Stefan Wystup

- In charge for complete kitchen operations in all outlets to provide and ensure high guest and associate satisfaction. - Responsible for stewarding department with cleaning schedules, gfs self-audits, and control of complete HACCP system. - GF&SF Facilitator for all culinary associates. - LPP/PDP/HPP for all culinary associates - Developing Menus for all outlets, banquets and special events.

- In charge for complete kitchen operations in all outlets to provide and ensure high guest and associate satisfaction. - Launch of new CRU Steakhouse &Restaurant with. Implementing new Renaissance lifestyle standards and guidelines en B+F, culinary and mikro expert trainings with all associates in co-work with the opening team after Renovation. . - Responsible for stewarding department with control of complete HACCP system. - Developing Menus for all outlets, banquets and special events .

- In charge for complete kitchen operations in all outlets to provide and ensure high guest and associate satisfaction. - Responsible for purchase department with daily orders, provider control and deliveries, monthly inventories with all internal transfers. - Responsible for stewarding department with cleaning schedules , gfs self-audits, and control of complete HACCP system. - Responsible for all F+B outlets in the absence of the director of F+B.

- In charge of all banquets, weddings, group lunches, coffee breaks, complete control of HACCP system in all outlets. - Kitchen schedules, yearly vacation planning, yearly appraisals and development plans with kitchen associates. Daily purchases and monthly inventory. All executive chef responsibilities in his absence.

- Responsible for daily kitchen operations, purchases, stewarding, HACCP system, seasonal changing fin dining menus.

- Main position saucier for daily a la carte and buffet service. Responsible for weddings and special events in co-work with the sous chef.

- In charge for new opening. Restaurant concept, complete budget of renovation, first purchase, execution of menu, responsible for overall kitchen operations.

- In charge for overall a la carte service ( fin dining restaurant with daily 120 covers) HACCP control, lunch menus and buffets for groups, big events like classic open air, daily fresh orders like fish and vegetables.

- In charge for saucier and entremetier, daily special menus, brunch buffets