05/04/2010- present resturant le 140 salon de provence
chef de cuisine
01 /09/2009-30/03/2010 restaurant le beffroy, cornillon confoux france
chef de cuisine
1/10/2008- 01/09/2009culinaris bistro restaurant(Budapest)
Position: head chef
Serving everyday 40 to 60 clients.
01/2008-11/09/2008 New york palace hotel (5 star hotel, boscolo group, Budapest)
Position : executive pastry chef
In charge of the ordering, the schedule, the menus for the pastry department.
There is two restaurants (1 café which serve 100 to 150 people a day, 1 restaurant which serve 40 people a day)
They also have a a function room of 100 people capacity.
5/2006- 10/2007 imperial hotel (5 star hotel, paramount group)
Position: executive sous chef
In charge of the ordering, the kitchen and KP’s rota with control of the wages, in charge of the result, we need to make sure we get a Gp of 70 minimum
We have a restaurant with a capacity of 200 people, a bar with a capacity of 120 people seated, a grill restaurant next to the pool area that serve 50 to 70 people, and several function rooms, one of 300 people capacity, the others of 100 to 120 people.
We have 5 different menus….2 for the restaurant, the bar, the grill, and the room service.
4/2005 –5/2006 Kee hotel (Ballybofey, Ireland)
Position: Senior Pastry chef
In charge of the pastry section which mean, establish the menus which are changing every week for the 2 restaurant.
In charge of the schedule for the pastry side, I have to manage a team of 5 people.
In charge of the ordering for the pastry side, and the inventories.
We serve every day about 200 to 250 people a day for the two restaurant in week end we do go up to 450 people and we have big event as well during the week end ( weeding, anniversary…) wich add about 180 to 250 people per event each week end.
11/2004 – 4/2005 Hotel restaurant le Frascati (Bagnères de Bigorre France) 3 stars hotel and restaurant with gastronomique food
Position: Executive chef
In charge of the schedule of the kitchen, the ordering, and the menus, respect the budget, the ratios given to the kitchen
I had 15 people to manage
en 50 to 60 people each service; the cuisine is traditional and local (south of France cuisine).
We did increase the sales of 55 000 euros during my staying.
6/2002 – 11/2004 Ossorio restaurant and bakery (Cocoa Beach, Florida)
Position: Executive chef
I did the opening of Ossorio, I worked on the plans with the architect, choose the equipment, establish the budget, establish the ratios in collaboration with the owner.
I was In charge of the schedule of the kitchen, the ordering, the inventories, and the menus, the budget and the ratios.
I had to manage 30 to 50 people in the kitchen (30 during the low season, 50 during the high season)
The first year we did 500000 us dollars of sales which is 40 percents more that what was expected.
2/2001 – 5/2002 Naples Beach Hotel (Naples, Florida)
Position: executive pastry chef / executive chef baker.
In charge of the 3 restaurants (pastry and baking production), the bakery shop and the ballroom equipped to welcome 5000 to 7000 peoples.
I was in charge of 90 people, their schedule, the inventories, the ratios, the budget, the ordering, and the menu which were changing every week.
We had to prepare a daily breakfast buffet of 2000 people, and then prepare bread for the 3 restaurants and the service banquet. Most of the pastries were French or American.
During my staying we received an award for the best pastries in Collier County.
9/1999 – 2/2000 Auberge de la Treille (Avignon, France)
Position: Pastry chef
The cuisine was French we a south east tendency
We would serve 80 to 90 people per service; the service was gastronomic, classic south of France gastronomy.
11/1996-7/1999 hotel restaurants golf marine and the Kaye la (Guadeloupe, FWI).
Position: Pastry chef responsible of the two units.
During the high season we would serve to 700 people a
day.
I was in charge of the baking production, the pastry side
as well.
I was in charge of the dessert menu and the breakfast
menu.
Diplome(s) :
bts hotellerie restauration option A
bacchaloreat type B
BEPC des colleges
Motivations :
very professional, eager to work and passionated with the food industrie.
i m dedicated and a team player.
i m proficient in baking, pastries and cookies
i have knowledge in sugar work
