Customer Service Executive

FREDERIC CHATEAU

Mobile : +853-***-***** ~ ****************@*******.***

EXECUTIVE PASTRY CHEF

Creative and passionate executive pastry chef with experience and education

in a broad range of specialty baking techniques. Detail-oriented

professional with a flair for creating custom desserts . Proven dedication

to product and ability to exceed customer expectations. Competent in

business operations with valuable background encompassing office

management, staff supervision, sales and event planning.

Food Safety Standards Conference Management Hospitality Management

Team Leadership Presentation & Display Customer Service

PASTRY DEVELOPMENT

Executive Pastry chef, Feb 2011-Until Now

GALAXY MACAU (Pre-opening team) Galaxy Macau features 2,200 guestrooms,

suites and floating villas plus over 50 Asian and international food and

beverage outlets.

. Supervises and manages the entire Pastry brigade of 34 staffs.

. Overseeing the entire production of pastries to ensure a consistent

and high quality product is produced.

. Develops, designs, creates new dessert and cake for all Galaxy hotel

(over 50 different outlets)

. Sets and supports achievement of culinary goals associated with pastry

products including performance goals, budget, and team goals.

. Managing and Conducting Human Resource Activities

. Standard and Local Operating Procedures SOPs.

. Attends and participates in all pertinent meetings

. Awarded Pastry chef of the year 2013 regional by awards of excellence

Executive Pastry Chef, Sept 2010-December 2010

JAL TOWER DUBAI (5 Star Hotel)

. Pre-opening Team

. Prepared menu with recipe and costing for all different outlets

. Prepared product List with supplier for purchasing

. Prepared Standard operating Procedure

. Recruiting, interviewing staffs

. Receive and organize equipment, utensils for the pastry & Bakery area

Executive Pastry Chef, Aug 2008 - Aug 2010

THE DATAI LANGKAWI (5 Star Hotel)

Kedah MALAYSIA

The Datai Langkawi features 54 deluxe rooms, 40 villas and 16 suites with 5

Food and Beverage outlets (The Dining Room, The Thai Pavilion, The Beach

Club, The Gulai House and Lobby Lounge)

. Supervised pastry production staff in baking European desserts.

. Implemented and planned the A La Carte Dessert for the Dining Room

restaurant.

. Continually develop and train the pastry team, also create, develop,

implement new recipes and creative ideas

. Prepared and planned desserts for special groups and weddings.

. Personalized assistance rendered to guests with special food

requirements and intolerances.

. Plan and organize efficiently the work schedule to the most productive

manner

. Managed the entire pastry kitchen ensuring proper food preparation and

sanitation.

. Complied with all statutory and internal requirements in matter of

hygiene and food safety.

. Liaised with HR on all employees matters including recruiting and

interviewing

. Done supply orderings, inventory keeping and cost control.

Pastry Chef, Nov 2007 - July 2008

GRAND LISBOA HOTEL (5-Star Hotel)

Macau CHINA

Grand Lisboa Hotel Macau offers 400 ultra luxurious rooms and suites and 8

Food & Beverage outlets (Don Alfonso 1890, Lotus Lounge, Noodles & Congee

Corner, Round-The-Clock Coffee Shop, The 8, Crystal Lounge & Deli, The

Grand Buffet and The Kitchen)

. Trained staffs and organized regular food tastings in conjunction with

the opening of a new F&B outlet - The Steak House.

. Checked and maintained on a daily basis the quality control for all

F&B outlets.

. Created show piece sugars and chocolates for all different outlets.

. Organized a weekly "dessert food tasting" to motivate more fresh ideas

to improve the dessert quality

. Prepared desserts for retail stores and special orders.

. Created a larger than life "Prosperity Dragon Sugar Showpiece" and

display for the Chinese New Year special event

Executive Pastry Chef, Nov 2004 - Nov 2007

SHANGRI-LA'S TANJUNG ARU RESORT & SPA (5-Star Resort)

Malaysian BORNEO

Shangri-La's Tanjung Aru Resort is a 5-Star resort and spa that boasts 495

rooms and 7 different Food & Beverage outlets (Caf Tatu, Coco-Joe's,

Peppino, Shang Palace, Blue Note, Sunset Bar & Borneo Bar & Lounge)

. Directed and supervised a team of 15 production staffs

. Introduced and applied artistic expression of different kinds of

pastries and redefining the craft of recipe formulations

. Upgraded the quality and standards of pastries and the baking

department

. Received hygiene certification by JohnsonDiversey

. Trained staffs in maintaining highest hygiene standards

. Coordinated in ordering supplies and inventory keeping as well as food

costing

. Implemented ideas and hands on efforts (e.g ordering of relevant

cutleries, assisting in the built & design of the pastry counter and

color coordination) for the newly-opened modern coffee shop (Tatu) as

well as the new Horizon Club Restaurant

. Started monthly pastry cooking classes equipped with VCD and recipe

booklets

Pastry Chef Consultant (July - November 2004)

SIX SENSE EVASON, Phuket, THAILAND (5-Star Hotel)

PIMALAI RESORT & SPA, Krabi, THAILAND (5-Star Resort)

. Implemented the creation of new pastries teaming with the Executive

Chef of the hotel

. Promoted and introduced the different varieties of pastries to hotel

guests and public

. Assisted the Executive Chef in banquet functions

Executive Pastry Chef (June 2003 - June 2004)

COCO PALM RESORT & SPA, MALDIVES

Coco Palm Resort & Spa is a 5-Star Property that is a member of The Small

Luxury Hotels of the World.

. Recruited by Coco Palm to upgrade the selection and quality of

pastries - Bakery Department

. Trained staffs with new styles and techniques of dessert preparation

and presentation

Executive Pastry Chef (February 2002 - May 2003)

KINNARD HOTEL, SCOTLAND

The Kinnaird Hotel is a member of the Relais & Chateaux Group

. In charge of the hotel's Fine Dining Restaurant's Pastry Department

that provided a different a la carte menu that was traditional

Gastronomique

Head Pastry Chef (December 2000 - November 2001)

LE BISTROQUET, MONACO

. Set up pastry department for the Fine Dining Restaurant

. Implemented all menus in my department on a daily basis

. In charged of food costing, orders and trained newly hired staffs

Head Pastry Chef (October 1999 - September 2000)

ANNABEL'S RESTAURANT, London UNITED KINGDOM

Annabel's is one of the Top Fine Dining Restaurants in London's Mayfair

District.

. Set up all menus on a weekly basis and assisted costing

. Handled specials functions and banquets

Lead Pastry Chef (October 1998 - September 1999)

HOTEL LE TOINY, FRENCH WEST INDIES

La Gaiac is the resort's signature fine dining restaurant. Hotel Le Toiny

is also a member of the Relais & Chateaux Group.

. Set up all the a la carte, room service, amenities and banquet menus.

Head Pastry Chef (May 1997 - October 1998)

LAKE PLACID LODGE, Lake Placid, UNITED STATES

Lake Placid won the Best Restaurant Award, 1998 in Lake Placid

. Led a team of 10 staffs in the pastry department

. In charged of all pastry and bakery menus

. Handled wedding banquets as well as the a la carte restaurant

Pastry Chef de Partie (September 1995 - April 1997)

THE HOUSE OF ALBERT ROUX, London UNITED KINGDOM

Members of the Relais & Chateaux Group

. Worked for the well renowned 3 Michelin Star Restaurants, Le Gavroche

and The Waterside Inn

. Assisted the Executive Pastry Chef with all the pastry and bakery

items as well as Chef Roux's Private Bakery Shops

Pastry Commis I (February 1993 - August 1995)

LA DOLCHERIA PASTRY SHOP, ITALY

. Assisted in basic bakery, confectionary and pastry

My Family's Pastry & Bakery Shop (September 1990 - January 1993)

BOULANGERIE - PATISSERIE "COTE D' AZUR", FRANCE

. Learned all aspects of apprenticeship throughout the Pastry & Bakery

Shop

PERSONAL INFORMATION:

. Date of Birth - September 15, 1971

. Nationality - French

. Marital Status - Married (2 child)

BACKGROUND EDUCATION:

1988 - 1990 Certificate d' aptitude Professional in Pastry and Bakery

(French Vocational Training Qualification, Carros, France)

LANGUAGES:

. French

. English

. Italian, Bahasa (Moderate)

COMPUTER SKILLS:

. Windows 2007

. Excel

. Power Point

. Fidelio, Opera, Redrock, Mizzisoft

INTERESTS:

Football, Rugby, Water Sports, Diving, Traveling, Snow Skiing and Dining

Out

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