Executive Quality

jean-raymond dijoux

( Address: **A, Ashley Road, Bournemouth,Dorset BH1 4LG, UK

( UK Landline: +44-120*-***-***

( Mob: +44-752-***-****

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

Personal Profile

An ambitious, tenacious and highly dynamic executive chef with over 25

years of proven culinary expertise, outstanding kitchen management skills

and an exemplary track record creating outstanding cuisine and implementing

successful food service strategies in prestigious hotels and restaurants.

CAREER & ACHIEVEMENTS

EXECUTIVE CHEF / HEAD CHEF 1999- 2014

la cr me brulee restaurant, england

. Executive Chef at La Cr me Brulee, successfully overseeing and managing

all kitchen and restaurant operations

. Supervised staff to achieve food preparation & service objectives,

delivering the highest professional standards

. Created, developed & planned highly successful menus, controlling food

costs & inventory to ensure profitability

. Managed a productive and cooperative working environment, fostering

teamwork and maximising productivity

. Designed, coordinated and participated in the activities of the

culinary team, ensuring quality and consistency

. Developed production sheets, job duties, schedules and timelines,

optimising efficiencies and exceeding goals

. Sourced suppliers and placed orders, overseeing stock control &

continuously monitoring the quality of produce

. Ensured strict health and safety and food preparation standards,

successfully meeting all legal responsibilities

. Proved versatile across management, cost control, menu creation, food

production and kitchen development

. Gained a reputation as a creative, organised and highly skilled

executive chef, with a meticulous eye for detail

SENIOR sous chef 1998- 1999

the royal bath five star hotel, england

. Sous Chef at the 5 star Royal Bath Hotel, responsible for fine dining

at the 2 Rosette rated Oscar restaurant

. Successfully created new ideas for the a la carte menus, continually

innovating & achieving excellent feedback

. Delivered a holistic approach to French gastronomy, excelling in

creative food preparation & presentation

. Executed all orders with absolute precision, creating top quality food

and an outstanding dining experience

. Worked under pressure, as part of a team, to deliver the highest

standards of food in Bournemouth's best hotel

EXECUTIVE head CHEF 1989- 1998

la mandibule restaurant, france

. Executive Head Chef at 3 Rosette rated La Mandibule, managing &

supporting chefs to create exceptional food

. Achieved continued success, creating French & Exotic cuisine, earning

the French Golden Fork Award (1993)

. Designed, coordinated and participated in the activities of the chef

team, ensuring quality and consistency

. Developed production sheets, job duties, schedules and timelines,

optimising efficiencies and exceeding goals

. Coached, engaged, trained and motivated staff to deliver outstanding

food and meet all operational objectives

. Ensured effective working methods at all times, overseeing all food

preparation, HACCP & safety standards

pastry CHEF

1988- 1989

chante, reunion island

. Successfully cooked and prepared food for up to 450 guests, maintaining

the highest food quality standards

CHEF

1986-1988

saint pierre, reunion island

. Cooked diverse menus of top quality cuisine, following all instructions

and paying rigorous attention to detail

QUALIFICATIONs

LYCEE HOTELIER LA RENAISSANCE

fIRST PLACE HAUTE FRENCH GASTRONOMIE (FINE DINING)

1994

master's degree hotelier graduate 1986

DEGREE IN PATISSERIE (CHOCOLATIER, GLACIER, CONFISEUR) 1985

HIGH DEGREE IN COOKING (a grade) 1983

AWARD

. French Golden Fork awarded in 1993 to the restaurant La Mandibule and

their chef Jean-Raymond Dijoux

SKILLS & KEY COMPETENCIES

Highly skilled executive chef with proven Influential communicator in both French &

expertise English

Diverse food preparation & presentation Creative, innovative & resourceful

abilities executive chef

Proven leadership skills, leading by Works successfully to deadlines & under

example pressure

Strong front of house & kitchen management Drive, confidence & flair to take

skills challenging roles

Rigorous standards with a meticulous eye Adaptable, proactive, organised & results

for detail orientated

REFERENCES

Available upon request

Contact this candidate