Stéphane Timbat
HEAD CHEF 19 YEARS EXPERIENCES
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Über
Experienced Professional in kitchens combined with solid training in the field of European cuisine. strong aptitude for discovering new knowledge. Able to both work in a team and operate independently. I demonstrate organizational, Culinary techniques and Creativity skills. Able of Analyzing and proposing long-term development solution for company.
Berufserfahrung
Private CHEF - Seenan bau immobilien chalets - Switzerland
(2022-01 - 2025-04)
- Organization événts
- Create personal menus for guests food restrition chalets
- Order, calculate kitchen cost and make fiche technique recipes
- Delivery breakfasts, lunch, dîner for costumers
- Manage kitchen staff of the compagny
- Contrôle the high quality of the dishes
- Control of Monitoring of HACCP and Safety rules
Head Chef - Groupe Concept Bowls Sarl - Luxembourg
(2021-07 - 2022-01)
saisonnal
- Manage 2/13 restaurents of the compagny
- Create saisonal carte whit their fiche technique
- Calculate kichen cost
- Manage and coordinate event for the 2 resataurants in charge
- Control of monitoring of HACCP and safety rules
- Manage sunday brunch
- Manage kitchen staff and planning
Head Chef Créa - Groupe Maison Mazelier (La Liberté SA) - Luxembourg
(2019-12 - 2021-04)
seasonal
- Coordinate and manage kitchen of the groupe
- In charge of the process HACCP and safety
- Recrut and manage staff
- Oraganisation kitchen production
- Order and manage cost, prices kitchen products
Chef de Partie Tournant jour et nuit - Hôtel Monté Carlo Bay Spa & Resort * - Monaco
(2018-06 - 2018-09)
seasonal
- Taking position according to the needs of the activity because of good seniority within the Hotel
- Compliance with HACCP standards
- Getting started with the Office Pack to adapt to kitchen organization
- Creation of buffets cold and hot productions for events
- Contribution to the creation of a new season menu
- Lunch and evening service according to schedule
1st Commis at Chef de Partie - Hôtel Palace et Spa Métropole - Monaco
(2015-05 - 2018-05)
permanent (YOSHI restaurant 1*Michelin)
- Discovery and evolution withing refined Japanese cuisine alongside chef Takéo Yamazaki
- Preparation of different dishes an according to the establishment's technical sheets with varied cooking methods to high aromas, textures and Japan tastes
- Carrying out monthly inventories
- Reception and inspection of foods and stored accordingly
- Teppanyaki training and introduction to sushi making
- Compliance with current HACCP standards
Stagiaire at Chef de Partie - Hôtel Monté Carlo Bay Spa & Resort** - Monaco
(2006-07 - 2015-04)
permanent
- Discovery and learning of cuisine alongside Executif Chef Marcel RAVIN 2 stars in the Michelin guide, Restaurant "Blue Bay"
- Creation of buffets and cold and hot productions for events (F1 Monte Carlo Grand Prix/Rolex Monté Carlo Master, Weddings, birthdays, cocktail dinners, etc…)
- Evolution in a large brigade of a luxury hotel
- Particied in obtaining 1 michelin star in the gourmet restaurant
- Participation in cooking classes
- Strong evolution in French gastronomic michelin star cuisine
- Turn on all kichen positions of the restaurant hotel
- Collaboration on weekly brunch productions
- "HACCP" training aquired
- "under vaccum"training Cooking and conservation Training aquired
Ausbildung
PROFESSIONAL BACCALOREATE - HOTEL CATERING (DOMINANT KITCHEN) - High School for Hospitality and Tourism Professions "Archipel Guadeloupe" (2004-09 - 2006-06)
PROFESSIONAL STUDY CERTIFICATE - RESTAURANT AND HOSPITALITY PROFESSIONS (DOMINANT SERVICE PRODUCTION) - High School for Hospitality and Tourism Professions "Archipel Guadeloupe" (2002-09 - 2004-06)
