gérance salarié, Chef de cuisine, Directeur de restauration
Département(s) recherché(s) :
Toute la France
Standing :
Non renseigné
Date de disponibilité :
05/04/2017
Type de contrat :
CDI
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Espagnol, Anglais
Expérience professionnelle :
EMPLOYMENT HISTORY:
From February 2007
Executive chef and Director of food and beverage and operations in Cap Cana resort
Banquets and cocktails up to 5000 guests 11 restaurants 1 high gastronomic restaurant, 10 bars room service 24 hours etc (total of the staff about 500)
From June 2004
To February 2007 Le Cordon Bleu de Paris
Culinary institute in Ottawa, Mexico, and Panama; and California
Position: Executive Chef Instructor
From October 2003
To June 2004-09-15
Season 2003-2004
Les Barmes de L’Ours .In Alps in France to open a five stars de luxe in Val d’Isere
Position: Food and beverage Director and executive chef
Hotel with three restaurants and 75 rooms and 26 suites, with spa of 1000 square meters, all the food operations , buying all the material and recruitment off the staff for the kitchen , waiter , maitre d, bar’s. Choosing all the suppliers , and make the training for all the new staff , making all the procedures and organizing all the services included room service 24 hours a day
From June 2003
To October 2003
Hotel Dorint Atlantic Palace Agadir 5 stars
Position: Executive chef
In charge of the buffet for the summer palace of the king Mohamed 6 in Agadir
Every two days buffet for the king and the guests about 600 to 1000 people
From October 2002
To June 2003
Hotel Maho Beach Resort and Casino
St maarten, Caribbean island, HOTEL 5 stars
Position: Executive chef / food and beverage director
With 3 restaurants, convention center, 600 seats for banqueting
600 rooms
Room service
Catering service for different types, private jets, private houses etc
5 bars,
125 Staff members
1 buffets restaurant, 1 gastronomic restaurant, 1 grill on the beach
Duties
In charge of all the operations of food and beverages, reporting to the general manager, and in charge of the recruitment, budgeting, costs.
In charge of all the menus, restaurants, banqueting
Scheduling and training all the staff.
From July 2001
To September 2002
CRUISES SHIP CENTURY, Celebrity cruise line 5 stars
Miami
Position: Executive Chef
CRUISE SHIP 2200 passengers’
5 stars ships
It included 3 International Restaurants
1100 seats restaurant
1000 Buffet restaurant, Deli & Casual
100 seat Alternative-dining Restaurant
1 grill
1 pizzeria
150 seats restaurant for staff
400 Cafeteria for crew
1 Indonesian mess
Serving a total of 9,000 meals per day
Duties: totally responsible for all operational including Stewarding
Reported directly to the General Manager
Menu planning, purchasing, food and labor controls.
Hiring and the training of staff.
Total staff of 160 including 120 cooks and 40 stewards
Achievements: lowered food and labor cost by implementing new training
Procedures for the staff, reducing staff turnover to practically nil. Reducing
Absenteeism to nil by having a good rapport and motivating the staff.
Introduced new goal setting for the staff for promotional purposes.
Sanitation plan and haccp program
From March
To July 2001
BRASSERIE” LA CROISETTE”
LA BAULE
Position: Executive chef
Brasserie de luxe, 1000 pax a day in French brasserie
Duties: Totally responsible for all operational including purchase, hiring and training of the staff.
Menus, Carte, food cost.
Achievements: I made this to learn the French brasserie cooking style, and to see a luxury restaurant with a different kind of cooking; it was good for organization of the operations.
From November 2000
To march 2001
Captain Oliver’s Resort 4 stars hotel
St Martin Caribbean Island, 50 Luxury bungalows
Position: Chef de cuisine
Duties: Responsible of all food operations, and all the staff and the purchasing, elaboration of all menus, Carte, design of the buffets
Achievements: I work for 1 of my best friend who calls me to reorganize all the operation in his hotel, and it was a great challenge for me.
From august 2000
To November 2000
Bateaux London Sodexho group
London, England
Riverboats Company on the Thames
3 boats about 1000 passengers
Position: Executive chef
Duties: Responsible of all food operations, and all the staff and the purchasing, elaboration of all menus, Carte, design of the buffets and organization of the loading of the different boats for different events.
Achievements: My first experience on a boat, you can’t forget something, you need to improve your organization and keep a clear mind, and to check all the things before the departure.
From June1999
To august 2000
Hotel Grau Roig
Andorra 4 stars hotel with spa center
Gastronomic restaurant 120 seats
1 cafeteria 1200 seats in a ski station
Position: Head chef
Duties: Responsible of all food operations, and all the staff and the
Purchasing, elaboration of all menus, Carte, design of the buffets
Achievements: I learn to drive a kitchen in difficult conditions; the hotel was far from all 2000 M altitude and sometimes-bad weather condition, snow or ice on a road, no deliveries during few days.
From December1998
To May 1999
Restaurant Cyrano de Bergerac
Krakow Poland best restaurant of Poland 1999
Gastronomic restaurant 140 seats
Position: head chef
Duties: Responsible of all food operations, and all the staff and the
Purchasing, elaboration of all menus, Carte
From February 1998
To December 1998
Hotel PARK PLAZZA
4 stars luxe Poitiers France
Restaurant gastronomic 60 seats
Restaurant traditional 240 seats
1 catering branch until 1500 Pers
1 cafeteria for the staff of 2 hotels 220 Pers
Position: Executive chef
Duties: Responsible of all food operations, and all the staff and the
Purchasing, elaboration of all menus, Carte. And it was an opening and responsible of all purchasing material and recruitment of all the staff and training.
Achievements: good for me to learn the catering in a four stars hotel with high standards of food and prestations
From June 1991
To January 1998
For KARIBEA HOTELS Caribbean Islands
3 and 4 stars hotels
Duties: Opening of 6 hotels and restaurants from the conception of the kitchen to the implantation of the material and the purchasing of all the small parts, the recruitment and the training of the staff,
The procedures of the store and search of the suppliers, training of the heads chefs, and design of the Carte and menus,
From October 1990
To June 1991
HEATH LODGE HOTEL 5 Stars Hotel
Welwyn Garden city England
Position: Executive chef
From March 1989
To September 1990
CHATEAU DE CODIGNAT France
Relais ET Châteaux 4 STARS HOTELS
Position: HEAD CHEF
From October 1986
To March 1989
RESTAURANT PAVILLON HENRI 4 Suce sur Erdre France
1 Michelin stars Restaurant by me
Position: Head CHEF
From August 1985
To October 1986
AQUILON HOTEL 3 étoiles Saint Nazaire France
Position: SOUS- CHEF
From October 1984
To August 1985
RESTAURANT DOMINIQUE LE STANC MONTE CARLO
1 Michelin star
Position: SOUS- CHEF
From January 1984
To September 1984
LA GRAPPE D’OR Lausanne Switzerland
2 Michelin Stars restaurant
Position: Chef de partie entremetier
From March 1983
To December 1983
CASTEL MARIE LOUISE LA Baule France
Relais ET Châteaux 4 Luxury Stars 1 Michelin Star
Position: Pastry chef
From September 1980
To January 1982
RESTAURANT SAINT MICHEL Luxembourg
2 Michelin Stars, Relais ET Chateaux
Position: pastry chef, Commis de cuisine, after chef de partie garde manger
Diplome(s) :
bep cap
usph certified
haccp
Motivations :
MANAGEMENT EXPERIENCE (summary of Experience)
After Many years of Executive Chef’s experience in various Hotels 5 stars and luxury resorts with multiple outlets very high level of food and beverage,
Has supervised and managed kitchen operations with up to 120 staff and up to 2200 customers per service . Executive chef in big hotels and resorts Set up and operate hotels and restaurants from its conception and design to its full operation. Has a good sense of profitability and budgeting for profit.
Experienced in menu planning and design, cost control, has also worked in high volume and high-pressure restaurant. I worked also like a head chef in restaurant 1 Michelin star during 2 years. Executive chef of the king Mohamed 6 in Agadir during summer season,
CULINARY STRONG POINT (summary of Experience)
Had the opportunity to work in one of the best restaurant in Poland and kitchen to fine-tune my skills as a Gastronomic Restaurant Chef. Has extensive experience with gastronomic and Fusion Cuisine. Also has worked and has knowledge of the most popular Spanish Regional Cuisine, Pantry chef in a two Michelin stars, worked like chef de partie in all kitchen department, from the butchery to the pastry
And I had my own Michelin star Restaurant, and to do training for the local staff I was during 4 years executive chef in Le Cordon bleu De Paris I was in charge of Costa Rica and Panama.
