The Chef


Tino Pardon’s Summary


Performance driven and highly motivated professional with 13+ Hotel Experience in the 4 and 5 *** market with great International Experience in Europe and the USA.

Continuous advancement and expertise in international kitchen operations with multicultural experience and dealing and removing of obstacles.
Great experience with Hotel re-openings and change of concepts with 2 Hotel re-openings in 2008. Achieving of 1 AA Rosette within weeks of re-opening and driving high standard of culinary expertise.

Confident in working within Guidelines and Brand standards with high scores from external auditors. Track record in achieving and exceeding budget goals.

Team worker and motivator with focus of training and development of associates.


Tino Pardon’s Specialties:



Fluent in German and English,
International Food & Beverage Operations in 4 and 5 Star environments,
Opening Food & Beverage Outlets,
Concept implentation and Menu development for 50+ Hotels,
Managing Diversity, Employee Relations and Employee Welfare.
Cost Controls within set Budget,
Purchasing and supplier negotiation,
Regular use of Payroll, Purchasing, Payment and Timecard programs and implementation of these projects.

Tino Pardon’s Experience

  • Executive Chef

    Marriott Hotels


    July 2008Present

    Managing the whole kitchen operation with 25+ associates.

    Menu planning, and food specifications
    Food management and stock control including stock takes, food flash, wastage control, Accruals and transfers. Exposure to local media with frequent publication of recipes.
    Training of all kitchen associates including development planning and reviewing. Implementing of new menus and promotions including training on use records
    Using of Purchasing, Payroll and Payment programs.
    Regular Auditing of the department including action planning.

    Active role in maintaining food costs in Restaurant, Bar Lounge / Executive lounge and C&B total accountability of P&L results.

    Successfully managed £1million refurbishment of the restaurant (Brasserie Centrale) and Chats Bar.
    Achieved an AA Rosette within 6 weeks of opening the restaurant.
    Developing and implementing new upgraded C&B Menus including Product tasting, costing, supplier negotiation and presentation.



  • Head Chef / Menu Development Chef

    IHG Holiday Inn

  • 20062008 (2 years )

    Responsible for the whole kitchen operation with displaying great cost control. Working within company standards and implementing new menus for Restaurant, Bar/Lounge and Room service.
    Training and development of staff including recruitment.
    Implementing new concept and reopening of the food and beverage operation after extensive refurbishment.

    Actively organising and driving a recruitment trip to Germany saving the cluster a substantial amount in recruitment cost.

    Menu Development Chef
    Working with 2 head Chefs from different clusters and a menu development manager on Menus and concepts for 55 Hotels in the UK. Including costing, product tasting and development, spec sheets, photographs and presentation to Regional VP's and General Managers.


  • Head Chef

    Thistle Hotel


    Head Chef at the Thistle London Gatwick.

    Fully in Charge of the whole kitchen operation. Including Menu implementation for seasonal Menus using only fresh ingredients, Food cost calculation and cost controll, HACCP implementation and controll. Stock Controll and Daily revenue updates. Implenting of new Payroll software and Purchasing software. Training and developing chef including recruitment.


  • Chef de Partie,Duty Manger, Sous Chef

    Bailiffs Court Hotel, The Berkeley, Six Bells


    20022004 (2 years )

    Coming to the UK working at various outlets including the Bailifscourt Hotel in West Sussex a 2 AA Rosette Restaurant, The Berkeley Hotel Worthing as Duty Manaeger including Accounts, Restaurant supervision, C&B and Reception to gain vital front of house experience.
    Sous Chef at the Six Bells Restaurant with excellent reputation cooking to a rosette standart using fresh local and seasonal ingredients.


  • Chef de Partie promoted to Sous Chef

    Sea Chefs



    Working for a 8.5 month season on the MS Primadonna a 5 Star River cruiser with 165 Guest and 65 crew members as Chef de Partie Gardemanger for the full service restaurant including 5 course lunches and 7 course dinner.
    Promotion to Sous Chef suporting the Executive Chef with running the whole kitchen operation and supervising all kitchen staff and cleaners.


  • Chef at JW Marriott Camelback Inn

    marriott hotels

    (Food & Beverages industry)

    20012002 (1 year )


  • chef

    marriott jw

    (Food & Beverages industry)

    20012002 (1 year )

  • Comis de Cuisine / Demi Chef de Partie

    Moevepick Hotel Zurich Airport


    19992001 (2 years )

    Working at the 5 Star Hotel with 333 rooms in the Main restaurant with 160 seats and later got promoted to work at the "Appenzeller Stube" Restaurant. A 65 Seater fine dining venue with a open satelite kitchen.

  • Chef Apprentice / Koch Lehre

    Moevenpick Hotels & Resorts


    19961999 (3 years )

    Learning all aspects of a busy kitchen within a 4 star environment at the Moevenpick Hotel Kassel.