Experience

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  Auberge de courpain ***

  Sept 1996 - Aug 1998

  Apprentice cook

  • Prepared dishes using traditional recipes and technics• Regularly checked all food items to ensure quality and freshness at all times• Worked together in a team oriented environment to produce foods in a neat and appetizing manner• Helping to create menus and maintain food inventory• Kept all work stations and equipment as clean as possible at all times• Gained special skills in french cooking, meat cutting and butchery

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  Disneyland paris

  Sept 1998 - Aug 2000

  Cook

  Hotel Newport Bay Club - Disneyland Resort Paris• Cook at Convention Center & Special Events (up to 5000 pax)• Worked in different restaurants of the resort • Developed skills in cooking, waiting and general customer service• Prepared all foods for banquets and conventions

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  Mcdonald's

  Jan 2000 - Jan 2001

  Assistant manager

  • Overall management of the outlet (staff, supply, finance, ...)• Assisted the first manager in all work of the day• Planning the work, train staff in new standards or recipes• Management of the 2 weekly deliveries• Maintaining high standards of food, hygiene, health and safety

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  Courtepaille

  Jan 2001 - Jan 2003

  Sous chef junior

  • Facilitate the team to achieve the objectives• Manage all positions in the all day dining restaurant• Maintaining the standards of food, hygiene and safety (cooking with wood fire on the fireplace)• Daily reporting at company headquarter and executive chef of the franchise • Training teams in different outlets (3)

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  Opera night club catering

  Jan 2003 - Jan 2005

  Catering chef manager

  • Managing and marketing the Catering service of the Night Club • Organizing dinner buffets for special events (up to 500 pax)• Meet customers to sell the catering services• Supervising barmen, cooks and waiters• Developed skills in marketing and guest relations

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  Gel food professional

  Jan 2005 - Jan 2008

  Chef de partie

  • Frozen food for professionals • R&D team (creating new ranges of products, trend and needs for professionals of HORECA)• Preparation of high end frozen food for restaurants • Training staff (sales) on new products in the range

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  Un chef dans ma cuisine

  Feb 2008 - May 2017

  Executive chef

  • CEO and founder of the Un Chef Dans Ma Cuisine company• Private Chef de Cuisine (Event, Consultancy, Freelance for restaurants)• Cooking classes• Marketing of the company's services• Organization of banquets• Wedding planner (Food & Beverages)• Kids animation around food recipes • Managing all aspects of the company (finance, staff, kitchen, suppliers, customers, …)• Development of the brand to reach 6 chefs in charge• Consultancy for different restaurants in France• Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetaryconsiderations. Show less

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  Restaurant le zest

  Apr 2010 - Oct 2010

  Sous chef de cuisine

  • Summer season restaurant (open for 8 months only)• French cuisine – Semi Gastronomic • High season 250 pax per day (work 7 days/week)• Assist the chef de cuisine in all decision, production and menu engineering. Only fresh products• Staff scheduling• Menu planning and proposals for new menus and dishes• Preparation of dishes, cooking and supervising of kitchen • Stock control• Customer satisfaction

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  Restaurant le vieux de la vieille

  Jan 2011 - Jan 2012

  Chef de cuisine - head chef

  • Menu engineering and proposals for new menus and dishes• Preparation of dishes, cooking and supervising of kitchen• Sourcing and renegotiate all suppliers’ contracts for the whole group • Food cost control• Implementing new cooking processes • Part of a group of 3 restaurant and 1 cabaret• One of the most popular in the city (Very high volume 600/800 pax per day)• Maintain the quality and reduce the food cost • Overall management of the kitchen (recruitment, staff training, finance, schedule,...) Show less

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  Restaurant la pantomime

  Mar 2011 - Oct 2011

  Chef de cuisine - head chef

  • Summer season restaurant (open for 8 months only)• French brasserie • Low season: 100, Mid: 200 and High season 350 pax per day (work 7 days/week)• Creating full menu, implement profitable items such as pizzas and fresh grilled fishes• Hiring, training and managing the full team (FOH & BOH) as owners were not there most of the time. • Preparation of dishes, cooking and supervising of kitchen helpers• Stock control• Implementation of safety regulations and HACCP• Customer satisfaction• Sourcing new suppliers and negotiating terms and conditions with suppliers• Quality control Show less

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  Restaurant le pélican d'or

  Jan 2012 - Jan 2013

  Chef de cuisine - head chef

  • Consultancy (menu engineering, food cost control, changing business orientation)• Display creative menu development in line with a long term vision • Supervising all positions (FOH & BOH)• Application and monitoring of the application of hygiene and safety standards • Evolving employees according to their aspirations, potentialities and competences• Evaluation of the workload and allocate it according to the staff available at each position• Monitoring and control of the quality of service and customer satisfaction• Identification of malfunctions and implementation of corrective actions• Managing finance closely with owner to develop the business and achieve targets • Monitoring and control of the quality of the service and the satisfaction of the guests Show less

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  Big smoke burger qatar

  May 2017 - Feb 2018

  Head chef

  • Pre opening team• Kitchen manager (and supporting owner to manage all the restaurant while waiting for Restaurant Manager)• Following up the construction and implementation of equipment. • Hiring, training, and managing staff about proper kitchen organization methods.• Opening account and negotiation with suppliers (Food and beverages) • Menu engineering (costing, technical sheets and recipes book and company standards)• HACCP training • Training of kitchen and front office teams to achieve target• Monitoring kitchen staff performance • Evolving employees according to their aspirations, potentialities and competences• Evaluation of the workload and allocate it according to the staff available at each position• Monitoring and control of the quality of service and customer satisfaction• Identification of malfunctions and implementation of corrective actions• Controlling and directing the food preparation process as per franchise guideline• Constructing menus with new and existing culinary creations ensuring the variety and quality of the servings• Motivating the kitchen staff at all times to ensure a satisfactory experience for all guests.• A key motivator within the team and getting colleagues to perform well above their average level.• Monitoring all team members• Development of the Burger joint to a high-end Gourmet burger restaurant• Handling supply chain issues during the crisis in Qatar• Implementation of the franchise in Qatar• Maintained and raised the profit margins on food Show less

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  Timeless chocolate & coffee

  Mar 2018 - Jun 2020

  Executive chef

  • Pre-opening team• Part of the culinary management team of the group (3 concepts - & 7 outlets)• Research and Development (development of the brand for UAE market)• Cross training and monitoring kitchen staff to achieve goals (quality and food cost)• Participation of operation meetings• Ensure the consistent production of high-quality food• Managing multiple kitchen (main kitchen and 6 outlets – 3 concepts)• Leading of the kitchen brigade and ensure ongoing development of Team Members• Working closely with the main franchiser• Manage all aspects of the kitchen including operational, quality and administrative functions• Accomplishing all given jobs or tasks with a minimum expenditure of time and effort.• Implement Franchise guideline and policies• Training staff • Marketing and strategy to develop the brand • Recruitment • Team building • Budgeting, respect target • Coordinate with FOH management • Maintain high standards of quality• Creation of SOP, Menu engineering, technical sheets, recipes book, etc…• Implementation of the franchise• Design the kitchen layout to optimize the workflow Show less

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  Khabir almayidah - f&b experts

  Oct 2020 - Apr 2021

  Executive consultant chef

  360° Consulting.Develop recipes and menus and offer advice to restaurants, food producers, caters, and other businesses in the culinary industry different clients who are in the process of establishing a food production or food service business.Help plan a menu and organize a restaurant kitchen to ensure proper inventory, staffing, and quality. Create recipes for a restaurant chain or food manufacturer.Planning and directing food preparation and culinary activities.Modifying menus or create new ones that meet quality and market standards.Estimating food requirements and food/labour costs.Excellent culinary skills and knowledge of F&B industry.Familiarity with all types of cooking styles adopted across continents.Experience in cooking all types of foods, dessert, and pastries.Ability to supervise and assist a team of chefs.Skilled in maintaining kitchen stock and inventory and hygiene.Excellent creativity and customer-service approach.Remarkable planning and organizational skills with multitasking abilities.Supervise kitchen staff’s activities.Arrange for equipment purchases and repairs.Recruit and manage kitchen staff.Rectify arising problems or complaints.Give prepared plates the “final touch”.Perform administrative duties.Comply with nutrition and sanitation regulations and safety standardsKeep time and payroll records.Maintain a positive and professional approach with coworkers and customers. Show less

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  Muvi cinemas

  Apr 2021 - now

  Corporate executive chef

  - Managing multicultural team and directly in charge of 200 front in line team members, 6 head chefs, 4 procurement employees and 12 stock control staff. - Participating in the overall operation F&B mangement (VIP kitchen and concessions)- Handling the food and beverages development of new concepts with the F&B Director- Multi-million Saudi Riyals expansion plan - Creating new revenue stream with food aggregators and online delivery platforms- Development of the Food and Beverages concepts (menu engineering, kitchen design, training, etc...):* Suites: luxury dine-in cinemas* Paradox: gourmet casual restaurant with live entertainment (live music, stand-up comedy, etc...) and karaoke private rooms* Moonshot: healthy food concept- Analyzing the P&L of each business unit to determinate actions- Participating in the sustainability project of the group ''go green'' in line with the government initiatives- Optimizing the workforce to provide the best customer service at all time in all locations- Controlling food quality all over the kingdom and providing the best customer experience possible Show less