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CV, Experienced French Chef de Cuisine targeting Melbourne, Australia

I am currently available for work
Serial No: 6811
(12/12/1978, male)
List top 5 skills: artistic, leadership, loyal, passionate, perfectionist
Short Bio:

I have been living my passion for culinary arts for the last 19 years in various hotels, restaurants and yachts around the world. Each of these rich experiences have allowed me to gather the necessary culinary knowledge and skills to train and lead a team, inspire young chefs, manage large kitchen brigades and satisfy the most demanding gourmet guests and epicureans.

Passionate, committed and creative, I am constantly looking to grow and I aim for a position that would allow me to elevate standards and reach the highest culinary recognitions and awards.

Current location: 

Limousin, France - View on map

Spoken languages: 

english, french

Locations I am interested in working:



  • 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


  • 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


  • 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)


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



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.

  • 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 (

  •  “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 and (+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

  • “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