| MARTIG CONSULTING International Pastry Chef Consultant The specialist in first class Pastry, Chocolate & Sugar Work seminars |
| 1995 to 1997: CHEF PATISSIER MONTREUX PALACE HOTEL/ SWITZERLAND Five stars property. Besides running the pastry department, creation of a sales outlet featuring home made chocolate candies. Production of all the chocolate candies and items for the “shop” *** 1990 to 1991: EXEC. PASTRY CHEF CENTURY PLAZA HOTEL/ LOS ANGELES, CA - USA Five stars property -1400 rooms. This property is known for catering to the Television and Movie industry. In charge of the pastry and bakery operations. Daily production for several outlets and a very busy banquet business. Making all the showpieces for the numerous large buffets and wedding receptions. Purchasing of the ingredients for the pastry-bakery department. *** 1988 to 1989: EXEC. PASTRY CHEF THE ANAHEIM HILTON HOTEL/ ANAHEIM, CA - USA 1500 rooms property. In charge of the pastry and bakery operations. Daily production for several outlets and a very busy banquet business. Lots of wedding receptions. Making all the chocolate candies for room service amenities *** 1987 to 1988: EXEC. PASTRY CHEF BALLY HOTEL/ LAS VEGAS, NV - USA 3000 rooms property with 8 Restaurants. Banquet capacity of 12 000. Crew of 25 in the pastry shop. Running the pastry and bakery operations. Purchasing of the pastry ingredients. Daily production for several outlets including special desserts for each Restaurant. Very heavy banquet business; not unusual to have banquets and conventions for 4 to 5000 guests. Sometimes 10-12 banquets at the same time in the different banquet facilities. Every weekend, brunches for 2 to 3000 guests. *** 1986 to 1987: EXEC. PASTRY CHEF CHALET DESSERTS/ HAYWARD, CA - USA Wholesale desserts production. Running products development, quality assurance and training department *** 1985 to 1986: CHEF PATISSIER HYATT CONTINENTAL MONTREUX/ SWITZERLAND Running the pastry department. *** 1984 to 1985: EXEC. PASTRY CHEF RAMADA RENAISSANCE HOTEL/ SAN FRANCISCO, CA -USA Participated in pre-opening menus planning. Ordering of all pastry equipment, hiring and training of pastry personal. Opening of this beautiful property. *** 1978 to 1980: PASTRY CHEF FRONTIER HOTEL/ LAS VEGAS, NV - USA Running the pastry department. *** 1973 to 1975: EXEC. PASTRY CHEF MGM GRAND HOTEL/ LAS VEGAS, NV - USA A very challenging position. The World’s largest Hotel at the time. 3000 rooms property - 5 restaurants – 2 Showrooms. Over 3000 employees. Involved in pre-opening designing of the pastry shop and bakery. Ordering all the equipment for both pastry shop and bakery. Selecting and developing individual desserts for each Restaurants. Hiring and training a Crew of 25 skilled professionals. Purchasing all pastry ingredients for this high volume production. Running the pastry and bakery operations. Daily production for the several outlets and a very heavy banquet business. Not unusual to have large conventions for several days for 4 to 5000 guests. Usually we produced around 15000 meals and desserts each day. Each weekend, brunches for 2 to 3000 guests. *** 1973 to 1973: PASTRY CHEF THE CROWN CENTER HOTEL/ KANSAS CITY, MO - USA Running pastry department, while waiting to start the opening MGM GRAND HOTEL/LAS VEGAS, NV - USA *** 1972 to 1973 : CHEF PATISSIER THE CARLTON HOTEL/ JOHANNESBURG, SA The first five stars Hotel in South Africa. 600 rooms Involved in equipment purchasing for the grand opening. Hiring and training of the Crew. Establishing the banquet desserts and the individual desserts for the soon to be famous “Three ships Restaurant” and the Coffee shop. Running the pastry and bakery operations Daily production for several outlets. Large buffets and receptions for this Showcase Hotel featuring Showpieces and pulled sugar baskets. *** 1971 to 1972: PASTRY CHEF THE SHERATON WAIKIKI HOTEL/ HONOLULU, HI - USA The largest Hotel in Hawaii. 2000 rooms property. Opening of this magnificent Hotel. We also produced for the ROYAL HAWAIIAN HOTEL, the next-door hotel. *** 1969 to 1971: PASTRY CHEF LANDMARK HOTEL/ LAS VEGAS, NV - USA Opening of this smallish Hotel. *** 1966 to 1969: PASTRY CHEF THE ALADDIN HOTEL/ LAS VEGAS, NV - USA During that period, I was selected to make the wedding cake for Elvis & Priscilla PRESLEY. *** 1963 to 1965: PASTRY COOK STARDUST HOTEL AND CASINO/ LAS VEGAS, NV - USA *** 1962 to 1963: PASTRY CHEF THE MARK HOPKINS HOTEL/ SAN FRANCISCO, CA - USA *** |
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| THE MONTREUX PALACE HOTEL MONTREUX/SWITZERLAND |
| THE MGM GRAND HOTEL LAS VEGAS,NV |
| CARLTON HOTEL JOHANNESBURG/SA |
| THE ALADDIN HOTEL LAS VEGAS,NV |
| THE CENTURY PLAZA HOTEL LOS ANGELES,CA |
HOTEL EXPERIENCE
