Executive sous chef
Resume:
CYRIL ROMUALD JEANNOT
Date of Birth: February. 17, 1982
Nationality: French
Marital Status: Married
Mobile Number: +973********
Email Address: **************@*****.***
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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