1999 – 2009
Name Librije Beheer BV
City Zwolle – the Netherlands
Position Executive Chef
– Restaurant De Librije
– Librije’s Zusje
– Librije’s Hotel
– Restaurant Koperen Kees
– Food on Tour catering
– Librije’s Shop with Eek & Oil retail line
Description of duties by division
Name Restaurant De Librije
Classification Michelin stars; The World’s 50 Best Restaurants
Memberships Les Grand Tables Du Monde and Alliance Gastronomique Néerlandaise
Brigade 20 chefs
Duties Process owner for the kitchen department and brigade.
Responsible for composing the menu to be used. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; checking work rosters and adequate staffing; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff’s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, buying and kitchen percentage. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs.
Name Restaurant Librije’s Zusje
Classification Michelin star
Opened in May 2008
Membership Tradition Qualité
Brigade 12 chefs
Duties: During the preparatory phase for start-up and the first months thereafter, setting up the routing and working methods, training and supervising the kitchen staff. Final checking of dishes, house style and quality. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, personnel and other costs, the buying process and the kitchen percentage.
Name Librije’s Hotel
Classification Stars; 20 en-suites
Opened in May 2008
Membership Relais & Chateaux
Brigade 4 chefs
Duties: Process owner for breakfast/menu, bar dishes/menu and room service dishes/menu.
Name Restaurant De Koperen Kees
Classification Michelin Bib Gourmand, Brasserie of De Librije
Opened in April 2006
Brigade 8 chefs
Duties: Shared responsibility for the concept. Establishing the menu, combining low buying costs with high quality. Composing recipes and logistics in accordance with HACCP. Control of concept, quality and personnel and other costs.
Name Librije’s Food on Tour
Classification Exclusive catering in the Netherlands and abroad
Opened in October 2006
Brigade 4 to 45 chefs
Duties: Before opening, determining the lay-out of the work spaces, functionality and routing. Composing recipes, working methods, checking dishes suitable for catering on a 1 and 3 Michelin star level and brasserie dishes. Organising both national and international catering events up to 1200 guests so far. Managing the kitchen brigade of up to 45 people, depending on the type of catering event and the number of guests. Developing routing and functionality. Control of costs, efficiency and staffing.
Name De Librije Winkel
Classification Delicatessen with retail line of Librije products
Opened in September 2005
Duties: Developing products, including: marmalades, aspics, soups, sauces, dressings, etc. Selecting products preserving the house style. Monitoring compliance with the regulations on HACCP and implementation quality.Back