
Maik Chrzescinski
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Maik Chrzescinski
- Current 2 years and 10 months, since Aug 2023
Executive Assistant Manager
Jing’an Shangri-La
- Current 5 years and 3 months, since Mar 2021
Executive Assistant Manager
Greenland Worldcenter Hotels Shanghai / China
- 3 years and 4 months, Nov 2017 - Feb 2021
Cluster Director of Food and Beverage
Greenland Worldcenter Hotels Shanghai / China
- 3 months, Mar 2017 - May 2017
Director of Food and Beverage
InterContinental Hotel Shanghai EXPO / China
- 9 months, Sep 2016 - May 2017
Director of Food and Beverage
InterContinental Hotel Shanghai Pudong / China
- 1 year and 5 months, Apr 2015 - Aug 2016
Director of Food and Beverage
JW Marriott Hotel Shanghai Changfeng Park / China
- 3 years and 7 months, Sep 2011 - Mar 2015
Director of Food and Beverage
Hilton Hotel Shanghai / China
- 3 months, Jun 2013 - Aug 2013
Pre-opening Director of Food and Beverage
Waldorf Astoria Hotel Beijing / China
- 3 months, Feb 2013 - Apr 2013
Pre-opening Director of Food and Beverage
Hilton Shillim Retreat and Spa / India
- 4 months, Feb 2012 - May 2012
Pre-opening Director of Food and Beverage
Conrand Hotel Beijing / China
- 2 years and 3 months, Jun 2009 - Aug 2011
100 Century Avenue Operations Manager
Park Hyatt Shanghai / China
This is a destination offering the most sought after dining experience combining views from the 91st floor of one of the world’s tallest buildings overlooking the entire city, with the most dynamic open kitchens appealing to all the senses. Show kitchens include wood-fired ovens, steam, wok, sushi, charcuterie and more then 700 different wines to choose from.
- 1 year and 2 months, May 2008 - Jun 2009
Pipette Restaurant Manager
InterContinental Hotel Shenzhen / China
Pipette gives fine Continental cuisine a touch of modernity with a funky French Art Deco setting, a spirited show kitchen and prized vintages from the wine cellar. Traditional and chef-inspired dishes emerge from the classic French Molteni stove to be served in the main dining room or al fresco. Three lower level private rooms highlight the heritage of various wines, champagnes and cognacs.
- 1 year and 3 months, Mar 2007 - May 2008
Alfredo di Roma Restaurant Manager
InterContinental Resort & Spa Cozumel / Mexico
Gourmet restaurant, where guests can savor delectable dishes combining the tastes of Northern Italy with fresh seafood delicacies and the authentic Fettuccini Alfredo, enjoying the view of the Caribbean Sea. Alfredo di Roma also features an extensive selection of domestic and international wines, with the largest wine cellar in Cozumel.
- 1 year and 5 months, Nov 2005 - Mar 2007
F&B Restaurant Supervisor / Asst. Chief Steward
InterContinental Hotel The Willard Washington DC / USA
With high-baroque extravagance, the decor in Willard Room located in the Willard InterContinental Washington is plush and crimson. Rich architectural details, oak paneling, ornate columns and a beamed ceiling, provide the perfect backdrop for the tony furnishings. Expect to select from lavish entrees such as Atlantic halibut, Colorado rack of lamb and black angus filet mingnon. To accompany your meal, choose from the more then 250 selections from the wine list.
- 1 year and 4 months, Jul 2004 - Oct 2005
F&B
InterContinental Hotel London / GB
Le Soufflé Restaurant - French à la carte and set menu. Fine dining with live piano music during the evening. Open Wednesday to Friday for lunch and dinner, Saturday dinner dances, Sunday lunch. Ground floor, seats 80.
- 3 years and 1 month, Jun 2001 - Jun 2004
Trainee
Steigenberger Hotel Frankfurt / Germany
“Fleming’s” is like taking a quick trip to Latin America. This is not only reflected, by the colonial, Latin American ambience of the restaurant, but also from the multinational repertoire of dishes prepared in the show kitchen, such as fresh seafood and steak specialties from the grill. Together with a large selection of national and international wines, the attentive service and the fine presentation, your visit to Fleming’s will be a very special culinary experience.
Ausbildung von Maik Chrzescinski
- 3 years and 1 month, Jun 2001 - Jun 2004
Hotel, Catering, Tourism
Bergiusschule
- 2 years and 10 months, Sep 1998 - Jun 2001
Conductor / Mechanics
Heinrich-Kleyer-Schule
Sprachen
German
C2 (Verhandlungssicher / Muttersprachlich)
English
C1 (Fließend)
Spanish
C1 (Fließend)
French
A1-A2 (Grundkenntnisse)
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