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| | Below you'll find an
online version of my CV, so that you can see the way that my career has
progressed. If you'd like more details, please don't hesitate to contact me via
my email address: urs@urs-besmer.com
Alternatively, highlight,
copy and paste the following information to a new page on either your notepad
or WinWord (or similar)...
Urs Viktor
Besmer
EDUCATION AND DIPLOMAS
Six years of primary school in Brunnen, Switzerland.
Three years of secondary school in Brunnen, Switzerland.
Two and a half years of Trade School at the Hotel School Montana in Luzern, Switzerland.
LANGUAGES SPOKEN
English
German
Swiss
PROFILE
A highly motivated and innovative professional in the Culinary Arts.
Accepts many varied tasks and accomplishes them with a high degree of quality.
Sets very high standards and expectations for himself and co-workers while maintaining the morale of
associates.
PROFESSIONAL OBJECTIVE
To provide professional direction and leadership that will challenge employees to set higher goals for
themselves.
ACHIEVEMENTS
Inducted into the Ordre des Coteaux de Champagne, May 2010
Vice Chairman of the organizing committee for the "Hong Kong Culinary Classic" Hong Kong - May 1997, May 1999 and May 2005.
President of the Hong Kong Chefs Association from January 1997 to January 2000.
Vice President of the Hong Kong Chefs Association from January 1995 to December
1996.
Committee Member of the Hong Kong Chefs Association from January 1993 to January 1995.
Completed the Culinary Apprenticeship in 1973 with Special Honors for highest Marks of any Apprentice in Central Switzerland.
FOOD AND BEVERAGE MANAGER & EXECUTIVE CHEF
The Pacific Club, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong
December 2005 to Present
Independent Five Star Deluxe Private Club.
In charge of entire Food and Beverage operation, which includes a deluxe Chinese Restaurant, Pier 6
(a fine dining Western Restaurant), Island Cafe (upscale Coffee Shop with both Buffets and a la Carte
operation), an English style
Pub and extensive Banquet facilities.
FOOD AND BEVERAGE CONSULTANT
Gastro Primo Limited - Hong Kong
October/November 2005
Consultancy work to open “Le Traiteur” food counter concept at Great, Pacific Place, for one
of the leading food and beverage suppliers in Hong Kong.
GENERAL MANAGER
The Peak Lookout
Hong Kong
January 2005 to September 2005
The Peak Lookout is the flagship operation of the Epicurean Management group of Restaurants.
Located at the top of the Peak, this historic and beautiful building with a classic and elegant setting is
one of Hong Kong’s finest restaurants. Visited by tourists as well as many regular locals, it is an oasis in
busy Hong Kong with a relaxing and romantic garden as well as indoor settings in the
historical building.
The menu offered
diners a wide variety including authentic dishes from
Thailand, India, Mexico, Europe as well as favourite Hong Kong dishes. The restaurant also
had an
excellent reputation of serving one of the widest selections of fresh oysters and seafood from around the world. The restaurant
was open for lunch and dinner as well as breakfast on weekends and public holidays. On a good day, the restaurant
served close to
1500 covers all day with a seating capacity of 288.
The wine list included a wide selection of wines from both the old and New World with a selection of over
100 wines on offer.
Special banquets and weddings were a regular occurrence and were always well received by customers and guests.
The entire team at the Peak Lookout consisted of over eighty full time associates, including service,
kitchen, cleaners and even a gardener to cater to all the necessary needs of the restaurant.
Working at The Peak Lookout has given me the experience to work with a variety of different people of various
backgrounds and further strengthen my management skills.
One of my most satisfying achievements during my tender at the Peak Lookout was to see the many returning
customers, both locals and visitors from overseas, and welcome them back to their favorite restaurant.
EXECUTIVE CHEF/DIRECTOR OF FOOD AND BEVERAGE
The Marco Polo Hongkong Hotel
1991 to 2004
The Marco Polo Hong Kong Hotel is the flag ship operation of the Marco Polo group of Hotels.
Home to 665 guest rooms and 4 food and beverage outlets, not including banqueting,
the culinary team consists of 70 chefs, including an Executive Sous-Chef and one
Pastry Chef position
supporting the leadership roles in the property.
"Tai Pan Grill" (now closed) on the six floor of the hotel had become a tradition in Hong Kong as the place for
grillroom cuisine known city wide for its emphasis on freshness and quality,
whilst maintaining an impressive 35 year tradition.
At the time I left Marco Polo, "The Lobby Lounge" was under renovation and re-opened in late 2004 as a popular meeting point.
Café Marco was completely renovated in 2002 and reopened in January 2003 with an open kitchen concept and a
wide buffet selection. It is now established as serving one of the best buffets in the
Tsim Sha Tsui / Kowloon area.
"Gripps" on the six floor (also now closed) served casual, tasty American a la carte food in the evening and a very popular
Prime Rib lunch on a daily basis.
My thirteen years at the Marco Polo Hongkong Hotel were a culmination of changing and challenging times
which were met head on, without losing sight of the traditions of excellence from which this hotel was
established and recognized. The experience allowed me the opportunity to test my own skills with an
institution whose reputation was fostered on quality and tradition. The hotel remains a pillar of the
community and a testament to my efforts and guidance during my tenure.
One of my most satisfying achievements during my tender at Marco Polo Hongkong Hotel was to see the
tremendous development of the German Bierfest. This festival started in 1992 in a small scale and has over
the years developed into an institution in Hong Kong.
DETAILED WORK EXPERIENCE
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December 2005 to Present - Pacific Club, Kowloon
Position: Food and Beverage Manager & Executive Chef
Independent Five Star Deluxe Private Club, Owned by The Wharf Group
October/November 2005 - Gastro Primo, Hong Kong
Position: Consultant
“Le Traiteur” food counter project-concept at Great, Pacific Place.
January 2005 to September 2005 - The Peak Lookout, Hong Kong
Position: General Manager
Independent Restaurant
Flagship Restaurant of the Epicurean Management Group
2002 to December 2004 The Marco Polo Hongkong Hotel, Hong Kong
Position: Executive Chef
Five Star Hotel
Flagship property of Marco Polo Hotels
2000 to 2002 The Marco Polo Hongkong Hotel, Hong Kong
Position: Director of Food and Beverage
Five Star Hotel
Flagship property of Marco Polo Hotels
September 1999 to December 1999 - The Marco Polo Hongkong Hotel, Hong Kong
Position: Acting Director of Food and Beverage
Five Star Hotel
Flagship property of Marco Polo Hotels
October 1991 to September 1999 - The Marco Polo Hongkong Hotel, Hong Kong
Position: Executive Chef
Five Star Hotel
Flagship property of Marco Polo Hotels
January 1989 to September 1991 - The Peninsula Manila, Philippines
Position: Executive Chef
Five Star Deluxe Hotel
September 1983 to January 1989 - The Hong Kong Club, Hong Kong (Managed by The Peninsula Group)
Position: Executive Chef
Five Star Super-Deluxe Club
October 1980 – September 1983 - The Peninsula Hotel, Hong Kong
Position: Executive Sous Chef
Five Star Super-Deluxe Hotel
EARLY WORK EXPERIENCE
August 1978 to August 1980 - The Bali Hyatt Hotel, Sanur, Bali, Indonesia
Position: Executive Sous-Chef
Five Star Deluxe Resort Hotel
March 1978 to July 1978 - The Hyatt Regency Hotel, Vancouver, BC, Canada
Position: Chef Tournant
Five Star Deluxe Hotel
September 1977 to February 1978 - The Hyatt Regency Hotel, Toronto, Ontario, Canada
Position: Chef Saucier
Five Star Deluxe Hotel
June 1977 to September 1977 - Muskoka Lakes Golf and Country Club, Port Carling, Ont. Canada
Position: Sous-Chef
Deluxe Golf and Country Club
December 1976 to April 1977 - Hotel Merkur, Arosa, Switzerland
Position: Chef Saucier
May 1976 to October 1976 - Hotel Hirschen, Gunten, Switzerland
Position: Chef Entermetier
January 1976 to April 1976 - Swiss Army Service Switzerland
Position: Executive Chef / Corporal
August 1975 to October 1975 - Hotel Quellenhof, Bad Ragaz, Switzerland
Position: Chef Tournant
June 1975 to August 1975 - Hotel Waldhaus, Vulpera, Switzerland
Position: Chef Rotisseur
February 1975 to 1975 - Basic Swiss Army Service Switzerland
Position: Cook / Chef
September 1974 to October 1974 - Hotel Quellenhof, Bad Ragaz, Switzerland
Position: Commis Saucier
May 1974 to August 1974 - Hotel Waldhaus, Vulpera, Switzerland
Position: Commis Garde-Manger
December 1973 to March 1974 - Hotel Kronenhof, Pontresina, Switzerland
Position: Commis Saucier
1970 to 1973 - Hotel Union, Goldau, Switzerland
Position: Kitchen Apprentice
REFERENCES
Mr. John Girard
Vice President, Development Regal Hotels International
General Manager,
Regal Kowloon Hotel
Hong Kong SAR
(852) 9197 1994
e-mail: deepblu@netvigator.com
Mr. Charles So
General Manager, Galaxy StarWorld Macau
Macau SAR
(853) 658 2813
email: cso@galaxyentertainment.com
Mr. Michael Tiplady
(Former) Senior Vice President
GR8 Leisure Concepts Ltd
Hong Kong
(852) 9358 2356
email: miketiplady@netvigator.com
Mr. Christopher Lenz
(Former) CEO
Igor's Group
(852) 2108 4467
email: chris@igors.com
Mr. Grant Baird
Operations Manager
Epicurean Group
Hong Kong Hong Kong
(852) 2525 0889
(852) 2532 6208
email: gdb@epicurean.com.hk
Mr. Rene Holenweger
General Manager
The Pacific Club
(852) 2118 1888
(852) 90313721
email: rene-holenweger@pacificclub.com.hk
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