CYRIL ROMUALD JEANNOT

Date of Birth: February. 17, 1982

Nationality: French

Marital Status: Married

Mobile Number: +973********

+973********

Email Address: abjq0i@r.postjobfree.com

Language: French, English and Tagalog

IT: Microsoft Word, Excel, PowerPoint,

Calculmenu, PeopleSoft, FMC and Civilsoft

WORK EXPERIENCE

December 2013 until present

COMPLEX EXECUTIVE SOUS CHEF

STARWOOD HOTELS AND RESORT

LE MERIDIEN and WESTIN HOTEL

Manama, Kingdom of Bahrain

Transition of Kempinski Grand and Ixir Hotel Bahrain City Center to Starwood Hotels

Westin Bahrain and Le Meridien Bahrain

Job Responsibilities

• Implementation of the 2 hotels Brand Standard

• Leading the overall managements of kitchen operation of 2 hotels

• Provides directions direction for all day to day operation of 2 hotels

• Provides direction of Menu Development

Westin Hotel

Superfood RX

1)

Superchef Kids Menu

2)

The juicery

3)

́

Le Meridien Hotel

Éclair Program

1)

Signature Dish

2)

• Keep the food cost on line

• Training ON / OFF the job

• Increasing the productivity of new Outlet openings

• Recruitments

• Manning of 59 chefs

December 2011 until December 2013

CHEF DE CUISINE

ATLANTIS, The Palm

Dubai, UAE

Job Responsibilities

• Achieve KPI goal :

Food cost control

1)

Training for ON/OFF the job

2)

Achieve the budget turnover

3)

Achieve the JD power score

4)

Reach the Mystery shopper target

5)

Achieve the 75 % required by ISO 22000

6)

Increasing the revenue

7)

• Supervising 25 kitchen staff plus 3 Sous Chef

• Increasing the staff productivity

• Ordering supplies

• staff management per ISO 9000

• Writing of all the Menus

• Managing the Breakfast, Lunch and Dinner with an average of 1500 guest per

month

• Certified ISO 22000 audit

• Certified PIC by Dubai Municipality

• Monthly promotion ( Parc St. kerber, Mons Cheese, Charolais beef head to tail,

Duck Soulard, French Asparagus and etc. )

• Weekly promotion ( Mussel Night and Grappe Escape )

• Daily promotion ( Salad bar and Dish of the day )

September 2009 to December 2011

SOUS CHEF

Michel Rostang Restaurant

2 Star Michelin

ATLANTIS, The Palm

Dubai, UAE

Job Responsibilities

• Achieve KPI goal :

Food cost control

1)

Training for IN/OFF the job

2)

Achieve the budget turnover

3)

Achieve the JD power score

4)

Reach the Mystery shopper target

5)

Achieve the 75 % required by ISO 22000

6)

Increasing the revenue

7)

• Ordering supplies

• Scheduling the staff as per ISO 9000

• Managing the Breakfast, Lunch and Dinner with an average of 15000 guest per

month

• Certified PIC by Dubai Municipality

• Monthly promotion ( French black truffle, Bresse chicken )

• Weekly promotion ( Mussel night and Tour de Vin )

• Task force for Mazagan Beach resort, Morocco

November 2007-August 2009

SOUS CHEF

Michel Rostang Restaurant

2 Star Michelin

Malliouhana Hotel and Spa

Anguilla, West Indies

Job Responsibilities

• Writing all the Menus with the Chef De Cuisine

• Managing the 4 different outlet in the hotel

1. Room service

2. Beach restaurant

3. Private villa

4. Main restaurant, breakfast, lunch and dinner

• Supervising 30 local staff

• Assist the Executive Chef for the staff Training

• Monitoring the stocks

• Talk to the guest with Special dish request and Wishes

April 2007-August 2007

SOUS CHEF

ABBAYE DE SAINTE CROIX

Relais et Chateaux

1 Star Michelin

Salon De Provence,France

Job Responsibilities

• Assisting the Chef de Cuisine in Writing the Menus

• Supervising the Star Michelin Standard

• Ordering to the Local Suppliers (Fisherman and Gardener)

• Monitoring the stocks

• Train Staff for every new Menus

• Monitoring Hygiene and Cleanliness ( HACCP )

Dec 2006-April 2007/Dec 2005-April 2006

CHEF DE CUISINE

LA PELA restaurant

Les Gets, France

Job Responsibilities

• Writing all the Menus

• Writing the Duty Roster

• Monitoring the Hygiene and Cleanliness

• Ordering supplies from Local and Import

• Talk to the guest with Special dish and Wishes

April 2006-October 2007

SOUS CHEF

ACHED A Hotel

Bonifacio/ Corsica

France

Job Responsibilities

• Assisting the Chef De Cuisine for all the Menus

• Monitoring stocks

• Supervising 9 staff in the Kitchen

• Train the staff

• Writing the Duty Roster

• Monitoring the Hygiene and Cleanliness

• Ordering supplies

November 2004 - August 2005

Junior Sous chef

Tropicana Restaurant

St.Martin

French West Indies

Job Responsibilities

• Supervising 12 Staff

• In-charge of Starter and Vegetable Section

• Monitoring the Hygiene and Cleanliness

• Cooking with West Indies speciality

Aug2005-Nov2005/April2004-Nov2004/Apr2003-Nov2003

CHEF DE PARTIE

Le Grand Large Hotel

Relais et Chateau

1star Michelin

Oleron Island

France

Job Responsibilities

• Responsible of Starter section and Tournant

• Responsible of Seafood section

• Supervising 5 staff in my section

• Writing daily dish in my section

• Monitoring cleanliness in my section

November 2003-April 2004

CHEF DE PARTIE

La Tartine Restaurant

Niort City

France

Job Responsibilities

• In-charge of meat section

• Supervising 3 staff

• Cooking local dish

• Cooking Meat, Fish and Vegetables

• Making the all sauce

• Cooking of stocks

August 1999-April 2003

BP APPRENTICE until CHEF DE PARTIE

L’Hostellerie de L’Abbaye

Celles/Belle

France

Job Responsibilities

• Cooking Meat and Fish

• Making all the sauce

• Supervising 2 Staff in my section

• Monitoring cleanliness and hygiene

• Supervising the Banquet functions

• Ordering meat and vegetables

EDUCATIONAL BACKGROUND

1997-1999 CAP-BEP DIPLOMA

School Qaulification

Les Terres Rouges

Civray,France

1999-2001 BP DIPLOMA

CFA SCHOOL

Niort City,France

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