Robert Gynne

Managing the 6 restaurants Daily supervision & leadership of the culinary department witch consists of 55 chefs & 30 Stewards. Menu writing, Menu costing, Food cost forecasting, Buffet Theme night implementations with training of staff members. Vacation planning. Creating market lists for food purchasing. Maintaining and building an exemplary standard of hygiene, achieving daily & monthly targets. Food & Safety Training on a regular basis to increase the awareness of Hygiene.

During my time at The Great Wall Sheraton I have successfully accomplished 1 Austrian Food Festival, The planning and organization off the Summer Olympic & Paralympics Games 2008 Beijing with 11 outlets, Including the Austrian house. Creating one promotional event every month in the Fine dining Restaurant. Changing of the Room service menu, created the Bnqt Kit for 2009. Creating an awareness of the Critical Control Points of the kitchen. Implementing a Food Safety Committee at the hotel.

Daily supervision & leadership of more than 70 chefs & stewards, control over the production and service to our guests over several F&B outlets. Achieving daily & monthly targets, controlling food cost and implementing use of new produce from around the world to constantly increase variety & quality on offer.

I was solely responsible for the provisioning of the yacht As the only chef onboard, I successfully managed to produce anywhere between 3 – 9 course meals for the owners and their guests as well as cooking for the crew. After completing the yacht master theory course, I accomplished good results & received my diploma, since then I have carried out regular watches in the Mediterranean as well as through the Suez Canal, Red Sea & the Indian Ocean