Hans Hacker has over 30 years of experience as an executive chef in Alberta, Canada. He is responsible for developing work schedules, training employees, and ensuring health and safety standards are met. Hacker also designs creative menus by following food trends and meeting with clients to discuss special requests. Through daily meetings with his team, he institutes recipes to ensure a consistent high quality of food service. Hacker has a diploma in culinary arts from SAIT and is a certified chef in Canada.

1. Hans Hacker
115 Elk Run Blvd Apt. 103
Canmore, Alberta, Canada T1W1G8
403-678-4036 (Cell 403 678-0523)
Management: Executive Chef, responsible for development of work and training schedules;
orientation seminars for new employees and building an effective, functioning team
dedicated to a high quality of customer service. Ensured all employees adhered to
health and safety requirements and regulations. Proper cleanliness was maintained at
all times and equipment kept clean and functional. Strong communication and public
relation skills were required to facilitate the many versatile types of conferences and
meetings held. Effectively worked with employees by: maintaining and enhancing
their self-esteem; listening and responding with empathy; engaged employee’s
assistance in solving problems.
Budgeting: Budgeted for labour and food cost based on annual forecasts and worked effectively
within that budget. Purchased equipment by selecting the best quality for the lowest
price.
Menus
Design/Development: By following current food trends and techniques, creative, nutritious menu selections
were designed. Met with clients Food & Beverage Manager to discuss special
requirements and how to obtain them at food cost. Developed a good menu mix;
engineering what sells on your menu. Prepared special menus for particular diet
trends and customer demands. Prepare and Cook fresh products from scratch.
Production: The ability to deal with ever changing economic and clientele demands was required to
enable the smooth operation of many different functions operating simultaneously.
Through daily meetings with Sous Chefs and kitchen staff, instituted recipes to ensure
a consistent high quality of food service was achieved.
Experience:
April 2012 - Horizon North Camps & Catering
May 2016 Blacksands Executive Lodge (burned in Ft. Mac fire)
Fort Mc Murray, Alberta
Executive Chef
April 2000- Delta Banff, Royal Canadian Lodge
January 2012 Banff, Alberta
Executive Chef
Nov 1992- Banff Springs Hotel, Fairmont Hotel
March 2000 Banff, Alberta
Sous-Chef
March 1989- Lodge at Kananaskis/ Hotel Kananaskis Delta Hotel
Oct 1992 Kananaskis, Alberta
Executive Chef
1985-1988 Lake Okanagan Resort, Managed by C.P Hotels
Summer Season Kelowna, British Columbia
Executive Chef

2. Education : 1972 – 1975 Successfully completed apprenticeship at Restaurant
Ratskeller, Reutlingen, Germany. (Journeyman Red Seal)
Completed 3 six week terms at Bad Ueberkingen (Ulm)
Germany (Hotel School)
Culinary 1991 Canadian Institute’s Certified Chef De Cuisine
( C.C.C ) SAIT, Calgary, Alberta.
1994 Taught cooking course for SAIT( Southern Alberta
Institute of Technology), in Banff, Alberta ( 6 month Contract)
1995 Computer course: Window 95, Excel and Microsoft
Word.
1999 Seven habits of highly effective people.
2008 Food Safe Certificate. And WHIMS
Honours/Awards
1990 Recipient of Alberta Hotel Association award for Special
menu.
1991 Recipient of Chaine des Rotisseurs – Edmonton Chapter
award for “Main Course Dish of the Year”
Special Events
1987 Commonwealth Heads of State Retreat, Lake Okanagan
Resort, Kelowna, British Columbia.
1988 Chef for German Olympic Team, 1988 winter Olympic,
Calgary, Alberta
1989 NATO Conference, Lodge at Kananaskis/ Hotel
Kananaskis
Certifications WHMIS
Alberta Construction Safety System
OSSA Regional Orientation Program