Tim van Buchem

New opening beach club. Taking over from opening executive chef, trouble shooter, organization, day to day running of the kitchen, ordering, staff planning and wage cost.

Closed for building works and end of season.

Management organization, menu planning, food cost, staff cost, training, recruitment staff.

• Company Overview: Venue with 4 restaurants, Ground/Breathe/Air/Soul
• Ground is for healthy breakfast and lunch, Breathe is a dinner time Asian Fusion restaurant, Air is a Cocktail bar with Sushi and Soul is breakfast/lunch/dinner inside a high end padel club and gym
• Running al 4 kitchens, menu development, food cost, staffing, HACCP, ordering, standard recipes, rosters
• Venue with 4 restaurants, Ground/Breathe/Air/Soul
• Ground is for healthy breakfast and lunch, Breathe is a dinner time Asian Fusion restaurant, Air is a Cocktail bar with Sushi and Soul is breakfast/lunch/dinner inside a high end padel club and gym

• Company Overview: www.puenteromano.com
• Organising/planning work for different kitchen outlets, training kitchen staff, ordering, running lunch/dinner services in different restaurants, banqueting, attend hod/sales/client meetings, rosters, stock take, food cost, costing menus, organising standard recipes, cooking classes
• Www.puenteromano.com

• Company Overview: for an English/Spanish family living in Marbella, Spain
• For an English/Spanish family living in Marbella, Spain

• Company Overview: www.conservatoriumhotel.com
• Contemporary Asian Cuisine
• Taiko is Schilo van Coevorden's leading award-winning Asian-inspired eatery and one of the finest hotel restaurants in Amsterdam
• Beauty, flavour, aroma and texture are the instruments we use to enchant every sense
• Menu planning, training, ordering, creating new dishes, staffing, rosters, food cost and HACCP
• Www.conservatoriumhotel.com

• Company Overview: www.puenteromano.com
• Already had taken the Head chef position for Taiko
• Www.puenteromano.com

• Company Overview: www.lescubesmarbella.com
• Consultant for restaurant C`est la Vie (Asian fusion) and Kalinka Malinka (Mediterranean)
• Incorporate new menu, training kitchen staff, ordering, HACCP and food cost
• Www.lescubesmarbella.com

• Company Overview: www.healthouse-naturhouse.com
• Working for 2 Michelin star Chef Andoni Luis Aduriz (Mugaritz) in Healthouse LD
• Creating healthy and low caloric dishes for the health clinic
• Menu planning (14 different 4-course menus per week), nutrition, training, HACCP, ordering and food cost
• Www.healthouse-naturhouse.com

• Company Overview: www.grillhouse.es
• Local produce, fresh high quality products
• Menu planning, staffing, training, HACCP, ordering, food cost, rosters
• Www.grillhouse.es

• Company Overview: www.fincacortesin.com
• Restaurant Schilo: New dishes, training, standard recipes, food cost, menu planning, ordering
• Finca Cortesin: All kitchen outlets (3 low season/ 6 high season), banqueting, daily/weekly ordering, HACCP, stock take, rosters
• Www.fincacortesin.com

• Company Overview: www.thegibsonhotel.ie
• Opening of 255 bedroom Hotel
• Responsible for Asian style concept in the bar, the daily running of all kitchen outlets, forecast, training, HACCP, menu planning, rosters, food cost and ordering
• Www.thegibsonhotel.ie