Slovénie, Saint Martin, Russie, Roumanie, Portugal, Pays-bas, Italie, Hongrie, Grèce, Espagne, Danemark, Croatie, Bulgarie, Autriche, Afrique du sud, Afrique du nord, Asie, Amérique du sud, Amérique du nord, Wallis et Futuna, Terres Australes et Antarctiques, Polynésie Française, Nouvelle-Calédonie, 973-Guyane
Standing :
Non renseigné
Date de disponibilité :
01/08/2013
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
November 2011 to today
South America trip, tourism and work
Cayenne, French Guyana ( sous chef)
Paramaribo, Suriname, “bistro Don Julio” ( chef de cuisine)
Georgetown, Guyana, substitution head chef on vacation
Manaus, Brazil, 2 restaurants ( head chef, menu creation)
Santa Marta, Colombia, ( wedding, easter)
Ecuador, the coast, the Andes
DEC 2010 to March 2011
Cambodia, Phnom Penh, La Gasolina bar restaurant. Chef Manager for a 3 months training program
August 2009 to DEC 2010
Cambodia, Phnom Penh, Cambodian country club. Head chef and chef manager www.cambodiancountryclub.com
all head chef duties, training staff, service and restaurant management
hotel project in Tanzania
November 08 to feb 2009
work and travel as chef de partie
february to august 2008
Australia , travel all east coast, sydney/brisbane/cairns
only casual positions, mainly in italian/ australian restaurant with high volume
chef tournant
Australian restaurant « Reef´n´Beef »Copenhagen, Denmark
www.reefnbeef.dk
2008/01/03 to 01/20
grill position for service, preparation and daily production for main dishes
chef tournant and chef de partie
The old coast guard hotel, mousehole city, England,2 rosette restaurant
www.oldcoastguardhotel.co.uk
2007/05/07 to 10/05
chef de partie on ladder section and chef tournant on vegetable section
run service on both side, preparation and production
summer job contract
junior sous chef
Rose vine hotel, England, Cornwall, Truro,one rosette restaurant
www.rosevine.co.uk
2008 march to june
prepare and run the service in all kitchen section: ladder,main dishes, dessert
daily production and operations
chef de production
Royal garden hotel, Dongguan, China
www.royalgardenhotel.com.cn
december 2007
set and operate a special menu
for Christmas, New Year and food promotion week
executive chef
The palm view manor hotel, Lagos, Nigeria
www.palmviewmanor.com
2005/01to 2006/04
20 rooms & suites, apartments
African and continental cuisine
set and operate menu, control supplies and daily operations
run service ,staff training , report to management
head chef
La hacienda hotel, Lagos, Nigeria
2004 may to november
Fusion food, restaurant and bar-club, 10 rooms only
set and operate menu with control supplies,staff operations and daily production
head chef and second de cuisine
Lagoon restaurant and banquet, Lagos, Nigeria
www.lagoonrestaurant.com
2003 january to 2004 march
Continental, Indian, Chinese, African and Lebanese cuisine
head chef on banquet section,set and operate menu , recruit and train staff
control supplies,daily operation and production , run the service
set and control the butcher section for all departments
second de cuisine on continental section, assist chef for a french inspiration menu
control supplies and daily operations
second de cuisine
Aristo-house hotel, Port Harcourt, Nigeria
2002 april to november
30 rooms, casino, banquet hall
Continental (Italian), Chinese, Lebanese and African cuisine
operate an italian inspiration menu, control supplies and daily operations
Head chef
El Gaucho restaurant, Accra, Ghana
2001 february to 2002 june
Steak house grill, Tapas and wine bar
set and operate menu, control supplies and daily operations,production
run the service on all sections , staff recruitment and training
Commis chef
the colonial French army, Libreville, Gabon
National military service of 18 months from 1998 to 2000
daily operations and production for a military camp
Attachment as trainee chef
on a vessel car-ferry Calais/Dover in 1998
`Trainee chef
The gastronomic restaurant Beau Rivage, Pornic, France
1995 to 1997
Seafood restaurant (sea side location) & modern French cuisine
Work and study as a trainee under the supervision of the head chef
daily production and run the service on ladder and pastry section
Diplome(s) :
1992 “A” level science, bachelor degree
1992 Driving license “B”, car
1995 first and second year of economic science in the University of Rennes
1997 2 certificates in hotel industry CAP and BEP(cuisine section), catering professional institute of Nantes
1998 certificate of maritime catering training with the maritime school of Le Havre
1998 first aid certificate
Motivations :
I here apply for a chef de cuisine position in your organization
As an experienced French chef, I am single, no child, fluent in English , learning spanish and a passion for hospitality industry
My experience is based from the classic French cuisine to a modern, contemporary cuisine.
Cuisine influenced by my contacts around the world through my expatriations (Africa, Europe, Asia, Oceania) with the use of local and fresh products.
After more than 10 years in kitchen operation, I have the ability and experience to manage this department as head/executive chef. Enjoying new challenge, I am open to any opportunities in term of management in hospitality industry and also familiar with Microsoft XP, word, internet and have a university back ground
In term of my past establishment, I performed at different levels in fine dining restaurants, banquet restaurant( wedding...) hotel, high volume brasserie, remote site and brasserie de luxe .
Actually in south america et free of engagement
Thank you for your attention and waiting for your prompt answer
Yours faithfully
