Since January 2001 Brasserie Flo in Nice (group FLO)
(250 sets/day)
1st Chef Assistant: Team of 15 workers
Learning of the business
Management of the teams
Excel – Word
Technical data sheets
Elaboration of the menus
Estimation of the profits
H.C.C.P.
March 99 - Nov. 2000
Restaurant La Potinière (SBM) in Monte carlo beach hotel
Line Chef
(Under the direction of Jean Claude Brugel, Best master in France)
1989 -March 1999
Sporting Club of Monaco
Grand Casino of Monte-Carlo
Line Chef
(under the direction of J.F Fajeau and J.C Canestrier, best masters in France).
45 chefs
Investigation with progression to the different functions of the posts, with the center of the activity in the work in middle and big teams.
Realization:
- Preparations and the techniques of the organization during the gala-evenings and the feasts
Gala of the Rose 1000 sets
Gala of the Red Cross 1000 sets
Gala of the Latin America 800 sets
Dec. 87 - Oct.89
Hotel**** Metropole in Beaulieu
Relais and Château
Line Chef
July - Nov. 1987 Le Bounty in Saint Laurent du Var
Line Chef
Dec. 83 - June 85 Casino of Beaulieu sur Mer
Chef assistant
January - Oct. 83 Hotel**** Metropole in Beaulieu
Chef assistant
July – September 82 Hotel**** de Paris in Monaco
Chef assistant
July - September 81 Hotel**** Metropole in Beaulieu
Chef assistant
Diplome(s) :
Secondary Studies:1982 Certificate of the Vocational School and Certificate of the professional education of the Hotel Management College « Annonciade » in Monaco Foreign Languages: English good level
Motivations :
, Sir,
I present you my candidacy to occupy an available post in your establishment. After my meticulous researches, I appeal to you, because your company is considerably renowned and its position on the market raises my enthusiasm.
It wouldn’t be a problem for me to settle for a long term in such a wonderful city as Moscow.
My desire to success my expatriation is huge and complete. Thanks to my experience which I acquired during the long years in the different big companies, so that you can find the information in my attached curriculum vitae, helped me to understand the expects of the clients concerning the gastronomic preferences and the difficulties which it can cause.
I wish you to make a good use of my skills so that you could increase the prominence of your company, without forgetting the main purpose which is the loyalty of clients.
The perspective of collaboration with such company as yours, leads me to ask the interview so that we could discuss how my reach culinary experience and my abilities in team management can be profitable to you.
Waiting for our future meeting, I ask you to accept, Sir, my sincere greetings.
