executive Chef

JEREMY PASSAT

Head Chef

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Address: **, ********* *****, ***** ** Barthélemy

Mobile: +33 (0)6-90-33-88-29

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

Driving license B

** ***** ***

In a relationship

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EDUCATION AND DIPLOMAS

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2014 ST BARTH, ANTILLES H.A.C.C.P Training (Hazard Analysis Critical Control Point)

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2009 NICE, FRANCE Semi-finalist at the French Championship "Desserts sur

Assiette" (plated desserts)

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2002 – 2005 NIMES, FRANCE Obtained the pastry complementary mention

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2001 – 2002 NIMES, FRANCE Obtained the professional diploma (Brevet d'Etude

Professionnel B.E.P) and the certificate of professional

Competence (Certificat d'Aptitude Professionnel

C.A.P) in cooking

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PROFESSIONAL EXPERIENCE

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OCTOBER 13- MARCH 15 ST BARTH, ANTILLES LA PLAGE RESTAURANT - TOM BEACH HOTEL (4-STARS HOTEL)

Head Chef – Pastry Chef

- Developed a creative and original menu

- Organized the kitchen crew and managed each kitchen area (Cooks and

Pastry

Cooks)

- Coordinated the different areas : Purchases, Stocks,

Sale, Production in

collaboration with the Management

- Maintained good relationships with the customers

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FEBRUARY 11–SEPTEMBER 12 LAS VEGAS, USA "L'ATELIER DE JOEL ROBUCHON" RESTAURANT

Station Chef (Chef de Partie), Starred Restaurant (3

Michelin Stars)

- Complete Gastronomy apprenticeship (techniques &

know-how)

- Mastered plate presentation perfectly (according to

the Gourmet Cooking

requirements)

- Worked in a rich cultural environment (2 different cultures ) and spoke

fluent English

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JANUARY 09 – DECEMBER 10 GARD, FRANCE "ALEXANDRE" RESTAURANT

Station Chef (Chef de Partie), Starred Restaurant (2

Michelin Stars)

- Contributed to the creation of the New Menu in collaboration with the Chef

- Organized the service

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JANUARY 06 – OCTOBER 08 PARIS, FRANCE "WEST MINSTER" HOTEL & RESTAURANT (5-STARS HOTEL)

Demi-Sation Chef (Demi-Chef de Partie), Starred

Restaurant (3 MichelinStars)

- Worked as a team (Large kitchen team)

- Improved the techniques learned during training in a very

demanding

environment

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SEPTEMBER 01 – NOVEMBER 05 CASTILLON, FRANCE "LE VIEUX CASTILLON" HOTEL & RESTAURANT

Apprenticeship as part of the professional

diploma (B.E.P.) and

the certificate of professional competence (C.A.P) in Pastry,

Demi-

Station Chef (Demi-Chef de Partie)

- Mastered all knowledge and techniques relating to

pastry/bakery

- Worked as a team and handled a considerable

amount of work under tight time constrains

- Developed my curiosity and creativity in recipe

development

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LANGUAGE & COMPUTER SKILLS

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English – Bilingual – read, written, spoken

Spanish – Fluent– read, written, spoken

Computer skills: MS OFFICE (Access, Excel), Sphinx, Access, Ciel, Adobe Photoshop

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INTERESTS & ACTIVITIES

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Sports – Yoga, Body-building, Football

Travels– Thailand, North Africa, United States (Las Vegas, New-York, Chicago)

Interests– Pastry, Sports, Music, Computing, New culinary techniques

Other experiences – Culinary training with Asian specialization in 2010 in Thailand, Training in Making Sweets & Sugar

Work in New York in 2011

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