Roeland Klein

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed close relationships with suppliers to source best ingredients.

Currently operating under the name: Wyndham Grand Algarve

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Hired, managed, and trained kitchen staff.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.

This complex offers 132 suites on a 5* level and 178 villas on a 4* level. F&B outlets: Starfish restaurant buffet 175 pax also used for breakfast up to 600 pax. Pool restaurant up to 400 meals daily in high season. Peacock restaurant a la carte terrace 85 pax indoor 50 pax and banqueting room up to 400 pax.

• Maximized profit margins by negotiating with suppliers for competitive pricing on high-quality ingredients.
• Streamlined kitchen operations for increased efficiency and reduced food waste.
• Hired, managed, and trained kitchen staff.

2003 Sous Chef

2007 Chef de Cuisine