Executive Chef Culinary

Alexis Couquelet

adil96@r.postjobfree.com

Mobile: +961-**-**-**-**

NATIONALITY

American, French

CURRENT POSITION

Group Executive Chef, COUQLEY FRENCH BISTRO, Beirut, Dbayeh, Broumana (Lebanon) and Dubai (United Arab Emirates)

WORK EXPERIENCE

November 2009- Present

Co-Founder and Group Executive Chef, COUQLEY FRENCH BISTRO, Beirut, Dbayeh, Broumana (Lebanon)

Design kitchen layouts and restaurant fittings for established franchises

Procure products from suppliers for all restaurants in Lebanon

Manage day to day activities of the kitchen, assign work, and establish performance goals

Periodically create original menus and recipes to accommodate the local pallet

Assist employees with career development and strategies to improve retention

Supervise employee performance and prepare reports and reviews

Maintain a high level of service principles in accordance with established standards

October 2007 – November 2009

Executive Chef, Market Restaurant and Mabu Grill, Beirut, Lebanon

Managed all aspects of kitchen operations in this Asian/International concept restaurant

Managed inventories, purchasing, HAACP

Developed menus and recipes

Oversaw performance management and training

November 2005 – September 2007

Executive Chef, Le Gouraud Brassiere, Beirut, Lebanon

Managed all kitchen operations in this French semi gastro restaurant

Oversaw inventories, purchasing, employee schedules and HAACP

Trained and mentored all new members of the culinary team

Increased sales by 30% in 2 years

May 2004 – September 2005

Executive Chef, Element, Beirut Lebanon

Oversaw all culinary operations in this Asian/Fusion concept restaurant

Developed and implemented all menus and recipes

Managed inventory, purchasing, HAACP

EMPLOYMENT IN FRANCE

1994 - 2004

Head Chef, Potel & Chabot, Paris

Sous Chef, Market Restaurant, Paris “JEAN GEORGES”

Chef De Partie, Korova, Paris

Chef de Partie, Plaza Athenee Hotel, Paris

Chef de Partie, Marriot Champs Elysees Hotel, Paris

Chef de Partie, La Gare Restaurant, La Muette, Paris, “GEORGES BLANC”

Chef de Partie, Hilton Hotel, DuVal Caterer, Compagnie de bateaux à Roue, La Bastide de Saint Tropez

Chef de Partie, Hilton International Hotel Paris

EDUCATION

1992 Academy Of Culinary Arts, Atlantic College, Mays Landing (Atlantic City), New Jersey

AWARDS AND RECOGNITIONS

2016 to present, Master Chef of France

2017 to present, Culinary Academy of France

2017 to present, National Academy Of France

LANGUAGES

English written and spoken

French written and spoken

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