1 Curriculum Vitae Sidney Schutte Personal details Name First name Nationality Place of birth Netherlands Sex Education/training RSPH Level 3 Award in supervising Food safety in Catering RSPH Foundation Certificate in HACCP Social hygiene Gastronomy training course Wine and Food training course Company emergency response team SVH* Master Chef Bread and confectionery training Catering techniques training Apprentice trainer Cuisinier-patissier Cuisinier hot kitchen Cuisinier cold kitchen Kitchen management training Personnel management training Schutte Sidney Amsterdam Netherlands Middelburg, the Male Diploma obtained in: 2010 2010 1999 2005 2005 2006 2006 Miscellaneous Co-author of the book Puurder ISBN 139789040095160 published in 2001 Author of the book Puur Natuurlijk ISBN 9040088136 published in 2003 Nominations Elected by colleagues as upcoming talent in the Netherlands for 2006 and 2007 Mentioned in the reputed Lekker culinary magazine Language skills *If the job so requires, I will expand my knowledge of languages by a relevant training course Dutch Mother tongue Writing Mother tongue English Excellent Writing Excellent French Reasonable
Knowledge of software Word, Excel, Mac OS X, Windows XP, Feebs (kitchen calculation software) 2 Qualities Critical, creative, guest-oriented, honest, stress-resistant, problem solving Nov 2016 YTD Name Cocina de Autor Los Cabos Position Consulting Chef Cocina de Autor by Sidney Schutte 14 chefs Outspoken Flavors More than a restaurant, Cocina de Autor is a Grand Velas concept; a sensorial dining experience of fine gastronomy led by two Michelin Star Head Chef Sidney Schutte of the Netherlands. This is a culinary tour that reflects the culture and life around us. Description of duties; Monitor and coordinate the operation of the outlet Responsible for composing the Culinary tasting menu which is specially focused for the American and Mexican guests. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Representing the company at national and international workshops, demos and trade fairs. Dec 2013 YTD Name WaldorfAstoria Amsterdam Amsterdam Position Executive Chef Restaurant Librije s Zusje Amsterdam Michelin stars Seats 35 14 chefs Brasserie Gold Finch All Day dining Seats 30 8 chefs Hooft (Banqueting rooms) Exclusive banqueting Seats 72 6 chefs
3 Working experience Jan 2012 YTD Name Landmark Mandarin Oriental Hong Kong Position Executive Chef Aug 2010 Dec 2011 Name Landmark Mandarin Oriental Hong Kong Position Executive Sous Chef Restaurant Amber Michelin stars: The World's 50 Best Restaurants 24 chefs MO Bar All Day dining Seats 80 13 chefs Tian Di (Banqueting rooms) Exclusive banqueting Seats 72 12 chefs Spa AsiaSpa awards winner: Health conscious menu Seats 28 5 chefs Description of duties; Monitor and coordinate the daily operation of all outlets Responsible for composing the menu to be used in all outlets. Ensure the par stock for mise en place is maintained and in level with business forecast. Issue recipe cards to staff before new products are implemented. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; checking work rosters and adequate staffing; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Inspect incoming products and ensure proper storage and rotation as well as daily inspection of date and items in the refrigerators in compliance with SOP and HACCP regulation. Find methods of reducing costs without affecting the level of service or product quality received by the guest. Recruitment interviews. Create and update Sop s for culinary. Organize PH and AL schedules. Manage labour
costs within kitchen department. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs. 4 1999 2009 Name Position Librije Beheer BV Zwolle the Netherlands Executive Chef - Restaurant De Librije - Librije s Zusje - Librije s Hotel - Restaurant Koperen Kees - Food on Tour catering - Librije s Shop with Eek & Oil retail line Description of duties by division Name Restaurant De Librije Michelin stars; The World's 50 Best Restaurants Memberships Les Grand Tables Du Monde and Alliance Gastronomique Néerlandaise 20 chefs Duties: Process owner for the kitchen department and brigade. Responsible for composing the menu to be used. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; checking work rosters and adequate staffing; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, buying and kitchen percentage. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs. Name Restaurant Librije s Zusje Michelin star Seats 35 Opened in May 2008 Membership Tradition Qualité 12 chefs Duties: During the preparatory phase for start-up and the first months thereafter, setting up the routing and working methods, training and supervising the kitchen staff. Final checking of dishes, house style and quality. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, personnel and other costs, the buying process and the kitchen percentage. Name Librije s Hotel Stars; 20 en-suites Opened in May 2008 Membership Relais & Chateaux 4 chefs Duties: Process owner for breakfast/menu, bar dishes/menu and room service dishes/menu.
Name Restaurant De Koperen Kees Michelin Bib Gourmand, Brasserie of De Librije Seats 55 Opened in April 2006 8 chefs Duties: Shared responsibility for the concept. Establishing the menu, combining low buying costs with high quality. Composing recipes and logistics in accordance with HACCP. Control of concept, quality and personnel and other costs. Name Librije s Food on Tour Exclusive catering in the Netherlands and abroad Opened in October 2006 4 to 45 chefs Duties: Before opening, determining the lay-out of the work spaces, functionality and routing. Composing recipes, working methods, checking dishes suitable for catering on a 1 and 3 Michelin star level and brasserie dishes. Organising both national and international catering events up to 1200 guests so far. Managing the kitchen brigade of up to 45 people, depending on the type of catering event and the number of guests. Developing routing and functionality. Control of costs, efficiency and staffing. Name De Librije Winkel Delicatessen with retail line of Librije products Opened in September 2005 Duties: Developing products, including: marmalades, aspics, soups, sauces, dressings, etc. Selecting products preserving the house style. Monitoring compliance with the regulations on HACCP and implementation quality. 5 1998-1999 Name Hotel restaurant Scholteshof Kermt Belgium Michelin stars Membership Relais & Châteaux and Tradition Qualité Position Chef de Partie 1997-1998 Name Restaurant de Bloasbalg Wahlwiller the Netherlands Michelin star Membership Alliance Gastronomique Néerlandaise Position Chef de Partie 1994-1997 Name Restaurant Kasteel Wittem Wittem the Netherlands Michelin star Membership Alliance Gastronomique Néerlandaise and Relais & Châteaux Position Independent Cook Apprentice