Noël Herrscher
Experienced Head Chef
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À propos
A passionate cook for 15 years, I have worked for numerous gastronomic, semi-gastronomic, brasserie, and traditional cuisine establishments in order to perfect my knowledge of products and various techniques. I am now equipped to successfully carry out all my assignments and to integrate into a team. Motivated, I would like to take on new challenges alongside you.
Expérience
Head Chef - Restaurant « LA CORNE DU CERF » - ARZAL
(2023-09)
- Overall kitchen management, creation of daily dishes.
Head Chef - Restaurant « LE RELAIS DE SAINT CARADEC » - Hennebont
(2023-02 - 2023-09)
- Kitchen management, creation of new dishes to enrich the menu.
Head Chef - Restaurant « LE KENYAH » - Plougoumelen
(2022-01 - 2023-02)
- Management of the wood-fired grill station, preparation of the starter buffet.
Head Chef - Lycée/Collège de Sainte-Anne d'Auray
(2021-09 - 2021-12)
- Kitchen management, meal preparation.
Head Chef - Restaurant « STATION DU LAC BLANC » - Vosges
(2019-01 - 2019-05)
Mountain restaurant (300 covers)
- Overall kitchen management, development of the daily menu.
Head Chef - Restaurant « LE DOLDER » - Riquewhir
(2018-06 - 2018-12)
Alsatian Brasserie (250 covers)
- Overall kitchen management, regular creation of the menu.
Cook - Traiteur « LA CASE DES ILES » - Colmar
(2017-05 - 2017-05)
Caribbean Cuisine
- Hot and cold mise en place, desserts, stock management.
Head Chef - Restaurant « CHEVAL NOIR » - Ribeauviller
(2015-10 - 2015-10)
- Service management, hot and cold mise en place, stock management.
Sous Chef - Restaurant « D'BAECKA OFA STUB » - Ribeauviller
(2013-04 - 2015-10)
- Service management, hot and cold mise en place, stock management.
Formation
C.A.P. - Butchery/Charcuterie/Catering
Journeyman's Certificate - Butchery and Charcuterie
Diploma - H.A.C.C.P
Training - Pastry
Training - Fishmonging
