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CURRICULUM VITAE

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CURRICULUM VITAE
Personal Information:

Surname




Schnitzer




Given
Name:
Wilhelm
Address: 99,
Xia
Xi
Shun
Cheng
Street

Chengdu
610016







P.R.China
Tel.
No.
0086
13708054946
E-mail:
zhuschnitzer@hotmail.com
Date of Birth:



July, 12, 1951
Place
of
Birth:
Friedingen
Nationality:
German







Present Resident in China
Martial Status:


Married with one child (01/11)


Objective:
To secure a rewarding assignment to lead a 4 or 5 star hotel to its next level through skillful management and by
motivating, 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 Manager
Yinhe Dynasty Hotel Chengdu China
A four star property with 364 rooms and 6 F&B outlets, with banquet
facilities 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 2003
to 22.38% in 2005, an increase of 39.35%. The workforce consists of a
total of 460 associates

December.2001 to Decmber.2003
Director of Food & Beverage & Asst. GM
Yinhe Dynasty Hotel Chengdu China
Responsible for the running the hotel, in absence of the GM
Responsible for budgeting, forecasting, financial results, staff training
and daily operations.
This Four star hotel with 364 rooms and 6 F&B outlets, four kitchen
and stewarding generate a Food & Beverage revenue of USD 1.8m per
annum. The workforce consists of a total of 132 associates
During my time here we achieved a steep increase in F&B profitability
from 13% to 26.7%
A decrease in F&B payroll from 35.05% to 24.54%,

September.2001 – December.2001
Director of Food & Beverage
Yinhe Dynasty Hotel Chengdu China


Page 1 of 4

CURRICULUM VITAE

May 2000 – August 2001

Executive
Chef
Yinhe Dynasty Hotel Chengdu China
Decreased food cost from above 42% to 31%
This Four star hotel with 364 rooms and 6 F&B outlet, four kitchens
and stewarding
Food revenue of USD 1.5m per annum
The workforce consists of a total of 80 associates


October 1997- April 2000


Executive Chef
Crown Plaza Hotel Holiday Inn Chengdu China
Responsible for all kitchens operations in this 400-rooms deluxe
property. Leading a total of 100 workforces in seven different F&B
outlets and five kitchens. Responsible for food quality maintenance
and improvement in all five F&B outlets. Menu writing, staff training
and kitchen operations co-ordination.
Food revenue of USD 4m per annum




October1995 - September 1997

Executive Chef
Moevenpick Hotel, Cairo, Egypt

Responsible for all kitchens operations in this 240-rooms deluxe
property.. Leading a total of 60 workforces in five different F&B
outlets and kitchens. Responsible for food quality, maintenance and
improvement in all five F&B outlets. Menu writing, staff training and
kitchen operations co-ordination.
Food revenue of USD 2.2m per annum

1994
-
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 workforces

1990
-
1993
Executive Chef
Hotel Maritim, Mauritius
New opening, responsible for kitchen planning, budgeting, forecasting,
financial results, staff training and daily operations. in this 180-rooms
deluxe property.
Leading a total of 90 workforces
Food revenue of USD 2.5m per annum.

1987 - 1990 Sous chef
Hotel Intercontinental, Berlin, Germany
Responsible for managing the banquet kitchen and roof garden
This prestigious five star business hotel with 600 rooms and 5 F&B
outlets: Coffee Shop, French Dining restaurant, roof garden restaurant,
Banquet facility for up to 3000 pax
Catering department up to 2500 pax
Food revenue of USD 9m per annum
Leading a total of 50 workforce

Page 2 of 4

CURRICULUM VITAE

1986-1987 Chef de partie (8 Month) - Cafe shop
Hotel Intercontinental Mayfair in London
Responsible for the daily café shop operation including food quality, food
presentation and food request

1984-1986
Chef de partie leader of the Roof Garden restaurant


Hotel
Intercontinental
in
Berlin

Responsible for all matters of the kitchen organization including food
quality, presentation, ordering and expenses control.

1983-1984 Souschef - Banquet & Cafe shop
Hotel Sheraton in Cairo
Responsible for managing the banquet and café shop kitchen,
including food request, food quality and presentation and the weekly
duty roster.

1981-1983

Executive Chef
Hotel Holiday Inn in Stuttgart
Responsible for all kitchen operation in this 200 room hotel
Leading a total of 20 workforces in three different F&B outlets.
Responsible for food quality, maintenance and improvement in all
F&B outlets. Menu writing, staff training and kitchen operations
co-ordination.

1974-1981


Managed own Restaurant
TV Restaurant in Ludwigsburg 100 seat cafe shop

Restaurant Lowen in Schorndorf 50 seat grill

1971-1973 Chef de Partie
Catering Service Mohr in Stuttgart

1969-1971 Commis de Cuisine
Hotel Idler in Stetten


1966-1969 Apprenticeship as chef
Hotel Neckertal Koengen






















Page 3of 4


CURRICULUM VITAE
Vocational Training:

9 - 11October 2003


3 days Dynasty Sales and Marketing Training


19 & 20 August 2002



Two days Management Performance and Development Training


6 & 7 July 2001




Management Team Building Training


15 September 1990



Opening Member and Trainer for the Main Kitchen,
to 8 December 1990

Banquet Kitchen and Maritim fine dining Restaurant


at the Maritim Hotel , Mauritius


September 1984 to



Obtaining Hotel Management School – Berlin, Germany
July 1986
and passed successfully the Examination at the Chamber of Industry
and Commerce, in Berlin


March 1969
Passed successfully the Cook Examination at the Chamber of Industry
and Commerce, District Esslingen


May
1,
1966

Cook
Apprenticeship
at
the
Hotel
Neckartal

to
April
30,
1969
Koengen,
Germany


Education
September
1957
to
Primary
School
and

April
1966 Secondary
School,
in
Friedingen


September1972
to

Middle
class
school

Stuttgart,
Germany
July 1974


Languages:

German:
Excellent
written
and
oral
skills
English:
good
written
and
oral
skills


Reference: John Malins General Manager








Holiday Inn Atrium Singapore








Tel. No.0065 81268006








E-mail: john_malins@yahoo.com

Roland
Steiner
General
Manager
&
Area
General
Manager
Crown
Plaza
Park
View
Beijing
Wuzhou
District
0086
13911797904








E-mail: roland.steiner@ichotelsgroup.com








Page 4of 4


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