PIERRE KEIRLE

Bld **, Saihan road ***, zone **

Doha, Qatar

adaiww@r.postjobfree.com

Mobile. +974-********

EXECUTIVE CHEF

Specializing in French, Italian, Asian Cuisine and Arabic

Dynamic, Results-Oriented, and Team-Spirited

Objectives: More than eighteen years of professional cooking and 18 years kitchen management experience. Exemplify leadership qualities and professionalism.

Areas of Expertises:

•Executive Chef/Sous-Chef experience with million-dollar,

Upscale establishments

•Fine dining, casual, and catering, franchises

•Training and development specialist; teaching instructor

•Successful catering experience

•Maximizing kitchen productivity and staff performances

•Drawing layouts of kitchens and restaurants

•Catering organization and set up for 3000 meals per week, and 2500 meals/ event

•Set up outlets and kitchen for pre-opening

WORK EXPERIENCE

Executive Chef

Truffle hospitality

2 October 2018 till date

- In charge of opening Bab al Amoud restaurant at Al Azhm mall, fine dining fusion Palestinian food

- implement system of control for food cost, centralize purchases, store, and creation of central kitchen, for the whole group

- in charge of production for 6 restaurants ( Bab al Amoud al Azhm, Canaan gardens Hayat Plaza, Ard Canaan Katara, Dome tent, Diplomatic club, ~Central kitchen industrial area.

- Catering for 2500 guets per days

- implement haccp and food safety system

- Recruitement and training

- decrease food cost

- improve quality and sales revenue

Executive Chef

Regency Hotel Management

12 July 2017 to 1st August 2018

- In charge of all production for 5 stars catering up to 1000 customers per days from Civil Defence Club, average meal served per weeks 3000 customers

- In charge of Milaha Catering ( 400 guests per days)

- In charge of Industrial catering ( 3000 meals per day)

- In charge of logistic city catering

- Fix and improve the quality, as well profit

- set up organization and production

- optimize efficiency of the team for each event.

- control food cost

- Recruitments and training.

- HACCAP training, and implementation

- ISO 22000:2015 certification and implementation

- In charge all logistic with truck and distribution.

Executive Sous-Chef

Wyndham Grand Regency, Qatar

1st April 2017 to 5th June 2017

- In charge of all production for 5 stars hotel, outside catering up to 2000 customers

- Banqueting in house up Al Qasr, 350 guests

- In charge for Chopstick (Asian fusion restaurant) 70 seats

- In charge of Tangia (awarded best Moroccan restaurant of Doha 2017)

- In charge of Grand Gourmet (all day dining 80 seats)

- In charge or Al Kut, lobby restaurant up to 50 seats

- Work done with Chef Jameel Al Nabtiti

Executive Chef

Century hotel, Doha, Qatar

1st June 2010 – 30th March 2017

- In charge of set up kitchen and restaurants

-organizing the opening of a 4 star Boutique hotel,3 outlets, recruitment, planning set up, creations of menus and cards, budgeting, cost control, promotions buffets, a la carte, and functions.

- Responsible as well of all Food and beverages for all outlets.

- Responsible of opening Bagel Bar outlet in Gulf Mall

- Responsible of set up all kitchens for Project Century Hotel Losail City Qatar ( 2nd branch of Century Hotel), 5 star hotel, set up all kitchens and equipment’s

- Responsible of set up Project Century Jordan all outlets and kitchens ( 5 star projects in Jordan, spa and hotel.

In-flight Chef

Gulf Air, Bahrain

25th April 2004 – 25th April 2010

- Engage as cabin crew, In-flight chef, in charge of the first class safety, and security

- Specialist of the Food and Beverage of all the aircraft.

- Service 5 stars food a la carte with wine list and different menu available.

- Elaboration of menu on the ground, check and control the quality of food.

- Duty travel as interview, photo shooting and PR Work to promote Marking sales for the company.

Butcher

Boucherie du Molard Bell, Geneva, Switzerland

9th February 2004 – 20th April 2004

Interim job from 4 am to 16 pm, First preparations for delivery to restaurants, slice of meats and diverse preparations

Chef de Partie Fine dining

Hotel Intercontinental, Geneva, Switzerland

1st February 2003 - 1st February 2004

- Chef de partie, in charge for section Garde-manger (Cold Starter)

- Promoted to be Chef de Partie, turning for both section Garde-manger and fish,

- In charge of the mises en place and preparations of cold starters plus all the fishes for the brasserie La Pergola, and the fine dining restaurant Les Continents.

- In charge of all the order of fish and sea foods for all section of the hotel

- Palace 5 stars and restaurant 1 macarons Michelin.

Under the responsibility of the Executive Chef Mr. Didier Quesnel.

- Special VIP service for his Highness Sheikh Zayed bin Sultan Al NAHYANE

Commis Turning Fine Dining

Hotel Ermitage am see. Zurich, SWITZERLAND

2nd of May 2000 - 1st August 2002

- Commis turning section Garde-Manger, fish, hot starters, and entremetier.

- In charge of the breakfast service a la carte. Evolution in the open kitchen La Pergola, on a terrace 150 customers.

- Establishment includes inside the chain

- Relais et Chateaux, Hotel 4 stars, Restaurant Fine dining 1 Macaron Michelin, of Mediterranean style. Under the responsibility of the Executive Chef, Mr. Edgar BOVIER.

- VIP service for Tina Turner

Commis

Hôtel restaurant Le Choiseul, Amboise (37) –FRANCE

5th of Jun 1999 - 1st May 2000

- Commis turning Garde manger, meat fish hand pastry/bakery.

- Fine Dining restaurant 1 Macaron Michelin

experience team work in a team of 12

Cook

BAR Hotel Restaurant Le Saryella,

1st of July - 31st August 1999

Pont d Alleyras (43)

-Job alone, in charge of the production of the kitchen in a traditional French cuisine, in charge of purchase, recipies, costs, service.

JOB TRAINING

Commis Sommelier

Le Chateau de Divonne

27th March 2000 - 7th May 2000

Wine retail

Caves Nicolas 63400 Chamalieres (63) France

8th January 2000 - 17thFebruary 2000

Commis Sommelier

Restaurant La Truffe d Argent

16th October 2000 - 27th November 1999

63000 Clermont-Ferrand(63) France, Restaurant Fine Dining

Commis of kitchen

Restaurant Hostellerie Les Deux Abbesses

St Arcon D Allier (43) FRANCE

22nd June 1998 - 15th October1998

Commis waiter

Grand Hotel Mercure Les Arcs 1800 France

20th June 1997 - 31st August 1997

EDUCATION

1996 - 1998 Lycée Polyvalent de Chamalières, France

Baccalauréat option Hotel Management.

2017 HIGHFIELD CERTIFIED

HACCP LEVEL 2, 3,

FOOD SAFETY LEVEL 2, 3, 4

PERSONAL BACKGROUND

Born on October 29, 1980 in Le Puy-en-Velay, France

Nationality: French

Driving License: French, and Qatar Driving License

LANGUAGE SKILLS

English: speak, understand, read, and write

Italian: speak, understand, read, and write

French: Mother Tongue.

Knowledge in Microsoft Office programs,

Micros – Fidelio. Materiel control, WebPro’IFIC

Multi task, willing to learn, trained and be trained, people person, goal-oriented,

quality-oriented

Willing to take over new responsibilities at work without hesitation.

REFERENCES

References & Supporting Documentation Furnished Upon Request

To whom it may concern,

I am writing to apply for the position of Executive Chef or Executive sous chef at your company.

For the past 20 years I have worked in the field of kitchen and Food and Beverages where I have developed my skills.

I have enclosed my CV to support my application. It shows that I will bring important skills

to the position, including:

• Time management and strong leadership skills

• High-level customer service

• Motivation and dedication.

• Budget oriented

• Cost control/ Quality Control

• Training

I am enthusiastic and professional, and I believe I would fit well into the company’s team culture and contribute to the ongoing success of the Food and Beverage department.

I would very much enjoy having the opportunity to talk with you further to discuss the requirements and expectations of the position, and how I could use my skills to benefit the company.

Thank you for considering my application. I look forward to hearing from you.

Best Regards,

Pierre KEIRLE

+974-********

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