Hendrik Aufderheide
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Hendrik Aufderheide
- Bis heute 10 Jahre, seit Juni 2015
Restaurantleiter
Brenner's Park Hotel & Spa *****s, 2** Michelin Restaurant by Paul Stradner
Managing 2** Michelin restaurant located in the Brenners Park-Hotel (Oetker Flagship Hotel). Responsible for overseeing all runnings of the restaurant, increasing overall sales and staff standards. Suggesting and implementing improvements for the restaurant and hotel. Representing the fine dining face of Brenners Park-Hotel.
- 3 Jahre und 3 Monate, Juli 2011 - Sep. 2014
Restaurant Manager / Chef Sommelier
Palais Coburg *****s R&C Hotel, 2** Michelin restaurant by Silvio Nickol
Responsible for wine recommendations, staff training, service organisation, reservations, guest relations and cashier for 2** Michelin, Relais & Château Grand Chef "Silvio Nickol Gourmet Restaurant". Also gourmet events, cellar tours, tastings and management meetings.
- 1 Jahr, Juli 2010 - Juni 2011
Chef Sommelier
Alter Meierhof Vitalhotel *****s, 2** Michelin Restaurant by Dirk Luther
purchase, storage & sales of wine & all beverages for the hotel, training of staff. Service in 2* Michelin Restaurant "Meierei" by Dirk Luther
- 2 Jahre und 5 Monate, Feb. 2008 - Juni 2010
Sommelier
La Vie Gmbh 3*** Michelin, R&C Grand Chef Restaurant by Thomas Bühner
Responsible for the beverage preparation, wine recommendations, serving matching wines and hosting cooking classes in the 3*** Michelin, Relais & Château Grand Chef Restaurant "La Vie" by Thomas Bühner.
- 6 Monate, Juli 2007 - Dez. 2007
Restaurantmanager / Restaurant Opener
Traube Weingarten und Restaurant
Responsible for managing the opening and rebranding of Restaurant & Weingarten Traube. Recruitment and training of staff, designing and purchasing for the wine list, purchasing all equipment necessary, and advertisement and service of the restaurant.
- 8 Monate, Okt. 2006 - Mai 2007
Chef de Rang
Herzog Winery and Restaurant
Responsible for restaurant set up/take down, assisting in all restaurant services including: cheese trolley, aperitif recommendation, serving and cash up. Also responsible for wine sales, cellar tours, and harvesting.
- 1 Jahr und 8 Monate, Aug. 2004 - März 2006
Chef de Rang / 2. Chef de Bar
Ermitage Golf Hotel *****s
Responsible for serving in the hotel restaurant, afternoon tea, á la carte restaurant and managing the lobby bar.
- 1 Jahr, Dez. 2002 - Nov. 2003
Service Supervisor
Donnington Valley Hotel ****
Responsible for restaurant set up, breakfast, lunch and dinner service, supervising service staff.
- 6 Monate, Juli 2002 - Dez. 2002
Commis de Service
Bedford Lodge Hotel ****
Responsible for restaurant set up, breakfast, lunch and dinner service.
- 10 Monate, Sep. 2001 - Juni 2002
Civil Service
Lebenshilfe für Behinderte Hannover GGmbH
Responsible for taking care of disabled people, assisting the experts.
- 7 Monate, Feb. 2001 - Aug. 2001
Commis de Service
Kastens Hotel Luisenhof *****s
Responsible for set up á la carte restaurant, serving lunch and dinner, as well as functions.
- 2 Jahre und 6 Monate, Aug. 1998 - Jan. 2001
Trainee
Forum Hotel Schweizerhof ****s
trainee in all departments of the Hotel.
Ausbildung von Hendrik Aufderheide
- Bis heute 13 Jahre und 1 Monat, seit Mai 2012
Wine
Wine Academy Austria
Wine production, tasting approach, spirits, wines of the world
- 5 Monate, März 2009 - Juli 2009
Wein
German Wine- and Sommelier School, Koblenz
Wines of the world, wine production, food and wine match, wine trends
- 3 Monate, Feb. 2004 - Apr. 2004
Spanish
Proyecto Linguistico de Español, Guatemala
written and spoken languish intense course
Sprachen
Deutsch
Muttersprache
Englisch
Fließend
Französisch
Gut
Spanisch
Grundlagen
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