Carsten Härtel

Pre Opening

2 Restaurants, 1 Bar, 1 Rooftop bar , 1 Club lounge 6 Banqueting Rooms with up to 400 guests, organization of the kitchen after successful opening, reposition of the main a la carte restaurant,managing of 4 kitchen, leading and training of the chefs, controlling of purchasing and food cost, writing and calculation of the menus, implementation and controls of all standards and HACCP with The Ritz Carlton 5 Star The Ritz Carlton Hotel with 202 rooms and suites

2 Restaurants, 1 Preparation Kitchen, 2 Banqueting Rooms with up to 200 guests, 1 outsource Restaurant with a la carte and Banqueting up to 450 Pax Catering up to 250 Pax to bring up to a High European Hygiene Level, reconstruction of the whole kitchen included renovation and new equipment 5 Star Kempinski Hotel with 105 rooms and suites

Relais & Chateaux Managment of 30-50 Staff Member in different cultures, two kitchen with 3 outletts, Fine Dinning ( Restaurant Raphaels), Banquetting up to 250 Pax, purchasing, contolling of food cost, qualitty and organisation