10.2008 – 04.2009 the Taj Mahal hotel 5 * ,new delhi
Number one , Mansingh Road
New delhi 110011 india
08.2007—08.2008 THE JIANGUO HOTEL 4* BEIJIN
5 JIANGUOMEN WAI DA JIE BEIJIN
EXECUTIF CHEF
09.2006 – 07.2007 EVASON ANA MANDARA 5*HOTEL
SIX SENSES SPA AT NHA TRANG
BEACHSIDE TRAN PHU BLVD. NHA TRANG VIETNAM
EXECUTIF CHEF
12.2005 -- O9.2006 WINDSOR PLAZA HOTEL SAIGON, 5*HOTEL
HCMC, VIETNAM,
FINE FRENCH DINNING, “TOP OF THE TOWN”
CHEF DE CUISINE
12.2003 – 12.2005 SAINT-PIERRE RESTAURANT, SINGAPORE
CHEF DE CUISINE FINE FRENCH DINNING
10.2001 – 10.2003 RESTAURANT “CHATEAU DE MONVILLARGENN”
4*HOTEL, CHANTILLY -FRANCE
BANQUET CHEF
11.1997 – 09.2001 RESTAURANT “LA CLEF D’OR”, BARBIZON -FRANCE
CHEF DE CUISINE FINE FRENCH DINNING
06.1997 – 10.1997 “AU THORION” CHATEAU RELAIS DE LA CREUSE , FRANCE, SOUS-CHEF DE CUISINE
02.1996 – 04.1997 RESTAURANT « LA FEUILLE D’OR » BELGIUM
CHEF DE CUISINE, FINE FRENCH DINNING
04.1994 – 01.1996 « LE SCHOLTESHOF » 3* MICHELIN BELGIUM
PASTRY CHEF
09.1993 – 03.1994 « RESTAURANT LE JASMIN » M. ROBUCHON
3* MICHELIN, PARIS - FRANCE
PASTRY CHEF
02-1993 – 09-1993 RESTAURANT “LA TABLE D’ANVERS”, PARIS –FRANCE
1*MICHELIN,CHEF DE PARTIE, FINE FRENCH DINNING
07-1991 – 12-1992 « AU PIC » 3* MICHELIN, VALENCE - FRANCE
CHEF DE PARTIE, FINE FRENCH DINNING
12-1990 – 06-1991 PULLMANN WINDSOR, 1* MICHELIN, PARIS, FRANCE
1ST COOK, FINE FRENCH DINNING
Diplome(s) :
EDUCATION & QUALIFICATIONS
ECOLE HOTELIERE DU CEPHOR, VANNES - FRANCE
●Delicatessen & Caterer Diploma (CAP)
●Professional cook diploma (CAP)
●Diploma “2nd best apprentice in all Britannia”, France
●Human resources & enterprise management training
●Strong knowledge in bakery
TRAINING (RESTAURANTS)
●« L’Arpege » 2* Michelin
●« Le Bretagne » 2* Michelin
●« Chez Bruneau » 3* Michelin, Bruxelles, Belgium
●« Parkhill » 3* Michelin, United Kingdom
Motivations :
Mister
In search of a post of chief cook for which controls technical, catch of initiative, collaborators' supervision and versatility criteria are which I favour.
Strong in my course and in my experience, I have as ambition include a society such as yours to run a working team, to recruit and to form the personnel in kitchen, supervise the techniques of manufacture, the rules of presentation and food hygiene and manage all foodstuffs.
