Michael Scherer
Hamburg
Summary
Diligent Executive Chef/Production Manger with proven history in overseeing food production processes and optimizing operational efficiency. Managed teams to ensure compliance with safety and quality standards, contributing to high customer satisfaction. Demonstrated proficiency in workflow management and inventory control.
Experienced with coordinating food production activities and ensuring compliance with safety regulations. Utilizes effective team management strategies to maintain high standards of quality and efficiency. Track record of optimizing production workflows and managing inventory to meet operational goals.
Overview
32
32
years of professional experience
Work History
Food Production Manager
Bangkok Air Catering
07.2023 - Current
- Manage and oversee all food production operations for airline catering, ensuring timely delivery of high-quality meals.
- Lead a team of 260 staff, ensuring adherence to safety, hygiene, and quality standards (HACCP, ISO, etc.).
- Monitor production schedules, inventory levels, and resource allocation to maximize operational efficiency.
- Collaborate with chefs and product development teams to create innovative menus aligned with client needs and food trends.
- Conduct regular audits and inspections to ensure compliance with internal and regulatory requirements.
- Analyze customer feedback to implement improvements in food quality and service delivery.
- Successfully reduced production through effective resource management and waste reduction initiatives.
- Developed budget plans for the department, effectively managing resources to maximize profitability.
- Enhanced production efficiency by implementing process improvements and optimizing work schedules.
- Evaluated employee performance and provided feedback and training as needed.
- Enforced health and safety protocols to promote safe working environment.
- Created and oversaw production schedules and adjusted as needed to meet deadlines.
- Implemented safety protocols, maintaining a clean and hazard-free work environment for employees.
Chef De Cuisine
Restaurant Henriks
04.2022 - Current
- Created menus and designed corresponding recipes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Chef De Cuisine
Restaurant Wattkorn
06.2021 - 03.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Supervised work of contracted employees to keep on task for timely completion.
Food Production Manager
Bangkok Air Catering
07.2018 - 03.2021
- Set up production strategy, plans and goals
- Manage and organize production Team of 300 employees
- Manage and implement Production working process
- Handle all customer complaints and grievances effectively and expeditiously
- Act as process owner for Halal, Non Halal and Kosher Kitchen
- Applied lean principles to improve workflow and quality and reduce waste.
- Created plans and communicated deadlines to ensure projects were completed on time.
- Monitored all company inventory to ensure stock levels and databases were updated.
- Overseeing hiring, training, and professional growth of employees.
- Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
- Design new menu for international 5-Star Airlines
- Observe all meals strictly under HACCP / GMP and IATA rules and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chef De Cuisine
Fischereihafen Restaurant Hamburg
02.2012 - 07.2018
- Led Culinary operations at one of Hamburgs most iconic restaurants renowned for its premium seafood dining experience
- Elevated the restaurants reputation, contributing to it being awarded 15 points by Gault Millau for its exceptional cuisine and service
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef De Cuisine
Restaurant Wattkorn Michael Wollenberg (Bib Gourmand)
08.2005 - 01.2012
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Supervised and enhanced work of 15-person team producing more than 200 plates per day.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Hired, managed and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Cuisine
Hotel Süllberg Karl Heinz Hauser
08.2004 - 05.2005
- In charge for 100 seats Bistro Restaurant 450 seats Terrace and 3 private Dining Rooms with capacity for 100 persons.
- Supervising Team of 30 employees.
- Menu planning and Development
- Forecast of Raw materials
- Purchasing and storage of Goods
- Monthly Inventory
- Monitoring and compliance of Hygiene regulations according to HACCP
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie Entremetier
Hotel Süllberg Gourmet Restaurant Seven Seas (1*Michelin/16pts Gault Millau)
07.2003 - 07.2004
- Maintained well-organized mise en place to keep work efficient and consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Used coordination and planning skills to achieve results according to schedule.
- Exceeded goals through effective task prioritization and great work ethic.
Chef De Partie Entremetier / Gardemanger
Kempinski Hotel Adlon Berlin
04.2001 - 08.2002
- Preparation of pies, Terrines, Galantine , Salads and cold starter for Banquets and Catering Section
- Co-responsibility for planning , development and formulation for Buffets and special Events up to 1500 persons.
- Compliance and controlling for cleanliness and Hygiene Regulations and work safety.
- Involvement of ordering Raw Materials.
- Monitoring of Production process , plating and portion Control.
- Guiding and instruction of Team member and trainees.
- Chef Entremetier for 140 seats a la carte Restaurant , Lobby Lounge and Room Service
- Preparation of all Side dishes, Soups and Pasta.
- Guiding and instruction of Team member and trainees.
- Participation to create daily special menu
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Exceeded goals through effective task prioritization and great work ethic.
- Carried out day-day-day duties accurately and efficiently.
Sous Chef
Restaurant Wollenberg ( 1*Michelin / 15pts Gault Millau)
06.1999 - 04.2001
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Maintained well-organized mise en place to keep work efficient and consistent.
Sous Chef
Restaurant Fischmarkt Rüdiger Kowalke
04.1998 - 06.1999
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Supervised and enhanced work of 15-person team producing more than 200 plates per day.
Chef De Partie
Fischereihafen Restaurant (15pts Gault Millau)
08.1996 - 04.1998
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prepared items for roasting, sautéing, frying and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
Basic Military Service
German armed forces
10.1995 - 08.1996
Apprenticeship Trainee
Restaurant Neuland
08.1992 - 07.1995
Education
Secondary School Certificate -
Schulzentrum Süd
Buxtehude06.1992
Skills
- Passion for culinary arts
- HACCP experience
- GMP Standards
- Computer skills
- Leadership
- Management
- Resource management
- Workflow processes
- Quality control
- Catering expertise
- Fine dining expertise
Languages
English
Advanced
C1
Thai
Beginner (A1)
A2
German
Bilingual or Proficient (C2)
Timeline
Food Production Manager
Bangkok Air Catering
07.2023 - Current
Chef De Cuisine
Restaurant Henriks
04.2022 - Current
Chef De Cuisine
Restaurant Wattkorn
06.2021 - 03.2022
Food Production Manager
Bangkok Air Catering
07.2018 - 03.2021
Chef De Cuisine
Fischereihafen Restaurant Hamburg
02.2012 - 07.2018
Chef De Cuisine
Restaurant Wattkorn Michael Wollenberg (Bib Gourmand)
08.2005 - 01.2012
Chef De Cuisine
Hotel Süllberg Karl Heinz Hauser
08.2004 - 05.2005
Chef De Partie Entremetier
Hotel Süllberg Gourmet Restaurant Seven Seas (1*Michelin/16pts Gault Millau)
07.2003 - 07.2004
Chef De Partie Entremetier / Gardemanger
Kempinski Hotel Adlon Berlin
04.2001 - 08.2002
Sous Chef
Restaurant Wollenberg ( 1*Michelin / 15pts Gault Millau)
06.1999 - 04.2001
Sous Chef
Restaurant Fischmarkt Rüdiger Kowalke
04.1998 - 06.1999
Chef De Partie
Fischereihafen Restaurant (15pts Gault Millau)
08.1996 - 04.1998
Basic Military Service
German armed forces
10.1995 - 08.1996
Apprenticeship Trainee
Restaurant Neuland
08.1992 - 07.1995
Secondary School Certificate -
Schulzentrum Süd
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