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le domaine du lac
- Chef
2011 - 2011
Hotel *** restaurant area of the lake Flassans on Issole
Reopening of the restaurant, Team of 3 people, Provencal market cuisine with Asian cuisine connotation, low temperature cooking ; 50 covers; managing the entire cooking process controlling by material costs , purchasing mainly with local producers; setup menus residents.
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Green
- Chef
2011 - 2013
Team of 6 people handling of all tasks related to my duties:
Task planning; Organization of seminars and weddings menus; conception and printing of invitation letters, staff coaching and inventory management tracking and monitoring station and hot pastry, following hygiene rules Implementation of Workshop for the development of revenue 50/90 average ticket covered 60jd
-
le domaine du lac
- Chef
2011 - 2011
Hotel *** restaurant area of the lake Flassans on Issole
Reopening of the restaurant, Team of 3 people, Provencal market cuisine with Asian cuisine connotation, low temperature cooking ; 50 covers; managing the entire cooking process controlling by material costs , purchasing mainly with local producers; setup menus residents.
-
Green
- Chef
2011 - 2013
Team of 6 people handling of all tasks related to my duties:
Task planning; Organization of seminars and weddings menus; conception and printing of invitation letters, staff coaching and inventory management tracking and monitoring station and hot pastry, following hygiene rules Implementation of Workshop for the development of revenue 50/90 average ticket covered 60jd
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Hotel général d'entraigues
- Sous-Chef
2010 - 2010
Team of 5 people for seasonal work, work in full autonomy; managing staff members; making of suggestion of the day; task planning; pastry handling.
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le général d'entraigues
- Sous-Chef
2010 - 2010
Team of 5 people for seasonal work, work in full autonomy; managing staff members; making of suggestion of the day; task planning; pastry handling.
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Le coeur de megeve
- Chef
2010 - 2011
Team of 8 people, 80/200 covered in full season, cuisine using fresh products from market; Regional and Provencal specialties, handling the entire kitchen task, menus and cards planning, and following hygiene rules
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le coeur de megéve
- Chef
2010 - 2011
Team of 8 people, 80/200 covered in full season, cuisine using fresh products from market; Regional and Provencal specialties, handling the entire kitchen task, menus and cards planning, and following hygiene rules
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Le Speltz
- Sous- chef
2006 - 2009
Team of 6 people; 40/65 covered; managing kitchen with full autonomy Staff supervision, inventory management, placing orders with suppliers, setup menus in agreement with the French specialties chef
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Le Speltz
- Sous- chef
2006 - 2009
Team of 6 people; 40/65 covered; managing kitchen with full autonomy Staff supervision, inventory management, placing orders with suppliers, setup menus in agreement with the French specialties chef
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Castle Montcalm
- Kitchen Assistant
2001 - 2006
Team of 6 people; 80/130 covered, Assisting the chef in all it's his duties, coaching staff, managing purchases and material costs. Making of menus and cards maps in collaboration with the Top Chef; and supervising the pastry
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Castle Montcalm
- Kitchen Assistant
2001 - 2006
Team of 6 people; 80/130 covered, Assisting the chef in all it's his duties, coaching staff, managing purchases and material costs. Making of menus and cards maps in collaboration with the Top Chef; and supervising the pastry
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Sans
- Commis
1999 - 2001
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les boucheries du midi
- Commis
1999 - 2001
OA boucher responsable du personnel des arrivages et de l’hygiène découpe et présentoir
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Les boucheries du midi
- Butcher
1980 - 1997
; Grade: Highly Qualified) -Marseille Handling arrivals, meat cutting, staff management.
-
les boucheries du midi
- Butcher
1980 - 1997
; Grade: Highly Qualified) -Marseille Handling arrivals, meat cutting, staff management.
