Benjamin Sibler

Kitchen team leader with over 15 years of experience in Quebec, Luxembourg, and France. Recognized for my leadership, organizational skills, and ability to manage teams in high-volume environments while maintaining high standards of quality and food safety. Passionate about cooking and doing the job right.

Kitchen Team Leader (Lunch Service) - MONTEGO RESTO CLUB - Québec

(2019-06)

• Daily management of a kitchen brigade in a high-volume restaurant.
• Effective planning, organization, and coordination of lunch services.
• Task allocation and supervision of team members' work.
• Training, onboarding, and mentoring of new employees.
• Maintaining high standards of quality, presentation, and freshness.
• Strict compliance with hygiene and food safety regulations (MAPAQ).
• Priority management and resolution of unexpected issues during peak periods.
• Close collaboration with management to ensure customer satisfaction.

Sous Chef - OBERWEIS - Luxembourg Ville, Luxembourg

(2013-06-15 - 2019-07-27)

• Coordination of the kitchen team and support to the head chef in daily management.
• Participation in menu creation and inventory management.
• Quality control of dishes and adherence to recipes.
• Order management and cost optimization.

Cook, Cold Station Chef de Partie - RESTAURANT COSI - Basse-Ham, France

(2013-01-01 - 2013-06-14)

Cook, Kitchen Commis - MAHO RIVE DROITE (CLAUSEN) - Luxembourg

(2012-11-01 - 2012-12-31)

Cook, Kitchen Commis - RESTAURANT LE SWING - Preisch, France

(2011-09-01 - 2011-11-30)

Rebar Handler - ARMATURE S.A - Foetz, Luxembourg

(2010-01-01 - 2010-12-30)

BEP - Hotel and Restaurant Management (2010 - 2010)