Executive Chef Professional Experience

GARNIER LUDOVIC FRENCH NATIONALITY

EXECUTIVE CHEF DATE OF BIRTH 03.01.1979

056******* STATUS: SINGLE

******************@*****.*** PHONE: 003**********

LANGUAGE: FRENCH & ENGLISH FLUENT

EXECUTIVE CHEF

Award-winning, progressive culinary professional with over 15 years of experience in establishments that include a world-class resort and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

HIGHLIGHTS

Worked with noted chefs Michelin star such as ALAIN DUCASSE at plaza Athene Paris and XAVIER MATHIEU at THE PHEBUS etc.… work in different environment as hotel 5* and Michelin star restaurant and catering Hight level, Nominee for Best chef in Dubai. Earned Distinguished award best Restaurant of Dubai by timeout magazine in 2012 in beach bar & grill, Managed the daily operations of restaurants and banquet facility. Head of banqueting and catering operations undertaking high end banqueting events from 100 to 3000 guests, Trained new hires and retrained existing staff on food presentation techniques and wine decanting. Revitalized internship program for students from local schools, colleges and universities. Managed dessert production. Oversaw purchasing, menu development and wine selections. Attended weekly management meetings and conducted monthly staff meetings. Written up in magazines such as Gourmet, Food and Wine, and Bon Appetit, with recipes published in cookbooks such as Joy of Cooking and diva magazine in Cyprus

Education / Seminars / Courses:

Graduation level 3 for haccp (Dubai) June 2012;

Graduation haccp (Manchester). April 1999

CAP/BEP of waiter in CFA de la Bonnauderie (Cholet) June 1998

CAP/BEP of art culinary CFA de la Bonnauderie (Cholet). June 1997

LUDOVIC GARNIER

EXECUTIVE CHEF

PROFESSIONAL EXPERIENCE

The Ritz-Carlton Al Wadi Ras Al Khaimah, UAE

Executive Chef (November 2016- November 2017)

Operating and managing a team over 40 chefs and 20 stewarding’s

Maintaining high food standards throughout the resort and continuously striving for perfection in daily operations

Reopen of 3 restaurants and room service with success results

Organized events for prestigious brands as Ferrari, Rolls Royce, Kerzner group, Menu development, food costing’s, supplier setups across the board

Maintain a food cost of 25% monthly, on line with the budget

Did all the OS&E for the all new restaurant and capex for 2019

Set up successful catering for the full month of Ramadan, the tent in Ras Al Khaimah which serve up to 500 guests for Iftar and Suhoor, Set up all new organization and staffing in each kitchen

Created new menu and presentation as by standards

Set up all HACCP standards as by brand in all property

Maximize colleague productivity to minimize payroll costs.

Identify market needs and trends in terms of food for both hotel guests and the local market

Monitor and analyze the menus and product of competitive restaurants and other hotels' Banqueting Departments

The Ritz-Carlton Grand Canal Abu Dhabi, UAE

Executive Sous-Chef (January 2014 – November 2016)

Operating and managing a team of 140+ chefs that includes restaurants and banqueting which generate 60% of the Hotel Food Revenue Head of banqueting and catering operations undertaking high end banqueting events from 100 to 3000 guests Fully coordinated set up of new central butchery and core kitchen to feed into the restaurants.

Ensuring food cost in in line with budget.

Creating marketing initiatives and promotions to generate additional food revenue in outlets.

Developing action plans to increase and maintain guest satisfaction above company targets.

Maintaining high food standards throughout the resort and continuously striving for perfection in daily operations

Weekly leadership meetings, one-to-ones & director level meetings.

Menu development, food costing’s, supplier setups across the board

HACAP & Dubai Municipality compliance across all restaurants & bars

Highly accomplished in food flavor trend profiling and concept development along with menu analysis and creation.

LUDOVIC GARNIER

EXECUTIVE CHEF

PROFESSIONAL EXPERIENCE

Waldorf Astoria Dubai Palm Jumeirah, 5* Luxury, Dubai, UAE

Executive sous-chef (January 2013- January 2014)

Waldorf Astoria Dubai Palm Jumeirah is a remarkable destination. A pristine white pearl surrounded by the azure waters of the Arabian Gulf, it has a generous secluded beach with soft sands, palatial public spaces and luxurious guest rooms and suites of elegant, timeless design.

Successfully completed the pre-opening and opening stage at Waldorf Astoria Dubai. Currently in charge of all day dining restaurant, Room service, Club lounge (Privileged Floors), peacock alley (afternoon tea, a la carte menu) and looking after palm avenue (beach pool restaurant). Also planned & executed fast paced and bulk banquet functions including the grand opening of the hotel.

Developed tapas menu for Serafina bar and introduced the cyclic menu for club lounge (Breakfast, Afternoon English tea and Canapé/light snacks for early hours, developed afternoon tea for peacock alley

Certified PIC for HACCP and responsible to make sure that HACCP guidelines are practiced well in all kitchens. Trained employees on Standard operating procedures, Menu engineering, food cost, costing Succession planning and Performance Development Review

One&Only Royal Mirage 5*, Dubai UAE

Chef de cuisine to junior Executive sous-chef (February 2010- January 2013)

The One&Only Royal Mirage hired me as a Chef de Cuisine of the Beach Bar and Grill. During this 1, 5 years, I successfully received accolades for this restaurant and my kitchen team, such as “Best international Restaurant in Dubai” and “Best Seafood Restaurant in Dubai”, both awarded by the Time Out magazine. After that, they offered me the opportunity to oversee the Arabian Court. The Arabian Court features various culinary options including all-day dining with a distinctive show kitchen at The Rotisserie, Indo-European flavors at the superbly chic Nina, and poolside and beachfront dining with an Asian twist at Eauzone. I am reporting directly to the Executive Chef and the Executive Sous chef, I achieved the HACCP certification for the hotel during the last two audits and successfully developed the kitchen team in all outlets within the Arabian Court. I conducted training for the chefs (from cooking methods to haccp training, etc.).

Aphrodite Hills Resort5*, in Kouklia Paphos, Cyprus

Executive Sous Chef (April 2008 – January 2010)

In charge of the five restaurants; daily operation, handled all purchase orders, creating new menus, cost control and Haccp. Did the opening of the French and Italian restaurant within the resort with remarkable success Controlled food and operating expenses while enhancing food quality and improving kitchen techniques: Maintained restaurant food costs at 33%, in line with industry standard of 32 - 34% Cut kitchen labor costs to 10.5%, far surpassing industry standard of 17-18%, Won recognition for several eclectic entrees, with recipes published in local cookbooks.

LUDOVIC GARNIER

EXECUTIVE CHEF

PROFESSIONAL EXPERIENCE

Restaurant Cellier & Morel “La maison de la Lozère” France

Chef de cuisine (May 2007 – August 2008)

Chef of kitchen at Cellier & Morel « La maison de la Lozère » restaurant (gastronomic restaurant, 2 Michelin Star.

L.E.A.T Catering Pease Restaurant in USA and Toronto, Canada

Chef de cuisine (January 2005 - March 2007)

Restaurant and catering haut de gamme with Executive Chef de cuisine: Mr. Patrice Bellouard.

Restaurant “Le Phébus” in Joucas, France

Sous Chef (April 2004 - October 2004)

2 Michelin star restaurants.

Restaurant «Le trou gascon » in Paris, France

Chef de Partie (December 2002 – March 2004)

3 Michelin star restaurant.

Plaza athenee paris France

Chef de Partie (April 2001- October 2002)

3Michelin star restaurant.

Restaurant “Le Taillevent “in Paris, France

Demi Chef de Partie (Sept 1999 - Feb 2001)

3 Michelin star restaurant.

Restaurant & brasserie de luxe “Selfriges & Co” in Manchester and London, UK

Chef de Partie (Sept 1998 – September 1999)

Started as a Commis de cuisine and received a promotion after 6 months to Chef de partie.

Restaurant “Château de Prèles in Saumur, France

Apprentice Waiter (August 1997 – August 1998)

Part of School program (CAP/BEP of chef CFA de la Bonnauderie (Cholet).

L’Auberge du Verdon in La Tessoualle, France

Apprentice cook (July 1995 – July 1997)

1 Michelin star restaurant

OBJECTIVE:

I strive to pass on and share my progressive experience with food onto the people working with me as well as learn from them. My passion is food and I have a lot of experience in it as well as with ‘fashion food’. I am very curious about my job. I want to be challenged in the kitchen, to come up with experiments with food. In the future, I have projected my own recipe book in which I hope to publish my experiments and discoveries. Seeking a career within an organization which will utilize my existing skills, abilities and experience to excellence to contribute the company’s success, as well as a future career progression into the next level of hierarchy.

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