Executive Management

Culinary-Art by Chef Philippe

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Executive Chef Philippe Resume

Philippe Boucaumont

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

Executive Chef

Menu Creation ~ Client Retention and

Loyalty ~ Kitchen Operations

Strong leadership and management

qualifications combined with outstanding cross-cultural communications,

interpersonal and team-building skills.

Excellent qualifications in planning, budgeting, expense control

staffing, training and quality management. Extensive experience with five-star establishments and

high-end clientele. Fluent in French and English.

Qualifications Profile

. Demonstrated mastery of numerous food styles with

specialized knowledge of menu

development, recipe creation, effective management techniques as well as client

relations and repeat business strategies.

. Comprehensive understanding of staff training in culinary

arts, image and concept.

. Effective manager with experience in costing, sales and

profit analysis.

. Skilled supplier negotiator.

. Extensive experience in the control of kitchen operations.

. Talented in the management of international kitchen.

. Systematically excel in progressively responsible qualifying positions

of the Culinary Arts and all related areas.

. Worked as Private Chef for

numerous celebrities and dignitaries, including; President Jimmy Carter, Madonna, French

Prime Minister Michel Rocard, King Hussain of Jordan, as well as others.

Functional Competencies

. Demonstrate dynamic

leadership qualities and strong communication skills in successfully steering

planning meetings and delivering comprehensive strategies.

. Proven history of saving company

resources through development and implementation of efficiency best practices

resulting in decreased operational costs.

. Assume complete responsibility encompassing all phases of kitchen

operations from ground zero to testing food products and developing commercial

success.

. Maintain oversight of plate preparations and quality control

procedures.

. Effective in meeting product budgetary restrictions while meeting

planned target dates.

. Excellent people skills, including evaluating, hiring, training and

supervising both management and production employees in labor relations.

Select Key Accomplishments

. Awarded numerous

international accolades for exceptional culinary skills and methodologies.

. Successfully oversaw the start-up through full production of several

restaurant and hotel operations.

. Developed

themes and created menus for several full service dinning emporiums, one of

which is a private celebrity club. Produced private dinner parties consisting

of international, spa, fusion and Traditional French cuisines.

Professional Career Track

Personal Chef, Client Confidential

2008-Present

Primary

responsibilities include conducting comprehensive

meal preparation, planning and stocking of the kitchen, including the

ordering of groceries. Specific functions included; Gained knowledge of different types of menus

(Classic French cuisine, Fusion, International, Spa, Mediterranean, Healthy

Cooking with the ability to accommodate numerous special dietary needs. Responsible for the organization and

operation of the kitchen including heath and safety standards.. Presentation and serving food, with

creativity and high quality in mind.. Plan private parties including presentation

of the menus for approval. Assist with the wine cellar selection. Travel in advance for organizing a meal and

kitchen preparation as needed.

Executive Chef, Red and White Bistro and Catering Houston-USA 2005-2008

Primary

responsibilities included comprehensive oversight of all kitchen operations during high volume, including quality,

execution and financial responsibility. Specific functions included;

Supervised 25 team members managed recruiting,

training, scheduling, planning, purchasing, inventory, sanitation, menu

research and development as well as food/labor cost.

Managed over $9M in food sales.

Consistently met or exceeded budget while

controlling expenses.

Beat year-end labor cost by 3% through

implementation of cross training and other efficiently enhancing efforts.

Contributed to repeat business and positive

word-of-mouth publicity, ending fiscal year a 12% increase in sale over the

projections

Executive Chef, Sands Hotel -Mauritius Island Indian Ocean

1997-2005

Primary

responsibilities included the supervision of five chefs, ten "Sous

chefs", and five pastry chefs as well as all supporting staffs. Specific functions included;

Presided over kitchens in five elite five star

resort hotels on various islands in the Indian Ocean, with each hotel featuring

between one hundred fifty and two hundred fifty guest rooms, suites and

villas.

Each hotel featured kitchen offering its own unique

flavor, including Indian, Mediterranean, Gourmet, Italian and International

Cuisines.

Designed, implemented and supervised the

development and concepts of all restaurants, kitchens, menus and themes of all

dining related aspects of the various hotels, now international known for their

superior and innovative cuisines.

Executive

Chef, Paradise Cove Resort Hotel, -Indian Ocean

1994-1996

Served as Executive Chef at a hotel renowned for its

membership as a "Small Luxury Hotel of the World" as well as being

designated as "Relais Chateaux", a prestigious designation whose

members are known for their exemplary luxury and charm.

Executive

Chef, Governor s Camp,- Kenya, Massai Mara 1990-1994

Overseeing the kitchens in three five star hotels

located in East Africa.

Chef, Miramar La Croisette - Cannes,-France.

1988-1990

Served as Chef in a renowned gourmet restaurant

catering to a cliental known throughoutthe world of international

entertainment.

Sous chef, Le Moulins de Mougins- Cannes France.

1985-1988

Roger Verge, honored as being one of the top ten

chefs in the world.

Awards and Achievements:

Member of the French Culinary Academy (1998 to

Present).

Nominated to serve as one of the top one hundred

French Chefs in the world by the Saveur Magazine published in France 1995.

Served as President of the French Culinary Festival

(1998 to 2002).

Participant in the Night Chef Festival held annually

in Sydney, Australia (2000;2001;2003;2004).

Served as Culinary Consultant for the in India, Seychelles Island,

Maldives Island, Hong Kong and Dubai (1998 to 2004).

Honored as runner up in the National French

Apprenticeship Competition (1980).

Birthplace:

Moulins, France. Nationalized in both France and Mauritius.

Permanent resident of the United States of America,

authorized to work with no restrictions.

Hobbies:

Golf, Diving, Flying

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