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Emploi(s) recherché(s) :
ma photo
Chef de cuisine
Département(s) recherché(s) :
Terres Australes et Antarctiques, Amérique du nord, Amérique du sud, Asie, Afrique du nord, Afrique du sud, Roumanie, Russie, Slovénie, Suisse
Standing :
Hôtel ****
Date de disponibilité :
18/08/2009

Type de contrat :
CDD
Horaires souhaités :
Non renseigné

Langue(s) :
Francais, Anglais
Expérience professionnelle :
April 09 to August 09
Consultant Executive Chef, in charge of the pre-opening and opening of KAUST, a University and Science Research Institute: http://www.kaust.edu.sa/, A 10 Billion USD project, N° 6 University in the world. 30 F&B outlets, a convention center, stadium, Marina, Golf Course, fine Dining, 1 hotel, 25 private villas with Exclusive Room Service. I was in charge of a brigade of 300 chefs and 250 stewards. Implementation of HACCP.

November 08 until March 09
Executive Chef for First Mall Cairo Egypt
The most luxurious shopping mall in Giza, I am in charge of a club, a French Brasserie, I also open in December a multi ethnic restaurant named Indigo, design by Didier Gomez, I am now preparing the opening of a new French restaurant: La Maison Blanche
www.firstmallcairo.com

July 03 up to April 08
Corp. Executive chef for GPK Restaurant Holding St Petersburg
Opening of a restaurant complex in Grand Palace St Petersburg consist of 1 Brasserie (more than 800 covers daily), a Gourmet Boutique (similar concept to Fauchon or Hediard in Paris) selling exclusive gourmet products from France and Italy, homemade pastry, wine, alcohol, bakery items and delicatessen. Also involved in the design of the catalogue of products and the internet site.
Opening of Café d’Or a 55 seats restaurant serving fusion Mediterranean/Asian food.
Designing 3 kitchens and responsible of 120 employees in the central, satellite, banqueting, pastry kitchen, all stewards and employees of delicatessen and pastry retail shops.
Production, training, food purchasing, scheduling monthly new promotion, ordering and overall quality control, pastries, chocolates and desserts a la carte.
Conducting cooking classes for executive people.
Start a catering company “Carte Blanche” for Government and high society
Providing daily catering for the staff and management of high-level Russian company such as Loukos, City Bank of St Petersburg, Mercedes, Motorola, Louis Vuitton and MontBlanc
Open 7 Sky Bar (180 seats), a modern café with a “fusion Bento Box concept, Japanese, Moroccan, Italian and Asian cuisine
Opening a Sushi Bar and Japanese Kin Café (40 seats)
Preparation, concept and design of a new restaurant Lumiére, a French contemporary fine dining restaurant (55 seats)
http://www.sevenskybar.ru
http://www.lumiere-spb.ru

March 03 to July 03
Consultant
Upgrading The Savoy Hotel in Moscow to international standard, renovation and design of the 2 kitchens and restaurants, creating menus for the fine dining and special events, banquet and room service. Training, motivating and guiding of the staff for European and Fusion food, buffet and breakfast buffet. Reducing food cost and cost saving in daily operation, staff scheduling, staff efficiency, purchasing and developing menus.

March 02 until February 03
Executive chef
The Andaman Datai Bay is 5 stars de Luxe Boutique Resort on the Island of Langkawi, Malaysia with 188 Deluxe rooms and Suites + 3 villas. Kitchen staff 62 plus 31 stewarding.
Dining facilities:
The restaurant: serving fine dining Mediterranean cuisine for dinner & brasserie style cuisine for lunch.
Kamogawa: serving Japanese food, Teppanyaki tables and Private Tatami room.
Gulai House: serving traditional Malay and Indian speciality.
Pool Bar: wood-fired pizza, sandwiches and salad.
Lobby Lounge & Bar: Snack & Tapas.
BBQ Terrace: Theme buffet and barbecue.
Beach Bar: cocktail and snacks.
Jamu Spa Cuisine: creation of innovative, creative and contemporary healthy dishes with Asian flavors.
Banqueting & Meeting facilities: The Ballroom can cater 800 persons, 2 mains meeting rooms with a capacity of 200 persons each and 6 meeting rooms for 60 Persons each.
The Andaman is manage by GHM and is a member of the SLH

February 01 until February 02
Executive chef (opening)
Hilton Jeddah is a 800 millions US$ hotel with 425 rooms and suites, 1 ballroom (1200 capacity) and Hilton Hall (2500 capacity), 12 high tech meeting room and seven outlets (1 fusion restaurant, American, Coffee shop, Café Vienna, Iranian restaurant, Swimming pool restaurant and Gazebo terrace)
Hiltonia club with a snack bar
Outside catering for private, government and international consulate
I was involved in the design and layout of all the kitchen in the Hotel. This include also:
-The Hilton Tower with 60 Royal Suites, 2 restaurants (Italian & Moroccan) and 3 new banqueting rooms
-100 services apartment with a food court concept (show kitchens)
A marina in front of the hotel is also on project

September 99 until February 2001
Dorint Atlantic Palace Agadir Morocco as Executive chef
Opening of a 5 stars de Luxe Palace in Agadir, Morocco own by the royal family and managed by Dorint Hotels & Resorts. 352 rooms and suites
Restaurants and bars:
Le Pacha: 300 seats, international cuisine, themes buffet for dinner and a la carte (French fine dining)
L’Oasis: 140 seats, coffee shop serving Mediterranean cuisine, barbecue at lunchtime
Le Dietetique: 55 seats located near the thalassatherapy, balanced menus
Le Taj Mahal: 160 seats show with live band, belly dance, singers, and traditional Moroccan cuisine
Vera Cruz: multi food and beverage outlets: French brasserie (60 seats), seafood bistro (70 seats), German pub, ice cream corner, Moroccan tea shop and discotheque
Bar l’Escale
Bar le Belvedere
Bar l’Oasis

Meeting and banquets facilities:
4 privates rooms for 20 pax each
Salon royal: 300 pax + adjoining outdoor terrace: 300 pax
Salon la Mamounia: 40 to 60 pax
Kaidal tent: 400 pax
Casino
Private beach with bar and restaurant: 80 seats serving snack foods

February 98 - September 99
Executive chef
Crowne Plaza Shanghai is a 5 stars hotel with 496 rooms managed by Bass Hotel and Resort. I was in charge of 7 dining and entertainment outlets include Orient Express (180 seat coffee shop), Cheers (Western restaurant), 2 Chinese restaurants: Tian Yuan (Cantonese) & Fu Rong Zhen (Sichuan), Akebono (Japanese restaurant), Charlie’s (fun pub), Café joumal lobby lounge and Bakery/Deli shop. Banqueting facilities for up to 400 persons. 160 Staffs to supervise
Awards:
1998 the best Crowne Plaza Hotel Brand in China

June 96 - February 98
Executive chef
The Financial Club Jakarta is one of the 3 leading city clubs in Jakarta. The membership-based club is affiliated in international city clubs and has 5 food & beverage outlets, 12 banqueting rooms and 1 ballroom.
FC Jakarta was managed by General Hotels Management a company partly owned by Aman resorts
Scope of Duties:
5 outlets:
• Financial Grill :
Western restaurant: brasserie style, buffet is available for lunch
• Ambarita Restaurant:
Asian restaurant: Chinese, Thai, Indonesian food
• Sampan Bar
Coffee shop style: burgers, sandwiches, pasta, salad and breakfast.
• Kawako Restaurant
Japanese traditional restaurant: serving sushi, sashimi, teppanyaki and a la carte specialties
• Cake Shop
Home-made pastries, cakes, cookies, breads and chocolates
• Banquets
12 banquet rooms and 1 ballroom that can accommodate from 6 to 800 guests.

Achievements:
- I have been able to reduce kitchen staff from 47 to 36
- Banquet sale increase by 32%
- Canteen cost decrease by 13%
- F&B revenue increase by 35%
- F&B profit increase by 38%
- Food cost from 39% to 31%

I also played the role of food and Beverage Manager, personnel, Human Resources and Purchasing

November 1995 - June 1996
Mushref Restaurant – Jebel Ali Hotel 400 bedrooms 5 Stars hotel in Dubai UAE
Scope of Duties:
Junior Sous-Chef, in charge of the French Fine Dining restaurant. Assisting in outside catering function like Dubai Air Show, Dubai Desert Classic Golf Tournament, The Dubai World Cup and some wedding (more than 5.000 persons).

May 1995 - November 1995
Summer Season in the restaurant “La Pyramide” Vienne, France “Relais & Chateaux” 20 rooms, 2 Michelin Stars 18/20 Gault & Millau guide
Scope of duties:
Chef de Partie, responsible for the day to day operation of the kitchen writing daily specials, menu suggestions, menu engineering.

October 1993 - May 1995
Restaurant “Le Bearn” Geneva, Switzerland - 2 Michelin Stars, 18/20 Gault & Millau guide
Scope of Duties:
Executive Sous-Chef, in charge of the food production; setting up and implementing standard recipes, tracking sales and food costs.

June 1993 - October 1993
Summer season in the Château de Fére en Tardenois France “Relais Chateaux” - 1 Michelin Star, 16/20 Gault & Millau guide. Chef Mr. Briffard (Meilleur Ouvrier de France 1993).
Scope of Duties:
Chef de Parties, I was responsible for the day to day operation of the 120 seat fine dining restaurant, including menu writing, creating specials, ordering supplies and scheduling staff.

September 1992 - May 1993
Les Crayéres “Relais et Château” Reims France - 3 Michelin Stars, 19, 5 Gault & Millau guide, 130 covers, Chef Mr. Boyer (Chef of the year in 1993)
Scope of Duties:
Demi- Chef de Partie, I was responsible of the meat section, purchasing and menu preparation. This restaurant has been rated number one in France this year.

February 1992 - August 1992
Chateau de Divonne “Relais et Chateaux” Divonne France - 1 Michelin Stars, 16/20 Gault & Millau guide, Chef Mr. De Matteis, Meilleur Ouvrier de France & Prix Taittinger
Scope of Duties:
Demi- Chef de Partie, in charge of the fish and seafood section. This restaurant offers Mediterranean -Piemontese cuisine with modern influences.

April 1990 - February 1992
Restaurant “La Belle Otero” Hotel Carlton, Cannes, France - 2 Michelin Stars, 16/20 Gault & Millau guide
Scope of Duties:
First Commis, in charge of the cold kitchen. Restaurant specialized in Provencal/Mediterranean cuisine.

February 1987 - July 1988
Restaurant “La Corbeille” St. Paul de Vence France, 14/20 Gault & Millau guide - Chef de Partie.

September 1985 - February 1987
Restaurant “Jean Brouilly” Tarare France - 1 Michelin Star 16/20 Gault Millau Guide - Commis.

Diplome(s) :
CAP BEP Cuisine Option A
Motivations :
Intersted to work in any part of the world, 24 years experiences in Relais Chateaux, Michelin Stars, opening large hotel and restaurant complex, Available immediately for testing and interview
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