Mario Archidona Garrido

Restaurant Manager, 1&1 Internet AG, Montabaur, RLP, Germany www.1und1.de

I assist the Executive Chef in planning, organising and managing all activities within the food department of the hotel. I assist in planning of menus; I ensure the constancy of the qualitatively high standards and the satisfaction of the guest wishes and demands. Additional, I ensure the teaching and controlling of the HACCP standard and the proper implementation of new standard and ideas. Further responsibilities are economical purchase, cost and price calculation, advice and selling and food production

In charge of the entire kitchen operations with 15 employees including trainees Kitchen style: Portuguese traditional food amalgamate with the Mediterranean international cuisine, young, imaginative and modern •Support of the Head Chef at his daily work in the 5* São Rafael Suite Hotel (mother hotel) •Preparation and organization of the Pre-Opening phase of the 5* Atlantic Hotel •Selection and use of the employees •Opening of the Atlantic Hotel, implementation of HACCP

In charge of the entire kitchen operations with a brigade of 15 employees including trainees Kitchen style: Mediterranean, international, traditional Portuguese and cross over depending on the outlet, classical ageless and elegant

In charge of the entire kitchen with 10 employees including trainees Kitchen style: International experimental cooking style meets 600 years hospitality history, cross over, unusual young and imaginative •Reorganisation and solely leading of the kitchen of the up scaled restaurant •Planning, organisation and running of caterings und large events up to 500 PAX, and À la carte up to 80 PAX •Selection, use and teaching of employees •Duty roster, calculation, purchase, sales •Implementation, teaching

In charge of the entire kitchen with 10 employees Kitchen style: Classical national dishes meet international classics, traditional elegant •Reorganisation and implementation of a new systems •Solely leading of the kitchen of the classical Restaurant •Planning, organisation und running of events, À la carte up to 90 PAX

In charge of the entire kitchen with up to 5 employees including trainees Kitchen style: Traditional, regional p scaled kitchen in am elegant atmosphere •Rebuilding and reorganisation, implementation of a new systems •Solely leading of the kitchen of the up scaled restaurant •Purchase, calculation, duty roasters, teaching, monitoring of HACCP

In charge of the position of the Gardmanger •Teaching and leading of trainees and interns •Ordering, Mise en place, À la carte, Banqueting •Support of the Sous Chef

In charge of the position of the Gardmanger •Front cooking in the Aladin Live station Restaurant •Ordering, Mise en place, À la carte, Banqueting •Teaching and leading of trainees and interns

Position Gardmanger •Support of the Chef de Partie at the daily work •Assistance in the Gourmet Restaurant (Tournant)

Position Gardmanger •Support of the Chef de Partie at the daily work •Mise en place, À la carte, Banqueting

Position Patisserie / Gardmanger / Entremetier •Support of all Chefs de Partie •In charge of several positions •À la carte, Banqueting •Assistance in the Gourmet Restaurant

Gardemanger