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 CV Chef de cuisine Toute la France

 

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Emploi(s) recherché(s) :
ma photo
Chef de cuisine
Département(s) recherché(s) :
Toute la France
Standing :
Restaurant Traditionnel
Date de disponibilité :
03/06/2009

Type de contrat :
CDI
Horaires souhaités :
Non renseigné

Langue(s) :
Francais, Anglais
Expérience professionnelle :
EXECUTIVE CHEF – CIBO 2 Restaurants (Oxford, Didcot)
England Restaurants of 90 and 100 seats. Italian food, restaurant and pizzeria.

Main duties: Running of service, cost and waste control, ordering, stock control and all staffing issues.
Implementation to standardize all menu’s, presentation of dishes and control of kitchen GP.
Running a busy high volume, fresh food kitchen and management of a team of Chefs and kps (Training and developpement )
Team of 15 people

October 2006 – December 2007 HEAD CHEF PALM COURT BRASSERIE MAXWELL GROUP
England Brasserie of 120 seats. Weekly customers served from 1400 to 1900
Mediterranean food, with most important touches of Italian and french recipes.

Main duties: Head chef in charge of the setting of the method and the recipes in PALM COURT BRASSERIE ( Covent Garden)
Team of 9 chefs and 3 kitchen porters.


June 2006 – October 2006 EXECUTIVE- CHEF MOGFORD LIMITED Oxford (3 units)
England « Limited time contract of consultant chef »
Hotel with brassiere 150 seats, room service for 42 rooms
Hotel, room service for 30 rooms with English traditionnnal fine dining restaurant of 60seats.
restaurant of 100 seats fine dining Mediterranean style.

Main duties: Join the company to solve the problem of consistency for one of the unit, and on the two others put the level of the kitchens to a standard of two rosettes with focus on finances & due diligence as well as developing food of the very highest standard
Reporting directly to the Operation Manager.

Specific responsibilities include:
Management of building works
Setting the teams (the right person at the right place).
Choosing the right suppliers for each unit.
Establishing a recipe book.
Reduced the labour cost in the kitchen.
Improving the Food Costs.
November 2004 – June 2006 HEAD CHEF LE PETIT BLANC BRASSERIE Oxford
England Brasserie high level (fine dining restaurant) TWO ROSETTES AA
Team of 8 chefs and 3 KPs.

Main duties: Appointed to keep the level of two rosettes for this specific restaurant (show room of Mr Raymond BLANC)
Reducing the labour cost, Training people to get the standard of two rosettes level. Reported directly to Mr Raymond Blanc.


January 2004 – November 2004 EXECUTIVE CHEF Hotel « Le CHATEAUBRIAND » Saint-Malo
France 3 stars Hotel with 120 rooms. Room service for 80 rooms. Brasserie of 200 seats.
Fine dining restaurant of 70 seats.
Team of 11 chefs and 6 KPs and prep men.
Hands on executive chef.

Main duties: In charge of the food cost, the labour cost and the direct costs of the kitchen (powers, technical issues, recruitment, HACCP, …)
Management of building works.
Establishing a recipe book.


April 1998 – December 2003 EXECUTIVE CHEF« LA CHAUMIERE DE GRANIT » St Malo
France Creation of a fine dining restaurant of 150 seats
Catering for special events: fine dining, cocktails, wedding, thematic dinners, commercial support, symposium, conferences…
Covers up to 500 units, management and coordination up to 5 events by day.
Team of 9 chefs.

Main duties: Looking after the suppliers, the products.
Coordination between the floor and the kitchen, writing explanation of the recipes for the front team.
Training the senior staff and simple chefs.
Involve on the P and L.



January 1992 – December 1997 HEAD CHEF « LE GRAIN DE FANTAISIE » Epone
France Creation fine dining Restaurant: 60 seats
Awards: Bottin Gourmand (3*), Guide Champerard, Guide Couderc

March 1988 – November 1991 KITCHEN MANAGER EUREST
France Large catering company in Paris
2000 covers served per day


November 1985 – March 1988 HEAD CHEF GROUPE CASINO
France Working in research and development for the first recipes for meals in vacuum pack with Mr Michel OLIVER.

1983 - 1985 BREVET DE MAITRISE CUISINE ET PATISSERIE
France Obtaining the highest degree (level A) of chef graduation.

1983 CHEF- SOUS CHEF
Paris Restaurant « LUCAS CARTON » Mr Alain Senderens
Restaurant gastronomique 3 stars Michelin


1980 - 1983 CHEF TRAINEE
Morocco “Le retro” French restaurant, 60 covers per shift
Diplome(s) :
1982 brevet de maitrise
Motivations :
Etant tri-lingue parfait.(francais, anglais, italien et notion arabe)
Residant au royaume uni depuis pres de 5 ans , je suis a la recherche d'un poste de chef de cuisine ou executive chef.
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