Mike Scheumann

Mike Scheumann

Work History

Work History
Jan 2010 - Present

Head Chef

National Convention Centre Canberra

Responsible forestablishing and maintaining the required culinary standards of IHG. Assisting in developing the specifications for and the purchasing of food and related products, insuring the proper use and maintenance of kitchen equipment as well as employee hygiene and safety and achieving established budgets. Member of the HACCP Team.

·Achieved 91.25 points in last HACCP accreditation

·Food cost maintained as well as brought down 2% with serving higher quality of food

·New banquet menu created and up and running since 1 April 2010

·Kitchen team trained on training program “back to basics”

·Accredited first aid

Dec 2008 - Dec 2009

Executive Sous Chef

Burswood Entertainment Complex

Responsible forestablishing and maintaining the required culinary standards of Burswood and IHG. Assisting in developing the specifications for and the purchasing of food and related products, insuring the proper use and maintenance of kitchen equipment as well as employee hygiene and safety and achieving established budgets. Member of the HACCP implementation Team

·Planned and created new Menus

·Operated in the fixed food cost budget each month

·Maintained the very high standard established by Burswood / IHG

·In charge of the Conference Centre Kitchen, Pastry / Bakery, Commissary, Staff Canteen, Carvers Buffet Restaurant, Food Emporium Restaurant, Paddy’s Garden Cafe as well as PaddyHannan’s Irish Pub

·Responsible for approximately. 150 Chefs

·Opening Chef of Carvers Buffet Restaurant (400 seats)

·Functions conducted for Hon. Mr. Kevin Rudd etc.

Jul 2007 - Nov 2008

Executive Sous Chef

Kempinski Mall of the Emirates

Responsible forestablishing and maintaining the required culinary standards. Assisting in developing the specifications for and the purchasing of food and related products, insuring the proper use and maintenance of kitchen equipment as well as employee hygiene and safety and achieving established budgets.

·Planned and created new Menus

·Operated in the fixed food cost budget each month

·Maintained the very high standard established by Kempinski

·In charge of award winning restaurant Sezzam as well controlling and training chefs from all other outlets like Aspen Café what serves modern tapas style food

·24/7 restaurant serving modern Italian cuisine with Asian influence

·Creating menus for the Crown Prince of Thailand (owner)

May 2005 - Oct 2006

Executive Chef

Doha Golf Club

Responsible for budget, menu planning, ordering, training of staff, implementing new menus, hiring of staff, function planning and coordinating. Opened a Fine Dining Restaurant in July 2005 serving fusion cuisine.

Appointed as a Senior Member of the organising Team for the 15th Asian Games Events at the Doha Golf Club. Responsible for tendering for these activities.

·Exceeded budget with 32% increase of revenue throughout new menus and better planning of staff and costing.

·Planned and managed catering for two bars and one fine dining restaurant

·Trained Staff and monitored performance to improve standards of banqueting

·Planned, managed and delivered a well received standard of catering for Qatar’s biggest international Golf Event, the Qatar Masters. Provided meals which generated revenue of US$100,000 per day

·Planed and managed catering events for up to 1500 guests

·Through customised menu planning and management, promoted the Golf Club as a caterer of choice for outside catering

·Implemented and maintained very high standards ofhygiene for the kitchens and restaurants of the Club

·Appointed Chef for HH Sheikh Thamim Al Thani at the Torch Lightning Ceremony of the 15th Asian Games in Doha

Education

Education
Sep 1986 - Jul 1988

Prfessional Chefs Certificate

"Gaststaetten und Hotelwesen", at Karl Marx Stadt, Chemnitz, Germany

Skills

Skills

English language skills

Train the Trainer

Summary

Mike Scheumann has travelled all over the world perfecting his love of fusion cuisine in exotic destinations such as Bermuda, Egypt, Maldives, New Zealand, Qatar, Dubai and now Australia. Some of the more colourful highlights of his career included creating elaborate menus for Michael Jordan, Tina Turner, Michael Douglas and the Crown Prince of Thailand. Mike was even appointed the private Chef for Sheik Al Thani, Ruler of Qatar at the Opening Ceremony of the 15th Asian Games in Doha, State of Qatar and has hosted his own live cooking show with one of the largest private European TV channels, RTL.As Head Chef of the National Convention Centre, Mike's vision is to offer guests a fresh, healthy and innovative culinary experience. Recognising the importance of food and wine to every event, his menus combine irresistible flavours and exquisite presentation that attest to his considerable talent. An ardent supporter of local producers, Mike places emphasis on sourcing local and organic produce to offer guests a true taste of the Canberra region.Mike is firmly involved within the Canberra community, and is a passionate believer in the OzHarvest program giving his time and surplus food to help feed those in need. A testament to his culinary skills and passion for food Mike has recently become President of the ACT Chapter of the Culinary Federation.Mike will soon be travelling to South Africa to participate in the third World Chefs Tour Against Hunger. The event aims to raise money to provide food to feed underprivileged children in South Africa and promote global awareness of the dire need to help alleviate poverty and hunger.Open to 250 chefs from around the globe, the 10-day tour runs from August 21-30 and is being organised by the South African Chefs Association with support from the World Association of Chefs Societies.Starting and ending in Johannesburg, the tour will travel across the country visiting various cities. The chefs will take part in food festivals, demonstrations and feeding schemes, culminating in a festive Bidvest Gala dinner where donated items will be auctioned to raise money.

Objective

Strive to be the best in the industry and develop younger chefs.

Certifications

Certifications
Nov 2009 - Present

CERTIFIED CHEF DE CUISINE

Australian Culinary Federation
Feb 2008 - Present

CERTIFICATE OF ACHIEVEMENT “BUDGETING FOR BETTER OPERATIONAL PERFORMANCE

Emirates Academy
Feb 2008 - Present

CERTIFICATE IN INTERMEDIATE HACCP

Johnson Diversey, Dubai, UAE, (Royal Institute UK Certified)
Mar 2003 - Present

CERTIFICATE OF SMALL BUSINESS ACCOUNTING

Gilligan Business School, Auckland New Zealand