FRENCH AMBASSY(ministère des affaires étrangères)
Private Chef
Bakou, Azerbaidjan
Contact Mr Maigari, Food and beverage Director
Maigari.maigari@diplomatie.gouv.fr
Salary 5000Euro/month, plus accommodation
January 2005 to October 2007
KATHLEEN S 5 restaurant
Shanghai, China
Executive chef
Fine dining restaurant
Banquet room (200 pax)
Created menu,
Organize employee schedule
Food costing and purchasing
Supervised a team of 10 chefs, 2 sous chefs, 4 stewards
Contact M Kathleen Lau, General Manager
kathleen_lau@hotmail.com
Salary 4000USD/month, plus accommodation.
July 2006 to August 2006
ELGRANDE GROUP
Hong kong, China
Guest Chef (1month promotion)
Grappa’s restaurant
Belgo’s
Hong kong brew House
Cochranes
Created menu
Food costing and purchasing
Exhebition menu for special event
Salary 4500USD/month plus accomodation
Contact Leo Chan General Manager
leo@elgrande.com.hk
September 2003 to December 2004
Restaurant Cafe Veneto
Los Angeles, CA, USA
Executive Chef
A 70-seat restaurant with a team of 10 cooks, 1 sous chef, 2 dishwashers.
It serves French Mediterranean cuisine based on Tapas plates, open daily
Created menu
Organize employee schedule
Food costing and purchasing
Contact Mr Jean Louis De Mori, General manager
jeanlouisdemori@aol.com
Salary 4000USD/month plus accomodation
July 2000 to August 2003
Park Hyatt Chicago www.hyatt.com
Illinois, USA
Banquet Chef (2002 to 2003)
A five-star boutique hotel located in the heart of the ‘Magnificent Mile”, featuring 202 hotels, 1 restaurant, 1 lounge, in-room dining, and 7,000 square feet of function space
Was responsible for directing the food production of all banquet functions from 20 to 300 guests including reception food items (hors d’oeuvres), breakfast, lunch, dinner
Supervised a team of 10 chefs, 2 sous chefs, 4 stewards
Served French American cuisine as per requested by some guests
Created Asian and South American menu as well as the kosher menu
Responsible for purchasing/ordering, scheduling
Sous Chef, Restaurant Nomi (2000 to 2002)
An 80-seat fine dining French restaurant that serves lunch and dinner only
Supervised a team of 25 cooks, 4 sous chefs, 5 stewards
Assisted also in Room Service
Was in charge of ordering/purchasing, kitchen organization and overseeing the preparation of various stations including fish, meat and entremetier
July 2000
Saint Paul de Vence
France
Maeght Fondation
Private Chef
Prepared full lunches and dinner (appetizer, entrée and dessert) from 10 to 30 artists
Supervised 1 Dishwasher
December 1999 à Septembre 2000
Hôtel de Matignon
Head chef
Military service for the prime Minister of France
Mr Lionel Jospin
July 1998
Cavalaire sur mer
La Vigie, France
Private Chef
Worked for the Vice President of Leman Brothers Bank
Prepared full business lunches and dinners (appetizer, entrée and dessert) for 10 to 30 people
Supervised 1 Assistant and 1 Dishwasher
September 1998 to November 1999
Guy Savoy
Paris, France
Line Cook 1
A 3 Star Michelin; 19/20 Gault et Millau, French fine dining restaurant seating up to 80 guests.
The restaurant Guy Savoy offers each day an exclusive tasting menu,
for guest who wish to discover the delights of a French gourmet
Supervised a team of 15 chefs, 2 sous chefs, 4 dishwashers
Was responsible for the fish station which involved receiving deliveries of fish, cleaning, filleting and storing fish
Was in charge of the production of all type of fish stocks and fish fumets
Was also responsible for the vegetable and garnish and plate presentation
Apprenticeship
September 1994 to September 1996
Cabro d’Or
Baux of Provence, France
A 1 Star Michelin; Relais and Châteaux; 15/20 Gault et Millau
80-seat restaurant, French fine dining restaurant with a team of 12 chefs, 2 sous chefs, 4 dishwashers
Trained in the garde manger station, and learned to produce and prepare entremet, salads, potages and terrines
Trained in fish station, and learned the preparation of fish and its various cooking methods such as poaching, frying and baking
Trained in the meat station, and learned how to prepare various stocks (chicken and veal demi glace) as well as sauces (beef, chicken, duck, lamb). Also learned about the different parts of the meat and the different temperature.
Training
1996 Restaurant La Mirande
Line Cook
4 etoiles luxe; 1star Michelin; 14/20 Gault et Millau; an 80-seat fine dining restaurant serving French/ Mediterranean cuisines. Kitchen brigade consists of 10 cooks, 1 sous chef, and 2 dishwashers
1995 Christian Etienne Restaurant
Line Cook
1 star Michelin; 14/20 Gault et Millau; a 75-seat fine dining French/Mediterranean restaurant. Kitchen brigade consists of 12 cooks,
1 sous chef, 1 dishwasher
Learned how to prepare “truffle menu”
1995 Yves Thuries Rrestaurant le Grand Ecuyer
Cordes, Ciel
Pastry Cook
4 etoiles; 1 star Michelin; a 60-seat southwest French fine dining restaurant. Kitchen brigade consisting of 10 cooks, 1 sous chef and 1 dishwasher
Title of Best Pastry Chef in France
1994 l’Oustau de Beaumanière
Line Cook
Relais et Chateaux; 2 stars Michelin; 16/20 Gault et Millau; a 90-seat fine dining restaurant serving French classical cuisine with a Mediterranean influence. The kitchen brigade consists of 15 cooks, 2 sous chefs and 2 dishwashers
Helen Traiteur Morières les Avignon
French fine dining catering operation in France, serving 250 to 5,000 guests
The brigade consists of 15 chefs, 2 sous chefs, 2 head chefs and 6 dishwashers
1993 l‘Entree des Artistes Restaurant
Avignon, France
Line Cook
A French brasserie; brigade consists of 2 chefs and 1 dishwasher
Diplome(s) :
Military service in Hotel de Matignon, Chef for the prime Minister of France
Centre of Apprenticeship, Avignon, France
Professional Baccalaureate Diploma with a focus on catering, 1998
Certificate of Technical Education Hotel Business and Catering, 1996
Professional Aptitude Certificate in Cuisine, 1996
Motivations :
If you are looking for a young and energetic person who is seeking new challenges and is willing to contribute to your company’s success, I would like to encourage you to consider my application.
I am a 30 years old, highly motivated French chef speciality french classical and modern mediterranean cuisine, Being working in China, Shanghai in a fine dinning restaurant and as Chef for the French Embassy in Azerbaijan, I am an optimistic and creative team player with very good presentation skills and a wide range of interests, I am also able to work self-contained. Not only personal strengths in analytical thinking, problem solving and identifying the determining factors of success, but also very good communication skills and a high familiarity with the English because being working 5 years in United States, 3 years as manager in a 5 stars Hotel Park Hyatt Chicago and 2 years as Executive chef in French Italian Fine dinning in Los Angeles I have learnt and practised the language.
I' m sending you my new resume hoping that will correspond to your request for any of China postion as Executive Chef. I am actually really wishing to go back and work in China.
If you have some questions, please contact me by phone (0033627124970) or e-mail.
Looking forward to hearing from you and thanking you for your time and kindness
