Stephan Will Curriculum Vitate

  

 

Personal data  

 

 

Date of birth                               28.07.1972   

 

                                                  

City / Country of Birth                Halberstadt /Germany  

 

Nationality                                  German  

 

Gender                                       Male  

 

Marital Status                            Married  

 

No of Children                           1 Girl

 

Childs Year of Birth                   2003  

 

Address                                     Flat 404,Studios EO31,Nohyung-Dong ,Gangnam - Gu, Seoul ,Korea 

 

 

Email                                          willstephan@yahoo.co.uk  

 

Home Phone                             0082-(0)-2-3442-5241  

 

 

Objective  

 

“I am an Pastry Chef with extensive knowledge in managing and training of employees whose first language is not English. I have learned my profession by working over 10 years in some world-class establishments in London .I am keen competitor who always seeks new challenges for him self and likes to create valuable and unique offerings for the customers.

I am looking for an environment that enables me to grow both professional and personal by using my skills and knowledge as well as educating and training future pastry chefs.

 

 

Work Experience

 

Ø     Imperial Palace Hotel, Gangnam-Gu, Seoul / KOREA   

Pastry Chef (March 2007 – present) www.imperialpalace.co.kr

 

Supervising and Training of 16-20 local staff as well as introducing new concepts in all areas of Pastry and Bakery with 5 food outlets, deli counter and extensive banqueting for up to 1200. Setting up and reorganized of all systems for departmental ordering, recipe files, mise en place lists etc

 

 

Ø      Tokyo American Club, Minato-ku Tokyo / JAPAN     

Executive Pastry Chef (June 2004 – August 2006) www.tac-club.org

 

Responsible and accountable for supervising and coordinating all activities in the Pastry & Bakery kitchen related to production for the 5 Restaurants as well as a Deli counter and extensive banqueting. Additionally responsible for assurance of consistency in product quality and cost standards while adhering to all relevant Japanese laws and regulations. Also overseeing various areas related to Human Resources including staff training, member relations as well as other duties assigned.

 

 

Ø      Great Eastern Hotel, London /Liverpool Street Station / UK  

 Assistant Pastry Chef (October 1999- December 2003) www.great-eastern-hotel.co.uk  

Part of the opening Team of this 5*, 260+bedroom Hotel that included 6 individual restaurants as well as 13 private Dining and Banqueting Rooms, producing and supervising all pasty from Asian to European dishes in all outlets, set up of all systems in Pastry and training of Staff

   

 

Ø      The Savoy Hotel, the Strand, London / UK  

Banqueting Pastry Chef (February 1998-August 1999)  

Organizing the smooth daily running of operation in extensive Banqueting and Main Pastry.

Remained within budget for food costs during all banqueting season.

Reorganized of all systems for departmental ordering, recipe files, mise en place lists etc Producing international and traditional plated desserts and petit fours for 6 restaurants and 13 private dining rooms including banqueting for up to 500 covers per room .

Supervising and production of menus for special dietary requirements (e.g. kosher/gluten free - other Allergies)  

 

 

   

Ø      Hyatt Carlton Tower, on Cadogan place, London / UK

Chef de Party/ Grissini Restaurant, (October 1996-January 1998)  

Responsible for 80-seater 'Grissini Restaurant', modeled on Hong Kong Grissini Restaurant, as well as producing International and Italian plated desserts and petit fours, 

 

 

 

     

Ø      Harrods, Brompton Road, Knightsbridge, London/ UK  

            Demi Chef de Partie (November 1994-September 1996)   www.harrods.com 

Producing 20 types of truffles, 10 different desserts, 20 gateaux, 20 types of Danish pastry and croissants, pulling sugar and chocolate centerpieces, creating gingerbread houses etc, working in restaurant, entremets and viennoisserie sections.

Assisted chef de Décor during busy periods, in creating centerpieces for all occasions and for central displays within Food Halls. as well as part of the team providing banqueting and parties for VIPs including Princess Diana and Pamela Andersen Worked on launch parties for films (e.g. Assassin: Sylvester Stallone; Mission Impossible: Tom Cruise/Nicole Kidman) etc.

 

 

 

Awards 

 

Gold Award: Works in Cooked Sugar (Hotel Olympia, London, 1996)  

 

Winner: Best Junior Pastry (William Page Challenge Trophy, Hotel Olympia, London, 1996)  

 

 

Silver Award: Petit fours, 2002 Hotelympia Salon Culinaire International London   

 

Silver Award Winner: EWMCS International Gold Platter (Limerick, Ireland, 1996)  

 

Silver Award: Works in Cooked Sugar (Senior) (Heart of England Salon Culinaire, 1995)

 

 

Finalist and Merit Award Winner: 'Dessert of the Year' competition (APC, London)

 

 

Excellence Award winner (January 1997) Excellence Award: Employee of the Month

 

 

Achievements  

 

EWMCS British Team 1996;Limerick, Ireland

 

EWMCS British Team 1995;shortlisted

 

East German Culinary Team; junior Masterships (1991)                

 

 

 

Education

 

 

Thames Valley University (Slough campus) (1995 - 1997)

 

Advanced Diploma Culinary Arts (Credits); under Professor John Hubert

 

NVQ Level 3: Catering and Hospitality/Food Preparation and Cooking:

Patisserie and Confectionery 

 

Basic Certificate: Hygiene of Food Retailing and Catering - 1993 -2004

 

Wernigerode Catering College, Germany (1989 - 1991)

Facharbeiter: Fully Qualified Chef

 

Final Exams Subjects studied: Theory of Cuisine (1); Economics (1); Technology (1); Saucier/Rotisseur (1),

Entremetier (1); Boncherie (1); Gardemanger (1); Pastisser (1); Poissoner (2)

 

Seminars ,Trainings & Courses

 

2006- EQs Training / Tokyo / Japan 

 

 

2005- CCI –Club Chef Institute / Greenbrier / USA  

 

2005- DISC –Training / Tokyo / Japan  

 

2003- First Aid Training / London / UK

 

 

   

Professional Membership 

 

 

Association of Pastry Chefs of Great Britain  1995-2004

 

 

(Committee Member  1998-2004)

 

 

Co-Editor for APC Magazine “Glaze”  2001-2004

 

 

The Cookery & Food Association Great Britain  2000-2004  

 

Craft Guild of Chefs 2000-2004

 

 

 

Reference

 

 

for other references from previous employers please click here 

 

 

Languages

 

German – Native  

 

English – Fluent  

 

Japanese- Basic  

 

 

Computer Skills 

 

 

Computer literate / WINDOWS  / EXCEL /WORD /POWER POINT / PUBLISHER/  

 

Computerized ordering over FIDELIO system  

 

 

 

Other Qualification & Information  

 

Teacher of basic Hygiene program for internal use at the Tokyo American Club /Japan bases on US regulations 

 

 

Worked during holiday for ‘Raffles’ (Singapore), helped preparing title cover for Christmas issue of Asian ‘Wine & Dine’ Magazine (1997)

 

 

Part Time Teacher at college/ specializing in cooked sugar; chocolate work; petit fours; pastillage  (1996)

 

 

Assisted in demonstration of cooked sugar for the Irish Panel of Chefs (Dublin) (January 1996)

 

2-day demonstration of cooked sugar at former college in Germany, gaining coverage in local newspapers (November 1995)

 

Sugar Demonstration at Southwark College (April 1997)

 

Radio interview for the Savoy Hotel on German specialties (1998)

 

Dinner for Welsh college under Savoy theme for 120 covers/ April 2000

 

Knowledge of ice carving

 

Various cookery demonstrations and promotions

 

Full driving license

 

First aider

 

 

 

 

Interests & Hobbies  

 

 

Antique collecting (chefs books ect)

 

Eating out/learning new approaches to pastry from around the world

 

Fishing

 

Iaido (Japanese Sword fighting)

 

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