Reist - Executive Chef - Yangon, Myanmar

Marco Reist

Yangon, Myanmar

Summary

Searching for opportunities to increase my culinary and people skills, ready to step-up to higher professional level.

Services

Executive Chef

  • Full time
  • Part time
  • One time
  • Contract
  • Temp

Work History

Executive Chef

Seachef for TUI Cruises

From April 2014

Courses, Trainings & Certification:

Executive Chef

Ngapali, Rakhine State, Myanmar

October 2012 - February 2013

Executive Chef

F&B Deprtment for Christmas

Hotel Management

G & P (Gsell & Partner)

March 2010 - July 2010

Executive Chef TC Bellevue 198 passenger / 40 crew

Executive Chef

Sedona Hotel

August 2010 - January 2012

(Fully involved in scheduling of the galley team, supervision, guide, support and train the galley team of adequate production, presentation, and cleanliness, elaboration of galley management evaluation, training and supervision of USPH, HACCP, in charge to keep the internal training program for the galley team for the different level (commis, chef de partie and sous chef, administration work to keep in line food cost, equipment and monthly / yearly budget & food order )

Hotel Fiesta Americana Puerto Vallarta

November 2009 - February 2010

Development Leader Program

United States Public Health ( USPH )

Development Leader Program

Centers of Disease Control & Prevention

September 2008 - January 2009

USPH Seminar VSP (Vessel Sanitation Program)
Centers of Disease Control & Prevention Miami

Development Leader Program

Development Leader Program

Certified Executive Chef

American Culinary Federation (ACF)

January 2005 - March 2005

Correcting Performance Program I, II, III
April 2005, Coaching Program I & II
October 2005, Goals fighting I & II

USPH Seminar

January 2005 - September 2007

USPH Seminar HACCP (Hazardous Analysis Critical Control Point)
Centers of Disease Control & Prevention Miami

Executive Sous Chef (CDC)

Royal Caribbean Cruise Line

January 2003 - July 2009

Sovereign of the Seas 2450 passenger / 870 crew
Relief Executive Chef Rhapsody of the Seas 2380 passenger / 770 crew
Relief Executive Chef Vision of the Seas 2380 passenger / 770 crew
Executive Chef Empress of the Seas 1900 passenger / 690 crew
Executive Chef Vision of the Seas 2380 passenger / 770 crew
Executive Chef Grandeur of the Seas 2280 passenger / 770 crew

(Fully involved in scheduling of the galley team, supervision, guide, support and train the galley team of adequate production, presentation, and cleanliness, elaboration of galley management evaluation, training and supervision of USPH, HACCP, in charge to keep the internal training program for the galley team for the different level (commis, chef de partie and sous chef, administration work to keep in line food cost, equipment and monthly / yearly budget & food order )

Centers of Disease Control & Prevention

August 2003 - May 2004

USPH Seminar Hazard Plan Centers of Disease Control & Prevention Miami

Centers of Disease Control & Prevention

From March 2002

Miami

Consulting service and support in F&B

Mayan Palace, Nuevo Vallarta, Mexico

Sous Chef

Carnival Cruise Line

May 2000 - September 2003

M/S Destiny 3500 passenger / 1070 crew

Independent Consulting

January 1993 - May 2000

Administration and consulting service for Restaurant Grischun, Guatemala, Guatemala (2 years)
Consulting Service to convert an 8 bed room house into a Restaurant, Restaurant Gijarros, Tegucigalpa, Honduras
Consulting service and training (1,5 year)
Consulting service in small Restaurants and Hotels in Cuernavaca, Mexico

Senior Sous Chef

passenger / 680 crew
Senior Sous Chef M/S Victory 3500 passenger / 1070 crew
Senior Sous Chef M/S Triumph 3500 passenger / 1070 crew

(Fully involved in scheduling of the galley team, supervision, guide, support and train the galley team of adequate production, elaboration of employees evaluation, training and supervision of USPH, HACCP, administration work to keep in line food cost and equipment budget, food order )

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