors seafood restaurant with room for double seating during peak seasons.(August to May)
  • Close relationships with most tour operators in Namibia, South Africa
  • Built business to 286/312 customers by implementing effective marketing and customer engagement plans
  • Implemented business strategies, increasing revenue and effectively targeting new markets
  • Trained new employees on proper protocols and customer service standards

Executive Chef

Lady Allum Oceania
Auckland, AUK
07.2019 - Current
  • Understand and apply Oceania Healthcare systems and procedures
  • Produce healthy home cooked meals on time, within budget
  • Always apply first -in first-out rule
  • Oversee that stock rotation is applied and followed
  • Take over duties and responsibilities of chefs during their absence
  • Apply and oversee food safety, food hygiene, all company legal compliance
  • Always understand and apply health and safety to better guide others
  • Effective customer and people relationship skills
  • Hands on team leader
  • Volunteered responsibility: Assessor for Service IQ for cookery level 3 and level 4
  • Successfully completed level 5 in hospitality management with Service IQ
  • Daily ongoing training
  • Managed time efficiently in order to complete all tasks within deadlines
  • Skilled at working independently and collaboratively.
  • Strengthened communication skills through regular interactions with others
  • Adaptable and proficient in learning new concepts quickly and efficiently
  • Proven ability to learn quickly and adapt to new situations
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution
  • Demonstrated leadership skills in managing projects from concept to completion
  • Demonstrated respect, friendliness and willingness to help wherever needed
  • Continual system changes to streamline and simplify without compromising on quality of meals and service.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Developed close relationships with suppliers to source best ingredients.
  • Assisted with menu development and planning.

Kitchen Manager and Chef

CaterPlus
Auckland, AUK
03.2015 - 07.2019
  • Rest-homes age care and cafes)
  • Responsibilities
  • Ensure food is above standard within budget
  • Stock take
  • Enter Payroll and process Invoices
  • Month end procedure to be completed
  • On Time including stock take
  • Time management
  • Strong P.O.L.C ability
  • (Planning, Organizing, Leading, Control)
  • Ordering and controlling stock received
  • Temperature control and recording of received and cooked items
  • Fridge, freezer and storeroom management
  • Client satisfaction, residents and management
  • Hands on cooking
  • Manage team and remain cost effective
  • Ongoing Training
  • Ensure site is safe environment to work in
  • Make Health and safety priority number one
  • Maintain equipment safety and standards
  • Cooking from fresh within budget
  • Menu control and portion control.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and contractors to repair as needed.

General Manager

Returned Services Association
Silverdale, AUK
03.2014 - 03.2015
  • To execute and supervise all aspects of the operations of the Silverdale RSA
  • To maintain an efficient and well-trained staff to operate effectively and provide a high level of friendly service to members and their guests
  • To research opportunities for developing the existing volume of profitable business
  • To direct and coordinate all staff activities so that the objectives of the Silverdale RSA are achieved
  • Specific Responsibilities:
  • To provide a consistent quality of service to all customers
  • To give effect to specific and general policy directions that are issued by the Committee of the Silverdale RSA.
  • Managed budget implementations, employee evaluations, and contract details.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Developed and implemented strategies to increase sales and profitability.
  • Collaborated with cross-functional teams to develop innovative solutions.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Reported issues to higher management with great detail.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Interacted well with customers to build connections and nurture relationships.

Restaurant Manager and relief chef

Serengeti Restaurant
Murray's Bay, AUK
01.2012 - 03.2014
  • Murray's Bay
  • Meet, greet and seat guests, manage seating arrangements and organize floor plan
  • Managing waiter and bar staff- Scheduling
  • Telephonic and E-Mail correspondence and confirmation for all bookings
  • Assisting with service at the tables
  • Making sure that the service levels are always maintained
  • Making sure that the restrooms are well stocked and hygienically clean
  • Ensuring that all service levels are up to the Serengeti standard as set out by the owners
  • Helping where I see help is needed, either as barman or as cook or as waiter
  • Maximizing table usage without compromising service levels
  • Transparent relationship with STAFF regarding service level expectations and performance
  • Food and beverage costing and stock control
  • Liaise with chef regarding specials of the day as well as availability
  • Briefing STAFF before service
  • Cash-up and float control
  • Attended Minor maintenance, managing food and beverage waste and controlling cost
  • Assisting in the Serengeti Rib Shack as counter hand or cook
  • Managing hygiene levels and cash up
  • Correctly calculated inventory and ordered appropriate supplies.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Managed staff schedules and maintained adequate coverage for all shifts.

General Manager and Chef

Protea Hotel
Walvis Bay, Namibia
08.2007 - 12.2012
  • Walvis Bay and Guest House Indongo
  • 58 bedroom's Hotel in the heart of Walvis Bay,
  • Guest and Staff relations and personal client visits building client relations
  • Preparation and setup of Board reports etc
  • Overseeing Supervisors and other staff including organizing required training
  • Daily ordering, Menu Planning and Costing
  • Total Control and managing a separate unite 34 Km from hotel
  • 10 room checks per day, focus on standard levels as well as maintenance required
  • Implementations of Systems, Control of Systems and maintain of systems
  • General Maintenance over the hotel
  • Garden up keeping and upgrading
  • Implemented and started our own kitchen for lunch and dinners
  • We were originally known as a B&B
  • Checking on occupancy levels and managing the rates board accordingly
  • WE were introduced to BAR (Best Available Rate) and we in turn had to introduce it to our units
  • This included setting it up on OPERA and assisting reservations and reception how to make it work for them
  • Transparent reporting to the owners and Weekly and Monthly financial and forecast reviews
  • Implemented F&B controller and her daily duties and responsibilities
  • Financial overview and reporting and budget preparation as presentation
  • Marketing the property (internet, personal visits to clients etc.)
  • Transparent relations with the owners, personnel and Clients
  • Controlling payable s and receivables
  • Implementing back-up procedure for Fidelio micros and opera
  • Managed budget implementations, employee evaluations,contract details.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Analyzed market trends and competitor activities to create competitive advantages.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Interacted well with customers to build connections and nurture relationships.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Assisted in recruiting, hiring and training of team members.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Reported issues to higher management with great detail.
  • Trained new employees on proper protocols and customer service standards.
  • Personal visits to Corporate clients to strengthen relations, review annual contracts.

Education

Level 5, Hospitality Management - Hospitality management service

NZQA
Auckland, New Zealand
02.2018 - 08.2021

BBA - Business Management

MANCOSA
Durban, Natal,South Africa
07.2008 - 08.2011

Some College (No Degree) - Chef Training

Apex Chef School
South African Chef Association
01.1985 - 12.1989

Skills

Planning, organizing, leading, delegating, consistency and controlundefined

Timeline

Executive Chef

Lady Allum Oceania
07.2019 - Current

Level 5, Hospitality Management - Hospitality management service

NZQA
02.2018 - 08.2021

Kitchen Manager and Chef

CaterPlus
03.2015 - 07.2019

General Manager

Returned Services Association
03.2014 - 03.2015

Restaurant Manager and relief chef

Serengeti Restaurant
01.2012 - 03.2014

BBA - Business Management

MANCOSA
07.2008 - 08.2011

General Manager and Chef

Protea Hotel
08.2007 - 12.2012

Some College (No Degree) - Chef Training

Apex Chef School
01.1985 - 12.1989

Entrepreneur

Kuckis, Christian
CHRISTIAN LOHNERChef