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Teachers and Alumni

Josef Fleissner

Head of Culinary Arts Studies / Executive Chef

PROFESSIONAL EXPERIENCE

    Executive Chef

    Hotel W. St Petersburg 5* (Starwood Hotels & Resorts Worldwide, Inc.), Russia

    July 2015 – May 2016

  • Reopening of all F&B Outlets after the termination of contract with the prior outsourced company
  • In charge of the All Day dining Restaurant with special steak cuts, Mediterranean and Asian cuisine / IRD / Banquet / Living Room Bar / summer Terrace
  • Supervising a team of 2 Sous-Chefs, 4 Junior Sous Chefs, 8 Chefs de Partie, 8 Commis de Cuisine 
  • Realization of standardized processes of the Hotel for the projects assigned to me
  • Monitoring whether the food cost is in line with the budget
  • Supervision and support of the kitchen staff in operation
  • Observation and realization of the statutory hygiene regulations according to HACCP and Starwood policy
  • Trainings and courses of instruction for the kitchen staff

 

    Corporate Executive Chef

    Viking Cruises (5* Luxury Cruise Line) 

    May 2003 – June 2015

  • In charge of 5 vessels in Russia
  • Supervising a team of 5 Executive Chefs, 5 Sous-Chefs, 28 Chef de Parties, 48 Commis de Cuisine, 18 Utilities 
  • Project management and kitchen planning of 5 vessels during complete rebuilding
  • Supporting and organizing of christening events for new build vessels
  • Opening of more than 10 new build vessels
  • Realization of standardized processes on board for the projects assigned to me
  • Monitoring whether the food cost is in line with the budget
  • Supervision and support of the kitchen staff in operation
  • Observation and realization of the statutory hygiene regulations according to HACCP
  • Trainings and courses of instruction for the kitchen staff
  • Ensuring customer satisfaction in the food section
  • Recruiting kitchen staff
  • Quality assurance on all vessels assigned to me
  • Replacing Executive Chefs during vacations

 

     Executive Chef

      Top Hotel Hochgurgl (5* Skiing Resort), Hochhugl, Austria

       September – May 1998, 1999, 2000, 2001, 2002, 2003

 

  • In charge of 1 a la carte restaurant with 70 seats, a terrace with 180 seats & gourmet restaurant for hotel guests with 140 seats
  • Leading of 16 galley employees, 1 Sous-Chefs, 6 Chef de Parties, 6 Demi Chef de Parties, 3 Commis de Cuisine 
  • Menu creating for a la carte restaurant and hotel guests
  • In charge of the overall food production for 3 outlets
  • Purchasing food for the hotel and 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) & stock control
  • Monitoring food production of 3 self service restaurants in the skiing resort (79, 160 and 1300 seats) 
  • Creating duty plans, HACCP sanitation and staff training

 

     Executive Chef

      Viking Cruises (5* Luxury Cruise Line)

      April – September 1998, 1999, 2000, 2001

  • Supervising the galley team of 1 Sous-Chef, 13 cooks main galley, 2 cooks’ crew galley 
  • In charge of the overall food production of 220 customers & 130 crew members
  • Presentation of cooking classes & cooking demos
  • Maintaining SOP, company standards and food cost
  • Train Russian galley employees in company and department rules
  • Food ordering and purchasing from suppliers on 2-3 week base
  • Evaluation mid and end season of galley employees
  • Realization of the statutory hygiene regulations according to Russian law

 

Sous Chef, Hotel Alpensporthotel Neustifterhof (5* Skiing Resort), Neustift, Austria 

December 1997 - April 1998                                     

  • In charge of 1 a restaurant with 130 seats, 
  • Leading of 4 galley employees, 1 Demi Chef de Parties, 3 Commis de Cuisine 
  • Reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 1 outlet
  • Creating duty plans, HACCP sanitation and staff training

Sous Chef, Kurzentrum Park Hotel (5* Spa and Health Resort), Igls, Austria

April 1995 - October 1997

  • In charge of 1 a restaurant with 60 seats, preparing food according to the F. X. Mayer Diet
  • Leading of 4 galley employees, 1Demi Chef de Parties, 1 Commis de Cuisine and 2 Apprentices reporting directly to the Executive Chef and replacing him on his off days and holidays
  • In charge of the overall food production for 1 outlet
  • Creating duty plans, HACCP sanitation and staff training
  • Supporting the Executive Chef with purchasing and cooking classes

Chef Gardemanger, Hotel Crystal (5* Skiing Resort), Obergurgl, Austria

December 1994 - April 1995

  • Rated with 15 points Gault Millau
  • In charge of all production in the cold galley (salads, buffets, breakfast, appetizers)
  • Leading of 2 galley employees, 1 Commis de Cuisine and 1 Apprentice
  • Reporting directly to the Executive Chef 
  • In charge of the overall food production for 1 outlet
  • HACCP sanitation and staff training

Demi Chef Entremetier, Sporthotel Igls (5* Skiing Resort), Innsbruck, Austria

December 1993 – November 1994

  • Rated with 14 points Gault Millau
  • Supervising of 1 Apprentice de Cuisine
  • Preparation of soups, side dishes, vegetables, vegetarian dishes & hot appetizers, entrées

Commis Entremetier, Sporthotel Igls (5* Skiing Resort), Innsbruck, Austria

April 1992 – November 1993

  • Rated with 14 points Gault Millau
  • Supervising of 1 Apprentice de Cuisine
  • Preparation of soups, side dishes, vegetables, vegetarian dishes & hot appetizers, entrées

Commis Gardemanger, Hapimag Resort Kanzelhöhe, Austria

December 1991 –  April 1992

  • In charge of all production in the cold galley (salads, buffets, breakfast, appetizers)
  • Reporting directly to the Executive Chef 
  • HACCP sanitation and staff training

Apprentice De Cuisine, Hotel Kaernterhof, Bad Kleinkirchheim, Austria

April 1988 – April 1991

  • During 3 years of apprentice I got knowledge in all sections in the galley

 

EDUCATION

Professional Hotel and Restaurant School Oberwollanig, Villach, Austria (3 years) 

Realgymnasium, Spittal an der Drau, Austrai (8 years)

 

PROFESSIONAL CONTINUING EDUCATION

Culinary Training, Restaurant Winklers Residenz Heinz Winkler (rated 3 Michelin stars), Germany (Sep 2009 – Dec 2009)

Diet cooking diploma, BFI Wattens, Austria (Jan 1996 – Nov 1996)

 

TRAINING RECORDS

2015 Leadership Training, HACCP Training, Viking cruises

2015 Group Training Certificate

2014 HACCP Training, Starwood Academy 

2014 Leadership Training, Crises Management, HACCP Training, Viking cruises 

2013 Leadership Training, Crises Management, HACCP Training, Viking cruises 

2012 HACCP training, Viking cruises

 

KNOWNLEDGE OF LANGUAGES

German - mother tongue

English - fluent spoken and written 

Russian - spoken good, conversational