Yann Grennerat

** **** **********

***** ** ******* *** ***** France

Mobile : 003*-*-********

Email : adfwqz@r.postjobfree.com

Date of Birth : December 9, 1970

Nationality : French

Language : French and English

Skills : Computer Literate (Word, Excel, Power Point, Office 365) Hobby : Sports, Photographie and Infographie 3D

1988 Certificat d’Aptitude Professionnelle

Highly Mastered Professional in Pâtissier, Chocolatier, Glacier, Confiseur and Traiteur 1987 Certified HACCP

2013 Certified HACCP Level 3

• 2012-2019 Executive Pastry Chef at La Cigale Hôtel Doha – 5 Star Hotel

– Managed the whole operations with 11 different sections and 94 Staffs at Pastry Department maintaining to supply 6 Restaurants, 9 Function Rooms including 2 Ballrooms, and big Gourmet Shop with 600 sq. m. display area, includes Ice Cream section (Arabic and International), Pastry section (Arabic and International), Bakery section (International) and Chocolate section.

– Implement standards to provide a consistency high quality product and service enabling the hotel to be regionally competitive.

– Creates varieties of recipes and huge Pastries collection competitively.

– Provide standard recipe costing and ensure the accurate costing in line with projected market value.

– Does the company purchasing procedure, local market and product availability to maximize product quality and cost saving opportunities.

– Encourage the staff and provides full support to joined culinary competition for the growth of each individual, so far we got lots of awards and medals; as additional marketing and more famous Hotel.

– Ensure the development and motivation of the employees in achieving towards the same goal to increase productivity and maintain the imaged of the Hotel as the best Pastries in Doha.

– 2017 Coaching the Pastry Team of Qatar for the World Chef Association, first participation they got the 3rd place Award and special Award 1er place for the best food tasting from the main sponsor held in Greece.

• 2005-2011 Business Owner of the S.A.R.L OSMOSE (Le Marron Glacé) State of Rhône Alpes in France

– Owned the company with 10 Staffs, Pâtisserie, Confiserie, Chocolaterie, Glacerie, and Traiteur, High Gourmet Shop traditional & creative style. (Relais dessert international)

– Managed the overall operations; Outside Catering, Bidding offer, Breakfast, Traiteur, Lunch and Dinner.

– Planned ahead for the upcoming Events, sales promotion in order to maintain competitiveness to maximize the profits together with controlling of costs, whilst maintaining service standards and product quality.

• 1999-2004 Executive Pastry Chef Culinary Consulting ‘‘Philippe Conticini Consulting’’ 2001-2003 ‘‘Peltier’’ Paris and Japan.

– Audit the progress of the company’s overall performance, improving the collection of the product and develop more varieties, ensuring the standard recipes costing in accordance to accounting policy and procedures.

– Introduced programs with the new challenging concept as of the resources of the company’s budget, maximize product quality and cost saving opportunities.

– Provide menus, pastries collection and maintain the competitive display in the shop, Chocolaterie, Confiserie and Glacerie.

– Does the consulting and conduct training to increase the productivity of the staff in developing the pastries collection at Tokyo Japan, improves the recipes according to the taste of the local Japanese population.

– 2003 Conduct training for French Pastry Team to participate at the World Cup Competition, support techniques to achieve specific task, technical skills, taste and balance according to their programs.

• 2000-2001 Executive Pastry Chef “Pétrossian Café Boutique’’ New York - USA

– Pre-opening consultant, organizing the overall operation, concept of the interior design of the Pastry Laboratory, the whole furniture with architect office and well equipped according to the HACCP implementation.

– Fully responsible in implementing the collection of Pastries as local product for the local guest, first time I’ve perform the take way comptoir for the Teaser Verrines.

– Does the recruitment and handling trainings/orientation of the new staffs, develop the outside Catering, Breakfast, Traiteur, Lunch and Diner of different Events.

• 1999-2000 Executive Pastry Chef “Pétrossian Restaurant’’ 1 Star Michelin Paris 7e

– Managed the Grand Opening at Pétrossian Restaurant, ensure the Pastry Fine Dining Menu including the signature Verrines, Création of Philippe Conticini, trained the staff on the new a la carte desserts, ensuring the recipes according to the requirement of the accounting and trained the Chef to maintain the quality and standard of the operation.

– ‘‘Group.Senoble’’ Enhances some specific recipes according to the standard of the factory as required by the HACCP.

• 1995-1999 Head Pastry Chef ‘‘Restaurant La Table d’Envers’’ Owner Philippe Conticini 2 Stars Michelin Paris 9e -

– Provides a la carte menus, introduce new recipes, enhance some specific technique and perform lot of scientific experimentation with Mr. Hervé This for the Pastry molecular to maximize the option of the restaurant concept, for the fast and efficient service.

• 1992-1995 Head Pastry Chef ‘‘Restaurant La Rôtisserie d’en Face’’ Owner Jacques Cagna 2 Stars Michelin Paris 6e

• 1991-1992 Second and Promoted Head Pastry Chef ‘‘Restaurant Le grand Véfour’’ Owner Guy Martin 3 Stars Michelin Paris 1e

• 1991 Second of Head Pastry Chef Ollivier Christien‘‘Le Château de Divonne’’ Relais & Château Owner Guy Martin 2 Stars Michelin 1990-1991 National Service (Commercy & Mally-le-Camp 3th RA)

• 1988-1990 Commis Pastry Chef ‘‘5 Stars Hôtel Raphael’’ Paris 16e & ‘‘Hotel Le Trianon Palace’’ Versailles

• 1985-1988 Apprenticeship of ‘‘Mr.Patrick Colas’’ Pâtissier, Chocolatier, Confiseur, Glacier

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