AWARDS
Josef's commitment to excellence and hands-on leadership, as well as his remarkable ability to share knowledge and experience, has earned him recognition and respect in the Food & Beverage Industry.
WHAT I'M GREAT AT
Corporate Executive Chef
Sandals is all-inclusive Caribbean vacation operation with over 22 resorts, over 190 restaurants and 18 country-specific concepts. Recruited to analyze, revitalize and manage culinary operations for Sandals’ Resorts Estate-wide, Josef has established procedures that lead to flawless operations and strict regulatory compliance from hygiene, safety, and security, employee optimal performance to customer satisfaction. He has developed a strategic planning system to ensure constant improvements for front and back of house to streamline efficiencies and increase work/performance standards, as well as focus on quality. He has also identified areas of improvement and implemented measures for short and long term total Quality Management. Josef continues...
Director, Fleet Culinary Operations
In 2006, Josef was promoted to Director of Culinary Operations, where he took full charge of the development of the Company’s annual Business Objectives for Culinary Operations and managing its execution. Royal Caribbean International has received numerous awards and accolades due to its culinary excellence. Seven ships were included in the Best Large Cruise Ships in the World list by Condé Nast Traveler. One of his career highlights was the launch of The Oasis and Allure of the Seas, the world's largest and most innovative cruise ships. In 2010, along with the responsibility of managing the culinary operations of Royal Caribbean International, he...
Corporate Executive Chef
Josef was responsible for managing the overall Culinary Service Operations for RCI 18 ships with 3500 guests and 1200 crew members on each vessel as well as 9 new buildings. During his tenure, he created recipes and presentation guidelines which laid the foundation for Fleet SOPs. Functioning in a recruiting capacity, Josef was responsible for the recruitment of a diverse and internationally recognized staff from geographical locations such as India, Philippines, Indonesia, Australia, South America, South Africa, China, the Caribbean Islands, and Europe. He developed, launched and supported Food Operations for: Voyager Class - Voyager, Explorer, Adventure, Navigator and Mariner of the Seas....
Josef has been a lifelong learner. In pursuit of his passion in the culinary world, he has attended Maritime Hotel Academy, Berufsschule Waldegg as well as Cornell University to hone his skills as a master culinary professional. He also hold various certifications from the Culinary Institute of America, American Culinary Federation and The American Hotel Lodging Association.
