Hans Möller
About Hans Möller
Hans Möller is a Back Office Assistant with a background in French cuisine and extensive experience in the culinary sector, including roles in Michelin Star restaurants. He has studied at prestigious institutions and developed a diverse skill set that includes problem-solving and efficiency under pressure.
Work at Camunda
Hans Möller has been employed at Camunda as a Back Office Assistant since 2021. In this role, he contributes to the operational efficiency of the organization. His background in the culinary sector and experience in various kitchen roles provide him with a unique perspective on problem-solving and reliability in a corporate environment.
Education and Expertise
Hans Möller studied at the Institut Paul Bocuse, where he specialized in French cuisine and received a scholarship in 2009 for an 11-month program. He also holds a Bachelor's degree in International Food Service Management from INACAP, completed between 2007 and 2011. Additionally, he studied Industrial and Product Design at CareerFoundry, achieving a certification in UI Design in 2019.
Background in Culinary Arts
Hans Möller has a strong background in culinary arts, particularly in French cuisine. He has worked in Michelin Star restaurants, which has refined his skills in discipline and accuracy. His experience includes roles such as Head Chef at My Goodness Ltd, Pastry Chef at Du Bonheur, and Chocolatier at Läderach (Schweiz) AG.
Professional Experience in the Culinary Sector
Hans Möller has held various positions in the culinary sector, including Chef De Partie Pâtissier & Entremetier at Restaurant Cookies Cream and Catering Chef at CASE BERLIN GmbH. His diverse roles have equipped him with effective problem-solving skills and the ability to work efficiently under pressure.
Transferable Skills Developed
Throughout his career, Hans Möller has developed a diverse skill set that includes effective problem-solving and reliability. These skills are transferable to various fields, allowing him to adapt to different work environments and challenges.