Gaetan Croisier

***** ***** ******** **.

New Orleans, LA 70129

504. 4272499 home

504-***-**** cell

WORK NUMBER 651-***-****

Email ad4i7e@r.postjobfree.com

EXECUTIVE CHEF

** ***** ********** ****rience

34 years Professional experience

SUMMARY OF QUALIFICATION .

*Dedicated .organized and team oriented Executive-Chef who command more than three decades of diverse and increasingly responsible experience in food and beverage management .

*Develop and implement exemplary strategies operation . guiding operations responsible for more than 8 millions food operation .have guided yield management and cost control programs while monitoring and controlling expenditure department to enhance department profitability .

*Supplement business development strategies,with experience and development experience in the culinary arts, Maintain exemplary standards and coach team members to achieve similar level of achievement amid the highest corporate and client expectations.

*Excel in team building and staff development, guiding formal and informal training situation in which every employee obtain levels of competence, and proficiency with regard to work performance .

* Enter any venture focused on success, prepared to develop exemplary relations and communicate effectively to exceed corporate goals .

OVERVIEW OF BUSINESS DEVELOPMENT SKILLS

Operation Management,Strategic Planning,Staff Development,Resource Management,Project Management,Team Building,Financial Planning, Program Development Coaching/Consulting,Organization, Communication,public Relation.

PROFESSIONAL DEVELOPMENT .

Talent Management Training,Service leadership seminar,Corrective discipline,

Artistic development in SUGAR ARTS SHOW PIECE,ICE CARVING,AND BREAD SCULPTUR AND SHOW PIECE IN ASPIC JELLY .

GAETAN CROISIER Professional experience

pre openning

Astor hotel 2001

Cherrys café Monte Carlo 1997

October 2022 till now

Intercontinental Hotel New Orleans

462 rooms

in room dining

pete pubs

catering 55000 sqf feets

september 2021 /now

Executive chef Skirvin hotel Oklahoma city

i Restaurant the Red Piano .in room dinning . and catering .and PG Grill restaurant 140 seats

April 2021

Executive chef

OSO restaurant

Orange beach ALABAMA

1200 guest daily South west cuisine

25000/33000 dollars daily for the restaurant .

November 2017 /April 2019

Intercontinental Hotel

Saint Paul MN

Executive – Chef

4 outlets 10 millions food

Saint Paul

Furlough March 24 2/20

October 2017

Intercontinental Hotel New Orleans LA

Culinary Consultant

May 2002 – 30 september 2017

Astor Crown Plaza 4 NEW ORLEANS LA

Pre opening and Opening the Astor Hotel .

Senior Executive Chef Gaetan Croisier

Hotel 4 Stars/4 Diamonds

693 rooms, 32,000.00 sq/ft meeting space

food operation 7 .5 millions a years

in room dining, catering, outside catering,

900 to1200 covers for banquets

3500 for banquet buffet and outside catering

labor cost 8% of the forecast

food cost 25%

May 2000 – May 2002 Hotel le Meridien 4

Senior Executive Chef Gaetan croisier

Hotel 4 Stars/4 Diamonds 4 outlets

In room dining

Fine Dining, 120 covers; LE MIDI rest

Oyster bar menu up to 150 cts

500 to 3000 covers for banquets

495 rooms, 20,000.00 sq/ft meeting space

food operation 7 millions a years 4 outlets

Nov 99-may 00 THE ARGYLE HOTEL 4 WEST HOLLYWOOD

EXECUTIVE –CHEF Gaetan Croisier 3 millions year fine dining rest THE FENIX

Catering up to 800 cts buffet and 500 seating

Nov 98-Nov 99 THE UTE CITY BAR AND GRILL ASPEN CO

Executive Chef Gaetan Croisier

FREE STANDING RESTAURANT

Fine Dining Restaurant BRASSERIE FRENCH, 330 covers SEATS; LUNCH /DINNER

Aug 97-Oct 98 Paris France RESTAURANT LE KIOSKE A MUSIC

Chef de cuisine Gaetan Croisier

ALAIN DUCASSE

GAVE ME THIS POSITION

he was the Corporate -Chef for the different hotels of the company

Fine Dining 60 fine dining and 300 coverts for banquets

APRIL 97 AUG 97 RESTAURANT LE CHERRYS CAFE MONTE CARLO

FRENCH BRASSERIE 300 CTS

CHEF DE CUISINE GAETAN CROISIER

DEC 96 APRIL 97 RESTAURANT LE MAHOGANY SAINT MARTIN

FINE DINING CHEF DE CUISINE GAETAN CROISIER

SEPT 96 DEC 96 RSTAURANT PIERRE ORSI LYON

CHEF DE CUISINE PIERRE ORSI MOF /MAITRES CUISINIER DE

France

Sept 94-Sept 96 RESTAURANT LE RELAIS DE MOUGINS

OWNER ANDRE SURMAIN MAITRE CUISINIER DE FRANCE

CHEF DE CUISINE Gaetan Croisier

FREE STANDING RESTAURANT

Restaurant, Fine Dining, 120 covers LUNCH /DINNER FREE STANDING RESTAURANT

Sept 94 to APR 94 Hotel La Reserve DE Beaulieu France 5

Master Chef of France Jean Paul Bonin

Chef de cuisine Gaetan Croisier

FINE DINING 130 CTS RESTAURNT DES ROIS

Mar 91-Apr 94 Hotel du Palais, Biarritz, France 5

Jean Marie Gautier MOF 1991 MAITRE CUISINIER DE FRANCE

Senior Executive Sous Chef Gaetan Croisier

Hotel Leading Hotel of the World, 1 Michelin, 16/20 Gault &

Millau

5 OUTLETS

restaurant LE GRAND SIECLE 1 STAR MICHELIN 90 CTS DINNER

Restaurant Gastronomic, 400 covers; LA ROTONDE

POOL GRILL LHYPOCAMPE 5oo cts lunch dinner

BAR menu up to 100 cts lunch /dinner

1450 covers for banquets

JUNE 1989 –1991 RESTAURANT LE SEILER HAUS ZERMATT SWITZERLAND

FRENCH AND SWISS BRASSERIE 600 COVERTS A DAY

EXECUTIVE CHEF Gaetan Croisier

Members of SEILERS hotel company in SWITZERLAND the company has

Restaurant in ZERMATT SWISS

JANV 1989 /JUNE 1989 HOTEL De L EUROPE AVIGNON

SOUS CHEF DE CUISINE

FINE DINING RETSAURANT 130 CTS

CATERING 150 CTS

APRIL 1986-NOVE 1988

HOTEL CARLTON INTERCONTINENTAL 5 CANNES FRANCE

Sylvain Duparc Master Chef

5 OUTLETS

EXECUTIVE CHEF PRODUCTION Gaetan Croisier

IN ROOM DINING 300 CTS

REST LA COTE 1 STAR MICHELIN 100 CTS

GRILL LA TERRASSE 500 CTS

BRUNCH Sunday 1000 CTS

BEACH REST 700 CTS LUNCH

CATERING 3000 CTS BUFFETS AND 1500 SEATS DINNERS

APRIL 1986 SEPTEMBRE 1986

HOTEL MARTINEZ 5 CANNES FRANCE

Christian Willer Master Chef of France MAITRE CUISNIER DE FRANCE

5 OUTLETS

CHEF SAUCIER Gaetan Croisier

IN ROOM DINING 250 CTS

LA PALME D’OR 2 STARS MICHELIN 120 CTS

L’ORANGERAIE BRASSERIE 600 CTS

THE Z PLAGE 700 CTS LUNCH

CATERING BUFFET OP TO 4500 CTS SEATS DINNERS UP TO 2000 CTS

APRIL 1980-APRIL 1985

HOTEL ROYAL EVIAN 5 France

Andre Cripsino Master Chef of France MAITRE CUISINIER DE FRANCE

CHEF DE POISSON 1980

CHEF ENREMETIER 1981

CHEF ROTISSEUR 1982

CHEF SPA CUISINE 1984

CHEF TOURNANT 1985

Fine dining 450 cts

Grill pool 450cts

Catering up to 800cts

Spa cuisine 100 a day it was the beginning of the ROYAL EVIAN France in the

Spa

EDUCATION

1993 COMPAGNON DE France

1979 CAP/BEP CUISINE CHAPTAL France

FORMATION /AWARDS

AUGUST 2012

FINALE NETWORK SUGAR CASTING COMPETITION LOS ANGELES

MARCH 2011

THIRD PLACE ATLANTA SUGAR CASTING CONTEST JUST BEHIND

TO EXECUTIVE PASTRY CHEF FROM THE RITZ CARLTON

CROYVAC TRAINING PRALUS ROANNE France 90

BAKERY TRAINING MANGANNELLI ALBERT ANTIBES FRANCE 93/95

HACCP TRAINING ERCEM PARIS 96/98

SUGAR TRAINING EWALD NOTTER 2005

2006 FIRST PRICE SUGAR COMPETITION NEW ORLEANS

2008 SUGAR TRAINNING JACKIE PFEIFFER

2009 SUGAR TRAINNING LAURENT BRANLARD

ICE CARVING BOURGEOIS GILLES ZERMATT SWISS 89/91

FOREIGN language

FRENCH fluent read speak write

ENGLISH fluent speak read write

GERMAN medium speak write speak study the GERMAN 5 years

SPANISH start to learn about 10 months ago

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