Walter Hawk III
Chef
Wien,Wien
Overview
37
37
years of professional experience
3
3
Languages
Work History
Sous Chef
Eurest Uni-Credit Center Am Kaiser
11.2023 - 12.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
Diat Chef
Sana Catering
06.2021 - 06.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Koch
Restaurant Meliã
02.2019 - 02.2020
Chef de Partie
The Gabriel Hotel
02.2018 - 09.2018
Commis de Cuisin
Raddison Blu Hotel
08.2017 - 01.2018
Küchenchef
21er Haus Cafe AKS
12.2016 - 06.2017
Küchenchef
Restaurant Der Victor
07.2015 - 07.2016
Koch für Prep
Universitätsbräuhaus Altes AKH
12.2014 - 07.2015
Commis de Cuisin
Tian Bristo
07.2014 - 11.2014
Küchenchef
Edison Cafe Restaurant Bar
02.2014 - 07.2014
Koch
Restaurant Yamm
05.2013 - 11.2013
Koch
Restaurant Smokeys
11.2012 - 04.2013
Koch
Restaurant Motto am Fluss
07.2011 - 11.2012
Assistent Manager
Bassets Furniture Direct (Möbelhaus)
01.2006 - 01.2009
- Kontrolle des Wareneingangs und -ausgangs
- Beaufsichtigung Montagearbeiter und Fremdfirmen
- Koordination Schauraumumbauten und -Aufbauten
Service Manager
TGI Friday’s Restaurant
01.2002 - 01.2006
- Personalmanagement und Koordination der Personaleinsatzpläne
- Bernahme und Kontrolle der Lebensmittelanlieferungen
- Präsentation der Vorspeisen und Spirituosen an der Bar
- Sicherheitsbeauftragter (Gäste + Gebäude)
- Öffnung und Schließung des Lokals
Miteigentümer und Chefkoch
Mattie’s B’s Restaurant
01.2000 - 01.2002
- Finanz- und Budgetmanagement
- Personalmanagement
- Aufstellen der Speisepläne und Menüauswahl
- Zubereitung traditioneller amerikanischer Gerichte
Assistent des Chefkochs
The Historical Green Manor
01.1999 - 01.2000
Koch
US Army
01.1989 - 01.1993
Education
US Army Food Service Program - undefined
US Army Food Service Program
Fort Jackson, SC, USAAS Diplom - Arts Program
Atlanta Technical Institute Culinary Program
USA01.1998
High School - undefined
East Mecklenburg High School
Charlotte, NC, USA01.1989
Skills
Food preparation
Führerschein
B
Timeline
Sous Chef
Eurest Uni-Credit Center Am Kaiser
11.2023 - 12.2025
Diat Chef
Sana Catering
06.2021 - 06.2023
Koch
Restaurant Meliã
02.2019 - 02.2020
Chef de Partie
The Gabriel Hotel
02.2018 - 09.2018
Commis de Cuisin
Raddison Blu Hotel
08.2017 - 01.2018
Küchenchef
21er Haus Cafe AKS
12.2016 - 06.2017
Küchenchef
Restaurant Der Victor
07.2015 - 07.2016
Koch für Prep
Universitätsbräuhaus Altes AKH
12.2014 - 07.2015
Commis de Cuisin
Tian Bristo
07.2014 - 11.2014
Küchenchef
Edison Cafe Restaurant Bar
02.2014 - 07.2014
Koch
Restaurant Yamm
05.2013 - 11.2013
Koch
Restaurant Smokeys
11.2012 - 04.2013
Koch
Restaurant Motto am Fluss
07.2011 - 11.2012
Assistent Manager
Bassets Furniture Direct (Möbelhaus)
01.2006 - 01.2009
Service Manager
TGI Friday’s Restaurant
01.2002 - 01.2006
Miteigentümer und Chefkoch
Mattie’s B’s Restaurant
01.2000 - 01.2002
Assistent des Chefkochs
The Historical Green Manor
01.1999 - 01.2000
Koch
US Army
01.1989 - 01.1993
US Army Food Service Program - undefined
US Army Food Service Program
AS Diplom - Arts Program
Atlanta Technical Institute Culinary Program
High School - undefined
East Mecklenburg High School