Max Eigenmann

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored food and labor costs to verify budget targets were met.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Modernized work processes to reduce guest wait times and boost daily output.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Creating recipes and preparing advanced dishes.
• responsible for Hot and cold food production for up to 9000 kids each day
• Built up a relationship to suppliers and customers.
• leading and supervising a Team with up to 30 People
• Inspect kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Inventorying food, ingredient and supply stock to prepare and plan vendor orders.
• Maintaining high food quality standards by checking delivery contents to verify product quality and quantity.
• Place orders to restock items before supplies ran out.
• Collaborate with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Obtained fresh, local ingredients to lower grocery costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Handled customer relations issues, enabling quick resolution and client satisfaction.
• Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
• Improved sales processes to streamline customer acquisition and onboarding strategies.
• Delivered engaging sales presentations to new clients, explaining technical information in simplified language to promote features and increase client base.
• Resolved customer issues quickly and managed over 15 accounts to increase sales and meet quotas.

• Handled catering scheduling, ordered food and planned events.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Hired and trained both permanent and temporary staff members.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
• Secured new clients and accounts by analyzing and catering products to specific needs.
• Worked with chefs to plan menus according to client needs and budgets.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.

During this time i came to New Zealand with a Work and Holiday visa. My main focus was learning and improving my english skills.

However for financing my trip here in New Zealand, i was hired by Spotless as a casual Chef and i was working at Eden Park and Mount Smart Stadium at the time.

During this time i enrolled as a Student at the Hospitality University in Heidelberg,which is the oldest and most prestigious Hospitality University in Germany.

To Support myself financially the school offered a number of high profile Chef jobs across Heidelberg and the surrounding Area

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• created Kitchen roster
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Obtained fresh, local ingredients to lower grocery costs.

• As a chef de partie i was responsible for all the cooked cold Meals and dessert so my job was:
• Leading commis chefs in my area
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Maintained well-organized mise en place to keep work consistent.
• Rotated food regularly, removing outdated items for proper disposal.
• Assisted with routine stock rotation to keep ingredients fresh.