Curriculum Vitae of Hansjorg Wergin

Hansjorg Wergin

Strictly Private and Confidential

CURRICULUM VITAE

Personal Information:

Name Hans Wergin

Fax & Voicemail +61-(0)7-3319-6027

E-mail wergin@chefhans.com

Citizenship German

Australian Permanent Resident

Hong Kong Permanent ID card holder

Date & Place of Birth 1964 - Germany

Marital Status Married

Languages German – English – Thai (Working Knowledge)

Hobbies & Interests Table Tennis, Squash, Current Affairs, Computers

Educational Background:

1971 – 1975 Schiller Schule – Elementary School

Tettnang - Germany

1975 – 1981 Grund & Haupt Schule Manzenberg – Secondary

Tettnang - Germany

Career Objective

To work in good quality establishments in order to broaden my culinary and human relations experience and pass my gained knowledge to my subordinates.

About my Management Style

Teamwork is the key to a successful operation, be fair but strict...

My Work Attitude

As an employee, I handle my duties as it would be my own business...

Current place and position of employment

Executive Chef

March 2003 – Present Sheraton Brisbane Hotel, Australia

Last three Employments in Hong Kong

Guest Chef Mar. 12 – 23, 2002

For a 10 day Bavarian Food Festival at the Aberdeen Boat Club on Hong Kong island. Click here for the menu.

Executive Chef Jul. 1995 – 31st Dec. 2001 Pacific Club, Hong Kong

The Pacific Club is one of the leading private member clubs in Hong Kong providing a prestigious venue to the social and business community. Boasting five Food and Beverage Outlets with dining rooms offering the best Western, Asian and Cantonese cuisine, member’s bar and lounge, private meeting and function rooms, an extensive outside catering service and a variety of monthly Food Promotions.

The Club is supervised with professional standards similar to a 5 star hotel, only without guestrooms. My culinary guests been mostly from the high society of Hong Kong and well versed about gourmet food and the latest food trends.

The task of being an Executive Chef at this exclusive members club presented me with the opportunity and flexibility to explore various cooking styles and food products I could not normally provide or acquire in a conventional hotel operation. To achieve such in a city like Hong Kong where the gastronomic standard is one of the highest in Asia, gives me an extra edge.

Responsibilities:

- Fully in charge of all aspects in my kitchen catering to three restaurants, one bar, various banquette rooms and our Club’s yacht "The Pacific Princess", which is used to entertain local and visiting dignitaries from abroad and by our Hong Kong owners.

- Implementing and developing menus for our monthly food & beverage promotions that introduce various styles of cuisine to members.

- Organizing and interacting with high-class foreign chefs and inviting them for food promotions. During my time we had visiting chefs from Italy, Australia, Spain, Switzerland, USA, Canada, Malaysia, Macau, Guam and New Zealand introducing us to their native culinary delights.

- Development and implementation of staff training programs.

- Hiring of all local and oversees kitchen staff.

- Overseeing service standards, hygiene and quality control in restaurants, the Chinese kitchen, staff canteen and stewarding department.

- Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation

Reference Letters from General Manager Joe Oxley and Operation Manager Rene Holenweger

Executive Sous Chef

Aug 1994 – Jun 1995 Holiday Inn Golden Mile, Hong Kong - Resume

Hotels & Restaurants where I have worked since 1981

Sous Chef

Sep 1992 – Aug 1994 The Manila Hotel, Philippines - Resume

Executive Sous Chef

Jun 1991 – Aug 1992 The Landmark & Plaza Hotel, Bangkok Thailand - Resume