gérance salarié, Chef de cuisine, Directeur de restauration
Département(s) recherché(s) :
Suisse, Saint Martin, Russie, Afrique du sud, Afrique du nord, Asie, Amérique du sud, Amérique du nord, Wallis et Futuna, Terres Australes et Antarctiques, Polynésie Française, Nouvelle-Calédonie, 973-Guyane, 971-Guadeloupe, 94-Val-de-Marne, 92-Hauts-de-Seine, 90-Territoire de Belfort, 34-Hérault, 11-Aude
Date de disponibilité :
Type de contrat :
Horaires souhaités :
Francais, Anglais, Espagnol
Expérience professionnelle :
Marital Status: Married, no children’s
Single package contract also considered
3eme ecluse route de palavas
TEL: 06 38 87 13 62
Having worked in over 4 continents for the past 22 years, I gained extensive culinary knowledge and skills in various sizes of Kitchen, developed strong, effective leadership style and communication skills and an ability to adapt and deal efficiently with various cultures. I believe in leading by example and I always manage to lead my team effectively even under extreme pressure and heavy workload by keeping the communication lines open and the staff motivated and goal-oriented at all times in order to gain their respect, trust, full support and cooperation for increased productivity, effective budgeting and cost control, better time management and goal achievement.
Sofitel Wanda Chengdu
Position: Executive western Chef
32 team in western Kitchen, all operation for concept new menu’s (room’s service, a la carte new French menu, breakfast menu. Control all cost in western kitchen.
Working closely with F & B director Mark Chen, who brings an excellent work all together.
2007 – Present:
Grand Mercure and Mercure Hotels Dalian
- Grand Mercure Hotel Dalian
5tar Hotel, 194 rooms, 6 F&B outlets, banqueting up to 550
- Mercure Dalian Hotel
4 Star Hotel, 311 rooms and apartments
Position: Executive Chef
In charge of the the F&B for the opening of all the outlets, outlet set ups, design, concept, Hoes, recruitment, menus, set ups of all the outlets. Job description, F&B stores….
2006-2007 – one year Executive chef restaurant THE ROOM lounge bar (BEZIERS, 34500, Herault, French)
- Semi-gastronomical kitchen
- Management of the purchases and management of the chart
- Kitchen containing product noble and fresh
- Kitchen appreciated by the Anglo-Saxon customers
2002-2005 – 4 years: First “Chef”, Manager then Director of restaurant “Les Jardins du Capitole" at “Promenade des Anglais” in NICE, French Riviera
- Full resume of the kitchen
- Total Management of all the characteristics of a large restaurant
- Financial Management - 7,4 MF
2001-2002 - One and a half-year: Manager of Logistic for base-camps in Mexico for the account of Compañia Mexicana of Geophysical – Full management of logistic and supplies of several seismic crews all over Mexican territory.
1998-2000 – 2 years: Second “Chef” and responsible of the banquet Hotel NICE ARENAS under the direction of the “Chef” ERIC BERRIGAUD work second of the restaurant “la CHEVRE d’OR” 2 macaroons on the MICHELIN EZE village , Alp Mountains.
1995-1998 – 3 years: Manager Director Restoration of the company "Les Jardins du Capitole" NICE French Riviera
- Mastery of the restaurant with contact with its clients for a better customer fostering.
- Staff Manager (restaurant open 7 days a week) Management of prices and costs, quality of products (for a dish
Of daily day)
- Contribution to the doubling of the A.C. in 3 years (Half a Million Euros to One Million Euros) and control all Cost.
1992-1993 – 1 year: executive Sous-Chef of "La Ciboulette restaurant” 1 star in Montpellier under the,38 team in kitchen.
Direction of the Chef Pierre Jimenez, White Hat (“Toque Blanche”) at the National Academy of Kitchen.
Its very nice experience work with a big tiger Chef in France” thanks Chef Pierre”.
1991-1992 – 1 year: Second Chief Cook of "Restaurant Des Sens” 1 macaroon at Montpellier under the direction of the Chef the Brother’s Pourcel.
1990-1991 – 14 months: Sauce Cook at the restaurant "La Bélinière” 1 star at Michelin, in Eybens (Isere, France)
the Chef Patrick GAMBA future second of the Chief Alain DUCASSE, 3 stars at Michelin
1989-1990 – 6 months: Cook in the pizzeria the "Stella” in Grenoble, France
1988-1989 – 9 months: Camp boss and Chief Cook - in Gabon on a General CY of Geophysics seismic crew.
1986-1987 – 2 years: Period of Cook apprenticeship at restaurant the ”Maurice Albaric” NIMES, France under the supervision of Chef Pierre Malheserbe, graduated first best butcher and caterer of France.
Field of Competence
Responsible for all aspects of the culinary operation
Leading a kitchen brigade of 35 chefs and 8 trainees
Controlling and maintaining food quality
Monitoring food cost and purchases
Developing and implementing training programs
Coaching and motivating kitchen members to increase productivity knowledge and career path
Creating menus and controlling hygiene standards
Planning and organizing food promotions and special events in various outlets and banqueting
Coordinating and discussing with organizers for high profile functions requirements catering for local and foreign government officials, business leaders and leisure travelers, incentive groups and conventions.
- French: Native Language
- Spanish: Rudiments
- Italian: Rudiments
- Magician, Close up.
- Aquatic and nautical sport,
- Frequent traveler to the four corners of the world
Domaine de Compétence
- C.A.P. Cuisinier
- Diplôme avec mention spéciale du Jury au concours de l’Académie Nationale de Cuisine parrainé par le Chef Cuisinier Pierre Jimenez
- Stage de formation en PATISSERIE,
- Formation d’Anglais de remise à Niveau en cour pendant un mois intensif <120H>
Dear Madam, Dear Sir,
I worked for the last years in France as Executive Chief Cook, then Manager and ultimately as Director of restaurant, especially in a widely known restaurant of the "Promenade des Anglais" at Nice, on the French Riviera.
I would now definitely like to work abroad and bear this particular and delicious French food that I know so well to your Country. I am persuaded that to come back to my previous job as Chief Cook, while keeping excellent contact with my customers remains my main incentive.
I am a finicky man, and wish to preserve essentially the quality and diversity of the food, but remaining also in charge of its outstanding presentation.
The organization, the coaching, the supervision and the direction of a restaurant gave me the prime desire to continue this function, but I want also to come back toward my first job. It's for me a necessity and I am quite certain that this will permit me to ostensibly express me better.
Therefore, I submit you my candidacy as a Chief executive Cook in your establishment and would like to convince you of my great desire to develop this French cuisine that can be even better known.
I regularly traveled a lot and I don’t have a domestic attachment, I am available to work at any time.
If you want to contact me, call me or send me an email to the above numbers, and I am ready to meet you to express you more in detail my incentives.
I join you my C.V, which also describes my professional experience.
Thanking you for the attention that you carry to my candidacy and looking forward to hear from you.