Hospitality, Food & Beverage Executive

Career

my professional background

Present
2013
Sandals Resorts International
Corporate Executive Chef

Sandals is all-inclusive Caribbean vacation operation with over 22 resorts, 180 restaurants and 18 country-specific concepts. Recruited to analyze, revitalize and manage culinary operations for Sandals’ Resorts Estate-wide, Josef has established procedures that lead to flawless operations and strict regulatory compliance from hygiene, safety and security, employee optimal performance to customer satisfaction. He has developed a strategic planning system to ensure constant improvements for front and back of house to streamline efficiencies and increase work/performance standards, as well as focus on quality. He has also identified areas of improvement and implemented measures for short and long term total Quality Management. Josef continues to direct resorts operations and has recently launched the company’s latest and 2 most successful additions for Sandals La Source in Grenada and Sandals Barbados....

2013
2006
Royal Caribbean International & Azamara Club Cruises
Director, Fleet Culinary Operations

In 2006, Josef was promoted to Director of Culinary Operations, where he took full charge of the development of the Company’s annual Business Objectives for Culinary Operations and managing its execution. Royal Caribbean International has received numerous awards and accolades due to its culinary excellence. Seven ships were included in the Best Large Cruise Ships in the World list by Condé Nast Traveler. One of the career highlight was the launch of The Oasis and Allure of the Seas, the words largest and most innovative cruise ships. In 2010, along with the responsibility of managing the culinary operations of Royal Caribbean International, Josef was designated to oversee The Royal Caribbean’s Boutique Cruise Line, Azamara Club Cruises. Azamara Club Cruises, is an "out-of-the-ordinary" all inclusive cruise experience with unparalleled service and amenities on the high seas. An experience of truly personalized cruising on either the Azamara Journey or the Azamara Quest....

2006
1999
ROYAL CARIBBEAN CRUISES, LTD.
Corporate Executive Chef

Josef was responsible for managing the overall Culinary Service Operations for RCI 18 ships with 3500 guests and 1200 crew members on each vessel as well as 9 new buildings. During his tenure, he created recipes and presentation guidelines which laid the foundation for Fleet SOPs. Functioning in a recruiting capacity, Josef was responsible for the recruitment of a diverse and internationally recognised staff from geographical locations such as India, Philippines, Indonesia, Australia, South America, South Africa and Europe. He also developed, launched and supported Food Operations for: Voyager Class - Voyager, Explorer, Adventure, Navigator and Mariner of the Seas. Each vessel producing up to 15,000 daily meals spanning 8 Restaurants and Food Outlets. Radiance Class - Radiance, Brilliance, Serenade and Jewel of the Seas. Each vessel producing up to 10,000 daily meals spanning 9 Restaurants and Food Outlets.  ...

1999
1997
CUNARD CRUISE LINE – QEII
CUNARD LTD.
Executive Chef

Josef was promoted from Chef de Partie & Sous Chef, based on solid record of achievement in customer satisfaction, training, focus and cost control. He was recognized for the development and implementation of new processes, procedures and standards, that were in line with internal and external health and safety regulatory guidelines. He directed the Culinary Operations of 6 kitchens which served 9,000 meals daily while managing, training and coaching a diverse staff which included 5 Chefs de Cuisine, 11 Sous Chefs, 90 Chefs and 70 Utility Staff. Josef was also responsible for planning all menus, creating recipes as well as overseeing a $18M food budget, and controlling food cost. Executive Chef – M/S Sea Goddess I & II & M/S Sagafjord Chef de Partie and Sous Chef - RMS Queen Elizabeth 2...

 

Prior Experience

Global

  • Chef de Cuisine - Paris Grill. Grand Hyatt, Seoul
  • Saucier - Residenz Heinz Winkler. Aschau, Germany
  • Executive Chef - Maritime Hotel Management. Salzburg, Austria
  • Garde Manager - Sporthotel Loruenser. Zuers am Arlberg, Austria
  • Sous Chef - Casino Velden. Woerther See, Austria
  • Chef Garde Manager - Operakaellaren. Stockholm, Sweden
  • Chef de Partie - The Ritz Cartlon. Atlanta, Georgia, USA
  • Garde Manager - Hotel Linde. Maria Woerth, Austria
  • Demi Chef de Cuisine - Hotel Naudererhof. Nauders, Tyrol, Austria
  • Apprenticeship - Hotel Zur Post. St. Valentin, Austria
"Nothing GREAT was ever achieved without enthusiasm."