Mes compétences :
Créatif
Travail en équipe
Hygiène et sécurité
Organisation d'évènements
Entreprises
Restaurant Europea
- Sous-chef de cuisine
2013 - maintenant- Meat station mainly, with two main tastks ; preparing the sauce and butchering the meat
- in charges of orders and relationship with suppliers.
- managing team issues and coordination of works
Corton (NYC)
- Stagiaire
2013 - 2013- Improvement stage in high quality kitchen;
- Skills and technics stage.
Goat Town (NYC)
- Sous-Chef
2013 - 2013- Quality control of the mise en place for all the sections of the restaurant;
- Supervising a team of 4 cooks;
- Orders and weekly checking of the stocks (dry storage – fish – meat – vegetable)
- Co-Responsible of the Organic Garden, used for the dishes and the cocktails.
Le Cirque (New York City)
- Chef de Partie
2012 - 2013Chef de Partie
- Mise en place and quality control the following sections: Amuses-Bouches, Garde-Manger & Hot Appetizers;
- High volume and high rotation of seats by service;
- Team supervision: 7 cooks.
Hotel Fauchere (Milford, PA)
- Chef de Partie
2011 - 2012Chef de Partie - Restaurant Bar Louis (Bistronomy) & Delmonico Room (Gastromic)
-Food purchaser (Hunts Point Market and local famers): in charge of orders, inventory and cost control;
-Involvement in a House-made charcuterie program and a House-made cheese program;
-Participating in Foraging activities and in a house organic garden.
le violon d'Ingres
- Commis de cuisine
2010 - 2011- Floating line cook: sauce and garde-manger.
- Mise en place and ordering the orders
SSL International
- Business analyst - Controleur de gestion
