1. INGO JANSSEN
An Experienced, Accomplished Executive Chef
9671 Wood Fern Street E-Mail: lasvegaschefingo@gmail.com
Las Vegas, NV 89123
(310) 280-8046
OBJECTIVE
A high-level position within the culinary field which offers significant challenge, responsibility, and the opportunity for
continued career growth.
HIGHLIGHTS OF QUALIFICATIONS
● Strong background in many areas including kitchen and culinary management, staff training and supervision, menu
development, catering management, ordering, inventory control, nutritional planning, safety and sanitary
compliance, quality assurance, and customer relations.
● Hard working and driven, while highly-experienced in all aspects of culinary work, and is thoroughly familiar with
industry practices, standards, and protocols.
● Worked for many high-profile industry companies and establishments, and is adept in managing smooth, efficient,
and productive culinary operations.
● Well-versed in preparing all manner of cuisines, and is very creative and innovative, with an ability to create
outstanding, exciting culinary items.
● Top key player in catering and off-site menu preparation, and has worked many leading events, including the
Academy Awards (Oscars) and Grammy’s…
● Commented to meeting the highest culinary standards, and in seeing all culinary operations to their maximum
performance potential.
PROFESSIONAL EXPERIENCE
Lean Meals, Las Vegas, Nevada
Executive Chef (2014-2016)
Company provides nationwide healthy food delivery, especially to the fitness community. Versatile, creative
chef with firsthand experience with various culinary settings.
Highly skilled in supervising the culinary team ensuring the maintenance of hygiene and quality standards.
Eager to explore and imprint new flavors.
• Inventing, testing , modifying and launching new dishes according to specific nutritional guide lines
• Implementing high quality hygiene and sanitation standards in working and serving kitchens
• Constant and mentoring and training of newly hired and on the job chefs
• Menu setting and updating
• Budget management

2. ZEN FOODS, Sun Valley, California
Executive Chef (2010-2014)
Company provides high-end food delivery services. Responsible for kitchen supervision, training and supervision of
culinary personnel, menu development, ordering stock and supplies, nutritional compliance, safety and sanitary
compliance, quality assurance, and other culinary functions. Firm prepares foods for a diverse clientele, which includes
high-profile celebrities and corporate clients in the greater Los Angeles area.
▪ has managed smooth and efficient kitchen operations, and oversees a staff of twenty personnel.
▪ manages the preparation of all manner of cuisines and food items.
▪ Works with nutritionists to ensure that all nutritional parameters are met.
WOLFGANG PUCK, Los Angeles, California
Off-Premises Catering Chef (2005-2010)
Responsible for kitchen management, staff training and supervision, menu development, nutritional compliance, safety
and sanitary compliance, quality assurance, and client relations. Worked small parties to major events.
▪ Worked many high-profile events during tenure with company, including the Academy Awards, Grammy Awards,
American Music Awards, and countless others.
▪ Managed food preparation for and most of Hollywood’s celebrities at their residences
HAIM SABAN, Beverly Hills, California
Estate Chef (2004-2005)
Responsible for managing estate culinary operations, menu planning and development, nutritional compliance, ordering
food and supplies, and quality assurance.
▪ Handled family food preparation, as well as preparing food for parties and special events.
▪ Guests included President Clinton, the Prime Minister of India, Sylvester Stallone, and others.
JENNIFER NAILOR CATERING, Sylmar, California
Off-Premises Catering Chef (2010-Present)
Responsible for off-premises catering coordination, kitchen supervision, staff training and supervision, ordering food and
supplies, menu development, quality assurance, and customer relations.
▪ has worked countless events during tenure with company.
▪ Events have include those for a VIP clientele such as Oprah, Barbara Streisand, Piece Brosman, Hillary Clinton,
Arnold Schwarzenegger etc.
GINA CLARKE SEASIDE CHEF, Malibu, California
Off-Premises Catering Chef (2005-Present)
Responsible for kitchen supervision, managing kitchen personnel, menu development, ordering stock and supplies,
sanitary and nutritional compliance, quality assurance, and other related assignments.
▪ Managed kitchen operations which consistently met all client expectations.
▪ prepared a wide variety of cuisines for high profile client
INGO & TONIJO PRIVATE CATERING, Los Angeles, California
Owner/chef/ (1994-2004)
Responsible for managing daily company operations, marketing strategy development, sales, food preparation, and on-
site party and event management.
EDUCATION
University of Oldenburg
Studied sport, nutrition and biology
References available upon request