Rémi Simonin

Passionate professional recognized for expertise in fine dining, event, and industrial cuisine. A true culinary chameleon, combining creativity, rigor, and leadership.

EXECUTIVE CHEF - Groupe MAISON ROLLAND

(2023-02)

• Full supervision of the kitchen and culinary production
• Creation and renewal of menus, and development of new recipes
• Human resources management: hiring, training, scheduling, evaluation
• Control of budgets, operating costs, and profitability
• Management of procurement and negotiation with suppliers
• Coordination of corporate events, conferences, and restaurant services

EXECUTIVE CHEF - HOTEL MORTAGNE

(2022-03 - 2023-02)

• Creation of menus, table d’hôte menus, and new food concepts
• Direction of the conference hall and restaurant
• Full management of human and financial resources
• Supervision of procurement and supplier relations

PRODUCTION CHEF - ALEXPRESS TRAITEUR ET MERENDA

(2020-09 - 2022-02)

• Management and supervision of all kitchen staff
• Creation of menus and development of new meals
• Development of food products for several brands
• Quality control, procurement, and inventory management

EXECUTIVE CHEF - BERNARD TRAITEUR

(2015-01 - 2020)

• Direction of a brigade of 45 cooks
• Increased revenue by 35% through innovative creations
• Training and coaching for the brigade
• Design and development of food products
• Budget management and optimization of costs and productivity

HEAD CHEF - BERNARD TRAITEUR

(2012-10 - 2014-12)

• Coordination and supervision of the brigade under the direction of the Executive Chef
• Maintaining team spirit and managing operations

CHEF DE PARTIE - CHÂTEAU D'ADOMÉNIL - HÔTEL ET RESTAURANT RELAIS&CHÂTEAUX - FRANCE

(2011-04 - 2012-03)

• Creation of customized menus for weddings, parties, and special events
• Meal planning, preparation, and management of cooking times
• Fine-dining restaurant service for 60 to 180 guests

KITCHEN CHEF - REINHART TRAITEUR - FRANCE

(2007-06 - 2011-03)

• Full production management: quantity, quality, and costs
• Coordination of activities, presentation, and distribution
• Strict compliance with food safety standards

CHEF DE PARTIE - Cook - RESTAURANT TOQUE BLANCHE - FRANCE

(1999-07 - 2007-06)

• Preparation of dishes, cooking, and seasoning
• Leading the team and maintaining a positive work atmosphere

C.A.P CUISINE - Culinary Arts - C.F.A DOMINIQUE LABROISE - FRANCE (1999 - 2001)

B.P CUISINE - Culinary Arts - C.F.A DOMINIQUE LABROISE - FRANCE (2001 - 2002)

NIVEAU B.P CUISINIER - Culinary Arts - LYCÉE HÔTELIER HENRI NOMINÉ- FRANCE (2002 - 2003)