Training Management

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Laronde Julien

rue des moulins

***** ******* (France)

Cell Phone: +971*********

Email: HYPERLINK "mailto:***************@*******.**"

***************@*******.**

****************@*****.***

Nationality; French

Training

2000-2002 BTM p tissier chocolatier glacier confiseur traiteur in CFA

Hilaire de Chardonnay in Besancon (25).

Employer M Vergne Audincourt, Belfort (25)

Relais Desserts International

1999-2000 CAP de chocolatier confiseur au C.F.P.P in Clermont Ferrand (63).

Employer M. Bardet J-Paul Vichy (03) Relais Desserts International.

1997-1999 CAP-BEP of Pastrycook in IFI in Avermes (03).

Employer M. Bardet J-Paul Vichy (03) Relais Desserts International.

Professional Experience

From September 2012 to July today

Employer JA Groupe Dubai UAE

Pastry chef

- Pre-opening Ocean View Hotel (menu for the different outlets, looking

for the supplier, creation fiche technique, set up pastry kitchen and

bakery, recruitment new associate, training team

- Opening Ocean View Hotel (Creation one gourmet shop, set up buffet

pastry and bread for 1500 guest a day, pastry and bread in a

Brazilian restaurant, wine and cheese, one restaurant around the

pool, one Mediterranean restaurant

- Reorganization Jebel Ali golf resorts pastry production and a la

carte for 11 outlets

- Bateau Dubai a la carte for the boat restaurant in Dubai creek.

From May 2011 to July 2012

Employer La Cigale hotel Doha Qatar

Chef restauration and banqueting

- in charge of differentes functions and catering

- banqueting (in average 1000 pax)

- Innovation on menu card about different outlet

- Show peace conception (chocolate and sugar)

- Organisation of all buffets

- Reason for leave : a proposition for an opening a challenge highly

interesting

From October 2009 to april 2011

Employer ADIS leclerc Montargis

Executive pastry chef

- in charge of production bread, chocolate, patisserie display and

tradition hight level pastry

-Management and training of 28 employees

- Inovation menu card about differents section

-in charge of all the order and the cotact with suppliers.

-reason for leave :go back to the hotelier management

From June 2009 to August 2009

Employer Chateau Golf d'Augerville

consulting

-in charge of a la carte gastronomique restaurante

-production of chocolate and macaron for export.

- consulting

From September 2008 to January 2009

Employer One &Only Royal Mirage Dubai

Head pastry chef

- In charge of 18 outlets accross three hotels ( The Resort Royal Mirage,

475 rooms & 4 villas)

- Management and training of 35 employees

- Banqueting department ( In average 300 guests )

- Innovation on menu card about different outlet

- Show peace conception (chocolate and sugar)

- Organisation of all buffets

- Responsible about bread production

- reason for leave : start of the crises

From April 2007 August 2008

Employer cafes Najjar company the cookers Beyrout (Lebanon) <catering >

Production Head pastry chef:

- Supply about 60 local outlets

- Export frozen items in Middle East

- Management of 15 employees

- Creation of all new items

- Items packaging and following countries legislations about exportation

-After the mise en place of the producton I looking for go back in

hostelries business

From October 2006 to March 2007

Employer M.Brocard S bastien, St Genis-Pouilly (01)

Champion de France des desserts

Sous-Chef in a Laboratory for Pastry Production

- Supervisor of different pastry shop production

- Training staff

- Show peace innovation (Chocolate and Sugar)

-Reason for leave: help my chef during the time I looking for a new

position

From October 2005 to September 2006

Employer, Mr Deret Arnaud, hotel LA RESERVE in Geneva (Switzerland, 100

Rooms)

Sous-Chef in pastry production (2 restaurants, bar and spa)

- Brunch responsible (400 guests)

- Creation of news desserts

- Reason for leave: finish my contract and loocking for international

experience

From March 2003 to September 2005

Employer M.Brocard S bastien in St Genis-Pouilly (01)

Champion de France des desserts

Different jobs in production: Preparation of sugar pieces

- Chef de partie (Moved on different pastry job)

- Mise en place artistic sugar

- Reason for leave: loocking for experience in hotelier

From July 2002 to March 2003

Employer M. Bardet J-Paul in vichy (03) Relais Desserts International

Production Pastry, chocolate, confectionery's, caterer

- Production of different cake and petit gateau

- Mise en place artistic sugar

- Reason for leave: looking for new company and learn more

Competition

-Competition of the best french learner d partement ALLIER 1st place.

-Competition of the best french learner r gion AUVERGNE 3rd place.

-Competition artistic pi ces Rotary Club de Besan on 1st place par quipe.

-Challenge des mains d'or 2004 La Roche sur Foron 8th place.

-Challenge des mains d'or 2003 La Roche sur Foron 4th place.

-Challenge des mains d'or 2005 Annecy 3rd place.

Training Periode

-I.N.B.P Besancon: Montage b ches et entremets en cadre.

-I.N.B.P Besancon theme: Tartes sal es sucr es en accord avec la saison.

-FABILO FRANCE: Travail de l'isomalt et pi ces commerciales en sucre.

-VALRHONA: entremets nouvelles conceptions; nouvelles textures de mousses

et sorbets.

- Harassment formation

- superlead from signature

Various

-driving licence and bike

-computer knowledge

-English

Contact this candidate