Nouvelle-Calédonie, Saint pierre et Miquelon, Terres Australes et Antarctiques, Amérique du nord, Suisse
Standing :
Non renseigné
Date de disponibilité :
01/01/2007
Type de contrat :
CDI
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais
Expérience professionnelle :
09/2006 a ce jour AUTOGRIL (Genève) Aéroport Cointrin
Assistant Unit Manageur
11 /200 to 09/2006 POINT CHAUD franchise SEGNY 01280
Responsible of exploitation, management of the retail outlet in the respect of the exemption
06/2005 to 11/2005 Riad Dar Gazelle Essaouira Dep :(44000) MAROCCO
CATERING MANAGER – Supervising a team of 5 employees
International Institutional Catering.
09 /2004 to 31/05/2005 Maison familiale Firmin Cabanis Carnon Dep : (34) France
CATERING MANAGER – Supervising a team of 12 employees
Institutional Catering.
08/2000 to 09/2004 POINT CHAUD Aix en Provence Dep :(13) France
FRANCHISE EXECUTIVE MANAGER
Terminal de cuisson Propriétaire, Gestion tenue complète de ‘l’exploitation (SARL) (5) Personnes
06/2000 to 08/2000 POINT CHAUD Aix en Provence Dep :(13) France
FRANCHISE EXECUTIVE MANAGER
Responsable for the exploitation and management of the bur e dans le respect de la franchise
06/1998 to 06/2000 SOGERES PROVENCE Nîmes Dep : (30) France
EXCUTIVE CHEF – INSTITUTIONAL CATERING
Management of the catering team, administration and purchasing management, accountancy
SOGERES PROVENCE MARSEILLE Dep : (13) France
EXECUTIVE CHEF
Hôpital Ambroise paré Marseille (public sector, 260 place settings/day)
Clinique Bouchard Marseille (public sector, 190 place settings /day)
Société Marseillaise de crédit Marseille (private enterprise 46 place settings/day )
EXECUTIVE CHEF
Société Générale Marseille Prado (bank)
Restauration d’entreprise repas traditionnels
12/1997 to 06/1998 SOCIETE SODEXHO Cote D’ IVOIRE ( Africa)
CATERING MANAGER on a Oil Rig (camp Boos)
Catering management, supervision of 14 employees, cooking, benefits and costs management
Open 24hours – 130 place settings/day
04/1990 to 11/1997 SOCIETE MULTI RESTAURATION (France)
EXECUTIVE CHEF
Private enterprise - Hom Marseille (140 place settings/day)
Institutional Catering - La pépinière (90 place settings/day)
EXECUTIVE CHEF
Institutional Catering - Foyer Matira La Ciotat C.A.T (110 place settings / day
10 /1989 to 04/1990 CHEF
Italian Restaurant – Auberge de la rivière, Manosque, France (80 place settings/day)
Restaurant « la Vinothèque » Edimbourg, Scotland
French speciality (160 place settings/day)
Diplome(s) :
1989 C.A.P Certificate Of Professional faculty (Cook, Option Cooks Classic)
1991 B.T.S Patent Technician Supérieur, Inn Restoration (option: Mercatique Hotel Management)
Motivations :
Cook of formation, I have several years of experiences in the sector of the restoration, as well in collective restoration that in fast restoration.
Indeed, my professional course at Sogeres Provence, Sodexho me one permitted to acquire a perfect experience in collective restoration.
Responsible of a team of 8 people, I could demonstrate my capacity to manager a team, while developing a polyvalency today indispensable, (Application of the norms of HACCP hygienes, management of the plannings, respect of the contract, satisfaction of the clientele).
Besides, strong of an experience succeeded of exemption person responsible (Point Chaud),
guaranteed the attack of the results economic budgétés of my retail outlet by the team's animation, the development of the business number, budgetary management, I guaranteed the elements of the concept by the respect of the norms of the exemption and these values Quality freshness Service and Cleanliness (Q.F.S.P.).
I would like to influence my dynamism, my qualities of management and my sense of the innovation as, responsible of restoration (cooking), responsible of a retail outlet within (I study all mails to can) an enterprise that will know how to valorize my potential.
While waiting I remain to your whole disposition in order to answer all your questions, to agree here of an interview my candidacy interests you.
Anxious to invest me, I assure you a real engagement as well as a big incentive.
While hoping that my mail keeps your attention I ask you to receive my respectful greetings.
