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CV de Executive chef / Executive chef, cherche un emploi de chef de cuisine / cuisiniers.enligne-fr.com

cuisiniers.enligne-fr.com : cv

Emploi de executive chef

Code CV : 5169c2b52f0e5d8b
Date de dernière connexion : 2017-06-09

Monsieur Fr... B...
....
29800 Landerneau
France




Situation actuelle:
Secteur d'activité actuel : Cuisine
Taille de l'entreprise : 21 à 50 salariés
Fonction actuelle : Executive chef
Nombre d'années à ce poste : 6 à 10 ans
Nombre de personnes sous mes ordres : 51 à 100 personnes
Salaire annuel : 55000.00 EUR
Expérience Totale : + de 15 ans
Disponibilité : Disponibilité immédiate

Poste recherché:
Fonctions: executive chef, ,
Secteur d'activité: restauration, ,

Type de contrat souhaité: CDI, CDD, CDD Intermittent, Interim, Agent
Temps de travail souhaité: Temps plein, Temps partiel, En alternance, Journalier, Saisonnier, Travail le WE
Salaire Annuel Minimum / Souhaité: 0.00 / 0.00 EUR

Etudes :
Dernier niveau d'etudes validé avec diplome : Bac+2
Dernier diplome :
Niveau d'études actuel : Bac+2
Autres Formations :


Mobilité :
nc

Outils / Logiciels / Méthodes maitrisés
office,fidelio

Permis VL, PL, véhicules spéciaux


Langues
Anglais : Courant
Français : Courant
Espagnol : Courant


CV :

Monsieur Fr... B
29800 Landerneau
France


WORKING PERMIT IN US DATE OF BIRTH:


September 8 1961


MARITAL STATUS:


separated


CITIZENSHIP:


French


LANGUAGES:


French, English and Spanish fluent EDUCATION: Guerande Hotel School Guerande, France Chef’s Diploma Accor Academy: Hotel Gestion and management (Staff and finance) TRAINING: July and august 1971 Restaurant le Lucullus 1 macaron Michelin 80 seat, French Classical Cuisine


DIPLOMS


1980-BEP and CAP of French gastronomic cuisine 1990-Gestion and management in f and b operations of accord academy 1994-HACCP and vacuum cooking procedures in Georges Pralus School 2002 – USPH Sanitation training /haccp teacher MANAGEMENT EXPERIENCE (summary of Experience) After Many years of director f and B and Executive Chef’s experience in various Hotels 5 stars and luxury resorts with multiple outlets very high level of food and beverage, Was executive chef for Donald Trump, Jack Nikklaus,Tom Cruise , Mohamed 6 king of Marrocco etc….. Had supervised and managed kitchens and restaurants operations with up to 150 staff and up to 2200 customers per service . Executive chef in big hotels and resorts Set up and operate hotels and restaurants from its conception and design to its full operation. Has a good sense of profitability and budgeting for profit. Experienced in menu planning and design, cost control, has also worked in high volume and high-pressure restaurant. I worked also like a head chef in restaurant 1 Michelin star during 2 years. Executive chef of the king Mohamed 6 in Agadir during summer season, EMPLOYMENT HISTORY:


From august 2010 until now Director f and b and Executive chef at Les delices de saint Martin From February 2007 to april 2010 Director of food and beverage and Executive chef in Cap Cana resort


Banquets and cocktails up to 5000 guests 11 restaurants and 1 high gastronomic restaurant, 10 bars room service 24 hours etc Web site capcana.com In charge of all operations of a brand new five stars complex preopening and opening, plans of the outlets, recruitment, budgets, purchasing, staffing guide etc …responsible of food and beverage cost. In charge of 440 staff members. Also opening diner of the Itb berlin in 2008


From June 2004 To February 2007 Le Cordon Bleu de Paris


Culinary institute in Ottawa, Mexico, and Panama; and California Position: Executive Chef Instructor In charge of the superior level and the professional level also molecular cuisine Culinary famous school in the world.


From October 2003 To June 2004-09-15 Season 2003-2004 Les Barmes de L’Ours .In Alps in France to open a five stars de luxe in Val d’Isere


Position: Food and beverage Director and executive chef Hotel with three restaurants and 75 rooms and 26 suites, with spa of 1000 square meters, all the food operations , buying all the material and recruitment off the staff for the kitchen , waiter , maitre d, bar’s. Choosing all the suppliers , and make the training for all the new staff , making all the procedures and organizing all the services included room service 24 hours a day.


From June 2003 To October 2003 Hotel Dorint Atlantic Palace Agadir 5 stars Position: Executive chef


In charge of the buffet for the summer palace of the king Mohamed 6 in Agadir Every two days buffet for the king and the guests about 600 to 1000 people


From October 2002 To June 2003 Hotel Maho Beach Resort and Casino St maarten, Caribbean island, HOTEL 5 stars


Position: Executive chef / food and beverage director With 3 restaurants, convention center, 600 seats for banqueting 600 rooms Room service Catering service for different types, private jets, private houses etc 5 bars, 125 Staff members 1 buffets restaurant, 1 gastronomic restaurant, 1 grill on the beach


Duties


In charge of all the operations of food and beverages, reporting to the general manager, and in charge of the recruitment, budgeting, costs. In charge of all the menus, restaurants, banqueting Scheduling and training all the staff.


From July 2001 To September 2002 CRUISES SHIP CENTURY, Celebrity cruise line 5 stars Miami


Position: Executive Chef CRUISE SHIP 2200 passengers’ 5 stars ships It included 3 International Restaurants 1100 seats restaurant 1000 Buffet restaurant, Deli & Casual 100 seat Alternative-dining Restaurant 1 grill 1 pizzeria 150 seats restaurant for staff 400 Cafeteria for crew 1 Indonesian mess Serving a total of 9,000 meals per day Duties: totally responsible for all operational including Stewarding Reported directly to the General Manager Menu planning, purchasing, food and labor controls. Hiring and the training of staff. Total staff of 160 including 120 cooks and 40 stewards Achievements: lowered food and labor cost by implementing new training Procedures for the staff, reducing staff turnover to practically nil. Reducing Absenteeism to nil by having a good rapport and motivating the staff. Introduced new goal setting for the staff for promotional purposes. Sanitation plan and haccp program


From March To July 2001 BRASSERIE" LA CROISETTE" LA BAULE


Position: Executive chef Brasserie de luxe, 1000 pax a day in French brasserie Duties: Totally responsible for all operational including purchase, hiring and training of the staff. Menus, Carte, food cost. Achievements: I made this to learn the French brasserie cooking style, and to see a luxury restaurant with a different kind of cooking; it was good for organization of the operations.


From November 2000 To march 2001 Captain Oliver’s Resort 4 stars hotel


St Martin Caribbean Island, 50 Luxury bungalows Position: Chef de cuisine Duties: Responsible of all food operations, and all the staff and the purchasing, elaboration of all menus, Carte, design of the buffets Achievements: I work for 1 of my best friend who calls me to reorganize all the operation in his hotel, and it was a great challenge for me. From august 2000 To November 2000


Bateaux London Sodexho group London, England


Riverboats Company on the Thames 3 boats about 1000 passengers Position: Executive chef Duties: Responsible of all food operations, and all the staff and the purchasing, elaboration of all menus, Carte, design of the buffets and organization of the loading of the different boats for different events. Achievements: My first experience on a boat, you can’t forget something, you need to improve your organization and keep a clear mind, and to check all the things before the departure. From June1999 To august 2000


Hotel Grau Roig Andorra 4 stars hotel with spa center


Gastronomic restaurant 120 seats 1 cafeteria 1200 seats in a ski station Position: Head chef Duties: Responsible of all food operations, and all the staff and the Purchasing, elaboration of all menus, Carte, design of the buffets Achievements: I learn to drive a kitchen in difficult conditions; the hotel was far from all 2000 M altitude and sometimes-bad weather condition, snow or ice on a road, no deliveries during few days.


From December1998 To May 1999 Restaurant Cyrano de Bergerac Krakow Poland best restaurant of Poland 1999


Gastronomic restaurant 140 seats Position: head chef Duties: Responsible of all food operations, and all the staff and the Purchasing, elaboration of all menus, Carte From February 1998 To December 1998


Hotel PARK PLAZZA 4 stars luxe Poitiers France


Restaurant gastronomic 60 seats Restaurant traditional 240 seats 1 catering branch until 1500 Pers 1 cafeteria for the staff of 2 hotels 220 Pers Position: Executive chef Duties: Responsible of all food operations, and all the staff and the Purchasing, elaboration of all menus, Carte. And it was an opening and responsible of all purchasing material and recruitment of all the staff and training. Achievements: good for me to learn the catering in a four stars hotel with high standards of food and prestations From June 1991 To January 1998


For KARIBEA HOTELS Caribbean Islands 3 and 4 stars hotels


Duties: Opening of 6 hotels and restaurants from the conception of the kitchen to the implantation of the material and the purchasing of all the small parts, the recruitment and the training of the staff, The procedures of the store and search of the suppliers, training of the heads chefs, and design of the Carte and menus,


From October 1990 To June 1991 HEATH LODGE HOTEL 5 Stars Hotel Welwyn Garden city England


Position: Executive chef


From March 1989 To September 1990 CHATEAU DE CODIGNAT France Relais ET Châteaux 4 STARS HOTELS


Position: HEAD CHEF


From October 1986 To March 1989 RESTAURANT PAVILLON HENRI 4 Suce sur Erdre France 1 Michelin stars Restaurant by me


Position: Head CHEF


From August 1985 To October 1986 AQUILON HOTEL 3 étoiles Saint Nazaire France


Position: SOUS- CHEF From October 1984 To August 1985


RESTAURANT DOMINIQUE LE STANC MONTE CARLO 1 Michelin star


Position: SOUS- CHEF From January 1984 To September 1984


LA GRAPPE D’OR Lausanne Switzerland 2 Michelin Stars restaurant


Position: Chef de partie entremetier From March 1983 To December 1983


CASTEL MARIE LOUISE LA Baule France Relais ET Châteaux 4 Luxury Stars 1 Michelin Star


Position: Pastry chef From September 1980 To January 1982


RESTAURANT SAINT MICHEL Luxembourg 2 Michelin Stars, Relais ET Chateaux


Position: pastry chef, Commis de cuisine, after chef de partie garde manger



Lettre de candidature

Monsieur Fr... B
29800 Landerneau
France

Emploi de executive chef


Cher Monsieur

Je suis chef de cuisine avec references étoiles Michelin, Relais et Châteaux et l'expérience navires de croisière 5 étoiles, Caraïbes, banquet
jusqu'à 5000 pax, chef exécutif pour le cordon
bleu school.je travaillais pour le golf Troon pendant
deux ans à Punta Espada Cap Cana en République Dominicaine et nous organisions la PGA, avec Sam Logan Vous
pouvez lui poser quelques références,
j'ai de l'expérience dans les îles
des Caraïbes et Brasserie de luxe et bon niveau de gestion .j ai fait
environ 10 ouvertures ou réouvertures.

> Certifiée HACCP, a travaillé avec des brigades multiculturelles, ouverts d'esprit, aptitudes en leadership, créer des recettes,
conscients des coûts, la planification, menus
créatifs, le fonctionnement d'un grand volume . Je gérais 11 points de vente dans un des hôtels cinq étoiles tout à la carte et un
buffet.

> Je suis à la recherche d'un nouveau défi si vous pensez que mon expérience peut vous donner plus pour votre institution.

> Je travaillais dans un
complexe 5 etoiles ou nous recevions des gens comme Donald
Trump, John Travolta,
Jennifer Lopez, Tom Cruise, à la carte si ce n'est pas une formule tout compris. Je parle couramment le français, l'espagnol et
l'anglais.

Actuellement je suis en charge d un traiteur de luxe depuis
trois ans sur saint martin mais pour l education de mes enfants je doit revenir
en France, le site du traiteur est lesdelicesdesxm.com
Si vous avez besoin je peux vous envoyer des références à contacter.

Maintenant, je suis en charge d'une entreprise de restauration de luxe
depuis 2 ans

> Et si je
trouve le grand défi ou une
opportunité, je suis prêt à rejoindre
votre équipe.

> CordialemenT

Monsieur Fr... B...


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