Experience

• 

  not currently working

  • executive chrf

    • Oct 1977 - Present

    probebly my age

• 

  millennium Hotel Abu Dhabi

  • executive chef

    • Dec 2005 - Sep 2010

    Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. Cook selected items. Oversee special catering events and offer culinary instruction, responsibility for hiring, discipline, performance reviews and initiating pay increases.

  • executive chef

    • Nov 2005 - Sep 2010

    I was in charge of 3 restaurants and Banquet facilite

• 

  actuely not working

  • executive chef

    • Nov 2005 - Sep 2010

    PERSONAL INFORMATION Name : Billon [email protected] French, Mother TONGUE AND English, fluentCOMPUTER KNOLEGE MOST OF WINDOWS APPLICATIONS OBJECTIVESI WANT TO BE A CONTRIBUTING MEMBER OF THE TEAM WHICH DELIVER HIGH QUALITY AND PROFESSIONAL SERVICES TO ITS CUSTOMERS.ARMED WITH MY EXEPERIENCE, SKILL AND KNOWLEDGE, I WILLADD SIGNIFICANT VALUE TO ESTABLISHMENTSTS THAT STRIVE TO ACHIEVE EXELLENCE IN THE HOSPITALITY.IT is also my goal to constantly motivate aspiring individuals to succeed in thisPROFESSIONAL EXPERIENCE Abu Dhabi U.A.EWORKING AS EXECUTIVE CHEFFrom 25 November 2005 UntilTel: Home +1 (513) 493 1783 Mobil: +1 (514) 220 1703 May 2005 – December 2005MARINA HOTEL Kuwait May 2005 to November 2005 Opening seafood Restaurant as Consultant chef de cuisine KuwaitOctober 2004 – Nob 2004French gastronomic Festival”Invited to organise and hold a French Gastronomic food at the Hotel SOVIES`KY in MOSCOW Russia Mr. Helmut Anzer was the F&B director [email protected] May 2003 – Jan 2004Was working in the restaurant where I made my apprentice to help the son of my kitchen Master Chavant – 2, Rue Emile Chavant - 38320 BressonJan. 2002 to June 2002 HOTEL PHOENICIA INTER-CONTINENTAL Beirut, Lebanon special assignment Position: Executive Chef2001 - 2002 2001 - 2002 CROWN PLAZA HOTEL AND RESORTS Sharms El Sheikh, Egypt Position: Executive Chef 350 rooms, 3 restaurants Opening duties 1997 - 2001 MENA HOUSE OBEROI HOTEL AND CASINO Cairo, Egypt Position: Executive 1996 -1997 CENTRAL HOUSE OF WRITER FRENCH RESTAURANT Moscow, Russia Position Executive Chef : 1994-1996 AEROSTAR HOTEL moscow russia

• 

  areostare hotel

  • executive chef

    • 1994 - 1996

• 

  Chef consultant at the Marina hotel

  • Executive chef

    • Mar 1969 - Dec 1988

    Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. Cook selected items. Oversee special catering events and offer culinary instruction, responsibility for hiring, discipline, performance reviews and initiating pay increases.