A Word About Chefs:
Chef de cuisine, Executive chef and
Sous Chef
This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design.
Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens.
Executive chef is more common in England and the United States.
Sous-chef The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed.
sb-contact Dumaguete Academy for Culinary Arts International
Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental
Mobile: +63-9173009708
Phone: +63 35-4224080
info@daca-international.com
www.daca-international.com
Marcel Haessner
Assistant Director I - Executive Chef
m.heassner@daca-international.com
Experience: |
Project Leader F & B Management „Alte Oper Frankfurt“ |
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General Manager Event Hall „Werkstatt Frankfurt“ |
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Self employed „ICE COUTURE“ |
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F & B Supervisor Management Catering „Vattenfall Europe Mining and Generation“ |
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Sous Chef, Executive Chef - „Landskron Brauhaus Cottbus“ |
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Sous Chef - „Restaurant Asado“ |
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Sous Chef - „Restaurant Candela“ |
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Entremetier - „ Spreewald Parkhotel Niewietz“ |
Education: |
AEVO Teacher |
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MBA |
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Apprenticeship „Chef“ Spreewald Parkhotel Niewitz |
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Apprenticeship „Business“ VSG GmbH Luebbenau
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