Executive Chef

Emmanuel Y. Pradet

********@*****.***

310-***-****

Work Experience

Fred’s at Barneys Beverly Hills, California 2012-2020 Executive chef

-Designs menus for top-notch restaurant in the heart of Beverly Hills; develops menus and items pricing

-Purchases food and supplies from vendors approved by company and monitored inventory

-Ensures kitchen and surrounding areas are sanitized and clean in accordance with company’s standards and health codes regulations

-Hires, trains and supervises kitchen personnel

-Stays current on industry trends

- Identifies new culinary techniques

-Assists kitchen staff with food prep and presentation Meets company’s projected annual budget

Rose Los Angeles, California 2011

Consulting Chef

-Hired to assist partners in opening up restaurant concept, in charge of setting up all aspects of kitchen operations

-Beverly Hills Country Club Los Angeles 2006-2010

Executive chef

-Designed and prepared meals, providing culinary expertise

-Consulted with F&B director, working closely with the catering department to ensure a high level of customer service at events

-Promoted kitchen staff interest in quality improvements; adhering to HACCP guidelines including readiness for mandatory health Department inspections

-Maintained culinary equipment and trained staff on proper use of equipment BLUE CRAB RESTAURANT, Rancho Palos Verdes, California 2004-2006 Chef/ Partner

-Designed and created new kitchen and dining room. Created menu for this Seafood Steak House

-(revues available upon request)

SODEXHO, LOS ANGELES TIMES 2001-2004

Executive chef

-In charge of Newspaper’s executives dining room. Responsible for extensive, seasonal buffet menus

-Ordering supplies, dealt with vendors and controlled food cost

-Prepared and cooked for private parties and VIPS ( Dignitaries and Politicians ) MIMOSA, Los Angeles 1999-2001

Chef de cuisine

-worked closely with Executive chef Jean-Pierre and Managing Partner Silvio De Mori

-Created seasonal menus, in charge of Kitchen management

-Responsible for food cost, purchasing, inventory and staff scheduling

-Participated in special events, parties, radio interviews and TV appearances CAFÉ soleil, Miami Beach, Florida 1994-1998

Opened and designed a 50 seat restaurant in the heart of Miami Beach. Excellent reviews available from national and local publications

THE COLONY BISTRO HOTEL, Miami Beach, Florida 1991-1993 Consulting chef

-Duties included complete restaurant set up, purchase of all kitchen equipment and full menu creation

-Staff manager of 15 employees

BILBOQUET, Manhattan, NEW YORK 1990-1991

Chef de cuisine

-Implemented new dishes, responsible for hiring and training kitchen staff

-in charge of purchases and inventory

-Improved profitability by controlling food cost

LE BOEUF SUR LE TOIT, PARIS, FRANCE 1986-1989

-Chef de partie

-In charge of seafood section of this top-level Parisian Brasserie FRENCH ARMY BIATHLON TEAM, MONTGENEVRES, FRANCE 1985-1986

-Created and prepared special nutritionally menus. Organized staff scheduling LANGUAGES

French, English, conversational Spanish

EDUCATION

Graduate BEP, Culinary institute of Voreppe, France

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