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 CV Chef de cuisine 72-Sarthe


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Emploi(s) recherché(s) :
ma photo
Chef de cuisine
Département(s) recherché(s) :
Afrique du nord, 72-Sarthe
Standing :
Hôtel ****
Date de disponibilité :

Type de contrat :
Horaires souhaités :
journée continue

Langue(s) :
Francais, Anglais
Expérience professionnelle :
11/2010 till 08/2011 Pyramids Park Resort
Cairo, EGYPT

Executive Chef

A 5 stars luxury hotel with 500 rooms, 5 food and beverage outlets including a French, Lebanese and Italian
Restaurant, banquet & room service
Managed a kitchen with 58 cooks, offering international cuisine, serving daily till 2000 covers.
Food cost has been decreased by managing differently the food production while increasing the food variety offered.
Improved the level of hygiene & sanitation by increasing the training the kitchen team.

06/2010 till 10/2010 Divine Worx
Cairo, EGYPT

Culinary Director

Managing the quality of food at the commissary and supervising the outlets of 4 chains of restaurant, reporting
Directly to CEO :
- Zo restaurant (Thai restaurants)
- Makani restaurant (Coffee shops with sushi corner)
- El Sit Hosneya (Oriental Egyptian restaurants)
- Burger Joints (burger Tex-Mex restaurant)

06/2009 till 06/2010 Hilton Pyramids Golf
Cairo, EGYPT

Executive Chef

A 5 stars luxury hotel with 230 rooms, 4 food and beverage outlets, (including an Italian Restaurant & a large
banquet room of 400 pax capacity).
Manage a kitchen with 50 cooks, including 1 executive sous chef and 2 sous chefs offering international cuisine.
Meeting rooms Serving daily 600 covers. Food cost has been maintained at budget forecast.

11/2008 till 05/2009 Hilton “Dreams”
Sharm El Sheikh, EGYPT

Executive Chef

A 5 stars luxury hotel with 400 rooms and 100 villas, 5 food and beverage outlets, (including a Tex Mex and Italian Restaurant).
Managed a kitchen with 64 cooks, offering international cuisine, serving daily 1800 covers.
Guest satisfaction analysis system show a significant improvement in terms of food quality.
Food cost has been decreased by managing differently the food production while increasing the food variety offered.
Improved the level of hygiene & sanitation by increasing the training the kitchen team.

11/2003 till 09/2008 Movenpick Hotel Cairo Media City
Cairo, EGYPT

Executive Chef

A 5 stars luxury hotel with 360 rooms, 3 food and beverage outlets, including a prestigious conference center
Offering 1200 covers dining capacity.
Manage a kitchen with 50 cooks, including 1 executive sous chef and 4 sous chefs offering international cuisine,
Fusion cuisine, Moroccan cuisine and served up to 3000 covers in outside catering and 1200 covers seated diner.
Food revenue has been triple in three years.
Successful innovative “flower’s cuisine” served at many occasion.
Reached 90% for external hygiene audit and got the award for 2005.

05/2002 to 08/2003 “Papillote” restaurant
Cairo, EGYPT

Restaurant owner

Managed my own restaurant of 60 seats offering a new concept of Mediterranean cuisine based on cooking
And presenting mainly all dishes wrapped in butter paper.
Unfortunately the project started in the same time with Iraq war and the business was not enough to sustain
And I was obliged to close the restaurant.

04/2000 to 04/2002 Fakieh Hospitality & Leisure
Jeddah, KSA

Food and Beverage Manager

Set up of food and beverage organization for 4 tourism projects on the red sea: A five stars hotel resort
(Today manage by Movenpick), 2 restaurants (1 sea food, 1 Lebanese) and 1 entertainment park.
Executed feasibility studies and prepared operating budget forecast.
Coordination of all projects with architects & engineers for the restaurants design & kitchen lay-out and involved in different aspects related to communication, marketing, security, finance and purchasing.
Reviewed the menus engineered by Italian chef and Lebanese chef.
Personnel recruitment organized in different countries

04/1999 to 03/2000 Al Tazaj Fakieh BBQ Chicken
Jeddah, KSA

Quality Control Manager

Set up of the quality control department inside the commissary for the fast food chain Al Tazaj (about 50 restaurants
Around the world). Created of a new kitchen test to increase quality and reduce cost.
Coordinated with the chairman, general manger, training manager and the laboratory of bacteriology to set up new
Organized to control quality, to check preparation procedures and sanitation in all restaurants, commissary and
slaughtering houses establish in the different countries around the world (USA, Egypt, Lebanon, Malaysia).

10/1997 to 04/1999 Hilton Ramses
Cairo, EGYPT

Executive Chef

Manage the kitchens of a 5 stars hotel property of 900 rooms with 10 food and beverage outlets including Chinese, Lebanese restaurant with a busy banquet and conference rooms.
Kitchen team of 120 cooks including 1 executive sous chef (Swiss), 1 Pastry chef (American).
Successful outside catering functions at the opera house till 1200 covers.
Menu engineering of multi-national cuisine for 10 outlets with the sous chef responsible.
Trained cooks and successful participation to culinary competitions (1 golden medial and 2 bronze)
Controlled of the cost as per company forecast.

11/1994 to 09/1997 Hilton Makkah
Makkah, KSA

Executive Chef

Pre-opening and opening of a 5 stars hotel property of 650 rooms with 5 Food and beverage outlets including a
fine dining room restaurant.
Manage a kitchen team of 90 cooks including 1 executive sous chef, 4 sous chef .
Assumed the F&B manager duties during the opening phase, established restaurant policies and procedures and
F&B employees recruitment.
Preparation simultaneously of 12 buffets with the presence of princes and minister serving up to 1300 covers.
Participate to cookery course organized in Jeddah for outside guests.

06/1992 to 06/1994 Le Meridien Brazzaville
Brazzaville, CONGO

Executive Chef

A 5 stars hotel property of 170 rooms with three outlets including a banquet ball room of 250 seating capacity.
Succeed to improve the quality to become the leader in town.
Creation of theme nights which participated to increase guest frequency and revenue increase.
Menu engineering with a French and African dishes for all different outlets.
Served in daily basis the catering airport for two companies.

04/1990 to 05/1992 Le Meridien Le Caire
Cairo, Egypt

Executive Sous Chef

A 5 stars hotel property of 400 rooms with seven outlets including a famous French fine dining room sponsored by
Alain Senderens (3 stars Michelin, Lucas Carlton restaurant, Paris).
Assisted and replaced the executive chef in his responsibilities to manage the different outlets with a kitchen team of
100 cooks.

11/1989 to 04/1990 Intercontinental Luxemburg

Maitre d’hotel

A luxury 5 stars hotel property of 350 rooms.
Responsible to serve important banquet functions till 600 covers.
Participated to serve European ministers in the parliament and in the luxury castles of Luxemburg

09/1987 to 09/1988 Sheraton Cairo
Cairo, EGYPT

Sous Chef

A 5 stars hotel property of 400 rooms.
Assisted the executive sous chef to supervise 8 outlets.
Participated to maintain the food cost as per company target.

07/1985 to 09/1987 Eurest restaurants

Managing Chef

Management of a restaurant of 500 covers/day for Eurest restaurants with a team of 9 employees.
Restaurant essentially opened for bank and insurance companies.
Reported directly to regional director, responsible all budgets, quality of food and service, owner’s relations,
sanitation, purchasing, casher, accounting books.
Got good results from the external hygiene audit (weekly basis) associate to the increase of guest frequency, great achievement of budgets made the company designate my restaurant as an example for Eurest restaurant in the west
of France.

02/1985 to 04/1985 Le Meridien Koweit
Koweit, KOWEIT

Sous Chef

A 5 stars hotel property of 300 rooms.
In charge of gastronomic restaurant “Le versailles”.
Preparation of top quality food after 15 days training in Versailles, 1 week training in 2 stars Michelin restaurant
and 1 week in a 3 stars Michelin restaurant.

04/1983 to 11/1984 Le Meridien Le Caire
Cairo, EYPT

Sous Chef (tournant)

A 5 stars hotel property of 400 rooms with seven outlets including a famous French fine dining room sponsored
by Alain Senderens (3 stars Michelin, Lucas Carlton restaurant, Paris).
Replaced all sous chef (six French sous chefs) in the different outlets.

Diplome(s) :
College de Vibraye, France - Brevet, 1977

Center for apprentice, Le Mans, France - Kitchen Certification (CAP), 1979

Commercial Promotion Institute, Nancy, France, 1989 - Bac +2 : Hotel and restaurant management,
Motivations :

J'aimerai vous soumettre ma candidature pour le poste de Chef exécutif pour les cuisines de votre établissement.
Veuillez trouver ci-joint mon curriculum vitae qui vous permettra de decouvrir mon cursus dans de differentes branches de la restauration, essentiellement en hotellerie 5 etoiles a l'etranger.
Aussi mon parcours m'a permis a l'occasion de parrainage de restaurants, l'organisation de semaine gastronomique ainsi que de stages de perfectionnement en cuisine, de travailler avec des chefs celebres tels que Alain Senderens (3 etoiles Michelin), Jacques Chibois (Best chef 1991) et Gerard Vie (3 etoiles
Michelin) qui ont marques ma facon de cusiner et developper la notion de creativite .
L'inspiration de ces grands chefs de la cuisine inventive alliee a mon experience dans divers pays du monde ainsi que mes connaissances en cuisine internationale (Europeenne, Asiatique, Africaine, Americaine) me donne aujourd'hui la capacite d'offrir une cuisine de melanges de saveurs en présentant des recettes originales.
Aussi j'ai un grand interet pour la cuisine des fleurs et la cuisine moleculaire.
Notez que j’ai une expérience de production et de livraison de repas pour l’aéroport de Brazzaville lorsque j’étais chef exécutif a l’hôtel Le Méridien Brazzaville (Congo).
Notez que mon experience me permet de maitriser differents modes de cuisson qui representent un interet pour une cuisine de qualite et permet de mieux controler les standards.
Notez qu'en matiere d'hygiene, j'ai participe recemment a une formation sur les moyens de mettre en oeuvre le systeme HACCP et j'ai reussi a obtenir un certificat par un organisme officiel a Londres.
En ce qui concerne les controles des couts nourritures et gestion des menus, une rigueur permanente au niveau de la production m'ont toujours permis d'obtenir de bons resultats.
Ma participation a des formations de haut niveau en matiere de gestion du personnel et leadership me permet aujourd'hui d'agir et reagir positivement afin d'obtenir le meilleur de chaque employe, de construire un esprit d'equipe.
Aussi je souhaite rejoindre une entreprise ou je puisse mettre a profit mon experience de gestionnaire, mon esprit creatif, ainsi que mon attachement a une qualite standard et mon sens du détail.
Pour votre information, notez que je parle la langue arabe.

Veuillez recevoir, Monsieur, mes sincères salutations.

Christian Ameslon
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