Frederik Dirksen is a 25-year-old German chef with over 10 years of culinary experience working in prestigious Michelin-starred restaurants in Germany and abroad. He was formally trained under the Jeunes Restaurateur D’Europe Elite program and has worked as a junior sous chef, chef de partie, and sous chef under renowned chefs in Germany, Maldives, and currently in Sydney, Australia. His goal is to become a Michelin star chef through his determination and expertise in advanced culinary techniques.

1. Frederik Dirksen Hexenweg 16 59510 Lippetal Germany
Phone: +491758208564
E-Mail: Frederik.Dirksen@web.de
CV of Frederik Dirksen
Personal data
Age: 25
Date of Birth: January 30, 1991
Place of Birth: Quakenbrück, Germany
Gender: Male
Civil Status: Single
Nationality: German
Profile
I was formally trained under the prestigious Jeunes Restaurateur D’Europe Elite Training program. I began my
culinary career when I was 16 years old. The first three years was under the tutelage of Jens Bomke of Hotel
Bomke (1* Michelin, 16 Gault Miliau points).
After my successful examination in 2010, I was recruited by Chef Rolf Straubinger of the Hotel Burg Staufeneck
(1*Michelin, 17 points Gault Milau , 5th Place in the 1997 World Final “bocuse d´Or” Best fish Chef at the
world) to become the Chef de Partie looking after the entire cold kitchen in the hotel.
The following year, 2011, till the end of the year 2012, I worked as a Junior Sous Chef with one-star Michelin
Chef, Kai Boeddinghaus. The two of us collaborated to open the premiere Mediterranean Fine Dining
Restaurant, Fenesse, for Jumeirah Vittaveli.
At the end of 2012 I went back to Germany, where I started as a Junior Souschef for Jens Bomke of Hotel
Bomke (1* Michelin, 16 Gault Miliau points) again. I worked for him until the middle of August. At the same
time I also passed my Instructor license.

2. From the end of August 2013 until the beginning of August in 2015 I had the pleasure of working for Harald
Wohlfahrt of the restaurant Schwarzwaldstube (3* Michelin, 19.5 Gault Miliau points). He has defended the 3*
Michelin 25 Years now. It was an honor to work and learn from a man with this high experience in the kitchen.
In the first Year I became the Chef de Partie Gradmanger in his Kitchen. In the second Year I worked as a Chef
de Partie Possioner for him.
In September 2015 I decided to take the next step in my career and started my bachelor at HOFA Heidelberg. I
successfully passed it at the end of 2015, with 83 Points out of 100.
Passion fuels my motivation for cooking. I consider myself a classic chef at heart, my menu is greatly influenced
by Europe, where I grew up. And as I travel my own tastes and techniques are still evolving and still been
personalized, fusing Mediterranean and Asian influences and exploring new combinations of spices, herbs, and
other ingredients.
I strongly believe that I lead by example and taking my team with every success that I achieve. Although
classically trained I am a chef who likes to think outside the box, using the freshest and highest quality produce
when available. As a person who loves challenges, I consider every day as a opportunity to perfect my craft.
Perfection means a great deal to me, and I expect the same impulse from my colleagues.
To be a Michelin Star Chef is my ultimate goal, together with my determination and with my strengths in
advanced kitchen practices, like sous vide and molecular products, and knowledge in HACCP , kitchen
management , finance, costing’s , menu development and kitchen SOP, will help me set my milestone in life, for
my goals to become a reality.
I enjoy being a chef…. every day
Work Experience
14.06.2016- till now Junior Sous Chef (Banquet)
Sheraton on the Park
Sydney, Australia
Job Description:
 Plan and develop menus for the hotel considering factors such as product availability, service cost,
marketing conditions, number to be served, etc.
 Prepare and post employee work schedules to reflect operating forecasts and to keep within budgets
figures, including managing annual leave and long service leave.
 Costing of menus and effective management of food cost.
 Implement quality control procedures.
 Expedite orders on the pass
 Inspect method of food preparation and cooking at all meal periods.
 Communicate and delegate the production schedule for the day.
 Delegate duties as required to ensure the efficiency of the department and maintain effective follow up
on those duties.
 Assist in maintaining and controlling all outlet expenses, ensuring they are within budget guidelines and
business levels, eg wage costs, overtime, supplies.
 Assist with the preparation of the monthly outlook and annual business plan process.

3.  Develop and implement strategies to minimize absenteeism and to manage occupational health 6
safety issues.
22.08.2013 – 02.08.2015: Chef de Partie (Restaurant Schwarzwaldstube)
Hotel Traube Tonbach, 3* Micheline Restaurant
Baiersbronn, Germany
Job Description:
 Keeps control of my responsible station and reports orders for food and non-food to the head Chef.
 Trained new hired kitchenstaff.
 Created new dishes with the Sous chef.
 Cooks consistently and enthusiastically on a high level as directed by the head chef.
 Controls incoming goods and stores it in perfect conditions.
 Control of strict health and hygiene standards in the kitchen.
 Monitors storage and usage of cold kitchen product and ensures that spoilage/waste is kept to a
minimum by ordering and utilizing proper quantities and on rotating basis.
11.11.2012 – 21.08.2013: Junior Souschef
Hotel Bomke, 1* Micheline Restaurant
Wadersloh, Germany
Job Description:
 Responsible for the entire planning, directing food preparation and serving in the kitchen.
 Hosting banquets, until 300 guests.
 Ensured that kitchen work is completed within the timelines.
 Ensured food preparation procedures for quality, uniformity and accurateness.
 Helped executive chef to pick and train kitchen personnel.
 Make sure that all kitchen staff is aware of standards and protocols.
 Handled concerns in the kitchen between the staff.
 Compilation of fine dining menu’s in accordance with the Executive Head Chef.
22.11.2011 – 30.10.2012: Junior Sous Chef (Fenesse)
Jumeirah Vittaveli Resort and Spa
Jumeirah Hotels
Bolifushi, South Male, Atoll, Maldives
Job Description:
 Responsible for the entire planning, directing food preparation and serving in the kitchen.
 To ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to
quality, quantity and safety in accordance with the Executive Chef.
 Maintaining a high level of food quality and production with the aim of exceeding our members and
guests expectations.

4.  To ensure that all complaints, suggestions or enquiries by guests are dealt with in accordance with the
Executive Head Chef.
 Compilation of fine dining menu’s in accordance with the Executive Head Chef.
 Monitoring the performance of all kitchen staff and dealing with any shortfalls immediately.
 Coordinating the duty schedules of line cooks in the Cold Kitchen Section according to business
forecast.
01.09.2010 – 31.09.2011: Chef de Partie
Burg Hotel Staufeneck, 1*Michelin Restaurant
Salach, Germany
Job Description:
 Collaborate in creating new dishes with the Executive Chef using my strengths in Molecular
gastronomy.
 Able to prepare all dishes in his assigned section using established recipes & plating.
 Prevents food spoilage through daily checks.
 Cooks consistently and enthusiastically on a high level as directed by the head chef.
 Keeps control of my responsible station and reports orders for food and non-food to the head Chef.
 Controls incoming goods and stores it in perfect conditions.
 Responsible for supervising cold foods preparation, including salads and dressings, pates, cold hors
d’oeuvres and buffet items.
 Assisting the Commis in the section to perform their duties efficiently.
 Monitors storage and usage of cold kitchen product and ensures that spoilage/waste is kept to a
minimum by ordering and utilizing proper quantities and on rotating basis.
 Maintaining kitchen equipments and storage area in good shape and following rules of hygiene and
sanitation (HACCP).
 Manages food production for holiday buffets, Company seminars and other special occasions including
menu development, costing and execution.
01.08.2007- 30.06.2010: Culinary training under Mr. Jens Bomke 1*Michelin Chef
Hotel Bomke (Micheline Restaurant)
Wadersloh, Germany
Job Description:
 Assist the Executive Chef and manages food production for banquet functions.
 Assists with production of daily specials for restaurants when requested.
 Keeps the Chef de Partie informed of all aspects of his assigned section, including equipment, working
environment, staff problems and department relations.
 Ensures that all kitchen Mise en Place is prepared according to production plan.
 Checks the quality of raw materials in his assigned area, as well as their storage, handling and usage.
 To ensure constant rotation of all stocks in the kitchen. Has full knowledge of all menus being offered
in the respective kitchen at any one time.
Education
01.08.2001-01.06.2007: Secondary school
Realschule Lippetal
General Certificate of Secondary Education

5. Educational Attainment
09.09.2015-22.12.2015: School of hotel managment Heidelberg
Bachelor Professional of Cookery and Kitchen Management (CCI)
06.03.2013: Proficiency Examination for instructors
01.08.2007- 30.06.2010: JRE-Elite Training programme
Supplementary Qualification parallel to the three of training as a chef
01.08.2007- 30.06.2010: IHK Koblenz
Chamber of Industry and Commerce at Koblenz
Language skills
German: Native language
English: Fluent in written and spoken
Interests
Surfing, Snowboarding, Fishing, Soccer, Fitness