Executive chef
Resume:
Mr FREDERIC . KULCZAK
Tremblay en France ( FRANCE )
Mobile:+33-75-89-35-396
Skype Adress: frederic.kulczak
Email: *************@*****.**
Gender : Male
Date of Birth : 16 August 1968
Family status : Married with one Son 22 Years Old
Nationality : French
Interests : Cooking,Travelling, Sport, Music, Travel, Swimming Languages known:
French, English, Russian
Social Media :
Linked In : https://www.linkedin.com/in/KULCZAK-FREDERIC-21577317 Instagram: https://www.instagram.com/kulczak_frederic/ Passport Number:
14AY67550
Date of Issue:
14/04/2014
Date of Expiry:
13/04/2024
EXECUTIVE CHEF / CULINARY ARTS PROFESSION
"Offering Patrons the Finest in Food, Service, Atmosphere and Creativity” A skilled Three Stars Michelin Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 25 years of progressive experience managing the provision of fine dining for resorts, restaurants, hotels and banqueting specialists in private catering, business functions, weddings, cocktail parties and casual events; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to guests with an especially memorable dining experience PROFESSIONAL SUMMARY
• Executive Chef
May 2018 -to May 2019 Beirut Movenpick Hotel
Avenue General de Gaulle, Rahoucheh PO Box 2038 6908 Beirut, Lebanon 6 outlets and 2 bars .Banquet Capacity :850 Pax
• Executive Chef
March 2016-to Jan 2018
Djibouti Palace Kempinski Ilot du Héron
P.O Box 1960 Republic of Djibouti
Banquet Capacity :1000 Pax + Outside Catering
4 outlets and 3 Bars https://www.kempinsk i.com/fr/djibouti/djibo uti-palace/
• Executive Chef
March 2013-to Jan 2016
Marriott Hotel Al Jaddaf and MEA Al Jaddaf Dubai (PRE- OPENING) 5* Oud Metha Rd. P.O Box 122273 Banquet Capacity :650 Pax + Outside Catering
6 outlets and 2 Bars www.marriott.com/hotels/travel/ dxbmh- marriott-hotel-al-jaddaf-dubai www.marriott.com/hotels/hotel-deals/dxbhc-marriott-executive-apartments-al- jaddaf-dubai
• Executive Chef
June 2011-February 2013
Hotel Melia Dubai (PRE-OPENING) 5*
23 Kuwait Street, Port Rashid Dubai UAE Banquet Capacity :200 Pax /// 3 outlets and 3Bars www.melia.com/en/hotels/united-arab-emirates/dubai/melia- dubai/index.html
• Executive Chef
January 2009-May 2011
Hotel Sofitel Jumeirah Beach (PRE- OPENING) 5* Dubai Marina, Dubai UAE Banquet Capacity :600 Pax+ Outside Catering /// 6 outlets and 2Bars www.sofitel.com/gb/hotel-6146- sofitel-dubai-jumeirah- beach/index.shtml
• Executive Chef
January 2008-January 2009
Hotel Le Meridien Vaitaipe BORA BORA French Polynesia Banquet Capacity :150 Pax ///2 outlets and 2 Bars www.lemeridien-borabora.com
• Executive Chef
November 2005-September 2007
Hotel Saint-Anne Resort &Spa Saint-Anne Island Seychelles Banquet Capacity :150 Pax+ Outside Catering /// 4 outlets and 2 Barswww.beachcomber-hotels.com/hotel/sainte-anne- resort-spa.html
• Chef De Cuisine
February 2003-September 2005
The French Kitchen Restaurant and Bar 5* Grand Hyatt Tokyo, Japan Banquet Capacity :2000 Pax /// 11 outlets and 3 Bars http://tokyo.grand.hyatt.com The French Kitchen offers breakfast, lunch and weekend brunch buffets and is open all day, serving classic French dishes. The restaurant features an open kitchen, a bar, an outside terrace and a private dining room.
• Chef De Cuisine
May 2002-January 2003 Restaurant “La Lorraine” Luxembourg Banquet Capacity :no /// 2outlets and 2 Bars
www.lalorraine-restaurant.lu
• Chef De Cuisine
April 2001-April 2002 Restaurant “Le Café de Paris” Saint-Tropez, FRANCE Banquet Capacity :no/// 2 outlets and 1 Bars
http://cafedeparis.fr
French Fine Dining waterfront Restaurant serving lunch, afternoon coffee and dinner
• Chef De Cuisine
February 2000- February 2001 Restaurant “Le Grand Café” Kiev, UKRAINA French Fine Dining Restaurant serving lunch, afternoon coffee and dinner Banquet Capacity :Outside Catering /// 6 outlets and 2 Bars
• Chef De Cuisine
August 1998-January 2000
Hotel Restaurant “Le Château De Lignan” One Star Michelin Beziers, FRANCE 15/20 Gault et Millau Banquet Capacity :120 Pax /// 1 Gastronomic Restaurant and 1 Bar www.chateaulignan.fr/uk/index.php
• Sous-Chef/Cuisine September 1997-May 1998 Restaurant “La Cabro d’Or” Maussanes-Les-Alpilles, FRANCE 15/20 Gault et Millau Banquet Capacity :200 Pax ///1 Gastronomic Restaurant and 1 Bar www.lacabrodor.com/en/home
French Fine Dining Relais & Châteaux Restaurant serving lunch and dinner with 15 points Gault & Millau
• Sous-Chef Executive
May 1991-September 1996
Restaurant “L’Esperance” Relais &Chateau Three Stars Michelin, Saint-Père-Sous-Vézelay, FRANCE 19,5/20 Gault et Millau
Banquet Capacity :100 Pax /// 1 Gastronomic Restaurant and 1 Bar www.marc-meneau-esperance.com/uk/restaurant-vezelay-site-officiel.php French Fine Dining Relais & Châteaux Restaurant serving lunch and dinner with 3*** Michelin & 19,5 points Gault & Millau
• Chef De Partie
December 1990-April 1991
Hotel Restaurant “L’Abbaye de Tonnerre”Two Stars MichelinTonnerre, FRANCE 17/20 Gault & Millau Banquet Capacity :120 Pax /// 1 Gastronomic Restaurant and 1 Bar
• First Commis De Cuisine
July 1989-December 1990
Hotel Restaurant “Les Crayeres” 3*** Michelin Reims, FRANCE 19,5/20 Gault & Millau Banquet Capacity
:120 Pax /// 1 Gastronomic Restaurant and 1 Bar www.lescrayeres.com French Fine Dining Restaurant serving lunch and dinner with 3*** Michelin & 19,5 points Gault & Millau
• Chef De Partie
February 1998-May 1988
Hotel Restaurant “Le Rempart” One Star Michelin Tournus, FRANCE 15/20 Gault & Millau //1 Gastronomic Restaurant and 1 Bar www.lerempart.com/en French Fine Dining Restaurant serving lunch and dinner with 1* Michelin & 15 points Gault & Millau
• First Commis
Le Rocher de Cancale 13/20 Gault et Millau Macon, FRANCE Now the Owner Mr MABON changed the place of the restaurant And the name of the new one is “Les Alouettes” Givry, FRANCE
1 Gastronomic Restaurant and 1 Bar
ACTUAL JOB RESPONSIBILITIES
• Consistently presenting self in a clean well groomed manner Ensuring professional and polite attitude to all colleagues at all time. Performing all duties to the standards required with Safety & Hygiene.
• Ensure that all his brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
• Involving in processing the HACCP certification for the pre-opening hotel. Maintaining store by registering in and out of stock.
• Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
• Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
• Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, fine dining restaurants. Liaises with Engineering to ensure prompt and efficient repair and maintenance.
• Advises Management on replacement of kitchen equipment, fixtures and fittings.
• Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
• Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Resident Manager.
• Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Resident Manager.
• Monitors the training and development of the kitchen team.
• To identify training needs and plan training programs for the employees.To develop departmental trainers and assign training responsibilities.
• To recommend and select together with the Chef De Cuisine, Chefs de Partie who are able to work within a decentralized management philosophy.
• To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
• To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
• To identify and develop young talents within the organization for future potential growth within the group
• Carries out departmental activities such as employee selection, evaluation, counseling and discipline.
• Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
• Prepares daily market list of perishable goods.
• Conduct once a month market survey with Purchasing Manager. To ensure that each kitchen runs at an acceptable food cost.
• Controls payroll costs to budgeted standard.
• To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
• To identify market needs and trends in terms of food for both hotel guests and the local market.
• Introduce new creative ideas for buffet operation and Banquet.
• To assist in the development of product specifications for all menus.
• To encourage Chefs de Cuisine and Chefs de Partie to be innovative and creative.
• Attend all meetings as required by Management
• To ensure that all outlets kitchens adhere to Company and Hotel Policies and Procedures and all standards.
• To monitor food standards and production in each outlet and banquet.To work with the different chefs de Cuisine and chefs de Partie to take corrective action where appropriate.
• To co-ordinate the Stewarding requirements of the Kitchens.
• To ensure product consistency in quality, appearance and taste for anything related to culinary.
• To overlook with the Outlet Managers in maintaining a high quality operation in service and
• cleanliness.
• Must be an example of the company Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Must apply the company Food & Beverage rituals.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure the accurate maintenance of food recipe data.
• To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
• Complies with hotel policies and procedures as well as federal legislation.
• To conduct monthly staff meetings and provide a summary to Food & Beverage Director
• To attend all meetings as required by Executive Management.
• To prepare and participate in the Monthly Objective Review.
• To undertake reasonable tasks as assigned by the Food and Beverage Department PROFESSIONAL TRAINING ATTENDED:
Certificate Awarded in PERSON IN CHARGE LEVEL 3 from Melia Dubai, United Arab Emirates. 29 July 2012 Expiry Date 29 July 2017
! HACCP Advanced Level Management training course
Human relation workshop, problem solving seminar
Cost control seminar, hygiene training, handling guest complain Managing with ACCOR value (ACCOR ACCADEMY)
Marriott Philosophy Training
Development of Amenities
SPECIAL SKILLS:
Thematic and Gastronomic Gala Dinner Decoration and ambiance of the Buffet Cooking Class concept & Chef ’s table concept Gastronomic menu concept Development and organization of communication Development of Human Relation and Team Work
! Meeting Imagined ( New Standard Coffee Break Collection of Marriott Company EDUCATION
1974/1979: Elementary School in “Ecole du Bourg” in Chalon sur Saone, FRANCE 1979/1982: Junior High School in “Le Devoir” in Chalon sur Saone, FRANCE 1982/1985:Technical Cooking High School “Le Sacré - Coeur” in Paray-Le-Monial, FRANCE Human Relation Workshop, Problem Solving Seminar
Cost Control Seminar, Hygiene Training, Handling Guest Complain Managing with ACCOR value ( ACCOR ACADEMY)
Certificate Awarded in PERSON IN CHARGE LEVEL 3 from Melia Dubai, United Arab Emirates. 29 July 2012 Expiry Date 29 July 2017 HACCP Advanced Level
! Marriott International Culinary Workshop 2014 & 2015 GASTRONOMIC PROMOTION
With “ Mr MARC MENEAU “ RESTAURANT . “L`ESPERANCE “ 3 *** Michelin 1994
• Nov.07 to Nov. 16 : Hotel Restaurant “ Le Lausanne Palace “ in Lausanne SWITZERLAND
• Nov. 29 to Dec. 09 : Hotel Restaurant “ Le Ritz “Paris .FRANCE 1995
• January 19 to January 30 : Hotel Hilton International SINGAPORE
• March 05 to March 17 : Hotel Hilton International,Tokyo, JAPAN
• May 13 to May 17 : Gastronomy Cruise Line on Mermoz Toulon,Barcelone, Lisbonne
• Dec. 01 to Dec. 11 Hotel Hilton International Nagoya, JAPAN 1996
• January 07 to January 15 : Hotel “Ciragan Palace “in Istanbul,TURKEY
• January 22 to February 02 : Hotel Hilton International SINGAPORE
• March 08 to March 15 : Hotel “Ritz Carlton” Montreal, CANADA
• April 01 to APRIL 15 : Hotel”Al Campinas “in Sao- Paulo, BRAZIL REFERENCES
! Mr Chadi GEDEON
General Manager Beirut Movenpick Hotel
*****.******@*********.***
! Mr Sayed EDROOS
Fairmont Ajman
Director of Talent & Culture
******.******@*******.***
! Mr Fabrice DUCRY General Manager
Beirut Kempinski Summerland Hotel
*******@*******.***
! Mr Khaled Al JAMAL
General Manager
Marriott Cairo & Omar Elkhayyam Casino
******.**.*****@********.***
Mr Franck PASTORET
Assitant F&B Melia Dubai
******.********@*******.**
+33 6 98 03 27 57
! Mr Xavier DESTRIBATS
Senior Vice President The American Kempinski – Cuba ******.**********@*********.***
! Mr Flavien BERLAUD (MOF 2007)
Maître d'hôtel au Château de Bagnolet
Maison Hennessy (LVMH)
16100 COGNAC
******@*******.**
+33 6 78 15 04 26
! Mr Pascal CLAIR
Chef & Partner Sweets,Cafe & Bakery LLC Dubai Investment Park European Business Centre PO.BOX 473548 .Dubai Tel:+971-**-***-****
Fax:+971-**-***-**** mobile :+971-*********
******@**********.***
! Ms Carina NUNEZ
Quality Manager Melia Dubai
***********@*******.***
! Mr Gerard BOYER
Executive Chef and General Manager Restaurant “Gerard Boyer, Les Crayeres Honour Member of Champagne Reims, FRANCE
www.lescrayeres.com
! Mr Marc MENEAU
Executive Chef and General Manager Restaurant L`Esperance “ Saint-Pere-sous-Vézelay, FRANCE
www.marc-meneau- esperance.com/uk/restaurant-vezelay-site- officiel.php
! Mr Ahmed ADEL SOBHI Ambassador of Egypt in Djibouti Cite du Heron . Lot. 49 PO BOX 1989
Djibouti *****.****.*****@*****.*** Tel : +253-**-***-***
! Mr Andre CHARIAL
Executif Chef and General Manager “Restaurant Beaumaniere and La Cabro d`or Maussannes-les- Alpilles France
www.lacabrodor.com/en/home
! Mr Georges BLANC
Executive Chef and General Manager Restaurant ‘Georges Blanc’,Vonnas, France
! Mr Patrick HENRIROUX
Executive Chef and General Manager Restaurant 'La Pyramide' Vienne, FRANCE
! Mr Alain DUCASSE
Executive Chef and General Manager Paris, FRANCE
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