Stéphane Timbat

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.

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

1st Commis at Chef de Partie - Hôtel Palace et Spa Métropole - Monaco

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

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)