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CV, Top International French Chef seeks work in Canada or Hong Kong

I am currently unavailable for work
Serial No: 15408

List top 5 skills: 
Short Bio:

Menu Development • Kitchen Design & Operations • Health & Safety • Equipment Selection
Vendor Management • Inventory & Ordering • Mediterranean, International & Modern European Cuisine
Finances • Culinary Innovation • Restaurant Start-Up • Cross-Functional Team Collaboration. • Competent in all areas of kitchen management. • Achieving Targets. • Staff training • menu engineering • budgeting • labour cost • costing •elaboration of Pnp’s & Sop’s•

Current location: 

Doha, Qatar - View on map

Nationality: 

french

Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 

french-english-spanish

Locations I am interested in working:

canada, china, Hong Kong, (China), Jersey, Middle East, Monaco, Saint Barthelemy (FR)



PROFESSIONAL EXPERIENCE

AL WAJBAH PALACE – DOHA • Feb. 2013-Present • Executive Chef: Responsible for the running of 4l kitchens(Arabic, international, oriental ,maroccan and canteen), parties, events, banquets in the palace and other 4 palace. Private Chef for Her Highness Sheikha Moza bint Nasser. Cooking daily changing Michelin menus consisting of 5 dishes. Organizing big events (Ramadan, private events, weddings, etc.), parties, private function and meeting for her Highness. Catering international cuisine and children’s cuisine for The Royal Family. Staff recruitment, selection and salary negotiations. Staff management, development and hands on training. Palace’s new kitchen creation from concept design to drawing reviews. Creation of product and quality specifications. Creation and adaptation of menus on a regular basis, including spa/dietary cuisine. Travelled to any destination with the Royal Family, both in Qatar and world. Absolute discretion with an understanding of Royal protocol and etiquette. Executed elaborate meals in a very short timeframe. Further developed ability to work with people from various backgrounds and cultures

PROFESSIONAL EXPERIENCE – EUROPE

April 2012-Dec. 2012 • Executive / Head Chef: Freeland assignment in restaurant and hotel worldwide, (5* Grand Hill Hotel in Lebanon, private chef on a private yacht around Turkey for Mr. Mouawad…….).

PROFESSIONAL EXPERIENCE – DUBAI

MOZAN RESTAURANT • Nov. 2011-March 2012 • Executive / Head Chef: Responsible for new opening concept, based in a financial centre of Dubai (DIFC), Café-restaurant-deli, fusion of eastern, Mediterranean, Asiatic menu. (Pizza/restaurant/deli-display/daily specials/take away, shawarma). Overseeing kitchen operation, equipment procurement, hiring and staffing, Costing, inventory, finance, health and Safety.

PROFESSIONAL EXPERIENCE – UNITED KINGDOM

RISLEY HALL HOTEL (3* / 2 Rosette) Head Chef • April 2011-August 2011 • . Developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms. As Head Chef, managed 3 separate kitchens and oversaw a team of 7. Hotel 32 bedrooms.

Tapestry restaurant/Alea casino • April 2007-March 2011 • Executive / Head Chef: Launched operations in new facility featuring casino, eatery and bar operation as well as 60-seat fine dining restaurant, casino bar food service, 100-seat banquet room, 250-seat staff canteen and a tapas bar. Directed all phases of kitchen set up, equipment procurement, operational set up, hiring and staffing. Created Mediterranean menu. Team of 15 chef

RISLEY HALL HOTEL (3*/ 2 Rosette) • April. 2005-Feb. 2007 • Sous Chef (2005) & Head Chef (2005-2007): Initially hired as Sous Chef, developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms (£10k to £20k turnover). As Head Chef, managed 3 separate kitchens and oversaw a team of 13, including 2 Sous Chefs.

THE ROCK INN (4*/1 AA Rosette) • Feb. 2004-Feb. 2005 • Head Chef: Managed pub and restaurant establishment with 50 seats. Operated kitchen facilities and oversaw staff. Created daily specials and developed new menu items.

MOUNT SOMERSET HOTEL (3*/ 2 AA Rosette) • Oct. 2001-Jan. 2004 • Sous Chef : Managed all facets of kitchen operation with 60 seats, overseeing staff, monitoring supplies and ensuring top-quality food production

CHARLTON HOUSE HOTEL (4* / 1 Star Michelin, 3 AA Rosette) • Oct. 2000-Sep. 2001 • Chef de Partie: Coordinated kitchen activities at 50-seat restaurant.

PROFESSIONAL EXPERIENCE – FRANCE

LA BAR AU SEL (1 Star Michelin) • Nov. 1999-Oct. 2000 • Sous Chef: Directed staff, managed ordering, rotated stock and oversaw hygiene and safety at 100-seat fish restaurant.

LE POTAGER DU ROI (1 Star Michelin) • Apr.- Oct.1999 • Chef de Partie: Managed ordering, pastry and larder section at 80-seat restaurant.

LA ROTONDE (2 Star Michelin) • Feb. 1998-March 1999 • Chef de Partie: Managed fish section and ordering at 100-seat establishment.

HOTEL SOFITEL, CHATEAU DE VERSAILLES (5*/1 Star Michelin) • Nov. 1996-Nov. 1997 • Chef de Partie: Responsible for the hot section (fish, meat).

LES CHANTERAINES (15 Gault Milau) • March-Nov. 1996 • Chef de Partie: Managed larder, pastry section and ordering at 50-seat restaurant.

LE CHATEAU D’ESCLIMONT (5* / 1 Star Michelin) • Jul. 1995 – Feb. 1996 • Commis chef: Directed key activities at luxury hotel and restaurant.

EDUCATION & PROFESSIONAL TRAINING

Intermediate Health and Safety Certificate – UK 2011

PIC (Dubai Health and Safety Cerfiticate) – Dubai 2012

Brevet Technician Hotelier • Baccalauréat Professionnel

Apprenticeship – Paris de Metiers de la Table, Paris:

CAP-BEP as a Chef • CAP-BEP in Restaurant • CAP-BEP in Reception

Les gollandieres, Ille de Re Gastronomic Restaurant

Le Binioue, St. Cast, Gastronomic Restaurant in St. Cast (Britany)

LANGUAGES

Fluent in French (mother tongue), English and Spanish