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
