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
Food safety
Cost control
Menu memorization
Recipes and menu planning
Employee scheduling
Inventory management
Vendor relationship management
Workflow optimization
Plating
Team leadership
Customer service
Safe food handling
Kitchen leadership
Kitchen management
Food presentation
Portion control
Menu planning
Staff motivation
Safe handling
Cooking techniques
Special diets
Staff training
Supervising food prep
Ordering and requisitions
Kitchen organization
Safety management
Mentoring and coaching
Recipe creation
Compliance
Kitchen equipment operation
Knife skills
Menu development
Foodservice
Ingredient knowledge
Sanitation procedures
Heavy lifting
Culinary trends
Culinary trends monitoring
Catering background
Sauce preparation
Seafood preparation
Food spoilage prevention
Garnishing and plating
Allergen awareness
Operations support
Detail-oriented
Performance improvement
High-quality ingredients
Food preparation supervision
Dish preparation
Farm to table
Kitchen staff management
Active listening
Creative thinking
Interpersonal skills
Multitasking
Teamwork and collaboration
Problem-solving
Excellent communication
Time management
Written communication
Catering and events
Coordinating kitchen staff
Attention to detail
Restaurant operations
Food plating and presentation
Quality control
Multitasking Abilities
Relationship building
Problem and complaint resolution
Adaptability
Time management abilities
Banquets and catering
Team collaboration
Food prep planning
Coaching and mentoring
Special events
Staff scheduling
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