michael fredrek resume
TRANSCRIPT
MICHAEL FREDREK 41 YEARSAUSTRIAN NATIONAL - EU15+ YEARS EXP.MICHELIN TRAINEDF&B EXPERT DEVELOPERTEL: 00201211895561CURRENTLY IN EGYPT
I am Half Austrian and half Italian national originated in the town of Sicily Where I grew up the first early years. I moved later to Austria where I continued my Studies further and pursued my early career development there at some of Vienna most prestigious Hotels “Tourotel”. My father Is Mr. Fritz the renowned football trainer. I traveled a lot around the world seeking more knowledge and Experience which led me to work at some of the world prestigious locations and establishments such as “Mark warren at the Gilbert Scott- U.K, Adams Michelin star- UK, Giovanni Rana Italian restaurants and pasta manufacturers –…. And many more” I also won a gold competition awards in Greece golden olive tree awards for best Mediterranean food.
Later on I created a company which was called “PHD – professional hospitality Development”, Later on I traveled to the gulf area where I had plenty of contracts to resolve and many challenging concepts to work with and achieve, and I did good building my reputation as one of who knows how to solve company's problems and achieve their success rate. Traveled to England and studied further at one of London’s prestigious culinary institutes and achieved the grand chef diploma in advanced culinary management and food science as well as a licensed tutor for professional culinary development from the “Chef Academy of London” Today I stand further seeking the place where I can settle down and achieve more strong results with long term working relationship and help build a legacy that would stand time
ALLOW ME TO TELL YOU A BIT ABOUT MYSELF
ME WITH LEGENDARY ITALIAN CHEFMAURICIO SELEZIONE
The ability to achieve success in any environment will largely depend on the following
Ability to effectively communicate with everyone
To achieve this it should be important to structure the important key people who have direct influence on decision making as well as making important note of their weak and strong points to better understand time management that will affect my communication and better deal with it
Collaboration
is an important part of how the chain of work should be carried, so to make sure I can get my work done, I have to delegate correctly to all key people within my chain of work and with proper time frame as well as planning targets that need to be reached. Building relationships within the company has to be in a professional limit as to enable a better understanding of everyone's playground accompanied by proper training
IF YOU ASK ME HOW DO I MANAGE MY TEAM
PROPER MANAGEMENT IS THROUGH UNDERSTANDING CHANGEFinance management
is an important part of my work where I analyze data to better make a decision on how the chain of work will occur as well as predicting present and future work strategies. A better cost is a better understanding of the relationship between the product and the consumer, the better the quality the better the sales and the better the profit. Certain parts of the product can be better worked out through stable consistent recipe to achieve a better controlled quality with an effective cost and achievable working order.
Team Leadership
Becoming a leader is not an easy task, since it requires a lot of efforts to establish a well communicative, healthy, safer and properly trained team and to do this I always put the right person at the right job not the way around, I look into people potential and skills as well as their inner willingness to achieve something especially when the market today is filled with so many hidden talents. So speaking of team leadership, me as a leader I always bring the inner creativity of the person out live by coaching them and motivating them to become better and pointing out the good ones and those who didn’t do well I still encourage them to become even better, keeping the line of clear communication is essential for a successful team
IF YOU ASK ME HOW DO I MANAGE A TEAM
SKILLS ARE NOT GAINED THEY ARE BORN….
Computer Skills
Power point presentationExcel spread sheetsCharts Presentation And Analysis
General Management Skills
Strong Eye On DetailsAnalytical Mind With Multi TaskingLeadership & People ManagementCommunicationCollaboration Financial Awareness & Cost Control Including Risk AssessmentHospitality Project ManagementBrand & Concept ManagementMotivating people through effective understanding of potentialOpening new outlets experience
MY PROFESSIONAL SKILLS
FOOD IS MASTERING YOUR PASSION AND TECHNIQUESCulinary Skills
French Cuisine (Classical, Modern)Sous VideMolecular GastronomyItalian Cuisine (Classical, Modern)Greek CuisineSpanish CuisineEnglish Cuisine (Classical countryside style)Asian Cuisine (Chinese, Thai)Indian Cuisine Austrian cuisine (Classical)Bakery (French, Italian, German, Austrian)Patisserie (French, Italian, Austrian)Chocolate Making (Artisan)Grill (using own invented sauces)Cheese making (Italian, French, English, Danish)Processed meat making & Sausages (Cold Cuts)
MY PROFESSIONAL SKILLS
KNOWLEDGE GIVES US LIGHT IN TIMES OF DARKNESS…….Master degree – Hospitality Business Management – USA
Grand Chef Diploma – Chef Academy Of London – England – (2014 – 2015)
License to teach and train – Chef Academy Of London – England – (2015)
Golden medalist Mediterranean Competition Awards – Golden Olive Tree – Greece – (1992)
A link to my culinary Academy
Operations manager who knows me from school
Is Mr. Raffaello Amadio And Mr Massimo
http://www.chefacademyoflondon.com/en/
EDUCATION & AWARDS
TO ACHIEVE IS TO EMBRACE YOUR SELF'S WILLINGNESS AND CREATIVITY…..Mori co company (1500 Employee - 50 million LE GP/M
Ted’s, Tamara, Mori Suchi, Mince Burgers ( Egypt)
Target Company For tourist Investments (Egypt)
Several private business and concepts in (Hurghada, cairo & Sharm) Supported in creating new menus, training staff, offering financial advise and solutions, creating full designed facility, supporting F&B operations for hotels and private businesses, offering proper cost control plan, Budget planning. Helped in the opening of several hotels and resorts and played a key factor for much of it’s current success
Koueider patisserie Factory (200 Employee)Supported in the design of a New factory layout, created a logistic management solution for their fleet, Supported in the choice of new Chocolate machinery, supported the chefs for creating new productsMongines Patisserie Factory (2000 Employee)Franchising management solution, Brand development for brand level C, Supplier development, Managers training, creating full range of new products for both retail and outlets.
SAMPLE WORK ACHIEVES
MY WORK IS MY IDENTITY.
Tourotel Hotel – Vienna – (January 1992 – December 1994) Sous Chef - 5 * hotel In ViennaAssisting in all aspects of the kitchen operations and their departmentsTourotel Hotel – Vienna – (January 1995 – November 1999)2nd Executive Sous chef, Assisting the executive chef in managing all aspects of the operationRestaurant Steirereck – Vienna – (January 2000 - March 2003) Executive Sous Chef - 2 Michelin **Assisting the executive in overall preparation and presentation of the menuPHD Professional Hospitality Development – Vienna-middle east (May 2003 – February 2012)This was my company for years we gave professional services to many establishments in Europe and the Arabian gulf area ranging from small businesses to large corporations and various concepts. At PHD we specialized in training staff, engineering menus to suit your business and concept, financial advice and planning, recruitment processing, product testing and implementations, recipe handing and training, concept design and equipments services.
MY WORK HISTORY…THE BEGINNING
.Grand Culinary Chef Diploma – London – (October 2014 – March 2015)Executive Sous Chef (Training) Michelin star and operations manager trainingDuring my training I have worked practical hours at various Michelin star establishments In England with some of England's top chefs to enhance my culinary skills to advanced levels. Some examples of places I trained at was
Mark warren Gilbert The Scott – Michelin Star - LondonAdams – Michelin * - Molecular Cuisine - BirminghamGiovanni Ranna Italian specialty – London
Robust Hospitality – Cairo/Egypt – (April 2015 – Until Present day)Group Executive development chef and operations officerWorking as a freelancer for various clients brands developing their brand and products as well as their entire operation from A to Z
MY WORK HISTORY…THE BEGINNING
I have a huge determination to succeed and push forward regardless of how hard it might look to others, this kind of willingness is my energy to success. I Have a broad mind with a huge data base of information and knowledge which I have been developing it through the years by involving myself in every small and big regardless of the challenge or the placeI am well educated and well travelled, which make me quite a competitive person who thinks outside the box all the time, I even like to challenge myself to succeed.I am creative and inventive, and constantly seeking new things and further dimensions outside human normal thoughtsI understand different markets, cultures and consumer behaviors' because I travelled a lot and lived and worked among various nations which again make me a formidable opponent when I put my mind into something.I worked and achieved success in the most hostile of environments of F&B markets which make me a veteran at what I start and finish…..I am the man, the golden card, the beginning and the future of your company because I simply know it, and find a way to work it and never quit no matter how tough… I will succeed where others have failed
WHY WOULD YOU HIRE ME? FAILURE IS NOT AN OPTION.. SUCCESS IS A MUST…..
GENERAL PICTURES
GENERAL PICTURES
FINE DINNING
CANTUCCINI BISCOTTI
FILLET MIGNION IN PORT
LOBSTER THERMIDORE
CALF CUTLET IN LEMON GRAVY
SOUS VIDE CHICKEN PERI PERI SALAD
MEAT BALLS PASTA
RASPBERRY CHEESE CAKE
MOLECULAR CUISINE
MOLECULAR CUISINE