-
Mairie de la Possession
- Rédacteur territorial
2015 - maintenant
Chargé de mission en restauration scolaire , en charge de l’approvisionnement de 24 écoles , ( 135 employés), gestion de la stratégie managériale et financière.
-
La Palmeraie
- Chargé de mission / chef de cuisine
2014 - 2015
Chargé de mission , ingénièrie, nouvelle stratégie commerciale , remise au normes de la cuisine , formation et recrutement de la nouvelle équipe de cuisine, élaboration de la carte, négociation fournisseur , gestion.
-
Bobonne gastronomique restaurant
- Head chef
2012 - 2014
Mise en place d 'une cuisine de type gastronomique .
-
Zamalak Restaurant Bar
- Chef de cuisine/ gérant associé
2010 - 2012
(2 years ) Responsible for the creation of the establishment and followed by construction site
Implementation and participation in the elaboration and realisation of a restaurant bar
Capacity 200 flatware
(followed by the construction site, put in the standards Haccp, the training,formation) of the team (3), realization of the card and commercial strategy) . Head chef associate.
-
AVENANCE HELIOR
- RESPONSABLE D'EXPLOITATION
2009 - maintenant
Gestion et organisation d'un restaurant bar self haut de gamme (200) couverts jours en buffet
immeuble Cadjee. Formation de l'équipe
-
SODEXO Solutions de motivation france Nanterre
- RESPONSABLE D'EXPLOITATION
Nanterre
2005 - 2005
ATTESTATION FORMATION RESPONSABLE D'EXPLOITATION
ATTESTATION HYGIENE ET SECURITE
-
Sodexho
- Responsable d'exploitation
Issy-les-Moulineaux
2005 - 2008
(3 years ) Durieux private hospital
Responsible of exploitation /head chef(operation) ( catering activities), kitchen team 12 (100 to 150 Patients) Tampon (guest house Foyer) 150 to St-Pierre 50 meals days (young people in difficulties). Management and supply meals exported to five centers of dialyses (Aurars of the South) (warm liason, Saint-Pierre, St-Louis, Saint Joseph), Tampon (cold liaison)
Food Research balance and raising awareness(sensitization) Taste in schools
Personnel Project Proposal of tasting in a hospital environment (Theme Réunion Island aromatic plants , teapots plants and essential oil and their use in food-processing industry..
Followed qualitative and quantitative produced:
Control HACCP approach
(countable) Management and invoicing, work on management tools in steering committee as well as on exercise book of purchase.
-
La Villa Des Songes Hotel
- Gastronomic Manager Assistant & head chef
2005 - 2005
(4 months) Hosts caractere House (12 Chambers and restoring 26 places Gastronomic
Manager Assistant /head chef
Supply explotation management, development, commercial strategy elaboration of the company.
Choice of wines, card realization , marketing hotel rooms and staff management. (5)
-
Commerce Chamber of Industry
- Student
2003 - 2005
Commerce Chamber of Industry ( Training(Formation) 14 months)
(1 year) Studies in sales management and management in hotel environment
Obtaining of an advanced technician's certificate of Hotel Exploitation (approved level III)
Training (Formation) to the software of accounting, work on Word, Excel. Study on the use of essential oil in the food for public with CAHEB collaboration Parfum industry)
-
ACCOR Group
- Head chef
1999 - 2002
(3 years) Hotel Les Chenets Cilaos 50 (rooms)((chambers))
Head chef
Creation of menus
Staff Management ( 4 )
-
Le Cyclone Café
- Head Chef / gérant associé
1996 - 1999
(3 year) Purchase of the bottom of business(trade)
(restaurant bar / day /night theme bar / in English( ancient military building) (1829)
-
Hôtel Restaurant l'Archipel
- Head chef
1994 - 1996
(2 year) Grand-Fond
Hotel with restaurant 50 Chambers
6 month head pastry chef and 2 year as Head chef ( kitchen team 10)
Cooking and staff management(kitchen)
Sideboards realization
Card menus creation and elaboration.
-
Access OI
- Formateur en agroalimentaire
1994 - 1994
Traiener in food-processing industry
Adults' Training (Formation) in the new business start-up in the field of the food-processing industry.
-
Le Bouchon Bordelais Brasserie
- Head chef
1992 - 1993
Recipes elaboration and realization with seashells bases.
-
Le Bouchon Bordelais Brasserie
- Chef de partie
1991 - 1992
Fresh products of the Sea Second-in-command of kitchen
-
Trusthouse Forte PLC
- Merchant Londres Work
1989 - 1991
Trusthouse Forte PLC Work for temporary work agency (casual chef)
(Royal festival hall , midland bank ,City, the wheelers )
-
Food
- Server & cook
1988 - 1989
Military service - La Management( The Officers Mess ( 6 months)
Butler and cook The Mess officers, waiter(server and cook) General Dominique
Chef de partie Hilton, Head chef Director banks City, chef de partie Midland Bank (city) as well as different posts in nursery school.
