Tim Altbauer

Part of the culinary team led by renowned Chef Jorg Zupan for the prestigious VIP hospitality at the Planica Ski Jumps, serving approximately 600 VIP guests daily. Supported high-end buffet service with responsibilities including show cooking, live carving, and direct guest interaction. Worked in a fast-paced, compact kitchen environment requiring excellent organization, time management, and teamwork. Contributed extensively to mise en place, prep, and kitchen organization throughout the event. Assisted in delivering a refined menu with exclusive dishes designed for VIP clientele. Gained valuable experience and expanded skill set through exposure to new cooking techniques and high-pressure service.

Initially brought in on a short-term basis for high-volume events (200-300 guests); quickly recognized for strong work ethic, culinary skills, and leadership, and was invited to join the team permanently. Developed and implemented 80% of the hotel's new à la carte menu, aligning with seasonal produce and guest preferences. Plan and execute tailored menus for group events, including buffet service and plated meals, in coordination with the Head Chef. Oversee daily kitchen operations including prep planning, service coordination, and staff task organization. Prepare meals for various clientele, including high-performance sports teams, focusing on nutritional balance and dietary needs. Lead efforts in food storage optimization and waste reduction strategies, implementing systems to maintain minimal waste.

Worked as part of a small, dynamic team (maximum 3 chefs) in a high-volume café and boutique hotel with 7 guest rooms offering breakfast service. Contributed to all aspects of food preparation and service, with a focus on busy brunch periods where clear communication and tight organization were essential.