Nov 08/ May 09 Holiday Inn La Villette, 4 Stars Hotel (182 rooms and suites),
Alliance Hospitality's Head Office, Paris
Executive Chef: “L'Auditorium” Restaurant Breakfast, Banquets and Room Service; End of contract for redundancy.
-Manages the entire kitchen and stewarding staff ensuring proper food preparation and sanitation.
-Comply with all statutory and internal requirements in matter of hygiene and food safety (HACCP).
-Plan and organize efficiently the work schedule to the most productive manner.
-Liaise with the Human Resources Department, on all employees’ matters including recruiting and interviewing.
-Responsible for the control of the food cost and other expenses of the department.
-Develop and train a team.
-Create, develop, and implement new recipes and creative ideas to stimulate the business.
-Prepare the departmental budget, plan all new projects and other development in order to improve revenues and quality.
Feb 2009 Banqueting formation at Alain Ducasse's
June/Oct 08 Hôtel Ampère, 4 Stars Hotel (96 rooms and suites), 17ème Paris
Executive Chef substitute “Le Jardin D'Ampère” restaurant, Banquets and Seminars
Working for Manpower, on a five-month contract basis
-Responsible for the smooth running of the kitchen
-Plan the menu and create new recipes.
-Train the kitchen staff to ensure the food is prepared according to budget and standards.
-Perform a regular inventory of food supplies and equipments. Project future need and place order to ensure that they are met.
-Food cost control for the catering and technical documentation department.
-Ensure that the kitchen adheres to sanitation and safety laws (HACCP).
Feb/May 08 Cercle de l'Union Interalliée, Two Michelin Stars, 8ème Paris
Executive Sous chef: “La Salle à Manger” restaurant (gastronomic). Private Club
-In charge when executive chef off-duty, a 15-people team.
-Responsible for the smooth running of the service.
-Responsible for butchering meat and fish.
June 06/Jan 08 Le Méridien Bora Bora, 5 Stars Resort (99 bungalows), French Polynesia
Executive Sous chef: “Le Tipanié” restaurant (gastronomic), Buffet (120 covers) and “Le Te Ava” restaurant
-Supervising the team.
-Management and ordering of necessary merchandise for the smooth running of the different shifts.
-Sauce station responsible.
-Responsible for both kitchens in the absence of the Head Chef, because of holidays, during 3 months with a team of 35 working under my direction.
-Menu planning for both restaurants in collaboration with the chef.
-Personnel recruitment.
-Food cost control for the different menus of both restaurants I was in charge of.
Sept 99/June 06 Le Méridien Etoile, 4 stars Luxe Hotel (1025 rooms), Paris
Chef de partie: “Les Terrasses” restaurant. Banquet and room service areas
-Preparing hot foods, room service and banquet delivering (up to 60 covers)
-4 people under my direction.
-Kitchen responsible of the different catering points for the night service.
2002 Culinary adviser in “Les kitchendales” film directed by Chantal Lauby
March 97/July 99 La Provence Restaurant, San Diego, USA
Second cook, 150 covers per service
-Night service management with 15 people working under my direction.
June 96/Jan 97 Le Royal Méridien Abu Dhabi, 5 Stars Hotel, United Arab Emirates
Sous Chef on an eight-month contract basis
-In charge of the pantry.
-Placing orders for goods for the 14 different catering services in the hotel.
-Cold buffets preparation in the different restaurants.
-Problem solving arising from the different catering services of the hotel.
June 93/June 96 Le Méridien San Diego, 4 stars Hotel, USA
Chef de partie, “Le Marius” restaurant (gastronomic)
Jan 91/June 93 Le Méridien Etoile, 4 Stars Luxe Hotel (1025 rooms), Paris
Demi -chef de Partie, “Le Clos Longchamp” restaurant, Two Michelin Stars. First courses and fish preparation.
Diplome(s) :
Nov 08/ May 09 Holiday Inn La Villette, 4 Stars Hotel (182 rooms and suites),
Alliance Hospitality's Head Office, Paris
Executive Chef: “L'Auditorium” Restaurant Breakfast, Banquets and Room Service; End of contract for redundancy.
-Manages the entire kitchen and stewarding staff ensuring proper food preparation and sanitation.
-Comply with all statutory and internal requirements in matter of hygiene and food safety (HACCP).
-Plan and organize efficiently the work schedule to the most productive manner.
-Liaise with the Human Resources Department, on all employees’ matters including recruiting and interviewing.
-Responsible for the control of the food cost and other expenses of the department.
-Develop and train a team.
-Create, develop, and implement new recipes and creative ideas to stimulate the business.
-Prepare the departmental budget, plan all new projects and other development in order to improve revenues and quality.
Feb 2009 Banqueting formation at Alain Ducasse's
June/Oct 08 Hôtel Ampère, 4 Stars Hotel (96 rooms and suites), 17ème Paris
Executive Chef substitute “Le Jardin D'Ampère” restaurant, Banquets and Seminars
Working for Manpower, on a five-month contract basis
-Responsible for the smooth running of the kitchen
-Plan the menu and create new recipes.
-Train the kitchen staff to ensure the food is prepared according to budget and standards.
-Perform a regular inventory of food supplies and equipments. Project future need and place order to ensure that they are met.
-Food cost control for the catering and technical documentation department.
-Ensure that the kitchen adheres to sanitation and safety laws (HACCP).
Feb/May 08 Cercle de l'Union Interalliée, Two Michelin Stars, 8ème Paris
Executive Sous chef: “La Salle à Manger” restaurant (gastronomic). Private Club
-In charge when executive chef off-duty, a 15-people team.
-Responsible for the smooth running of the service.
-Responsible for butchering meat and fish.
June 06/Jan 08 Le Méridien Bora Bora, 5 Stars Resort (99 bungalows), French Polynesia
Executive Sous chef: “Le Tipanié” restaurant (gastronomic), Buffet (120 covers) and “Le Te Ava” restaurant
-Supervising the team.
-Management and ordering of necessary merchandise for the smooth running of the different shifts.
-Sauce station responsible.
-Responsible for both kitchens in the absence of the Head Chef, because of holidays, during 3 months with a team of 35 working under my direction.
-Menu planning for both restaurants in collaboration with the chef.
-Personnel recruitment.
-Food cost control for the different menus of both restaurants I was in charge of.
Sept 99/June 06 Le Méridien Etoile, 4 stars Luxe Hotel (1025 rooms), Paris
Chef de partie: “Les Terrasses” restaurant. Banquet and room service areas
-Preparing hot foods, room service and banquet delivering (up to 60 covers)
-4 people under my direction.
-Kitchen responsible of the different catering points for the night service.
2002 Culinary adviser in “Les kitchendales” film directed by Chantal Lauby
March 97/July 99 La Provence Restaurant, San Diego, USA
Second cook, 150 covers per service
-Night service management with 15 people working under my direction.
June 96/Jan 97 Le Royal Méridien Abu Dhabi, 5 Stars Hotel, United Arab Emirates
Sous Chef on an eight-month contract basis
-In charge of the pantry.
-Placing orders for goods for the 14 different catering services in the hotel.
-Cold buffets preparation in the different restaurants.
-Problem solving arising from the different catering services of the hotel.
June 93/June 96 Le Méridien San Diego, 4 stars Hotel, USA
Chef de partie, “Le Marius” restaurant (gastronomic)
Jan 91/June 93 Le Méridien Etoile, 4 Stars Luxe Hotel (1025 rooms), Paris
Demi -chef de Partie, “Le Clos Longchamp” restaurant, Two Michelin Stars. First courses and fish preparation.
Motivations :
My past experiences and positions taught me how to deal with menu planning, recruitment issues, suppliers relations, cost control, quality control, HACCP norms, budgeting, team’s management, implementation of creative menus for the entire Hotels, planning and training.
I worked closely with the F&B Manager to assure smooth operation in all aspects of the culinary operation. I also worked with the Service, Stewarding and Events team to facilitate excellent communication and ensure the realization of team established quality and service standards.
Due to the multiple culinary experiences obtained worldwide, I had the opportunity to gain solid bases in gastronomy, a multi-national cuisine, a perfect knowledge of the posts and the activities connected to the hotel kitchens, as well as a sense of the service and the relational.
Dynamic, motivated, rigorous, positive, having the sense of the teamwork and liking meeting the challenges, I am seeking for a post as Chef de Cuisine in order to reach the objectives that I settled.
My goal is to lead a team of professionals to delivers results for the guests and the hotel.
