Roxanne Lange

Chef De Cuisine at Les 110 de Taillevent London
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
London, England, United Kingdom, UK
Languages
  • English -
  • Dutch -
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • HACCP
    SVH (Stichting Vakbekwaamheid Horeca)
  • kitchen management
    SVH (Stichting Vakbekwaamheid Horeca)
  • staff management
    SVH (Stichting Vakbekwaamheid Horeca)

Experience

  • Les 110 de Taillevent London
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Chef De Cuisine
      • Jan 2022 - Present

  • Clos Maggiore
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Chef / Patron
      • Aug 2020 - Oct 2021

      Chef de cuisine Chef de cuisine

  • The Athenee Hotel, a Luxury Collection Hotel, Bangkok
    • Thailand
    • Hospitality
    • 100 - 200 Employee
    • Chef De Cuisine at Restaurant the Allium
      • Sep 2019 - Aug 2020

      In charge of daily operations

    • Chef De Cuisine at the Reflexions
      • Oct 2016 - Sep 2019

      In charge of daily operations

  • Restaurant Hotel Savelberg
    • Netherlands
    • Restaurants
    • Chef de Cuisine
      • Sep 2014 - Dec 2017

      all purchasingdevelopment new dishesdevelopment new menuorganisingcalculatingmanaging the staffbeing creativebeing flexible

    • Sous Chef
      • Sep 2011 - Sep 2014

      developing new dishes.purchasing.training.organisation.

  • FG Restaurant **
    • Rotterdam Area, Netherlands
    • Pastry Chef
      • Jan 2011 - Sep 2011

      Create new and exciting desserts and recipes Prepare a variety of goods Check quality Guide and motivate pastry assistants Recruit and train staff Maintain health and safety Organizing Attention to detail and creativity Create new and exciting desserts and recipes Prepare a variety of goods Check quality Guide and motivate pastry assistants Recruit and train staff Maintain health and safety Organizing Attention to detail and creativity

  • Hermitage *
    • Rijsoord
    • Junior Sous Chef
      • Sep 2009 - Aug 2011

      Menu Development Leading Prepare ingredients Have input in new ways of presentation and dishes Put effort in optimizing the cooking process Enforce strict health and hygiene standards Help the maintain a climate of smooth and friendly cooperation Menu Development Leading Prepare ingredients Have input in new ways of presentation and dishes Put effort in optimizing the cooking process Enforce strict health and hygiene standards Help the maintain a climate of smooth and friendly cooperation

  • Restaurant de harmonie
    • Rotterdam, Provincie Zuid-Holland, Nederland
    • Chef de partie
      • Sep 2007 - Aug 2009

      Prepare menu,s in collaboration Prepare ingredients Leading different cooking stations New input of presentation Quality control Hygiene control Help maintain a climate of smooth an friendly cooperation Prepare menu,s in collaboration Prepare ingredients Leading different cooking stations New input of presentation Quality control Hygiene control Help maintain a climate of smooth an friendly cooperation

  • Restaurant L'orage
    • Delft Area, Netherlands
    • Chef De Partie
      • Sep 2006 - Aug 2007

      In charge of cold kitchen and pastry developing new recipe's training of staff In charge of cold kitchen and pastry developing new recipe's training of staff

  • Restaurant Le Vieux Jean
    • Netherlands
    • Restaurants
    • 1 - 100 Employee
    • Chef De Partie
      • Sep 2005 - Aug 2006

      In charge of cold kitchen and pastry Assisting with menu development In charge of cold kitchen and pastry Assisting with menu development

  • Hilton Hotels & Resorts
    • United States
    • Hospitality
    • 700 & Above Employee
    • commis
      • Sep 2004 - Aug 2005

  • restaurant het Zalmhuis
    • Rotterdam Area, Netherlands
    • Commis
      • Sep 2003 - Aug 2004

  • Sodexo
    • France
    • Facilities Services
    • 700 & Above Employee
    • commis
      • Sep 2002 - Aug 2003

Education

  • zadkine horeca en toerisme
    specialised chef, kitchen
    2000 - 2007

Community

You need to have a working account to view this content. Click here to join now