Semi-gastronomie and gastronomie skills
• International culinary knowledge
• Gestion of brigade over 12 chefs
• Ordering responsibilities
• Stock management and inventory control
• Patience , pedagogy and social relation.
• Hygiene and safety diplomed in England
• Traditional French cuisine skills
• Love creating and inventing dishs
• Able to make various and balanced menus
• Provencale cooking
• Fully skills in summer salads
• Fish and seafood preparation skills
April to October 2008 – lab chef in a big and notorious prepared dishs industries in “research and development “compartment. In Fleury Michon.. we also touched gastronomy cuisine.
April to October 2007- Corsica, Haut-Asco, Chef de cuisine in the hotel restaurant “le Chalet” I’m heading a team of 6 chefs and the whole kitchen. Semi gastro and traditional cuisine. Freedom to create and invent.
July 2006 to October 2006- Corsica ,Haut-Asco ,chef de cuisine in the restaurant “le chalet” same as above.
June 2003 to 20 April 2006- Jura ,Switzerland, Hotel Restaurant “La Bergerie”
• Worked on my own as a chef de cuisine focused on traditional cooking.
December to April 2003- Lelex, Switzerland, “La Catheline” Head chef, seasonal job
• Prepared hot dishes only
• Responsible for ordering supplies
• 400 customer maximum
February to October 2002- England, “Novotel Heathrow****”, Second chef and head chef..
• In charge of 12 chefs responsable for ordering supplies
• Replaced head chef for two months
• 175 rooms restaurant seated 100, conferences and weddings.
December to January 2002- Fort de France, Martinique, Restaurant “la Belle Epoque”
• temporary job for 2 months as second chef gastromic cuisine.
April to September 2001- Huntington, Cambridgeshire England, Hotel Restaurant “ The Old Bridge Hotel” as chef de partie
• 1 macaron Michelin in France and 7/10 in England
• In charge of hot and cold starters, used 100% fresh products
• Maximum 170 customers per service, 2 restaurants, 1 patio, 3 conference rooms
January to April 2001-Lelex, Switzerland, “La Catheline” restaurant in the heart of the
mountains. Second chef
• Hot and Cold dishes
• Replaced chef for hot dishes twice a week.
November to December 2000- Kildare, Ireland- “The Keadeen Hotel” as chef de partie
• Prepared all kinds of vegetable dishes
• Buffet “mise en prise”
• Hotel that specialized in weddings, up to 500 customers per day, 2 restaurants and 1 brasserie.
September 1999 to September 2000- France, “Fleury Michon”
• Notorious restaurant for its salads
• Duties included salad preparations and sauces
1997 to 1999- England, “ Thistle Kensington Garden Hotel” 4 star hotel and restaurant,
worked as chef de partie and sous chef.
• Prepare national and international cuisine
• Breakfast chef, arranged buffet style breakfast for up to 300 people
• Plan Provencale dishes for private function
• In charge of three commis and was second in charge of ordering responsibilities with the chef.
• Up to 200 people per day.
January to April 1997, Italian border “Aspen Coffee Shop” restaurant in the mountains,
worked as chef de cuisine.
• English and American specialities
• Only person in charge of kitchen, duties included ordering food supplies
• Up to 100 customers per service, seated 30.
May to September 1996, France- Le Bistrot du Port, worked as second chef
• Restaurant specializing in seafood
• Took over when chef was on leave
• Responsible for ordering of daily ordering of seafood
September 95 to May 96- Extra jobs in different hotels and restaurants as commis chef
and chef de partie.
From June of 1992 to September of 1995 worked temporary jobs in Paris in “Bistrot du Port”, “Hotel du Louvre”, “Hotel du Lac”, “La Belle Aventure”, “Chez
Charles”, as well as completing my military service which is essential to become a chef, E.S.E.A.T at Rennes and Laval.
Diplome(s) :
1998-1999 –Hospitality Inn Hotel, England- Received a Basic Food Hygiene Certificate
and Basic Health and Safety Certificate.
1992-1994- BEP CAP Hostellery and Catering
Ecole Hotelliere de Edouard Branly
Boulevard Arago
85150 La Roche Sur Yon
A two year professional degree which is from one of the most reputable schools in the country as it primarily famed for focusing on traditional dishes.
1990-1991- BEPC (Brevet des colleges) is the first certificate required to enter catering
school.
Motivations :
je suis tres motivé pour trouver un emploi en Grande Breatgne mais aussi pret a étuder toues proposition dans le monde entier..
je cherche un poste de chef de partie ,second chef ,sous chef ou chef de cuisine..
