Education And Qualifications
Training period in culinary department for different sections (six months) in all culinary operation, kitchen, bakery, pastry, chocolate, ice cream, decor, shops, outside catering for cocktail, buffet and reception and also management, public relations, sales, commercial and accounting (2004)
“DALLOYAU” gastronomy, Paris / France.
Training period in sugar craft art (sugar blown, pulled sugar, poured sugar, spun sugar, turned sugar, and artistic show pieces) (2004)
Gastronomique school “BELLOUET” Paris / France.
Training period as assistant manager-Pastry-Chef (six months) (2000)
“George Hotel of Stamford” Lincolnshire / England. ( 4 Stars hotel / Member of Leading Small Hotels of the World).
Computing training in accounting within the Food & Beverage area, ordering of food items, accounting of same and menu presentation (1995)
Qualified certificate, speciality in gastronomic cooking, plus options pastries (1989)
Rochefort” Culinary School / France
Training period of pastry (1987)
“Rochefort” Culinary School / France
Qualified certificate, general cooking and kitchen management (1986)
“Rochefort” Culinary School / France
Qualified certificate, speciality in bakery and viennoiserie (1984)
“Le Mans” Bakery school / France
Experience
International Consulting Missions. (Independent / Free Lance) (2010- To Date)
Development, Implementation, New Produce Items and Recipes, Menu Creation selected to fit each structure, Technical Data, Standardisation, Support, and full Culinary Services.
(“Cuisine, Pastry, Viennoiserie, Bakery, Delicatessen”).
Example Projects
Executive-Pastry Chef (Dnata / Newrest, In-flight Catering, Johannesburg, South Africa).
Executive-Pastry Chef (“La Citronnelle” Restaurant, Bakery, Pastry Shop and Delicatessen, Pointe Noire / Republic of Congo / Africa).
Pastry-Chef (2009-2010)
Oceania Cruises Line (5 Stars Operation) Apollo Co. Miami / USA).
In charge for the full operation of the pastry and bakery department ensuring the high standard of quality.
Responsible for supervising, training and monitoring the full team and maintaining the performance of USPH & HACCP rules of sanitation.
(Guest: 750 Crew: 350)
Executive Pastry-Chef Consultant (2008-2009)
(International Peters Group / Бон батон.
Fine Bakery Pastry Shops / St Petersburg / Russia). ***** (Three months mission).
In charge to organize and opening one production centre with three luxury shops.
Full organisation of the production centre, outlet and delivery.
Setting and elaborate a wide selection of food product (bakery, viennoiseries, pastries, sandwiches and delicatessen).
UK Sites Director (2006-2008 )
(FB Solution / Bridor UK Ltd. Bakery Baking Centre, UK)
Busy bakeries, running on 24 hours / 7days a week / 365 days a year.
Maximum capacity reached: 50 000 Pieces a day.
Responsible and management of 2 production sites.
Executive-Chef / General Manager (2005-2006 )
(Comme à la Maison, French
Restaurant, Bakery, Pastry Shop and Delicatessen, Phnom Penh / Cambodia).
Responsible for all culinary production sections: kitchen, bakery, pastry and delicatessen and also for the different service department as restaurant, outside catering services, shop, accounting, maintenance and delivery.
Executive-Chef (2004-2005)
(DALLOYAU franchise and First Food Co. Kuwait).
Responsible for all operations providing from the main kitchen and all different section as the hot kitchen, cold kitchen, pastry, bakery, ice cream, chocolate, decoration, in accordance with the high standard quality, Dalloyau and F.F.Co.
Executive-Pastry Chef (2001-2004)
(Festival Cruises Line; Athens, Greece). (4 Stars Operation)
(Associate with Hilton International Co. / Floating Resort).
Responsible for leading, supporting, coaching, training, monitoring, and supervising of Pastry and Bakery Culinary team of eight (8) staff within the pastry area and seven (7) staff within the bakery area.
(Guests: 1300 Crew 550)
Head Pastry-Chef
(Crystal Cruises Line; Japan). (6 Stars Operation) (日本郵船株式会社 Nippon Yūsen Kabushiki Kaisha).
Position mobile, multifunctional in charge to make for all restaurants aboard all kind of pastries and desserts.
Pastry-Chef
(Renaissance Cruises Line; (5 Stars Operation) Apollo Co. Miami, USA).
Head-Chef de Cuisine, Pastry-Chef, and Chief Baker (1985-2000)
French Navy (Professional military).
Responsible for the kitchen, pastry and bakery area aboard.
Assignments ranged from Submarines, Supply Ships, and Frigates.
Train personnel in kitchen, pastry and bakery operations and services.
Skilled worker (baker’s and confectioner’s shop (1984-1985)
“Delory” Paris / France.
(Old fashioned / cooking wood fire).
Apprenticeship of baker (bakery, pastry shop) (1982-1984)
“Miot” Coulonger, Sarthe, France.
