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C U R R I C U L U M V I T A E PERSONAL DATA
NAME : ROBERTO MICHAEL CLAUS
DATE OF BIRTH : FEBRUARY 09th 1957
PLACE OF BIRTH : COBURG / GERMANY / BAVARIA
PERMANENT ADDRESS : 87527 SONTHOFEN – ALBERT SCHWEITZER STR. 5 : GERMANY / MOBIL PHONE : 0049 172 9566482 CIVIL STATUS : SINGLE
CHILDREN : ONE SON
NATIONALITY : GERMAN
WEIGHT / HEIGHT : 82 KG / 1.74 M
E-Mail: : Robertomc@gmx.de
INTERNET www.claus-culinary.com
EDUCATION
1963 TO 1972 : HIGHSCHOOL,EBERSDORF, GERMANY 1972 TO 1975 : PROFESSIONAL CULINARY COLLEGE, MIESBACH, GERMANY
R E S U M E
PROFESSIONAL TRAINING
1972 TO 1975 : PROFESSIONAL CHEFS APPRENTICE TRAINING, HOTEL _ ZUR POST _ BAD WIESEE, GERMANY, BAVARIA
1980 DECEMBER : OBTAIN QUALIFICATION TO TEACH AND INSTRUCT CULINARY APPRENTICE IN BRAUNSCHWEIG
1981 DECEMBER : CERTIFIED MASTER CHEF AT CHAMBER OF COMMERCE / AUGSBURG
1983 SEPTEMBER : ICE CARVING SEMINAR BY SEPP HOBELSBERGER IN MUNICH
1996 JUNE : MANAGEMENT SEMINAR AT 1997 NOVEMBER JOHNSON & WELLS UNIVERSITY AT MIAMI / FL / USA
1997 MAY : WINE.SALES AND TRAINING SEMINAR AT THE BERINGER & R.MONDAVI VINE YARD IN NAPA VALLEY CAL. 1998 MAY 1998 HACCP HYGIENIC SEMINAR LÜBECK MILITARY SERVICE 1977 TO 1978 : GERMAN AIR FORCE, LEIPHEIM
MARCH 1993 : U.S.P.H. SEMINAR IN MIAMI / FL. MAY 1996 : SURVIVAL CRAFT CREWMAN NOVEMBER 2004 : STCW SEATTLE FEBRUARY 2006 : FOOD SAFETY SEMINAR (CIOEH) FEBRUARY 2007 : STCW ODESSA JUNE 2007 : CROWD MANEGEMENT HAMBURG R E S U M E
WORK HISTORY AND PROFESSIONAL EXPERIENCES
DATE COMPANY / POSITION REFERENCES --------------------------------------------------------------------------------------------------------------------------- NOV 2009 LOUIS CRUISE LINE EXECUTIVE CHEF 2010 CYPRUS T.SAVVAS --------------------------------------------------------------------------------------------------------------------------- APRIL2009 CLASSIC CRUISE EXECUTIVE JOSE CORREIRA NOV 2009 LISBOA, PORUGAL CHEF --------------------------------------------------------------------------------------------------------------------------- MAY 2008 FREELANCE EXECUTIVE FEB 2009 CONSULTING CHEF --------------------------------------------------------------------------------------------------------------------------- MAY 2007 CLUB CRUISE LINE EXECUTIVE CHEF G.PULKERMAN APR 2008 VEENENTAL / DUTCH --------------------------------------------------------------------------------------------------------------------------- FEB 2006 LOUIS CRUISE LINE EXECUTIVE CHEF MAR 2007 CYPRUS C.CHRISTOPHER --------------------------------------------------------------------------------------------------------------------------- MAY 2004 HOLLAND AMERICA EXECUTIVE CHEF GUNTHER APRIL2005 LINE CUSSIGH --------------------------------------------------------------------------------------------------------------------------- MAY 1998 RMC F & B CONSULT FREELANCE BASIS APRIL 2004 --------------------------------------------------------------------------------------------------------------------------- NOV 1995- CARNIVAL CRUISE CHEF DE CUISINE P.LEIPOLD MAY 1998 LINE / MIAMI / USA EX:CHEF --------------------------------------------------------------------------------------------------------------------------- FEB 1994- LIGABUE CATERING EX. CHEF JOHN BYWATER AUG 1994 MS BERLIN PERSONAL CHEF --------------------------------------------------------------------------------------------------------------------------- JAN 1992- STELLAR CATERING EX. CHEF ERIC ROBIN OCT 1993 MIAMI / USA PERSONAL CHEF --------------------------------------------------------------------------------------------------------------------------- JAN 1991- ZERBONE CATERING FOOD MANAGER HEINZ GROB JULY 1991 GENU ITALIEN OPERATION ---------------------------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------------------------- MAY 1998- HOTEL SEE- CHEF DE CUISINE R.VON OVEN OCT 1998 SCHLÖSSCHEN OWNER --------------------------------------------------------------------------------------------------------------------------- APRIL 1995- TIMMENDORFER CHEF DE CUISINE R.VON OVEN OCT 1995 STRAND OWNER --------------------------------------------------------------------------------------------------------------------------- FEB 1990- HOTEL SEE- CHEF DE CUISINE R.VON OVEN DEC 1990 SCHLÖSSCHEN OWNER --------------------------------------------------------------------------------------------------------------------------- FEB 1989- TIMMENDORFER CHEF DE CUISINE R.VON OVEN DEC 1989 STRAND OWNER --------------------------------------------------------------------------------------------------------------------------- FEB 1984- HOTEL SEE- CHEF DE CUISINE R.VON OVEN APRIL 1985 SCHLÖSSCHEN OWNER --------------------------------------------------------------------------------------------------------------------------- OCT 1989- CUNARD CRUISE LINE EXECUTIVE RUDI SODAMIN JAN 1990 NEW YORK CHEF F & B DIREKTOR --------------------------------------------------------------------------------------------------------------------------- OCT 1988- POSEIDON CATERING EXECUTIVE ERIC ROBIN MARC 1989 RCCL MIAMI FLORIDA CHEF PERSONALCHEF--------------------------------------------------------------------------------------------NOV 1986 - WYNDHAM CABLE BANQUET / PETER OCT 1988 BEACH HOTEL, BUFFET SOUS KROLLPFEIFFER, NASSAU / BAHAMAS CHEF G.M. --------------------------------------------------------------------------------------------------------------------------- NOV 1985- RESORTS BANQUET P.FURZER OCT 1986 INTERNATIONAL, BUFFET SOUS DIR. F & B, TOWER`S & CASINO / CHEF L. HEINZ EX. NASSAU / BAHAMAS PASTRY CHEF - WORK HISTORY AND PROFESSIONAL EXPERIENCE
AS A SEASONAL WORKER FROM MARCH 1984 BACKWARDS UNTIL JULY 1975, I HELD SEVERAL POSITION IN SUMMER / WINTER RESORTS AT LOCATIONS IN GERMANY, AUSTRIA AND SWITZERLAND ( SPECIFICATION AS BELOW )
COMPANY / LOCATION POSITION PERSONAL REFERENCES
RESTAURANT SCHLOSS CHEF DE PETER SCHOCK, OWNER KELLER, NORDKIRCHEN CUISINE
HOTEL BREUTZ, DAHME CHEF DE HANS JUERGEN BREUTZ, CUISINE OWNER HOTEL _ DES ALPES _ SOUS CHEF GAMAG HOTELS LUZERN DAVOS, SWITZERLAND LTD. TOMAS POSSEL
PETER DEILMAN SOUS CHEF MICHAEL BORNS, CRUISE LINE CHEF DE CUISINE NEUSTADT / GERMANY
LANDHAUS _ CARSTENS _ CHEF ROTI. FREDDY TECHT, OWNER TIMMENDORFER STRAND SAUCIER
HOTEL _ ALTE KRONE _ CHEF SAUCIER HUBERT & THERESA MITTELBERG / AUSTRIA KAUFMANN, OWNER
MOEVENPICK COMMIS DE ANDRE SPIESS DREI KOENIG, ZUERICH, CUISINE CHEF DE CUISINE SWITZERLAND
DOMROPA HOTEL COMMIS ROTI. RAINER STANNEK MITTELBERG, AUSTRIA SAUCIER CHEF DE CUISINE
PANORAMA HOTEL COMMIS UWE WERNER WARMENSTEINACH GARDEMANGER CHEF DE CUISINE
PREVIOUS EMPLOYER, COMPANY INFORMATION AND RESPONSIBILITIES
CARNIVAL CRUISE LINE , RESPONSIBLE FOR THE ENTIRE FOOD OPERATION AND PRODUCTION ON BOARD FOR UP TO 2600 PASSENGER, 950 CREW, AND SPECIAL FUNCTIONS UP TO 1300. NO. OF GALLEY / PRODUCTION STAFF: 110, MONITORING AND CONTROLLING FOOD COST AND U.S.PUBLIC HEALTH STANDARDS AS WELL.
LIGABUE CATERING, CATERS TO SHIPS, AIRPORTS, OIL FIELD. AND CAMPS ETC. HEAD OFFICE IS BASED IN VENICE / ITALY. RESPONSIBLE, FOR THE ENTIRE FOOD OPERATION AND PRODUCTION ON THE “MS BERLIN” A CRUISE SHIP WITH 450 GUESTS AND 190 CREW ON WORLDWIDE ITINERARY.
STELLAR CATERING, IS A MIAMI BASED CATERING COMPANY, WHICH CATERS TO SHIPS, OIL RIGGS AND SHORE SIDE OPERATIONS, OWNER IS MR. LOU FRASER. RESPONSIBLE FOR THE ENTIRE FOOD OPERATION AND PRODUCTION ON BOARD OF PREMIER CRUISE LINE OPERATED SHIPS, SUCH AS SS ATLANTIC, SS MAJESTIC, AND SS OCEANIC WHICH CONSISTS OF UP TO 1600 GUESTS AND 650 CREW. FURTHER RESPONSIBILITIES INCLUDED SUCH AS CONTROL OF FOOD COST, SHIPS RATING, AND U.S.P.H. RULES AND REGULATIONS
ZERBONE CATERING, IS A GENUA / ITALY BASED CATERING COMPANY WHICH CATERS TO SHIPS, OIL FIELD & RIGGS, AND SHORE SIDE OPERATIONS. RESPONSIBLE FOR THE ENTIRE FOOD AND BEVERAGE OPERATION ON BOARD OF THE RUSSIAN OPERATED CRUISE SHIP MS FEDOR DOSTOWJEVSKI DURING HER 1991 WORLD CRUISE WITH 480 GUESTS AND 180 CREW. FURTHER RESPONSIBILITIES INCLUDED SUCH AS CONTROL OF FOOD COST, SHIPS RATING, PAY ROLL, GUEST. AND CHARTER RELATIONS, AND FOOD ORDER
PREVIOUS EMPLOYER, COMPANY INFORMATION AND RESPONSIBILITIES
HOTEL SEESCHLÖSSCHEN IS A 350 ROOM SUMMER RESORT, ALL INCLUSIVE AND CONVENTION HOTEL, WITH EIGHT FOOD & BEVERAGE OUTLETS, LOCATED IN THE CENTER OF TIMMENDORFER STRAND / GERMANY,OWNER AND MANAGING DIRECTOR IS MISTER ROLHF OF OVEN. RESPONSIBLE FOR THE ENTIRE FOOD OPERATION AND FUNCTIONS UP TO 500 GUESTS, INCLUDING HIRING OF STAFF, PURCHASING, TRAINING OF APPRENTICE`S, MENU PLANING AND BUDGET.
CUNARD CRUISE LINE IS A MIAMI BASED FIVE STAR PLUS CRUISE LINE, WHICH HAD BEEN CREATED BY THE BRITISH GENTLEMEN. E. CUNARD BY THE END OF THE 18 TH CENTURY, SOME OF THE HISTORICALLY WELL KNOWN SHIPS, ARE QUEEN MARY, QE 2, MAURETANIA, TITANIC ETC. RESPONSIBLE AS EXECUTIVE CHEF ON BOARD OF THE MS SAGAFJORD FOR THE ENTIRE FOOD OPERATION FOR APPROXIMATELY 550 GUESTS AND 300 CREW, DAILY MENU PLANING, USPH, FOOD RATING, PURCHASING, FOOD COST CONTROLLING, NO. OFF GALLEY STAFF 64.
POSEIDON CATERING HAD BEEN THE OFFICIAL CATERING COMPANY TO ROYAL CARIBBEAN CRUISE LINE , THE WORLD SECOND LARGEST CRUISE LINE AFTER CCL. HEAD OFFICE IS LOCATED IN MIAMI / FLORIDA, OWNER AND MANAGING DIRECTOR IS MR. LOU FRASER. RESPONSIBLE FOR THE ENTIRE FOOD OPERATION AND PRODUCTION ON BOARD FOR UP TO 2000 GUESTS, 750 CREW AND SPECIAL FUNCTION , NO. OF GALLEY / PRODUCTION STAFF 110, MONITORING AND CONTROLLING OF FOOD COST AND USPH AS WELL.
CABLE BEACH HOTEL IS A 800 ROOM RESORT,CASINO, AND CONVENTION HOTEL WITH EIGHT F & B OUTLETS PLUS ONE BALLROOM FOR UP TO 1100 GUESTS LOCATED AT THE BEACH IN NASSAU / BAHAMAS MANAGED & OPERATED BY WYNDHAM HOTEL`S AND RESORT`S WITH HEAD OFFICE IN DALLAS / TEXAS. RESPONSIBLE AS BANQUET / BUFFET SOUS CHEF FOR THE ENTIRE BUFFET AND SPECIAL FUNCTION FOOD PRODUCTION.
PREVIOUS EMPLOYER, COMPANY INFORMATION AND RESPONSIBILITIES
RESORTS INTERNATIONAL, TOWER`S AND CASINO IS A 2000 ROOM HOTEL OPERATION LOCATED AT PARADISE ISLAND IN NASSAU / BAHAMAS. CEO IS MR. GEORGE MAYER`S. RESPONSIBLE AS SOUS CHEF FOR THE ENTIRE BANQUET FOOD PRODUCTION FOR UP TO 1800 GUESTS
FROM 1975 TO 1984 I HAD WORKED AS AN SEASONAL WORKER IN DIFFERENT PLACES IN GERMANY, SWITZERLAND, AND AUSTRIA IN HOTELS AND RESTAURANTS IN DIFFERENT POSITIONS , SUCH AS CHEF SAUCIER, ROTISSEUR, GARDEMANGER, ENTREMETIER, SOUS CHEF, HEAD CHEF ETC.
FURTHER, I WOULD LIKE TO MENTION DURING,OFF SEASON, VACATION ETC. I HAD WORKED AS A CHEF AND CULINARY CONSULTANT AT FOLLOWING EVENTS:
OPERABALL 2002 FRANKFURT FORMULA ONE RACE, ( VIP CATERING IN MONTE CARLO, HOCKENHEIM, ESTORIL / PORTUGAL), TENNIS TOURNAMENTS SUCH AS ATP WORLD CHAMPION SHIP IN FRANKFURT AND COMPAQ GRAND SLAM IN MUNICH, EUROPEAN SOCCER TOURNAMENTS SUCH AS EUROPEAN CUP, UEFA CUP, CHAMPIONS LEAGUE ETC. IN MUNICH AND FRANKFURT, TRACK AND FIELD WORLD CHAMPION SHIP IN STUTTGARD 1993, EXHIBITION AND FAIR CATERING IN HAMBURG, BERLIN, HANNOVER,COLOGNE, DUESSELDORF, FRANKFURT, MUNICH, STUTTGART; MILANO, ZUERICH, BASEL, PARIS, LONDON,. SIEMENS ANNUALLY SHARE HOLDER MEETING 1995 IN MUNICH OLYMPIC HALL. OCTOBERFEST 1974,75,78,79,85, . FURTHER SUCH EVENTS AS HOLIDAY ON ICE IN COLOGNE AND BERLIN, ROCK AND POP OPEN AIR CONCERTS IN MUNICH OLYMPIC STADIUM ( ROLLING STONES, MICHAEL JACKSON, OPERA AIDA, SCORPIONS, PHIL COLLINS, LUCIANO PAVAROTTI ), RICHARD WAGNER FESTIVAL IN BAYREUTH. FOR ABOVE NAMED FUNCTIONS WE SERVED BETWEEN 1000 AND 25000 MEALS, (SNACK`S, COCKTAIL PARTY STYLE, MORE COURSE MENU`S, BUFFET STYLE ETC. INCLUDING WHOLE GRILLED PCS. OF BEEF ).
ROBERTO M . CLAUS - MASTER CHEF
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