Resume - Catering Operation Manager, French, fluent in English, Spanish, indonesian and M...

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Resume #64320

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Objective:
Experienced Catering Operations and Executive chef with over 20 years in the hospitality industry and remote catering sites. Looking to join a professional team where I can utilize all my skills.

Profile:
Motivated individual, multi-lingual, amazing management skills, expert knowledge in pre-and-post-openings. Enjoys challenging roles especially where team development and training is required. Works well in team environments and continually shows initiative and creativity.

Key Skills:
* Concept design and philosophy for dining facilities
* Saucier Trained in France.
* Multi-lingual, French, Spanish, English, Indonesian and Malay spoken fluently. Understanding of both Basque and Tagalog.
* Excellent management abilities, recruitment, labor control, cost control, menu engineering.
* Expert knowledge in multi cultural cuisines and environments.
* Development & Training: Set up and oversaw a 3 year career plan, as well as an apprentice program.
* Personalized outside catering functions and buffet styles.
* Award winning chef, French Academy of Arts, Science and Letters.
* Expert knowledge in remote sites and hostile environments catering.

Academic qualifications/Professional affiliations:

2003 Spanish Culinary Congress (Diploma) San Sebastian, Spain
1993 Lecturer Methods of Instruction Course (Diploma) TAFE Adelaide, Australia
1980 Brevet d'Etudes Professionelles (Diploma), Lycee Hotelier of Biarritz, France
1980 Certificat d'Aptitude Professionelle (Diploma), Lycee Hotelier of Biarritz, France
1978 Brevet d'Etudes du Premier Cycle (Diploma), Saint Jean De Luz, France
Present Academy of Arts, Sciences and letters Member and Silver Medal Awardee

Relevant Experience:

Jan 2007 - Present Toifor, Lebanon Country Manager
Aug 2004 - Dec 2006 Gulf Catering Company, Iraq Operations Manager
Feb 2004 - May 2004 Nayyara Company, KSA Consultant
Dec 2003 - Jan 2004 La Villa Zevaco, Morocco Consultant
Aug 2003 - Oct 2003 Hotel Ambre, Mauritius Island Consultant
2001 - 2003 Intercontinental Hotel, Abu Dhabi, UAE Executive Chef
2000 - 2001 Celebrity Cruises, Miami, Florida, USA Chef De Cuisine
1999 - 2000 La Grange, Manila, Philippines Chef, Owner
1997 - 1998 Delta Caravelle Hotel, HCM, Vietnam Executive Chef
1995 - 1997 Dusit Hotel, Jakarta, Indonesia Executive Chef
1989 - 1995 Sari Pan Pacific, Jakarta, Indonesia Executive Chef

Personal Data:
French, 44 years old, married with 3 children, Very good health.

Employment History:

Jan 2007 – Present TOIFOR, Lebanon
Country Manager

Life Support Services for UNIFIL (over US $ 2 M yearly). Hands on operation in South Lebanon. Developed from 9 to 32 camps in the first trimester. Implemented new business strategies: obtain the contract for the full renovation of two Spanish Positions, sports field and basket ball court for their main Camp, lease of photocopy machines, 30 computers and printers; achieved to increased sales revenues by 40%. Based in beirut, liaised with all Embassies, visited UNIFIL camps, UNIFIL HQ weekly and various NGO's organization like UNICEF. Sub-contracted 15 trucks, supervised 26 personnel on site and 3 office staff in Beirut. Report to the Chairman in Budapest, Hungary.

Aug 2004- Dec 2006 Gulf Catering Company, Iraq
Operations Manager
"Trouble shooter" in charge of projects and camps openings throughout Iraq. Design kitchen and dining facilities. Involved in equipment and material quality specifications as well as construction schedule during pre-openings. Hazmat, HACCAP & HSE supervision daily. Implemented committees to facilitate the good practice. Prepared par-stocks and planned logistical issues. Trained new recruits (India, Nepal, Philippines, Bangladesh) in minimum time due to the locations and facilities. Under US Military and KBR contracts, maintained highest standards of Hygiene, Sanitation and Safety within a war zone. Liaise daily with the clients legal representative and US Army rep. Run camps of over 1500 staff, opened the biggest DFAC in the theater (2200 sitting capacity).

Feb 2004 – May 2004 Nayyara Company (Luthan Hotel & Spa), Riyadh, Saudi Arabia
Chef Consultant
Banquet & Conference Center catering for the Royal Family, 2000 seating facility. Kitchen chart & recruitment. New presentation of cold & hot buffet food Tasting, new menu planning, implementation of cost cards & control. Developed and designed the restaurant concepts for the Boutique Hotel and Spa facility, including budgets, equipment installation co-ordination, recruitment and training.

Dec 2003 – 2004 Villa Zevaco, Casablanca, Morocco
Chef Consultant
Opening of this 700 covers daily, deluxe Modern Brasserie. Market list Implementation, Duty roster, Menu Planning, "At the stove" for service, Set up daily briefing with restaurant manager, Staff Training Development.

Aug – Oct 2003 Hotel Ambre, Mauritius Island
Chef Consultant
Managing and developed a team of 60 Chefs and 24 Stewards in a 300 room hotel. I was employed to re-organize the kitchen chart, set up a yearly training plan, develop new food concepts for the Beach Restaurant, design a buffet menu rotation for the pool and bar areas, including creative displays. Developed a new menu for the Gastronomic Restaurant, introducing new cooking techniques. Re-defined the Italian food concept.

2001 – 2003 Hotel Intercontinental Abu Dhabi, U.A.E
Executive Chef
Created and developed the "Teplancha" Wine bar, "Tepanyaki" table and the Spanish "Tapas" style of food, with in a 350 room hotel with 62 Suites. Managed a team of 62 Chefs and 34 Stewards, covering 10 outlets (2 x under outside contract), Ball room for 1000 covers and outside catering for 2000. Responsible for reducing food costs to 26%, 2% under budget! Implemented a 3 year career path plan for staff and a Hygiene and Sanitation committee with all departments. Supervised all kitchen operations and stores delivering up to 3500 covers daily. Developed weekly cooking classes, organized special dinner nights - chef's table, various food festivals, designed and delivered promotions and TV shows.

2000 – 2001 Celebrity Cruise Lines, Miami, USA
Chef De Cuisine
Served aboard the Mercury with a capacity of 2000 passengers and 900 crew members. Supervised all kitchen operations and a team of 125 Chef's and 53 Stewards to cater for 7 outlets and delivering in excess of 10,000 covers daily for a la carte to buffet style dining. Worked under Michel Roux (***Michelin), Managed the special dinners, Captains table and cooking demos, conducted on the job training for new menu implementation to an international team (42 nationalities), high level of HACCAP – (cash bonus)

1999 – 2000 La Grange, Manila, Philippines
Chef/Owner
Opened and managed an 85 pax restaurant in Manila, bringing unique French food concepts, including French casual dining and opening the "barn open kitchen" in Manila's Business Center. Developed outside catering and food promotions. Well known throughout the Philippines from TV interviews which made La Grange popular with the media, stars and politicians.

1997 – 1999 Delta Caravelle Hotel, Ho Chi Minh City, Vietnam
Executive Chef
Joined the pre-opening team of this deluxe 350 room hotel to develop all kitchen operations, including 8 outlets, 600 pax ballroom dining, outside catering functions for 2000, managing a team of 68 chef's and 28 Stewards. Recruited all local staff and successfully trained 70% of individuals to hold various positions within the kitchen. Successfully managed food costs for pre-opening under the 29% set budget, oversaw the stores and stocks. Designed and introduced the a la minute cooking for buffet dining, organized special functions and food promotions. Continued to manage the team well into the post opening.

1995 – 1997 Dusit Mangga Dua, Jakarta, Indonesia
Executive Chef
Recruited to join the pre-opening team for this Exclusive 350 room hotel in Indonesia to successfully develop the 8 outlets, 1500 pax banqueting operation and open an outside deli/bakery/pastry shop. Trained and managed all kitchen operations, including 72 chefs and 32 Stewards, traveled to recruit staff from Hong Kong and Thailand. Managed and maintained food cost within the pre-opening budget. Organized theme food promotions, invited by the Russian Embassy to travel to Moscow to organize an Indonesian festival, created the 1st ostrich meat menu and created a new line buffet "All Live". Continued to develop and manage the team at the Dusit

1989 – 1997 Sari Pan Pacific, Jakarta, Indonesia
Executive Chef
Joined this amazing hotel in June of 1989 as Sous Chef and was promoted to Executive Sous Chef in January 1992 and subsequently promoted to Executive Chef in December of 1992, where I managed the complete kitchen refurbishment at the 500 room deluxe hotel. I continued to developed the team of 115 chef's and 45 Stewards, manage all kitchen operations for the 8 outlets and 500 pax seated banquet operation. Opened the 1st Mediterranean restaurant in JKT and organized various food festivals and promotions. Successfully opened and operated one Executive and one Business floor lounge. Maintained food costs below the set budgets, lowered stocks to a 3 day operation and increased butcher production by 400kg daily. Designed and developed an apprenticeship program with Adelaide Culinary College, Australia.

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