Mayotte, Nouvelle-Calédonie, Polynésie Française, Saint pierre et Miquelon, Terres Australes et Antarctiques, Wallis et Futuna, Amérique du nord, Amérique du sud, Asie, Afrique du nord, Afrique du sud, Allemagne, Andorre, Autriche, Bulgarie, Croatie, Danemark, Espagne, Finlande, Grèce, Hongrie, Islande, Italie, Luxembourg, Pays-bas, Portugal, Roumanie, Russie, Saint Martin, Slovénie, Suède, Suisse
Standing :
Non renseigné
Date de disponibilité :
01/12/2009
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
Strengths of my worldwide experiences in different cuisine: French fine Dining (Michelin stars), Traditional French, Vietnamese and Asian, Mediterranean and Italian, Traditional English, African, Polynesian, North American, Caribbean cuisine.
Very good knowledge of French Bakery and Pastry, Fruit and vegetable carving, Sushi and buffet decoration.
EMPLOYMENT
(Recommendation Letters & Contacts:
Victoria Phan Thiet, Karafuu Hotel, Méridien bora bora, Callaway Gardens, Cambridge Beaches, Ston Easton Park)
06/2009 to 09/2009: Head Chef, Rocks Urban Grill and Bar, Singapore.
Restaurant Opening, High end Charcoal BBQ restaurant.
01/2007 to 01/2009: Executive Chef, Victoria Hotel Beach Resort and Spa, Phan Thiet, Vietnam
(Recommendation Letter) Web Site: www.victoriahotels.asia
4 stars hotel 60 Bungalows and Private Pool Villas, 180 employees
Main Duties :
• Manage a team of 30 Vietnamese staff, with a few English speaking.
• Report directly to the general manager, no F and B manager, close work with restaurant manager and assistant fb manager.
• Elaboration and control of the F and B budget (I doubled the revenue from previous years)
• In 2007 renovation of the kitchen, to match the HACCP chart
• 1 A la carte restaurant with a seasonal menu (every 3 months renewed) with Vietnamese, original cuisine (fusion) (lunch 30 guests, dinner 50 guests / Day)
• 1 daily thematic dinner in different location (Asian, Vietnamese, Western, BBQ, Gala dinner…) about 60 to 80 guests daily, and up to 200 guests for special event.
• 1 Pool side snack restaurant (30 guests / Day)
• Upon guest request I animate a traditional Vietnamese cooking class
08/2004 to 01/2007 : Executive Chef, Karafuu Hotel Beach Resort, Zanzibar, Tanzania.
(Recommendation Letter)World Travel Awards 2006 winner: “Africa's leading resort”
“Tanzania's leading hotel”
Web site: www.karafuuhotel.com
5 stars hotel 89 Bungalows, 180 employees,
Guests segmentation mainly Italian in all inclusive basis.
• Main Duties :.1 Buffet Restaurant : breakfast, lunch, dinner (180 pax / meal)
• Creation of thematic Dinner with carving and animations: Oriental buffet with Middle East and Indian Dishes, Asian dinner, Swahili dinner, African specialties, Gala dinner, BBQ dinner, Italian dinner.
• I opened the “Grand Bleu” Restaurant, Fine dining Seafood dinner (45 pax)
• Creation of the incentive group menu up to 200 guests,
• 1 Beach BBQ Lobster at daytime up to 100 guests,
• 1 Floating Restaurant at Night up to 30 guests
• 50 employees under my supervision (Cooks, Pastry and bakery, Dishwasher)
Reference : Sylvain Chauvet, General Manager :
sylvain@chauvet.info
11/2002 to 05/2004 : Meridien Bora Bora, French Polynesia, Chef de Partie (lead cook)
(Recommendation Letter) www.starwoodhotels.com/lemeridien/
Resort hotel, 5 stars, in charge of the dinner fine dining, and daily buffet
04/2002 to 11/2002 : Domaine des Hauts de Loire, Onzain (41150), chef de partie.
(Recommendation Letter) www.domainehautsloire.com
2 stars Michelin, member of « Relais et Châteaux ».
02/2001 to 03/2002 : Callaway gardens, Pine Mountain Georgia, USA, Lead cook
(Recommendation Letter) www.callawaygardens.com
Resort hotel, 6 months in the Italian restaurant, then lunch and brunch buffet.
06/2000 to 12/2000 : Cambridge Beaches, Bermuda, Chef de partie
(Recommendation Letter) www.cambridgebeaches.com
Resort hotel, executive Chef Jean-Claude Garzia, « meilleur ouvrier de France », and Member of the euro toques.
10/1999 to 06/2000 : Ston Easton Parck, England, chef de partie, in charge of pastry and bakery
(Recommendation Letter) www.stoneaston.co.uk
Member of Relais et Châteaux fine dining.
Training and Divers experiences
Sheraton Paris Airport, Charles de Gaulle, commis de cuisine.
Bar et Bœuf , Monaco, commis de cuisine. Executive chef Alain Ducasse.
During Studies period Week-end job as a cook, Edlweiss, Specialty Savoyard restaurant.
Servair, Paris Airport, Agent de lancement for Air lines. Trainee.
Maison de vacances, Barcelonnette (04), Commis de cuisine.
Le Bretagne, Questemberg (56).Chef Georges Paineau. restaurant 2 stars michelin.
Diplome(s) :
09/1997 to 09/1999 : 2 years in superior catering school
Lycée d’Hotellerie et de tourisme, BLOIS (41)
Graduated of Hospitality Degree : BTS « brevet technique superieur, option art de la table et genie culinaire »
09/1994 to 09/1997 : 3 years in catering school
Lycée d’Hotellerie et de tourisme, BLOIS (41)
Graduated of Diploma BTH « Brevet technique hotelier »
BEP restaurant
CAP restaurant
Motivations :
Dear Mr.
I am a young and motivated 30 years old French Executive Chef, looking for a new challenging position. Despite my young age I have been holding the position executive chef for more than 5 years; I accepted my first appointment in Karafuu Hotel Beach Resort a five star 89 bungalows in Zanzibar, Tanzania in 2004 after 3 years I decide to move to Vietnam to increase my knowledge in Asian cuisine. I worked 2 years as an executive chef until January 2009 in Victoria Phan Thiet beach resort a four stars executive 60 private villas, which is higher service level than my precedent assignment. Since then I have not been lucky in my career path, in June 2009 I moved to Singapore for the opening of a restaurant under the chef holding the only Relais et Chateaux in Singapore. After few months and the opening of the restaurant I resigned end of September 2009, I expected maybe a lot to learn of a new opening in very active city, but I realize that I would rather go back in a resort so I moved in Egypt, Hurghada, but I have been deceive as the offer as an Executive Chef. But personally 2009 is a great year as I got married further so I am looking for a much more stable position for me to settle down.
I have worked in many different places France, England, Bermuda, the United States, French Polynesia, Zanzibar, Vietnam, and Singapore. In every place I have learned a lot about different ways of cooking, different theme of restaurant including Fine dining, Buffet, thematic restaurant. I have been working for more than ten years in the hospitality industry, in well renowned establishment and Chefs such as Michelin Star, Relais Chateau, ‘Meilleur ouvrier de France, Master Chef, and I wish to pursue my career throughout this world of excellences.
I have been in charge of medium size team, up to 50 local staffs in Africa, and manage a multi-outlet environment with very different thematic from buffets to fine dining. I have been working in very large environment in the United States up to 2800 for a meal but I often supervise more than 200 guests function. I am proficient in all culinary knowledge from French traditional, fine dining to any Asian style like Japanese to Vietnamese, as well talented in the latest molecular cuisine, skilful in decoration from carving for buffet to fine dining plated dishes.
My main duties as an Executive Chef are training local staff, maintaining and improving good hygienic conditions, controlling food cost and budgeting, orders and deliveries from local suppliers and of course to always improve food quality, creativity and service. I see myself as a people person and find it easy to adapt quickly to new situations due to my worldwide experience.
I am passionate about my career, always in search of new tastes, dishes, and creation. Having good human relationship, I enjoy learning as well as sharing my culinary knowledge and my enthusiasm and training new young chefs.
I will be pleased to answer any question or send you my references contacts.
For more information, you will find my resume attached to this e-mail.
