French CHEF at Home

EXPERIENCE

RESTAURANT "BENOIT NYC" NEW YORK, USA 2018

SOUS CHEF

Managed the Kitchen, we were 3 sous-chef Working with Chef Laetitia ROUABAH

Starting a the Garde Manger ( Managing the Hors D'oeuvre and all the starters )

Elaborated the new menu and manage the parties.

Working also at the meat station. Preparing the menu with the expertise of the chef.

Organizing the schedule for all the employees of the kitchen. 

HOTEL "IKOS OLIVIA" GERAKINI, GREECE   2014-2016

SOUS CHEF 

Managed 5 separate Kitchens for 4 restaurants and main buffet - total of 80 cooks, 15 meals a day for 1,000 guests. Each restaurant specialized in a unique cuisine – Italian, French, Greek and Asian

Managed the ordering and budget for all ingredients and goods. Maintaining inventory of perishable and dry goods.

Each restaurant menu was made by a Michelin Star Chef. Responsible for the daily staff meeting to set the menu based on the direction of the Head Chef. 

RESTAURANT “LES AFFAMES”  PARIS, FRANCE  2012-2014

HEAD CHEF 

Responsible for the efficient running of a traditional Mediterranean Bistronomy, in charge of the overall menu and daily preparation of the food for the dining room which seated 80 people daily

Set a seasonal menu of 4 times a year. Creating dishes for clients with special dietary or cultural needs. Negotiating with sales representatives on the price of orders and supplies. 

RESTAURANT “MARC MITONE” PARIS, FRANCE  2008-2011

HEAD CHEF 

Managed daily kitchen operations with 5 cooks. Cooking up tasty, nutritious and well-balanced meals for customers. Creating the card menu and deciding for the special daily courses. Set a seasonal menu 3 times a year.

 HOTEL “PLAZA ATHENEE"  PARIS, FRANCE 2006-2008

STATION CHEF 

Responsible of Meat Cook. Preparing the meat for the lunch. Supervising my section with my colleagues. Learned to manage a big team. Worked closely with Chef ALAIN DUCASSE.

HOTEL “HILTON ARC DE TRIOMPHE” PARIS, FRANCE 2005-2006

PANTRY CHEF 

Responsible of Pantry Section. Cleaning, cutting and trimming vegetables and fruits. 
 

RESTAURANT “CLOS DE LA VIOLETTE” AIX EN PROVENCE, FRANCE  2002-2005

Apprentice Chef

EDUCATION 

CFA COROT MARSEILLE , FRANCE CAP, BEP, BTS HOTELLERIE (French diploma ) 2002-2005

OENOLOGY DEGREE IN BORDEAUX  2006

SKILLS

Knowledge of health and safety codes and regulation: current food handler’s card 

Experienced in safe operation of commercial food service equipment including deep fryers, ovens, cooktops and slicers.

Perform multiple tasks smoothly and efficiently in a fast-paced environment.

Ability to follow instructions and guidelines.

Able to communication well with both superior and subordinates.

Meticulous worker, attentive to quality and details.

Physically fit and able to lift heavy goods and stand for long period of time.

French, English and Greek speaker.