Mes compétences :
Asie
Chef de cuisine
Cuisine
Hotel
International
Nouveau
Recruitment
Recrutement
restaurant
Entreprises
Chef executif residence de prestige
- Chef executif
maintenantOversaw all kitchen and food operations.
Provide hands-on expertise in areas that include menus design (15 differents dishes each day),
inventory, ordering/purchasing.
Retrain existing kitchen staff (12) on food presentation techniques, HACCP...
Organization of differents events as formals dinners, cocktails, buffets.
Daily report on kitchen activity.
Pierre's restaurant
- Head chef
maintenantAward winning restaurant
Producing Fine dining on the line of French cuisine.
Setting and creation of menus.
Cote canal
- Head chef
maintenant●Directing and managing the production of food to an exceptional standart.
●Creation of imaginative menus.
●Management and supervision of kitchen brigade.
SARL
- Owner and head chef
maintenantManagement of the company.
Setting and creation of the menus.
Management and supervision all staffs (planning...)
HACCP procedures.
Planning and organizing of differents events.
French navy
- Chef de cuisine
maintenantMission around the ocean indien during two years. Based in Djibouti.
Setting and creating the menus with the purchase responsable.
Supervising and planning of the kitchen brigade.
Planning and organizing cocktails,VIP dinners and receptions.Samples :Prime minister,Prime
staff officer,Minister for defense…
HACCP procedures.
Differents experiences on board : « La loire », « Montcalm », «Styx »…
FLO Group
- Commis chef
1986 - 1988Laboratory catering
Ornement and decoratives dishes
