Sander Ottens

I am a professional and passionate chef whose outgoing and inquisitive personality helps me to be a natural leader. Most importantly, I maintain a high level of calm and professionalism under pressure and I am extremely enthusiastic about making good quality food that tastes amazing. My cooking style is classical French, with a touch modern European flare.

I enjoy creating exquisite dishes and menus. I am excited about furthering my culinary career and working with a company where I can capitalize upon my skills and talents to help maintain and even enhance the quality of culinary expression for the company.

Second Chef/Head Chef at M. Y. Luna Yachting (2020-12 – Present)

• Meets culinary needs of various clients
• Provided first-class food experiences to our passengers
• Cooking for private family lunch and dinner
• Provide first class dishes lunch dinner
• Ensure the kitchen is kept to a high standard of cleanliness in keeping with all the current HACCP
• Cooking crew meals lunch and dinner and snacks
• Cooking special treatments food allergies like gluten free and lactose free.

Freelance Chef at O.T. Global Cuisine (2018-04 – 2020-12)

• Meets culinary needs of various clients
• Personal chef opening new restaurants and setting up the galley
• Provided guests with the highest quality product by managing and overseeing the food preparation and ensuring a seamless operation
• Work as a personal chef
• Ensure the kitchen is kept to a high standard of cleanliness in keeping with all the current HACCP

Executive Chef at French American Line (2017-09 – 2018-03)

• Responsible for the Galley Department on board on the French America Line
• Provided first-class food experiences to our passengers
• Upheld set standard of quality over several months and cruises
• Compliance with all environmental and hygiene regulations (U.S.P.H)
• Maintained a professional storage system of all kitchen equipment
• Collaborated with management to evaluate and process orders

Senior Sous Chef /Chef de Cuisine at Crystal Cruise, Oslo (2016-03 – 2017-03)

• Managed food preparation and presentation
• Provided excellent food experiences to our passengers
• Maintained the quality and cost control in the galley

Executive Chef at Fleet pro/Nova star (2015-08 – 2016-12)

• Responsible for the Galley Department on board on the Nova Star
• Provided first-class food main French restaurant experiences to our passengers
• Upheld set standard of quality over several months and cruises
• Compliance with all environmental and hygiene regulations (U.S.P.H)
• Maintained a professional storage system of all kitchen equipment
• Collaborated with management to evaluate and process orders

Chef de Cuisine at Royal Caribbean (2014-10 – 2015-05)

• Opening of two new ships, the Anthem and Quantum
• Managed eight chefs in a fine dining, with a modern twist restaurant.
• Provided guests with the highest quality product by managing and overseeing the food preparation and ensuring a seamless operation with restaurant Wonderland.

Sous Chef at Ms Europa 2 Hapag Lloyd (2013-10 – 2014-06)

• Represented the Executive Chef in the specialty Restaurant Tarragon, in the Yacht Club Restaurant and in the Sansibar
• The organization of all buffets, in cooperation with the Executive Chef
• Supervised and controlled galley operations
• Managed food preparation and its optical presentation
• Maintained the quality and cost control in the galley
• Responsible for delivery goods requests and implementation of predetermined quality standards
• Managed the cleanliness, safety, environmental and hygienic compliance in the galley

Sous Chef at Regent Seven Seas (2012-08 – 2013-01)

• Assisted the executive chef main galley for breakfast lunch and dinner overseeing the galley operation soup vegetable prep for lunch dinner
• Responsible for the control and implementation of predetermined quality standards
• Managed the cleanliness, safety, environmental and hygienic compliance in the galley
• Provided guests with the highest quality product by managing and overseeing the food preparation and ensuring a seamless operation in the French specialty restaurant

Chef de Cuisine at Bellevue Groothoofd (NL) (2008-09 – 2010-08)

• Assisted the executive chef main galley for breakfast lunch and dinner overseeing the galley operation responsible for making the day menu lunch and dinner. Managed the hot station meat and fish and sauces.
• Responsible for the control and implementation of predetermined quality standards
• Managed the cleanliness, safety, environmental and hygienic compliance in the galley

Sous Chef at Holland America Line (2008-09 – 2010-08)

• Assisted the executive chef main galley for breakfast lunch and dinner overseeing the galley operation soup vegetable prep for lunch dinner
• Responsible for the control and implementation of predetermined quality standards
• Managed the cleanliness, safety, environmental and hygienic compliance in the galley

Sous Chef at Herberg onder de linde - 1 Michelin star (2006-04 – 2008-09)

• Assisted the Executive Chef in managing and overseeing the galley operation
• Responsible for the control and implementation of predetermined quality standards
• Managed the cleanliness, safety, environmental and hygienic compliance in the galley

Chef de Partie at Restaurant Muller- 1 Michelin stars (2005-09 – 2006-04)

• Assisted the sous chef in managing and overseeing the galley operation
• Responsible for the cold pastry making the weekly menu deserts for lunch and dinner. Hot station preparing vegetables for lunch and dinner
• Managed the cleanliness, environmental and hygienic compliance in the galley

Chef de Partie at Restaurant ''Nonnetje- 1 Michelin stars (2005-03 – 2005-09)

• Assisted the sous chef in managing and overseeing the galley operation
• Responsible for the hot station preparing vegetables for lunch and dinner
• Managed the cleanliness, environmental and hygienic compliance in the galley

Chef de Partie at Restaurant Vermeer - 2 Michelin stars (2004-04 – 2005-03)

• Managed the fish/cold station to maintain the quality of the food
• Follow up with the sous chef's communications for the orders to maintain consistency

Independent working Chef 4th and 5th year – Noorderpoort College, Groningen (NL) (2003)

Independent working Chef – Groningen (NL) (2002)

Hotel and Catering Industry Assistant – Noorderpoort College, Groningen (NL) (2000)

Primary Education MAVO – Gomarus College, Groningen (NL) (1999)