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Thomas PASQUEREAU

PARIS

En résumé

Chef de cuisine ayant plus de 15 ans d'expérience professionnelle notamment à l'international. Spécialiste en gastronomie mais une connaissance et une maitrise de tous les types de restaurations

Mes compétences :
Recherche et développpement
Création cartes et menus
Formation intra
Cuisine du monde
Conseil
Cuisine gastronomique

Entreprises

  • Bordeaux Ecole Superieure de la table programme Bachelor Ferrandi - Formateur cuisine du programme Bachelor Ferrandi

    2015 - maintenant Création des programmes, de la planification des cours d'enseignement pratique. Gestion des achats. Enseignement de la cuisine. Suivi des entreprises partenaires

  • Thomas pasquereau conseil - Chef consultant

    2015 - maintenant Démonstration culinaires, recherche et développement, formations de perfectionnement culinaire pour professionnels, ainsi que consultant au sein des entreprises ( réalisation de cartes, rationalisation du travail et de l'organisation, mise en place des méthodes H.A.C.C.P selon les besoins de l'établissement ).

  • Garde républicaine - F&B manager

    Paris 2010 - 2014

  • Accor - Executive chef

    Paris 2007 - 2009 Leaded kitchen staff ( 10 people )
    Developed creative daily menu for the restaurant successfully by doing fusion food in order to lure new kind of guest and renew the concept.
    Trained kitchen staff for fusion food, fine dining food and H.A.C.C.P process.
    Etablishing schedule.
    In charge of kitchen candidate interviews. Drafting employment contract.
    Coordinated catering service from wedding to conferences.
    Working with the director and others manager on the hotel development project.
    CLUB SHANGHAI (www.clubshanghai.com.cn)

  • Club shanghai - Executive sous chef

    2006 - 2006 Assisted the award winning Executive chef Franck Bruwier by liaising between him kitchen staff, bakers, pastry chef and waiters( 20 to 30 people )
    Trained international staff to French fine dining food.
    Supervised all food operation.
    Created new outstanding and unseeing recipe every weeks in order to stay in the top 3 of Shanghai restaurant according to gastronomic guide.
    Substituted the chef during his off.
    Hosted prestigious special events as Fashionweek, Showroom for well known company,…
    Culinary arts designed for magazines.
    Working on molecular gastronomy according to “Hervé Thys” process.

  • Ambassade de france au Cambodge - Executive chef

    2004 - 2006 Leaded waiters , housekeeper an kitchen staff ( 10 to 50 for special events ) preparing a variety and gourmet dishes for His Excellency the French ambassador and his distinguished guests.
    Purchasing ware according to the Embassy budget.
    Controlled financial account of the mansion
    Training local staff to French fine dining food and H.A.C.C.P. standards
    Coordinated special events like national day ( 2500 guests ) on food and beverage.
    Training student from local catering school.

Formations

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