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Curriculum Vitae

Curriculum Vitae

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Published by asifdal

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Published by: asifdal on Dec 31, 2009
Copyright:Attribution Non-commercial


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Personal Information:
Surname SchnitzerGiven Name: WilhelmAddress: 99, Xia Xi Shun Cheng StreetChengdu 610016P.R.ChinaTel. No. 0086 13708054946E-mail:zhuschnitzer@hotmail.com Date of Birth: July, 12, 1951Place of Birth: FriedingenNationality: GermanPresent Resident in ChinaMartial Status: Married with one child (01/11)
To secure a rewarding assignment to lead a 4 or 5 star hotel to its next level through skillful management and bymotivating, training and supporting the team to achieve higher standards of performance.
Key Skills
Culinary background, motivation, organization and leadership
Vocational Experience:
December.2003 – present
General ManagerYinhe Dynasty Hotel Chengdu China
A four star property with 364 rooms and 6 F&B outlets, with banquetfacilities up to 1200 person. In 2005 we generate a turnover of $6.1m.During my tenure GOP has seen a sharp increase from 16.06% in 2003to 22.38% in 2005, an increase of 39.35%. The workforce consists of atotal of 460 associatesDecember.2001 to Decmber.2003
Director of Food & Beverage & Asst. GMYinhe Dynasty Hotel Chengdu ChinaResponsible for the running the hotel, in absence of the GM
Responsible for budgeting, forecasting, financial results, staff trainingand daily operations.This Four star hotel with 364 rooms and 6 F&B outlets, four kitchenand stewarding generate a Food & Beverage revenue of USD 1.8m perannum. The workforce consists of a total of 132 associatesDuring my time here we achieved a steep increase in F&B profitabilityfrom 13% to 26.7%A decrease in F&B payroll from 35.05% to 24.54%,September.2001 – December.2001
Director of Food & BeverageYinhe Dynasty Hotel Chengdu China
Page 1 of 4
 May 2000 – August 2001
Executive Chef 
Yinhe Dynasty Hotel Chengdu ChinaDecreased food cost from above 42% to 31%This Four star hotel with 364 rooms and 6 F&B outlet, four kitchensand stewardingFood revenue of USD 1.5m per annumThe workforce consists of a total of 80 associatesOctober 1997- April 2000
Executive Chef Crown Plaza Hotel Holiday Inn Chengdu China
Responsible for all kitchens operations in this 400-rooms deluxeproperty. Leading a total of 100 workforces in seven different F&Boutlets and five kitchens. Responsible for food quality maintenanceand improvement in all five F&B outlets. Menu writing, staff trainingand kitchen operations co-ordination.Food revenue of USD 4m per annumOctober1995 - September 1997
Executive Chef Moevenpick Hotel, Cairo, Egypt
Responsible for all kitchens operations in this 240-rooms deluxeproperty.. Leading a total of 60 workforces in five different F&Boutlets and kitchens. Responsible for food quality, maintenance andimprovement in all five F&B outlets. Menu writing, staff training andkitchen operations co-ordination.Food revenue of USD 2.2m per annum1994 - 1995
Executive Chef Midgard Resort, Namibia
Four star resort hotel with 60 rooms and 2 restaurants,2 bars, Conference rooms up to 120 person,Leading a total of 20 workforces1990 - 1993
Executive Chef Hotel Maritim, Mauritius
New opening, responsible for kitchen planning, budgeting, forecasting,financial results, staff training and daily operations. in this 180-roomsdeluxe property.Leading a total of 90 workforcesFood revenue of USD 2.5m per annum.1987 - 1990
Sous chef Hotel Intercontinental, Berlin, Germany
Responsible for managing the banquet kitchen and roof gardenThis prestigious five star business hotel with 600 rooms and 5 F&Boutlets: Coffee Shop, French Dining restaurant, roof garden restaurant,Banquet facility for up to 3000 paxCatering department up to 2500 paxFood revenue of USD 9m per annumLeading a total of 50 workforcePage 2 of 4
Chef de partie (8 Month) - Cafe shopHotel Intercontinental Mayfair in London
Responsible for the daily café shop operation including food quality, foodpresentation and food request1984-1986
Chef de partie leader of the Roof Garden restaurantHotel Intercontinental in Berlin
Responsible for all matters of the kitchen organization including foodquality, presentation, ordering and expenses control.1983-1984
Souschef - Banquet & Cafe shopHotel Sheraton in Cairo
Responsible for managing the banquet and café shop kitchen,including food request, food quality and presentation and the weeklyduty roster.1981-1983
Executive Chef Hotel Holiday Inn in Stuttgart
Responsible for all kitchen operation in this 200 room hotelLeading a total of 20 workforces in three different F&B outlets.Responsible for food quality, maintenance and improvement in allF&B outlets. Menu writing, staff training and kitchen operationsco-ordination.1974-1981
Managed own RestaurantTV Restaurant in Ludwigsburg 100 seat cafe shopRestaurant Lowen in Schorndorf 50 seat grill
Chef de PartieCatering Service Mohr in Stuttgart
Commis de CuisineHotel Idler in Stetten
Apprenticeship as chef Hotel Neckertal Koengen
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