Customer Service Years Experience

Professional Profile

Top-Performing professional with more than 30 years experience providing excellent customer service

in diverse environment, as an instructor and diverse computer programs.

Skills and Qualifications

Thirty years experience working in customer service, Management, Chef, and Instructor. I am a great

team worker with great interpersonal skills. Other skills and abilities:

* MS 07 Word * Excel * Access *Power Point

* Quick Books * Dream Weaver * Web site design *ServSafe Certification

*Management * Marketing * Purchasing * Instructor

Other language: French

Education

Ecole Hoteliere de Paris (France)

Certificate of Culinary Aptitude

St Nicolas College, Paris, France

BA-Education

Professional Experience:

Tspoon,Ladera Ranch : Executive Chef .April 2009-Present

Saddleback College, Mission Viejo, CA: Chef Instructor-Aug. 2008-2009

Art Institute of Orange County and Los Angeles: Chef Instructor - 01/ 2000 - 03/ 2009

Chef and Manager of the restaurant.

Citronelle, Michel Richard Restaurant WA, DC: Executive Chef -

La Parisienne Restaurant, Monrovia, CA: Executive Chef-

Responsible for purchasing, hiring of employees, menus and pricing. Supervision of 10 cooks and 1 Pastry Chef.

One of the oldest French Restaurant in the Valley with a four stars rating.

Chianti Restaurant, Melrose Ave, Los Angeles, CA, USA: Second Chef -

Responsibilities included: Accepted position as Second Chef to improve English language, skills and to learn the American

cooking system.Specialising in seafood and in Italian cuisine.

Restaurant La Bouteille D’Or, Notre Dame, Paris, France - Chef - Responsible for purchasing, hiring of

employees, menus and pricing. Supervision of 10 cooks and 1 Pastry Chef.

and a Second Chef.Spesialising in seafood and traditional French Cuisine.

Hotel Restaurant du Parc,, Villeneuve Sur Lot, France: Owner - Chef -

Owner/Operator of luxury Restaurant with a seating capacity of 80, employing 8 cooks and 10 waiters.

Specializing in Southwestern French Cuisine.

Elysee Concorde, Casino, Paris, Ave des Champs Elysees, France: Chef -

One of the most luxurious restaurant/casinos in Paris. Predominant clientele was government officials,

Movie stars and foreign dignitaries. In charge of all kitchen personnel, purchasing, menus and pricing.

Prepared and supervising food preparation by staff of 20 people. Specialized in modern cuisine and ethnic requests.

Hotel Restaurant “Le Greement”, Abidjan, Ivory Cost, Africa: Chef

Opened and managed this new French restaurant. In addition to the normal purchasing, personnel and culinary duties,

instructed and trained a staff of 15 people in the art of

French cooking.

Hotel “Roi Theodore”, Porto Vecchio, Corsica, France: Chef .

Began as second Chef and advance to Chef de Cuisine after 2 years.

Duties include purchasing, menus, pricing and cuisine, specializing

in fresh seafood.

Student/Apprentice Restaurant “Lucas Carton”, Paris, France

The best Restaurant in town at this time.

Hôtel “La Perouse”, Place de L’Etoile, Paris, France

4 stars outstanding Hotel in Paris.

The Restaurant and the Hotel was under the same company

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