Experience

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  Pullman Bangkok Hotel G

  • Bangkok, Bangkok, Thaïlande

  • Corporate Chef

    • Mar 2022 - Jun 2023
    • Bangkok, Bangkok, Thaïlande

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  Extracadabra

  • Ville de Paris, Île-de-France, France

  • Chef De Cuisine

    • Jan 2021 - Feb 2022
    • Ville de Paris, Île-de-France, France

    Free lance chef de cuisine

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  SARL LA PLAGE

  • Ajaccio, Corse, France

  • Chef De Cuisine

    • Jun 2020 - Sep 2020
    • Ajaccio, Corse, France

    Restaurant en bord de mer

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  Alexa beach Pattaya

  • Thaïlande

  • EXECUTIVE CHEF

    • Feb 2019 - Jan 2020
    • Thaïlande

    • International cuisine, French, Italian, Japanese,Thai,Indian, Brunch.• Menu Creation• Team Leadership• Developing the recipes• Food cost / Control• Training staff• Safety Hygiene HACCP• Standardization• Supervision of food preparation• Customer relationship management• Staff supervision & planning

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  le co

  • Bangkok Metropolitan Area, Thailand

  • Chef Instructor

    • Jul 2016 - Nov 2018
    • Bangkok Metropolitan Area, Thailand

    Chef Instructor for the 3 level Basic, Intermediate and Superior

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  Restaurant Le TOURNEBIEVRE Paris – France

  • EXECUTIVE CHEF

    • Sep 2008 - Dec 2014

    Duties:* Creates menus, Place orders nearby suppliers* Organize and manage the production process* Manage all kitchen operations-related expenses* Check the hygiene and safety standards* Optimize the management of raw material costs* Supervise and control inventory* Check quality of dishes

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  SDA

  • paris

  • GENERAL MANAGER

    • Aug 2005 - Aug 2008
    • paris

    Duties :*Manage the budget oversight*Manage the staff*Sales strategic planning and forecasting* High impact pricing*Client relationship development*Team leadership* Transaction management

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  JEAN PIERRE FRELET RESTAURANT Paris – France

  • EXECUTIVE CHEF

    • Oct 1998 - May 2005

    Duties:* Check quality of dishes* Creates menus, Place orders nearby suppliers* Optimize the management of raw material costs* Check the hygiene and safety standards* Optimize the management of raw material costs* Train, coach and coordinate the kitchen team* prepares work schedules

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  LE RELAIS DE L’ENTRECOTE Paris – France

  • Région de Paris, France

  • CHEF DE CUISINE

    • Jan 1996 - Jun 1998
    • Région de Paris, France

    Supervise and control* Food preparation* Responsible for the post of meat

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  ECCO 3 FREE LANCE - CONSULTING

  • Région de Paris, France

  • EXECUTIVE SOUS CHEF

    • Sep 1993 - Oct 1995
    • Région de Paris, France

    Consulting for restaurantFree lance in 5 stars hotel

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  LE BISTRO DE PARIS - MICHEL OLIVER

  • Région de Paris, France

  • EXECUTIVE SOUS CHEF

    • Jul 1991 - Jul 1993
    • Région de Paris, France

    Responsible of the kitchen in the absence of the Head Chef* Creates menus in collaboration with the Head Chef* Place orders nearby suppliers* Coach and coordinate the kitchen team* Food preparation* Create a custom designed menu for private clients* prepares work schedules

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  HOTEL MARTINEZ Cannes – France

  • Région de Cannes, France

  • CHEF DE PARTIE

    • May 1990 - May 1991
    • Région de Cannes, France

    Duties:* Create, plan and cook all daily specials* Responsible for the post of Fish* Supervise and control the Commis de Cuisine* Food preparation

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  MILITARY NAVY FRENCH

  • Q.M Browsing Cook

    • Mar 1989 - Mar 1990

    Wash, peel and cut various foods to prepare for cooking* Food preparation

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  LE BISTRO DE PARIS - MICHEL OLIVER

  • COMMIS DE CUISINE

    • Sep 1988 - Feb 1989

    Food preparation

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  LE PRE CATELAN – LENOTRE Paris – France

  • COMMIS DE CUISINE

    • Aug 1986 - Jan 1988

    Duties:* Food preparation* Responsible for the cleanliness of cold rooms