Andrew Hunt
Soest
Summary
Experienced Chefkok with a strong international background, having worked in restaurants and hotels in the United States, Switzerland, and the Netherlands. Brings a calm, structured approach to professional kitchens, combining creativity with consistency and reliability.
Strong at delivering consistent quality at scale, menu planning for daytime service, and maintaining high HACCP standards. Comfortable collaborating with others while retaining creative input where appropriate. While leading the kitchen at restaurant Bos‑Thuis, the restaurant received positive recognition in the Gouden Pollepel regional review.
Now deliberately focusing on business and corporate catering, seeking a stable, weekday/daytime role with clear structure and long‑term contract potential.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chefkok
Restaurant Bos-Thuis
Soest
04.2025 - 03.2026
- Final responsibility for day-to-day kitchen operations as Chefkok
- Managed planning, prep, production, and service
- Maintained strong HACCP standards, structure, and kitchen organization
- Led and supported kitchen staff with clear communication and workflow
- Contributed to menu development, specials, and seasonal adjustments
- Balanced creativity with consistency and cost awareness
Chefkok
Hotel Ibis Utrecht
Utrecht
12.2022 - 04.2025
- Responsible for daily kitchen operations in a structured hotel environment
- Executed breakfast, lunch, dinner, and banqueting menus
- Worked within standardized procedures, planning, and forecasting
- Supervised and supported kitchen staff during service and prep
- Ensured HACCP compliance, hygiene standards, and cost control
Chef De Partie
Novotel Zurich City West
Zurich
01.2022 - 09.2022
- Collaborated with head chef to create banquet menu for up to 200 guests.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Cook
ibis Zurich City West
Zurich
12.2019 - 12.2021
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Restocked and rotated food products using first-in, first-out method.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cook
Hotel ibis Utrecht
Utrecht
09.2017 - 07.2019
- Preparing, cooking, and serving meals for staff, guests, and visitors. Up to 65 guests at one sitting.
- Carry out the preparatory work for creating dishes while maintaining all health and safety requirements.
- Serving classic American modern European cuisine while introducing and developing new dishes.
- Responsible for food stock control, ordering quality vegetables and meat, and organizing them in storage.
Education
High School Diploma -
Patrick County High School
Stuart, VASkills
- Corporate & business catering operations
- Menu planning for daytime service & events
- Production & batch cooking
- HACCP, food safety & compliance
- Cost control, ordering & stock management
- Team leadership & clear task delegation
- Structured, calm kitchen management Communication
Certification
- NHK Swiss Emergency Response (CH): 2022 Completion of training in First Aid, Fire Safety, and Emergency Evacuation.
- Social Hygiene Certificate (NL): 2018 Declaration of knowledge and insight of alcohol, drugs, gambling, legislation, and regulations in the hospitality industry.
- Falck Training Emergency Response Officer (NL): 2017 Completion of training in First Aid, Fire Safety, and Emergency Evacuation.
Languages
English
First Language
Dutch
Elementary
A2
German
Beginner
A1
Timeline
Chefkok
Restaurant Bos-Thuis
04.2025 - 03.2026
Chefkok
Hotel Ibis Utrecht
12.2022 - 04.2025
Chef De Partie
Novotel Zurich City West
01.2022 - 09.2022
Cook
ibis Zurich City West
12.2019 - 12.2021
Cook
Hotel ibis Utrecht
09.2017 - 07.2019
High School Diploma -
Patrick County High School