Yoann Taboyan

Experience

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  Le Bistro de Sud

  Jan 2000 - Jan 2002

  Cooking Apprentice

  As a cooking apprentice, I assisted in food preparation, cooking, plating and kitchen maintenance and was responsible for first course, while preparing for CAP and CP exams.

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  Le Passage

  Jan 2002 - Jan 2007

  Chef de Partie

  Le Passage, a gastronomic restaurant in Lyon, allowed me to gain extensive experience in numerous areas. I was responsible for first course and also the desserts. I created daily dessert specials that were very well received by the customers and Head Chef. And I produced fresh and seasonal dishes on a daily basis, and successfully adjusted to a changing menu every two months.

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  Brasserie des Ecoles

  Jan 2008 - Jan 2009

  Sous Chef

  As Sous Chef of Brasserie des Ecoles, I was responsible for plating for up to 150 people per day. I was able to work under pressure and remain calm in a consistently busy environment. I also successfully trained and managed new apprentices, while focusing on inventory and preparation.

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  L'Hostel

  Jan 2009 - Jan 2010

  Chef de Partie

  My primary responsibilities were to manage the meat and fish stations. In addition to this role, I developed and tested recipes and new techniques for food preparation and presentation and conducted inventory control, food cost analysis and menu planning.

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  Benoit

  Feb 2010 - Apr 2013

  Jr. Sous Chef

  As Jr. Sous Chef I work closely with the Executive Chef and Head Sous Chef to help maintain an efficiently run kitchen and oversee operations. My primary responsibilities were to: manage the garde manger, fish and meat stations; supervise the food production and preparation; train, motivate and mentor kitchen staff; help ensure all kitchen staff complies with Alain Ducasse policies and procedures; and lend support with the ordering and receiving of ingredients. I was chosen to handle catering events for Martha Stewart, Louis Vuitton and Lanvin. Show less

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  Cafe Chloe

  May 2013 - Dec 2013

  Sous Chef

  Managed all orders from local suppliers with regard to budget; handled preparation, cooking and plating for all stations. I was also responsible for preparing weekly specials and updating menus, managing and prepping for catering events and training new employees. I received my Food Handlers certification in CA and I am about extremely conscientious with regard to food quality, presentation, compliance with all safety/sanitation standards and regulations.

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  Personal Chef

  Feb 2014 - now

  Personal Chef

  www.personalchefyoann.com