LAST NAME: BELIN

FIRST NAME: CHRISTOPHE, PAUL, MARIE

DATE OF BIRTH: 03/05/1968

PLACE OF BIRTH: BREST, FRANCE

NATIONALITY: FRENCH

MARITAL STATUE: MARRIED

ADDRESS: UNIT 605 JADE TOWER ROSEWOOD POINTE ACACIA ESTATES

TAGUIG CITY, PHILIPPINES

PHONE (HOME): (632) -661 3447

PHONE (CELL): 091*-***-****

E-MAIL ADDRESS: adgix6@r.postjobfree.com

PASSPORT: VALID UNTIL JANUARY 2026

VISA C-1/D: VALID UNTIL JUNE 2022

EDUCATION:

1974-1979: ECOLE PRIMAIRE DE KERHALLET

1979-1984: COLLEGE DE KERHALLET,

DIPLOMA OBTAINED: BEPC (GENERAL STUDIES)

1984-1986: ECOLE HOTELIERE DE DINARD, RUE DES ECOLES

DIPLOMA OBTAINED: BEP (BREVET D’ETUDES PROFESSIONNELLES), PROFESSIONAL STUDIES IN CULINARY ARTS

FURTHER EDUCATION:

1990: TRAINER’S AWARD, VAUX COMPANY,

1990: TRAINER’S TRAINER AWARD, VAUX COMPANY

2000: USPH AWARD (ON BOARD TRAINING)

PROFESSIONAL EXPERIENCE:

MAY 1986-OCTOBER 1986 (SUMMER SEASON)

RESTAURANT LES ILES, CARANTEC, BRETAGNE (FRANCE)

EMPLOYED AS A COMMIS DE CUISINE, 80 SEATS RESTAURANT SERVING TRADITIONNAL AND CLASSICAL FRENCH FOOD.

REASON FOR DEPARTURE: END OF SUMMER SEASON

OCTOBER 1986-APRIL 1987

CHESTERFIELD HOTEL (4 STARS DE LUXE), MAYFAIR, LONDON, ENGLAND

EMPLOYED AS A FIRST COMMIS DE CUISINE (GARDE-MANGER), 120 SEATS RESTAURANT SERVING CLASSICAL FRENCH AND MODERN FOOD, BANQUETING FACILITIES FOR UP TO 300

REASON FOR DEPARTURE: BETTER OPPORTUNITY

MAY 1987- MARCH 1988

POSTHOUSE HOTEL (4 STARS), EPPING, ESSEX, ENGLAND

EMPLOYED AS A DEMI CHEF DE PARTIE (GARDE-MANGER), 90 SEATS RESTAURANT SERVING NEW FRENCH CUISINE, BANQUETING FACILITIES FOR UP TO 250

REASON FOR DEPARTURE: BETTER OPPORTUNITY

APRIL 1988-APRIL 1989

SWALLOW HOTEL (4 STARS DE LUXE), WALTHAM ABBEY, ESSEX, ENGLAND (GRAND OPENING)

EMPLOYED AS A DEMI CHEF DE PARTIE (SAUCE), ONE 90 SEATS FINE DINING RESTAURANT SERVING CLASSIVAL AND MODERN INTERNATIONNAL FOOD, ONE 140 SEATS BRASSERIE TYPE RESTAURANT SERVING TRADITIONNAL ENGLISH FOOD AND BANQUETING FACILITIES FOR UP TO 350

REASON FOR DEPARTURE: NATIONAL SERVICE

MAY 1989-APRIL 1990

FRENCH AIR FORCE (NATIONAL SERVICE), QUARTIERS GENERAUX DE L’ARMEE DE L’AIR, BALLARD, PARIS

POSITION: AIRMAN FIRST CLASS

MAY 1990-DECEMBER 1990

SWALLOW HOTEL, WALTHAM ABBEY, ESSEX, ENGLAND (SAME AS PREVIOUS)

EMPLOYEDAS A CHEF DE PARTIE (SAUCE)

REASON FOR LEAVING: BETTER OPPORTUNITY

JANUARY 1991-JANUARY 1992

BELTON WOODS HOTEL AND COUNTRY CLUB (5 STARS), GRANTHAM, LINCOLNSHIRE, ENGLAND (GRAND OPENING)

EMPLOYED AS A CHEF DE PARTIE (GARDE-MANGER), 120 SEATS FINE DINING RESTAURANT SERVING CLASSICAL AND MODERN FRENCH FOOD, 180 SEATS BRASSERIE RESTAURANT, BANQUETING FACILITIES FOR UP TO 350

FEBRUARY 1992-MARCH 1993

BELTON WOODS AND COUNTRY CLUB

EMPLOYED AS A SENIOR CHEF DE PARTIE

APRIL 1993-OCTOBER 1994

BELTON WOODS AND COUNTRY CLUB

EMPLOYED AS A JUNIOR SOUS-CHEF

NOVEMBER 1994-OCTOBER 1995

HILTON NATIONAL (4 STARS), MILTON KEYNES, ENGLAND

EMPLOYED AS A SENIOR SOUS-CHEF, 180 SEATS RESTAURANT SERVING MODER INTERNATIONAL FOOD, BANQUETINF FACILITIES FOR UP TO 480

REASON FOR LEAVING: DID NOT LIKE THE COMPANY

NOVEMBER 1995-APRIL 1997

ALVESTON MANOR HOTEL (4 STARS DE LUXE), STRATFORD ON AVON, ENGLAND

EMPLOYED AS A SENIOR SOUS-CHEF, 90 SEATS RESTAURANT SERVING CLASSICAL AND MODERN FRENCH FOOD CITED IN THE MICHELIN GUIDE AND GAULT ET MILLAUX, BANQUETING FACILITIES FOR UP TO 200

REASON FOR LEAVING: BETTER OPPORTUNITY

JUNE 1997-JULY 1998

FIVE’S RESTAURANTS, PRESTON, LANCASHIRE, ENGLAND

EMPLOYED AS EXECUTIVE CHEF, ONE 60 SEATS FRENCH RESTAURANT, ONE 60 SEATS SPANISH RESTAURANT, ONE 80 SEATS ENGLISH TRADITIONNAL RESTAURANT

RESPONSIBLE FOR RUNNING, MAINTAINING AND KEEPING THE STANDARDS OF THE THREE RESTAURANTS. ALSO RESPONSIBLE FOR ALL COSTS CONTROL AND ORDERINGS.

REASON FOR LEAVING: OFFER TO WORK ON CRUISE SHIPS

OCTOBER 1998-DECEMBER 2002 CELEBRITY CRUISES (APOLLO SHIPS CHANDLERS)

OCTOBER 1998 TO MAY 1999:

M/V GALAXY (71 000 TONS, 2000 PAX, 900 CREW MEMBERS INCLUDING 110 COOKS), EMPLOYED AS A SOUS-CHEF IN THE DIFFERENT GALLEYS.

AUGUST 1999 TO FEBRUARY 2000

M/V MERCURY (SAME CLASS OF SHIP AS ABOVE), EMPLOYED AS A SOUS-CHEF IN THE DIFFERENT GALLEYS

MAY 2000 TO DECEMBER 2000

GTS MILLENNIUM (91 000 TONS, 2300 PAX, 1000 CREW MEMBERS INCLUDING 126 COOKS), EMPLOYED AS A SOUS-CHEF THEN AS A WORKING CHEF (SECOND IN COMMAND AFTER THE EXECUTIVE CHEF) DURING THE GRAND OPENING.

FEBRUARY 2001 TO SEPTEMBER 2001

GTS INFINITY (SAME CLASS OF SHIP AS ABOVE) EMPLOYED AS A WORKING CHEF THEN AS EXECUTIVE CHEF DURING THE GRAND OPENING.

NOVEMBER 2001 TO MAY 2002

GTS MILLENNIUM, EMPLOYED AS EXECUTIVE CHEF

AUGUST 2002 TO DECEMBER 2002

GTS INFINITY, EMPLOYED AS EXECUTIVE CHEF

JANUARY 2003 TO DECEMBER 2005 (CELEBRITY CRUISES)

MARCH 2003 TO JULY 2003

GTS SUMMIT, EMPLOYED AS EXECUTIVE CHEF

SEPTEMBER 2003 TO JANUARY 2004

GTS SUMMIT, EMPLOYED AS EXECUTIVE CHEF

MARCH 2004 TO JULY 2004

GTS SUMMIT, EMPLOYED AS EXECUTIVE CHEF

SEPTEMBER 2004 TO JANUARY 2005

GTS SUMMIT, EMPLOYED AS EXECUITVE CHEF

MARCH 2005 TO JULY 2005

GTS MILLENNIUM, EMPLOYED AS EXECUTIVE CHEF

SEPTEMBER 2005 TO DECEMBER 2005

GTS CONSTELLATION, EMPLOYED AS EXECUTIVE CHEF

2006 HOLLAND AMERICA LINE

M/V NOORDAM EMPLOYED AS EXECUTIVE CHEF

http://www.hollandamerica.com/cruise-vacation-onboard/Noordam?WT.ac=pnav_Onboard_Noordam

M/V WESTERDAM, EMPLOYED AS EXECUTIVE CHEF

http://www.hollandamerica.com/cruise-vacation-onboard/Westerdam?WT.ac=pnav_Onboard_Westerdam

2007 NORWEGIAN CRUISE LINE

NORWEGIAN JEWEL, EMPLOYED AS EXECUTIVE CHEF

http://www.ncl.com/cruise-ship/jewel/overview

NORWEGIAN DAWN, EMPLOYED AS EXECUTIVE CHEF

http://www.ncl.com/cruise-ship/dawn/overview

2008 CELEBRITY CRUISES

GTS MILLENNIUM EMPLOYED AS SENIOR EXECUTIVE CHEF

http://www.celebritycruises.com/ships/celebrity-constellation

2009 TO OCTOBER 2010 PRINCESS CRUISES

SUN PRINCESS EMPLOYED AS EXECUTIVE CHEF

http://www.princess.com/learn/ships/sp/

EMERALD PRINCESS EMPLOYED AS EXECUTIVE CHEF

http://www.princess.com/learn/ships/ep/

DECEMBER 2010 TO SEPTEMBER 2014 OCEANIA CRUISES (APOLLO/ICS)

DECEMBER 2010 T0 DECEMBER 2011. EMPLOYED AS EXECUTIVE CHEF ON BOARD M/S INSIGNIA

http://www.oceaniacruises.com/ships/insignia/default.aspx

JANUARY 2012 TO FEBRUARY 2014 ICS/OCEANIA CRUISES. EMPLOYED AS SENIOR EXECUTIVE CHEF ON BOARD M/S MARINA AND M/S RIVIERA (AS OPENING SENIOR EXECUTIVE CHEF)

http://www.oceaniacruises.com/ships/marina/default.aspx

http://www.oceaniacruises.com/ships/riviera/default.aspx

MARCH 2014 UNTIL SEPTEMBER 2014 ICS/OCEANIA CRUISES. EMPLOYED AS TRAVELLING SENIOR EXECUTIVE CHEF

OCTOBER 2014 TO AUGUST 2015 SABATICAL HOME

SEPTEMBER 2015 TO DECEMBER 2015 NORWEGIAN CRUISE LINE/THE APOLLO GROUP

Special project to create, set-up and implement new Main Dining Room cycles menus on Norwegian Escape, on par level with Oceania Cruises quality and innovation, this included:

Creation of brand new menu cycles for a guest capacity of up to 2 600

Recipe creation and adaptation from Apollo existing recipes

Re-design recipe format

Creation of new produces master lists to fit in the new cycles

Cost control and recipe adjustments to fit within NCL requirements

Writing of final menus

Training of on board crew and management

Full implementation of menu cycles during opening of Norwegian “Escape”

Follow-up cruises to ensure standards are consistently followed as per recipes

Final recipe review when/if adjustments needed

DECEMBER 2015 TO DECEMBER 2016 THE APOLLO GROUP/RIVER SERVICES

Employed as Corporate Executive Chef for a fleet of 6 River Cruise Ships belonging to Scenic Cruises located in Europe. Job included but was not restricted to:

Creation of brand new menu cycles for ships located in France

Creation of brand new menu cycles for ships located in Holland/Germany/Austria

Recipe creation and adaptation from Apollo existing recipes

Design of Brand New Menu format

Creation of new produces master lists to fit in the new cycles

Cost control and recipe adjustments to fit within The Apollo Group and Scenic Cruises

Writing of final menus

Training of on board crew and management

Full implementation of menu cycles during 2016 season

Follow-up cruises to ensure standards are consistently followed as per recipes

Final recipe review when/if adjustments needed

Corporate Executive Chef Scenic Cruises France until November 2018

I am at the moment a Corporate Executive Chef for Scenic Cruises in charge of the French operations which includes the following responsibilities:

Brand new menu cycles development for the 2018 season and its implementations

Review and self-audit of menu cycles

Recipes development and implementation within the food costs guide lines

Review and self-audit of recipes

Sourcing suppliers (local) and setting up contacts and contracts

Work in close contact with the Operations Manager for France

Training and development of team members

Hiring of culinary personnel

Liaising with my colleagues from the RMD operation

Reporting to our Senior Corporate Executive Chef

Menus and recipes development for special charters

Corporate Executive Chef Pullmantur Cruises from December 2018 to June 2020:

In charge of all culinary operation for the 4 ships of Pullmantur, Horizon and Zenith 1600 pax and Monarch and Sovereign 2700 pax

Review and self-audit of menu cycles

Recipes development and implementation within the food costs guide lines

Review and self-audit of recipes

Responsible for all PH matter in the culinary operation

Responsible for meeting food cost and guests’ satisfaction targets for the culinary operation: all targets surpassed on year to year basis 2018 vs 2019

Training and development of middle management

Hiring of culinary personnel for middle and higher management positions

Brand new menu cycles development for A La Carte dinner menu in cooperation with Jordi Cruz, 3 Michelin stars, Abac Barcelona

Brand new menu cycles development for daily changing menu in cooperation with Jordi Cruz, 3 Michelin stars, Abac Barcelona

Review and self-audit of menu cycles in place

Report to Senior F&B Corporate Director and Vice President Hotel and Marine operation.

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