Ronald Brandl Current: Working as Ex-Chef in N.Y for a (union) catering company with an annual food revenue of U$ 8.000000.

Since October 2010 \green card holder Place of birth: Austria Birth Date: 4\12\69 Address: 585 6 Avenue Brooklyn N.Y E -Mail: rb1287b76@westpost.net Phone: 9176801107 Executive Summary A dynamic hands-on culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor cost. Consistent demonstrated ability to perform at a high level of culinary excellence while performing as a superior leader, coach, and team builder. A commitment to creating memorable dining experiences for all guests through a passion for food and flawless service! Target Job Executive Chef/Purchasing Manager/F&B Manager/ within in a Five Star luxury esta blishment with distinct desires to be among the elite! In addition to utilizing my culinary skills, I wish to be involved in concept development, marketing, training and public relations. Skills Multi-Outlet/Mid Size-Volume Operations Team Building & Training Creative Menu Development Fine Dining/A La Carte/Banquet Service Budgeting Banquet\ 300 Special Events Planning Computer Creative Problem Solving Coaching\Safety Quality Control/Profit Enhancement Inventory/Purchasing/Guest/Public Relations Product Development HCCP\USPH Work Experience: Marc17th\ 2010 till May 1stConsulting Chef Club Med 2 (Cruise Vessel) French Clientele: Implementation of new menus and recipes for the main restaurant (150 seats) Introducing a new Mediterranean Rest, concept with menus and recipes (100 seats) Introduction a new grill restaurant concept with menus and recipes.( 30 seats) Implementing public health procedure

(achieved 96 Points on the last USPH inspection)

2009 Marc\ January 2010 |

Executive Chef

The Regent Palms,Turks and Caicos

Turks & Caicos Islands, B.W.I. 5***** www.regenthotels.com 2- Restaurants 1 Bar Restaurant 1 Parallel 23\ Tropical Fusion Restaurant (120 seats) 4Diamond Award wini ng restaurant\2010 1 Plunge\Grill Restaurant (150 seat)1Bar Restaurant\Snack s Restaurant (50 seats) Banquets and Weddings 250 Pax The Regent Palms Turks and Caicos has been awarded for the second year in a row, the prestigious 2008 World Travel Award as "Leading Hotel in the Turks and Caicos Islands" in the Caribbean. The Regent Palms Turks and Caicos has been listed by the editors of the Robb Report as one of the Top 100 Resorts in the World. 1999/2008 Corporate Fleet Executive chef Luxury In charger for the entire fleet uests sts Regent Seven Seas Voyager 700 Gue sts Regent Seven Seas Paul Gauguin 35 0 Guests RegentSeven Seas Cruises 6 ****** Regent Seven Seas Navigator 500 G Regent Seven Seas Mariner 700 Gue

12- Restaurants Fleet Wide 2 Thai Fusion Restaurant (70 seats) 2 Le Cordon Bleu French Restaurant (90 seat)5 Diamond Award wining restaurants) 2 Mediterranean Restaurant (100 seats) 4 International Restaurant (400 guest) 1Itlaian Restaurant (100 seats) 1 French Bistro Restaurant (100 seats) World Best Cruise Line Voted by Porthole Magazine/2005\06\07 Voted by Conde-NastTraveler2005\06\ 07 Voted by Travel Readers' Choice s/04 \05\07 Six Stars Plus," Stern's Guide/2006\07\08 Web: www.rssc.com 1995/1999 Chef-Poissonier,Chef Saucier Chef Gardemanger-Sous Chef M/V Sliver Cloud-300Guest Silver Seas Crusies 6******

Executive-Sous Chef

5 Years-World Best Cruise Liner Voted by Conde-Nast Traveler Web: www.silversea.com

Restaurant- 3 1 Italian Restaurant (80 seats) 1 International Restaurant (250 seats) Le Champagne Restaurant (40 seats) The only Restaurant by Relais & Chteaux at sea can be found aboard Silver Seas 1994 Chef de Partie Saucier Chef de Partie Garde-Manger/Patissier Chef de Partie Entremtier 1992 Chef de Partie Garde-Manger Demi Chef Saucier Hotel Grand Roche 5***** Paarl- South Africa Web:www.granderoche.co.za Hotel Krebs 4**** Interlaken -Switzerland Hotel Sweizerhof 7018 Flims- Switzerland Sellmers Fish Restaurant 14 Gault Millau Points Hamburg- Germany Hotel SAS Palza 5***** Trader Vics Restaurant Polynesian Asian-Continental Cuisine Hamburg-Germany Hotel Holiday Inn 4**** Leysin- Switzerland

1993 1992/1993 4*****

1991/1992

1990/1991

Demi Chef Entremetier

1989/1990

Commis de Cuisine Demi-Chef de Partie

Hotel-Rest Corvatsch 4**** 7500.St Moritz- Switzerland

1985/1989

Apprenticeship Cook&Waiter Restaurant Alt.St.Anton 6580 St.Anton Arlberg Tyrol -Austria Diploma/degree in Culinary Arts/Hotel Management

Additional: 2008 Leadership connections in conjunction with Carlson University 2007 Leadership Foundation in conjunction with Carlson University 2004 Managing People: Essential Skills for Managerial Effectiveness Cornell University \New York- USA 2003 Introduction to Great Management Course RSSC Cruises 2002 Prevent Sexual Harassment Course RSSC Cruises 2002 Crisis Management Human Behavior Course V-Ships Leisure 2001 Basic Training Management Course RSSC Cruises 1997 Vessel Sanitation Public Health Course (Miami- Florida- USA)

2003 Set-up and Inauguration of the "Seven Seas Voyager" as Executive Chef 2001 Set-up and Inauguration of the "Seven Seas Mariner" as Executive Chef 1999 Set-up and Inauguration of the "Seven Seas Navigator" Chef de Cuisine Language knowledge: Excellent spoken and written English! Good spoken Italian! Good spoken French Computer knowledge: Very good in Word, Windows 2000, Windows XP 2002, Outlook Good in Exel MXP Purchasing Program References Upon Request Sincerely Ronald Brandl