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Work History

2015-01

HOLIDAY INN EXPRESS
4.5* 268 rooms, 1 restaurant, 3 conference rooms(800pax) 3* 199 rooms, 1 restaurant Port Moresby, Papua New Guinea http://www.ihg.com/destinations/us/en/papua-new-guinea/port-moresby-hotels
2007-072008-11

Executive Sous Chef

2012NATIONAL CONVENTION CENTER
Kempinski mall of the emirates Dubai, UAE www.kempinski-dubai.com Executive Sous Chef 10/2006-06/2007Royal ascot hotel Dubai, UAE www.royalascothotel-dubai.com Opening Executive Chef 10/2004-10/2006doha golf club Doha, State of Qatar
2003-042003-11

Executive Chef

2012NATIONAL CONVENTION CENTER
Executive Chef veligandu island resort
2001-092002-10

Executive Chef

Republic of Maldives
Executive Chef novotel queenstown Queenstown, New Zealand
1999-062001-07

Senior Chef de Partie

Republic of Maldives
sheraton hotel & towers 5* Auckland, New Zealand Senior Chef de Partie ➢ Working my way through all sections of the kitchen inclusive of pastry & bakery, gardemanger, butchery, production and fine dining
1998-121999-06

Chef de Partie

Republic of Maldives
hyatt hotel Auckland, New Zealand Chef de Partie 06/1997-05/1998southampton princess hotel Bermuda Chef de Partie (Fixed term Contract)

Education

20092013

Certificate

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

Nov 2009Present

CERTIFIED CHEF DE CUISINE

Australian Culinary Federation
Feb 2008Present

CERTIFICATE OF ACHIEVEMENT “BUDGETING FOR BETTER OPERATIONAL PERFORMANCE

Emirates Academy
Feb 2008Present

CERTIFICATE IN INTERMEDIATE HACCP

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

CERTIFICATE OF SMALL BUSINESS ACCOUNTING

Gilligan Business School, Auckland New Zealand