Experienced French Chef de Cuisine

Available

Serial No: 6811

Job Seeker Location

×

Close

Skills keywords: artistic, leadership, loyal, passionate, perfectionist

Current location:  Nouvelle-Aquitaine, France - View on map

Spoken languages: english, french

EDUCATION / QUALIFICATIONS

• STCW95 Eng1 (Standards of Training Certification and Watchkeeping)
• CAP – Certificate of Professional Aptitude in Culinary Arts, 1994-1996
• Two years training in CFA school in Gap, France, and apprenticeship in fine dining establishments:

–     “La Roseraie” Gap, France – Chef de cuisine: Mr André Rolland – 3 Michelin forks

–     “Hotel-Restaurant*** “Le Vauban” Briançon, France

PROFESSIONAL KNOWLEDGE & SKILLS

• Creation of gastronomic and traditional gourmet menus, including trendy and modern fusion dishes
• Mastering traditional and modern French pastry
• High knowledge of hygiene standards, sanitation, kitchen safety and kitchen design
• Cost control, budget planning and profit & loss analysis
• Staff and supplier management, staff training, menu and recipe planning, scheduling
• Planning and execution of catering events, from private VIP dinners to large scale banquets

ADDITIONNAL INFORMATION AND SKILLS

• Languages

–       French – Mother tongue

–       English – Fluent

• IT Skills

–       Microsoft Office: Word, Excel, Power Point

–       Website creations

• License

–     Driving licences A and B (cars and motorcycles)

HOBBIES AND OTHER ACTIVITIES

• Painter, musician
• Travels, snowboard, wakeboard, paraglide

PROFESSIONAL EXPERIENCE

YACHTING (2001 – 2012)

Chef de cuisine in direct relation with high profile guests for menu development based on customer taste, dietary requirements and religions.

Navigating in all Mediterranean countries in summer seasons.

• SY “Aello” (2013) 38 meters, 6 crew, 8 guests, private and charters (current position)
• MY “Ocean Emerald” (2011) 40 meters, 7 crew, 12 guests, charters.                                             Reference – Captain  Aldo Rebagliati: aldo.rebagliati@tiscali.it www.superyachttimes.com/editorial/3/article/id/2895
• MY “Atlantica Seconda” (2010) 40 meters, 8 crew, 8 guests, private. http://www.superyachts.com/motor-yacht-2281/index.htm
• MY “Tethys” (2008/2009) 35 meters, 5 crew, 10 guests, charters.
• Reference – Captain François Parel: franparel@gmail.com

www.superyachts.com/yacht-charter/tethys-654/

• MY “Ariana” (2007) 31 meters, 5 crew, 10 guests, charters.
• MY “SS Delphine” (2005) 80 meters, 24 crew, 24 guests, charters.
• SY “Magdalus” (2004) 35 meters, 6 crew, 8 guests, charters.
• MY “Heloval” (2003) 43 meters, 9 crew, 12 guests, charters.
• MY “King Amaran 1” (2001) 30 meters, 5 crew, 8 guests, private and charters.

HOTELS & RESTAURANTS (1994 – 2013)

Winter and summer seasons, full time positions.

• “Le Grand Bleu Restaurant”, Ile Rousse, Corsica Island, France (2012)

Chef de Cuisine – 120 covers/service, fine dining restaurant, seafood and local specialties

http://www.le-grandbleu.com/ (bernard.reboul@sfr.fr)

•  “La Potinière Restaurant”, Orcières 1850, France (from 2000 to 2006)

Chef de Cuisine – 100 covers/day, a la carte regional fine dining (+33 4 92 55 72 21)

• Hotels-Restaurants “Le Montagnou”** & “Les Catrems”***, Orcières 1850, France (2004/2005)

Chef de cuisine / Manager for both hotels – A la carte menus and daily resident menus and specials

www.hotelorciereslescatrems.com and www.hotelmontagnou.fr (+33 4 92 55 66 15)

• Hotel-Restaurant “Le Grand Jardin”***, Gréoux les bains, France (2006)

Chef de cuisine – A la carte menus and daily resident menus and specials (16/20 Gault et Millau)

• “L’Epi Gourmand” Bakery, Orcières 1850, France (2002)

Pastry chef and baker – Sweets and savoury creations and confectionary

• “Le Cerbicale Restaurant”, Porto Vecchio, Corsica Island (2000)

Pastry Sous Chef – Plated desserts, a la carte and daily specials

• “Momo’s Restaurant”, London, United Kingdom (1999)

Chef de Partie – Traditional North African & Middle Eastern cuisine, 250 covers/day

http://momoresto.com/restaurant/london/momo

• “Le Jardin des Gourmets”, London, United Kingdom (1997-1998)

Sous Chef – 1 Michelin Star, 50 covers/day

• “L’Auberge du Thernay”****, Annonay, France(1996/1997)

Sous Chef – 80 covers/day

http://www.aubergedulac.fr