| January 2005 - Present |
Executive Chef Hotel & Casino complex "Korston " Moscow Russia 320 rooms, multi-outlets,100 chefs,24hours buffet room service, coffee shop 24 hours, banquet facilities Dinner Show, Lobby Bar , Casino 24 hours complimentary canapes, VIP Casino.
|
|
| June 2004 - December 2004 | Executive Chef Consultant "Tabu Restaurant" Moscow - Russia Opening VIP restaurant Menu, staff, suppliers and set up of the kitchen |
|
| April 2002 - Present | Executive Chef "Radisson SAS Lazurnaya Hotel" Sochi Russia 300 rooms/7outlets/banquets facilities/65 chefs Achievements : Change menu in each outlet Create a new banquet kit Organized opening ceremony for two local sister hotel Master Class - Cooking Preparation |
|
| October 2001- March 2002 | Executive Chef "Crown Prince Abdullah of Saudi Arabia Kingdom" New kitchen set up for HACCP procedures Schedule/Training Special diets of Asian, Arabic and Western menu/ VIP Functions - Heads of States 6 months contract to organize the new kitchen for HACCP
|
|
| June 2000-September 2001 | Executive Chef " The Domain" Abu Dhabi (UAE) Opening of five outlets complex (Moroccan, Indonesian, English Pub, International Coffee Shop, Beach Garden) Menu creation, food cost, managing 23 staff in two separate kitchens, schedule, hygiene, ordering |
|
| June 1999 - May 2000 | Sous-Chef Grill Kitchen Dorchester Hotel (London-England) 5* 200 rooms 40 suites Duty Sous-Chef in charge of the kitchen Grill room 80 seats 2** AA/British rating Room Service with Middle eastern menu HACCP Procedure/managing hot plate 75 chefs
|
|
| January 1998 - April 1999 | Senior Sous - Chef Main Kitchen Savoy Hotel (London - England) 5* 220 rooms 30 suites River restaurant 150 seats, afternoon tea, Saturday night Jazz stomping, a la carte breakfast 7 private rooms (4 to 60 seats) 3 banqueting rooms (150/300/450 seats or 1000 pax for cocktail) 85 chefs
|
|
| October 1995-January 1998 | Trainer/Professional Cuisine Teacher equivalent NVQ Level 2&3 Catering College for Apprentices (Villepinte 93) France 4 groups of 12 students for two years course (practical/theory) Equivalent level 2 (CAP) Level 3 (BEP)
|
|
| December 1992- July 1995 | Head Chef "Le Jardin d'Ohe Restaurant" - (Saint Maur East 94) France Fine dining 80 seats, Gault Millau 13/20 banquet room 160 seats restaurant and terrace, in charge of menu, ordering, purchasing , staff recruiting/schedule/8 chefs
|
|
| September 1990 - December 1992 |
Second Chef "Le Pavillon Puebla Restaurant" Paris 19e France 1* Michelin/Gault Millau 15/20 160 seats restaurant and terrace Catalane specialty menu / In charge of ordering/hot section fish, meat/ 14 chefs
|
|
| November 1989 - June 1990 |
Head Chef " Chez Francoise Restaurant" Paris 7e France Brasserie deluxe 150 seats/ in charge of menu Staff recruiting/ordering/schedule/22 chefs
|
|
| September 1988 - August 1989 |
Second Chef / hot section "Le Jardin d'Ohe Restaurant" - (Saint Maur East 94) France |
|
| April 1984 - September 1987 | Chef de Partie /cold section/tournant Opening and organization of the banquet section/12 chefs
|
|
| December 1982- December 1983 |
Chef de Partie (Meat and fish main courses) " Le Toit de Passy Restaurant" Paris 16 e
|
|
| February 1981 - November 1981 |
Commis Chef (Starters & Pastry Section ) 1* Michelin 80 seats/60 seats terrace /modern cuisine /18 chefs (one year military service between December '81 - November '82)
|
|
| November 1980 - January 1981 |
Commis Chef Hotel Restaurant" Les Tourterelles" Noeux LesMines (62) France Country side hotel / classical cuisine / 6 chefs
|
|
| October 1980 |
Commis Waiter Hotel Restaurant " Frantel" Rungis (94) Paris 5* Business buffet/a la carte
|
