Executive Chef

CEDRIC BOTTARLINI

** ***** ***

Married

French

Address: Jordan Valley, Sweimeh Jordan

Contact No: 009**-***-***-***

Email: ***********@*****.***

Experience:

Executive sous chef Marriott Jordan Valley Hotel 5 *Resort and

Spa, Jordan

December 2012 until present

- Responsible for running all outlets and functions

o 1 main buffet restaurant

o 1 fine dining restaurant

o 1 Italian restaurant

o 1 Lounge

o Weddings and business lunch and dinners, outside catering

o Room service

o 1 sport bar

- Creating new menus, developing staff

- Reorganizing and standardizing all kitchens

- Improving customers satisfaction

- Managing a team of 50 to 60 staff

Head Chef Vina Mara Restaurant, Galway, Co Galway

From September 2011 until July 2012

- Vina Mara Restaurant, experimenting a steakhouse concept at the time

in Galway City

Executive Head Chef Manor House Hotel 4*, Enniskellen, Co

Fermanagh

August 2010 to June 2011

- responsible for the running of:

o 2 bars, 2 restaurant, weddings for up to 350 people

o Improving and maintaining wage and food percentage

o Improving the level of Food in all outlets of the establishment

o Winner of 2 rosettes and best hotel restaurants in Fermanagh

Executive Head Chef The Twelve Hotel 4 *, Barna, Galway, Co

Galway

May 2008 to August 2010

- responsible for the running of:

o award winning restaurant

o award winning Gastro pub

- To upgrade the food standard of West restaurant and the bakery as well

- To bring GP and other cost to their target

Executive Head chef Waves Restaurant, O'Looney's Bar, Greens Deli,

Lahinch co Clare

April 2007 to March 2008

- responsible for the new opening and producing food for three concepts:

o seafood restaurant fine dining

o up market bar food

o organic and fair trade deli serving homemade sandwiches,

smoothies, Seattles Best coffee (Starbuck), quality ice cream.

Executive Sous chef Ramada hotel 4*, Killerig, co

Carlow

Aug. 2006 to march 2007

Head chef: Robbie Webster

- responsible for running the kitchen on the absence of the head chef

- managing a team of 8

- preparing and cooking for a fine dining restaurant of 80 seats and a

function room of 200 seats

Head chef Delphi mountain resort and Spa 4*, co Mayo

May 2005 to Aug. 2006

- responsible for the running of three kitchens: fine dining in Spa,

teachers and instructors dining room, and children food

- managing a team of 15 employees

- food cost and staff cost managment

Head chef Cromleach lodge country house 4* co Sligo

May 2004 to April 2005

- managing a team of five

- maintaining the standard of high reputation restaurant

Chef de partie, pastry chef Ballynahinch Castle Hotel 4*, co Galway

Head chef: Robbie Webster

July 2001 to November 2003

- preparation and cooking in all sections of the kitchen

-assisting in design of dishes and menus

-implementation of HACCP

Commis chef, pastry chef Ballynahinch Castle Hotel 4*, CO

Galway

November 2000 to July 2001

- preparation and cooking of starter, vegetables

- running pastry section

Summer position and training between 1993 to 2000

- military service 17th RG Parachutist head

waiter, commis chef

- Hotel des Oranger France commis chef

- Hotel Sofitel France banquet

waiter

- Sipuli restaurant Finland commis

chef

- Hotel du Commerce France commis chef

- Glasson Golf & Country Club Ireland commis

chef

Education:

CAP cuisine 1995

BEP restaurant 1997

BAC technologique hotelerie 1999

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