Braun Julien

• Freshly settled in the nearby Basel region, I am eager to integrate new professional opportunities in the gastronomic field. I am looking for a stimulating and dynamic work environment that allows me to be surrounded and share a human passion for gastronomy. As mentioned, I ultimately prioritize a compromise, a work environment, and a human adventure over a hierarchical framework. Passionate about art and culinary arts, I am searching for the good, the beautiful, the authentic, and the original, placing the human being at the center of the details. With emotional maturity sharpened over time and through my various encounters, I wish to contribute my empathy, rigor, and attention to detail to an institution that will trust me and give me a real opportunity. Motivated, mobile, and available, I stand ready for any additional information.

I regulated most of the tasks inherent in the supervision of an establishment. On the one hand, by ensuring the organization and coordination of the service according to the quality charter of the operation, while guaranteeing the protocols for food hygiene and safety. On the other hand, by ensuring the management and control of cash register reporting, as well as the establishment of schedules and human resources management.

I had the opportunity to be in charge of a Parisian establishment named by Monocle Magazine as one of the top 50 restaurants in the world in 2018. I oversaw all the tasks related to running a restaurant and we also collaborated with the LVMH group including the Louis Vuitton Foundation for culinary events.