Description

Fort de nombreuses années en tant que chef aux quatre coins du monde, j’ai acquis une expertise culinaire variée et une véritable compréhension des enjeux du secteur. Aujourd’hui, je souhaite mettre mon expérience au service des restaurateurs et des entrepreneurs passionnés. Mon objectif : vous aider à concrétiser et à réussir vos projets culinaires grâce à un accompagnement personnalisé, alliant excellence opérationnelle, créativité et adaptation à chaque marché. Relever avec vous les défis du métier, transmettre mon savoir-faire, et contribuer à l’essor de votre établissement, telle est ma vocation.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 50km)

Hotel Scribe
Chef de Partie
RESTAURANTS AND FOOD SERVICE
January 1987 - January 1990 (3 years)
Paris, France
Hotel Scribe, Paris, France
220 rooms, 2 outlets, Banquet capacity: 200 pax
Kitchen brigade of 20 associates
History : Started as a 1st Commis at the all dinning room, after 4 months transferred to “ Les Muses” fine dining room, 1 * Michelin, subsequently promoted to Demi –Chef & later on to chef de partie. Gained also good hands on knowledge in Banquet service department
Hiltonsuffren
Chef de partie promoted to Junior Sous Chef
RESTAURANTS AND FOOD SERVICE
February 1990 - February 1992 (2 years)
Paris, France
Hilton Suffren, Paris, France
470 rooms , 4 outlets, Banquet capacity: 500 pax
Kitchen brigade of 45 associates
Duties:
• Elaborated new menu, food promotion, theme night & brunches.
• Participated in local event.
• Took the lead of the “brasserie”.
• Develop kitchen associate to hygiene standard.
• Certified trainer of kitchen apprentices, train and form.
Le Meridien
Sous chef
RETAIL (SMALL BUSINESS)
February 1992 - June 1994 (2 years and 4 months)
Le Caire, Egypt
Le Méridien Héliopolis Cairo Egypt
302 rooms , 3 outlets, Banquet capacity: 400 pax
Kitchen brigade: 40 associates
Duties:
• Develop and elaborate menu experience in outlets.
• Schedule and coordinate team to ensure that food preparation is technical correct.
• Ensure that standard of sanitation and cleanliness are maintained in the operation.
• Train and develop associate
• Create and Promote F&B activities to expatriate market
• Participe to local event and hotel’s promotion.
• Managing production cost.