Chef
Resume:
CURR I CULUM VI TAE
PERSONNEL DATA
Name : Clerc Yannick
Gender and age : man, 34 ans
Date of birth : 8th April 1981
health : Excellent
Mail : acr5z1@r.postjobfree.com
Nationality : French
PROFE S S IONEL EXPER I ENCE
PER I OD DESCR I PT I ON RESTAURAN
T
July 2014 Aout 2015 Chef/ Director (FR)
•Creating new recipes for the menu
•Preparing orders
•Ordering food supplies
•Dealing with staff queries
•Responsible for the day to day operations
•Liaison with staff members
•Preparation of various dishes
•Ensuring that the kitchen area in line Health
and Safety regulation
L’ATELIER
Thonon les Bains,
France
September
2009
July 2014 Consultant chef Geneva (CH)
for the following restaurants in Geneva :
• Le Lion d’Or
• Palais Créations
•Coté cours / Coté jardin
•Le café des banques
•Mets et Plaisirs
•Chez Lucien
Geneva
Switzerland
February 2008 September
2011
Cook area Manager :
Preparation, deliveries and shipments on the
sites for international events as International
Geneva Car show, High-watchmaking show,
international Aviation show.
PALEXPO
Geneva
Switzerland
January 2006 February 2008 Second Chef:
Management and inventory control, responsible
for applications of HACCP, in charge of
recruitment and training staffs. Head
replacement chef for 6 months.
Creation and development of events.
Logistics Manager on deliveries.
Theillard
Catering
Geneva
Switzerland
January 2003 January 2006 Second Chef:
Pantry responsible for the preparation
implementation and shipments during service
Responsbile for the training of interns from EPFL
School Lausanne
Responsible for cocktails
LA RESERVE
Versoix
Geneva
Switzerland
September
2002
December
2003
Cook:
Responsible in turn for each position (Pantry,
grill, saucier, patry)
Responsible for the implementation
LES ARMURES
Geneva
Switzerland
PER I OD DESCR I PT I ON RESTAURAN
T
PROFE S S IONAL EDUCAT ION
PER I OD RESTAURANT PLACE
START END
September
2000
August 2001 LE CLOS DU LEMAN EVIAN
FRANCE
•Self-employment in
collaboration with the
head
•
•In charge of a service
by an average of 50
covered
•Responsible for
formation of the
succession of CAP
apprentice.
September
1999
August 2000 LES FLOCONS DE SEL MEGEVE
FRANCE
Responsible for the
implementation for the
services of an average of
20 seats; preparation of
pastries and bakery.
September
1998
August 1999 LE CHABI CHAPELLE
D’AB0NDANCE
FRANCE
Self-employment in
collaboration with the
head chef; Development
of menus for residents;
Responsible for baking.
September
1997
August1998 ALLODIS MERIBEL
FRANCE
Preliminary responsible
Help in kitchen
(400pax/service)
September
1995
August 1996 LA FERME DE L’HOPITAL BOSSEY
FRANCE
volunteer internship
Responsible for the
preparation and mailing
of Royan ravioli. working
development in
collaboration with the
chef
CERT I F I CATE / DI PLOME
2010- AROMA CERTIFICATE, Centre Harmonie corps et Sens, Martigny SWITZERLAND
2001- BTEC NATIONAL DIPLOMA IN A COOK SCHOOL, Groisy FRANCE 1999-CATERING SUPPLEMENTAR MENTION, Groisy FRANCE 1998-BTEC FIRST DIPLOMA COOK (Business and Technician Council) and CAP (Cook Youth training) Lycée Hôtelier, Thonon-les-bains FRANCE SKI LLS
Cooking event management:
Prepare dishes or meals under high speed, high quality and high pressure .
Enforce food manufacturing techniques.
Develop menus, manage technical profile and establish the cost.
Ensure receipt, control and storage of goods.
Manage product packaging to HACCP standards.
Ensure Quality
Interpersonal skills acquired:Relational Skills acquired:
Work as a team
Lead a team, allocate tasks based staff.
Communicate effectively in oral and written form.
Organize work while respecting the standards and procedures.
Supervise customer service/human resources.
Responsible, highly adaptable and accomplished in all cuisine types. Possess proven versatility with experience in hotels, independent restaurants, off site catering, store fronts and manufacturing.
Exceptionally organized and capable of dealing with a number of tasks at one time.
Contact this candidate