Experience

Gestion ADC

• Canada
• Food and Beverage Services
• 1 - 100 Employee

• Formateur en alimentation site miniers

  • Mar 2021 - Present

  Formateur en Alimentation, gestion des standards Formateur en Alimentation, gestion des standards



Les Délices Des Laurentides

• Laurentides

• Consultant en restauration & Dévelopement de recettes (Disponible pour de nouveaux contrats)

  • 2012 - Apr 2022

  Consultation en ouverture ou restructuration de cuisine et restaurant. Fort du expérience de plus de 30 ans dans le domaine. Types d'interventions: Conseil, formation, accompagnement, recrutement, ouvertures d'établissements, mise en place d'infrastructures de cuisines. Consultation opening or restructuring kitchen and restaurant. Strong experience of over 30 years in the field. Types of interventions: Consulting, training, coaching, recruitment, openings of schools, establishment of infrastructure kitchens. Any style of kitchen up to the establishment of food processing product. Tout style de cuisine allant jusqu’à la mise en place de produit en transformation alimentaire. http://origineaupaindore.com/recettes/sandwich-saucisse-canard-quebec/



A la recherche de nouveaux défis

• Executif Chef

  • Feb 2017 - Nov 2017



Jean Mange inc

• Canada
• Hospitality

• Directeur de production

  • Sep 2014 - Feb 2017

  JEAN-MANGE est fier de vous présenter leur nouveaux produits sur le marché des surgelés. Préparé soigneusement par notre équipe de Professionnels avec des aliments de qualité, nos produits seront vous charmer. Le tout bien dosé et équilibré en saveur, sous la supervision de notre chef www.jeanmange.com JEAN-MANGE est fier de vous présenter leur nouveaux produits sur le marché des surgelés. Préparé soigneusement par notre équipe de Professionnels avec des aliments de qualité, nos produits seront vous charmer. Le tout bien dosé et équilibré en saveur, sous la supervision de notre chef www.jeanmange.com



Black Rock Grill

• United Kingdom
• Business Supplies & Equipment
• 1 - 100 Employee

• Exclusive Distributibutor Quebec - Canada

  • 2011 - Apr 2016

  www.blackrockgrill.ca We supply all types of restaurants, leisure parks, cruise lines, golf clubs and many more. Our system is designed to work in high use organisations and it has been thoroughly tested to meet recommended health and safety criteria. We are the manufacturer of the Black Rock Grill Cooking solution. We have supplied the Black Rock Grill dining concept to various locations throughout the world offering excellent services, support and ongoing development of products to meet the requirements of all types of catering businesses. Black Rock Grill is manufactured to the highest specifications and has been awarded many accreditations.



Ésterel Resort

• Chef Executif & Directeur de la Restauration

  • Apr 2011 - Jul 2014

  10 salles de conférence, accueillant de 10 à 400 personnes 200 suites, L'Ultime cuisine gastronomique raffinée, Rok grillade sur pierre chaude, 260° bistro, un bar et une vue 260o sur le lac, Table du chef, Lido Bar 10 salles de conférence, accueillant de 10 à 400 personnes 200 suites, L'Ultime cuisine gastronomique raffinée, Rok grillade sur pierre chaude, 260° bistro, un bar et une vue 260o sur le lac, Table du chef, Lido Bar



Canada Freeze

• St Adele

• Consultant

  • 2012 - 2013

  Création de recettes pour la transformation alimentaire. Planification et installation de l'usine. Mise en marche du projet et implantation du système. Étude et élaboration du système de distribution. Création de recettes pour la transformation alimentaire. Planification et installation de l'usine. Mise en marche du projet et implantation du système. Étude et élaboration du système de distribution.



FLASH INTERNATIONAL

• Sharm el sheik

• Executic chef

  • Mar 2010 - Feb 2011

  Located in Shark's Bay area directly on the beach, a well known prominent area in Sharm El Sheikh. Six different food themes and are as follows:. FUSION Restaurant for lunch & dinner. LA SPERANZA italian concept indoor & outdoor open buffet dinner & show cooking. AL MAWAL beach restaurant serves Lebanese. TANDOORI Indian concept menu dinners and ROYAL WOK Chinese concept Located in Shark's Bay area directly on the beach, a well known prominent area in Sharm El Sheikh. Six different food themes and are as follows:. FUSION Restaurant for lunch & dinner. LA SPERANZA italian concept indoor & outdoor open buffet dinner & show cooking. AL MAWAL beach restaurant serves Lebanese. TANDOORI Indian concept menu dinners and ROYAL WOK Chinese concept



Hotel La Sapiniere

• Val David

• Executive Chef

  • 2009 - 2010

  Hotel of 110 rooms hotel with fine dinning French restaurant with a large culinary reputation in Quebec region Medium size banquet size facility. Hotel of 110 rooms hotel with fine dinning French restaurant with a large culinary reputation in Quebec region Medium size banquet size facility.



Hotel Esterel

• Esterel

• Executive Chef

  • 2008 - 2009

  Hotel of 120 rooms Medium size hotel with fine dinning restaurant, bistro, and winter snack restaurant. Large banquet size facility Hotel of 120 rooms Medium size hotel with fine dinning restaurant, bistro, and winter snack restaurant. Large banquet size facility



Hotel Far Hills

• Val Morin

• Executive Chef

  • 2007 - 2008

  Hotel of 80 rooms including 140 fine dinning French restaurant Hotel of 80 rooms including 140 fine dinning French restaurant



Grand Rotana Sharm el sheik

• Sharm el sheik

• Corporate Executive Chef Egypt

  • 2006 - 2007

  Hotel of 534 rooms including 9 villas 6 restaurants, larges capacity banquet room The Grand Rotana Resort & Spa is Rotana's 5 star property in Sharm El Sheikh, "The City of Peace" Ramses Main restaurant, Mezzaluna Italian cuisine, Silk Road cuisines from China and Thailand passing by India and Arabia to Western Europe, The palms Bar & Grill fresh sea food and grill dish, Aquarius pool bar sandwich & pool menu, Executive club, Lobby lounge snack menu after noon tea, Shy lounge oriental specialty



Savoy, Royal Savoy, Sierra Hotel, Sharm el Sheikh, Egypt

• Sharm el Sheikh

• Executive Chef

  • 2004 - 2006

  Hotel of 750 rooms, 12 villas, 3 banquet room total of 1450 setting capacity 8 restaurants Tirana main restaurant, international cuisine Rosmarino Italian fine cuisine Morgana The menu is broad and varied Eest Pan Asian food with emphasis on Sushi, Sashimi, Teppanyaki and wok fried dishes. Seafood Island Only the finest selection of fresh seafood is offered here, cooked directly on an open charcoal grill. Royal Savoy lounge exclusive Bkf lunch, after noon tea, dinner cocktail The Mountain View restaurant main restaurant with live cooking concept, pizza, wok, paella, fresh pasta, 7 days international menu Caligula Hot Rock A piece of volcanic rock then have the choice to cook your own dishes from a choice of the freshest cuts of meat and fish



InterContinental Sharm El Sheikh

• Sharm El Sheikh

• Executive Chef

  • 2002 - 2004

  A 5-star hotel with 450 rooms and 7 restaurants with an average of 900 daily covers, banquet capacity for 2300 covers and 24 hour room service. Food and Beverage Outlets: 400-seat all-day buffet restaurant with 900 daily covers 80-seat beachside fish market restaurant with 150 daily covers InterContinental Sharm El Sheikh (cont’d) 120-seat casual Italian restaurant focusing on Romano cuisine with 300 daily covers 120-seat fine dining restaurant focusing on Lebanese and Moroccan cuisine with 80 daily covers 120-seat Mexican restaurant with 80 covers 100-seat lobby bar with 35 covers 260-seat freestanding casual Italian restaurant with 1200 daily covers 1 snack bar on the beach Pastry Shop specializing in breads and cakes. Banqueting department serves an average of 3000 meals per day during busy periods



Remora Middle East

• Abu Dhabi

• General Manager

  • 2000 - 2002

  Family business which supplied detergents, kitchen equipment, safety and security products and hygiene quality control. Established the company. Responsible for advertising, promoting and supplying the products to clients Family business which supplied detergents, kitchen equipment, safety and security products and hygiene quality control. Established the company. Responsible for advertising, promoting and supplying the products to clients



ACCOR GROUP Center Hotel

• Abu Dhabi

• Executive Chef

  • 1997 - 2000

  This 4 star hotel with 207 rooms underwent renovations to provide a French atmosphere and once completed, I was brought on board to run the kitchen. The hotel consists of 5 food and beverage outlets which are rated 5 Star, including French gastronomic restaurant, Italian Trattoria, Chinese restaurant specializing in Cantonese cuisine and continental restaurants, a pool restaurant, international buffet, upscale outside catering for up to 500 covers, and banqueting for 350 covers; total kitchen staff 42 cooks Special Assignment: June 2000: Mercure Spa Hotel Amman, Jordan Executive Chef (*OPENING*) Assisted the permanent Executive Chef with the opening with part of the task force team from Center Hotel Novotel



Al Cazar Jeddah, Saudi Arabia

• Jeddah, Saudi Arabia

• Executive Chef

  • 1996 - 1997

  A deluxe restaurant complex with 3 restaurants, including a French Gastronomic restaurant with 350 seats focusing on 1 menu specializing in upscale French cuisine and 1 menu specializing in upscale Lebanese cuisine, with a total of 800 seats, outside catering for up to 1000 covers, and a total staff of 100 A deluxe restaurant complex with 3 restaurants, including a French Gastronomic restaurant with 350 seats focusing on 1 menu specializing in upscale French cuisine and 1 menu specializing in upscale Lebanese cuisine, with a total of 800 seats, outside catering for up to 1000 covers, and a total staff of 100



INTERCONTINENTAL HOTELS

• Montreal, Qc Canada

• Acting Executive Chef (May 1996 – Nov. 1996) Executive Sous Chef (*OPENING*) (Feb. 1993 – May 1996

  • 1991 - 1996

  A deluxe 5-star hotel with 350 rooms, 3 food and beverage outlets, and banquet facilities for 1300 covers Assisted with supervision of 32 employees Oversaw all VIP banquets Purchasing of all food and kitchen items Responsible for food and labor costs Created cuisine based on freshness, taste and creativity InterContinental Hotel Los Angeles, California, USA Executive Sous Chef (*OPENING*) (January 1993) Part of the opening task force. Assisted the Executive Chef for one month during the opening



Vogue Hotel (currently a Loews Hotel) *****5 Star Montreal, Canada

• Montreal, QC Canada

• Banquet Chef

  • 1990 - 1991

  A 5-star luxury boutique hotel with 126 rooms, one restaurant, and banquet facilities for 500 people Responsible for hot and cold banquet food preparation Participated in the creation, planning, and production of the restaurant menu specializing in Californian cuisine. A 5-star luxury boutique hotel with 126 rooms, one restaurant, and banquet facilities for 500 people Responsible for hot and cold banquet food preparation Participated in the creation, planning, and production of the restaurant menu specializing in Californian cuisine.



Le Doyen Restaurant Paris, France

• Paris, France

• Chef saucier

  • 1988 - 1990

  A 2* Michelin restaurant. Worked with famous Chefs, Jacques Maximin, Philippe D’Orange, and Jean Francois Le Mercier A 2* Michelin restaurant. Worked with famous Chefs, Jacques Maximin, Philippe D’Orange, and Jean Francois Le Mercier



Le Pavillion Elysee Restaurant Paris, France

• Paris, France

• Commis Garde Manger to chef de partie saucier

  • 1985 - 1988

  A 2* Michelin fine dining restaurant Worked with famous Chefs, Patric Lenotre A 2* Michelin fine dining restaurant Worked with famous Chefs, Patric Lenotre