Directeur adjoint, Directeur de restauration, Chef de cuisine
Département(s) recherché(s) :
Nouvelle-Calédonie, Asie
Standing :
Hôtel ****
Date de disponibilité :
01/06/2010
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais
Expérience professionnelle :
Nationality : French
Date of birth : 25/12/1969
Languages : FRENCH: Native speaker / ENGLISH: Fluent
Specializing in Hospitality
Dynamic, Results-Oriented, and Team-Spirited
OVERVIEW
Knowledge of all hotel departments.
Exemplify leadership qualities and professionalism.
More than fifteen years of professional management.
AREAS OF EXPERTISE
South East Asia experience mainly in Vietnam
Pre-opening and renovation of Hotels and Resorts
Cost control focus.
Successful catering experience (500 + people)
Maximizing Hotel productivity and staff performance
Bringing up the reputation of the establishment by improving both quality and service in the different outlets.
PROFESSIONAL EXPERIENCE
Sago Restaurant November 2008-Present
Owner
Ramana Hotel-Vietnam July 2009 –October 2009
General Manager
-Responsible for the day to day operation.
-Prepare renovation plan.
-Train and hand over to the local management team.
-Set-up the new software system.
-Implement new housekeeping, F&B procedures.
-Renew the new wines and food menus list.
Reason for leaving: End of consultancy contract
Inle Lake View Resort & Spa – Myanmar Jul 2007- Mar 2008
General Manager
- Responsible for the management of operations on a day to day basis.
- Motivate & give clear direction to all employees
- Effectively maximize revenues & profitability
- Ensure that all employees are trained for their positions to maximize service, production & efficiency
- Maximize and coordinate the Food & Beverage operations
- Manage property operations on a day to day basis to assure optimum performance and continual improvement in guest service, sales/marketing, property appearance.
- Ensure the property is well maintained and that all mechanical equipment is in good working order.
- Responsible for the preparation of property budget and forecasts.
Website: www.inlelakeview.com
Reason for leaving: Political country situation and safety environment
France Jul 2005 - Jun 2007
Gendarme
Paradise Beach Hotel-Pointe-Noire-Congo Jan 2003- Jun 2005
General Manager
- Responsible for the management of operations on a day to day basis.
-Maintain the hotel standard as a 4 stars hotel.
-Implement efficient procedures for hotel operation.
Reason for leaving: Political country situation and safety environment
Le Meridien Hôtel- N’Djamena - Chad Oct 2001- October 2002
Food & Beverage Director
Responsible for the entire F&B department (2 restaurants, 2 bars, conferences & banquets, outside catering), train 50 staff to bring the hotel as “Le Meridien” standards.
Assist the general manager in all sections of the hotel and replace him during his absence.
Website: www.lemeridien-chari.com
Reason for leaving: End of contract
Victoria Hôtel - Phan Thiet – Vietnam Oct 1999- Aug 2001
F&B Manager - Executive Chef
Responsible for the entire F&B department (3 restaurants, 2 bars, 1 night-club, conferences & banquets), set-up food quality & service as a 5 stars hotel, prepare budget, prepare the renovation of the different outlets and kitchen. Hire, train, and direct 70 staff.
Replace the general manager during his absence.
Website: http://www.victoriahotels-asia.com
Reason for leaving: Found better job opportunity
The Garden Plaza Parkroyal Hôtel Jan 1997 – Sep 1999
Ho Chi Minh City-Vietnam
Executive Sous-Chef
Reason for leaving: Found better job opportunity
Restaurant “Marine Club”- Ho Chi Minh City-Vietnam 1996
Exécutive-Chef
Palace Hôtel Du Cap – “Eden Roc Restaurant” Antibes – France 1995
First Commis
Palace Hôtel Carlton- Cannes – France 1994
Demi Chef de Partie
Restaurant Hostellerie De L’Abbaye- 2 Michelin stars 1993 – 1994
La Colle Sur Loup – France
Chef de Partie
Palace Hôtel Majestic- Cannes – France 1991 – 1992
First Commis
TRAINING EXPERIENCE
-Hyatt Kingsgate Hotel- New Zealand
1990
(This experience was the first price of cooking competition in New Caledonia)
CAP hostelry F&B : 8th Grade equivalent,
BEP hostelry F&B : 7th Grade equivalent
BACCALAUREAT : High School Diploma Hostelry equivalent
-First aid Certificate.
-English Military Certificate.
-Technical Military certificate
Diplome(s) :
CAP hostelry F&B : 8th Grade equivalent,
BEP hostelry F&B : 7th Grade equivalent
BACCALAUREAT : High School Diploma Hostelry equivalent
-First aid Certificate.
-English Military Certificate.
-Technical Military certificate
Motivations :
South East Asia experience mainly in Vietnam
Pre-opening and renovation of Hotels and Resorts
Cost control focus.
Successful catering experience (500 + people)
Maximizing Hotel productivity and staff performance
Bringing up the reputation of the establishment by improving both quality and service in the different outlets.
