Heinz T. Klein 5897 N. Dixie Hwy # 39 Home Phone 954-769-1046 Cell * 501-615-4256 Oakland Park, FL 33334 E-mail Hruhm@aol.com Areas of Expertise Executive Chef with 15 years' of International experience managing multimillion-dollar business with Proven success overseeing all aspects of Organizations - multi - preparations in (up to date BIO a must & necessary:) Hotel Catering and Banquet and out house, as well in sales and marketing, human resource management and the Intimate knowledge gourmet and specialty foods market. PROFESSIONAL EXPERIENCE Chef De Cuisine at Sage French - American - Cafe and Restaurant Owner - Restaurateur and Executive Chef Laurent Tasic 2378 N. Federal Hwy., Fort Lauderdale, FL, 33305 (954) 565-2299 Cell 954-270-2966 / 09:30 AM - 21:30 PM Executive Chef Briny Riverfront Irish Bar & Restaurant. Trained and motivated staff. Developed new menus for all 4 Restaurants created International European Dishes that escalated popularity controlling food costs and enhancing service levels. Total of 48 employees EXECUTIVE CHEF Holiday Inn and Convention Center - Little Rock Airport, AR Utilized daily staff meetings to drive guest service levels and increased levels of service to qualify hotel rankings in the top 25 worldwide. Challenged and motivated staff and brought GSTS scores from failing to a current 96.0% Designed new and cost effective menus and kept hotel food and labor cost at budgeted levels throughout my tenure. 31,000 sq. Meeting and Banquet Space. & 391 Rooms. New Regional brought in new GM who brought his own Chef EXECUTIVE CHEF Jonesboro Country Club - Jonesboro, Arkansas Establishing a continuous and improving service level enhancement training program. Redesigned system for kitchen operations. Food and labor costs fell after program was established. Catering, private functions and reputation of facility improved during my tenure at the Jonesboro Country Club. Staff of 75 employees. CHEF DE CUISINE Hilton Suites Hotel Dallas TX during my tenure performed authorized video and Hand on training sessions fore kitchen staff as well introduced Hotel Emergency committee with regular representation of each department. CONSULTANT & EXECUTIVE CHEF FOR HIRE England, France & Germany from 4/ 1999-2/2002 for Hotel's and restaurant went; Belly up after Sept 11, 2001, EXECUTIVE CHEF / FOOD & BEVERAGE DIRECTOR Hardke Corporation - Berlin, West Germany 4/90 - 4/96 Oversaw operations of all 4 Restaurants. Hired, trained and motivated staff. Developed and restructured more coast effective menus created Italian and German and International Cuisine while controlling food and labor costs. Total of 88 employees. EXECUTIVE CHEF / FOOD & BEVERAGE DIRECTOR Thorn Tree Country Club - DeSoto, Texas 5/96-3-99 Reorganizing Kitchen and staff, retraining establishing a continuous training program. Re-designed a less hectic Kitchen flow food - labor coast was falling after program was established a la Cart - catering - private functions was improving during my tenure at the Thorn Tree Country Club. Managed staff Kitchen and Restaurant and Banquets of 122. Executive Chef Sheraton Town House Los Angeles California 02/1972 - 08/1975 I reported directly to Mr. Heinz Grass Director of Food and Beverage; I Reduced Food coast to 27 % labor coast 18.5 voted Chef of the year from 1972 - 1975 Leadership My International experience in leadership with diverse nationalities and there religions cultures was essential in extracting the nohow and the quintessence what have given me the knowledge I needed as Executive Chef and Team leader. German Army 1966 -1970 Honorable discharge Multilingual in English, French, Italian, Arabic, Swahili, ( German Native tongue ) EDUCATION University in Bonn, Germany Associate Degree in Home Economics & Culinary Arts & Management

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