LUC CEDRIC MONNERON

***** **** ***** #* *****, NE 68134 · 402-***-****

· adq12r@r.postjobfree.com ·

EXPERIENCE

MAY 2016 - DEC 2019

DEMI-CHEF DE PARTIE, Domaine des AlizeEs, Grand-Baie

JAN 2012 – MAY 2016

COMMIS CHEF, Tamarina Hotel

JAN 2010 – JAN 2012

COMMIS CHEF, Restaurant Cocoloko, Grand-BAIE

DEC 2006 – JAN 2010

PASTRY CHEF, Butter and Diary

EDUCATION

DEC 2019 - DEC 2020

INTERNSHIP, Shoals Club/Ameristar

Gained hands-on experience in recipe formulation, menu development, and kitchen operations.

AUG 2005 - AUG 2006

APPRENTICESHIP, Ecole Hoteliere

Immersive learning of food production, hands-on experience in food preparation and cooking methods

JAN 2008 – JAN 2009

HOSPITALITY MANGAMENT, Dandenong

One year course in hosiptality management

SKILLS

Puff Pastry Production

Management and Leadership

ServSafe Food Handler Certified

Kitchen Inventory

Multilingual

Grill Station

Timely and High-Quality Food Production

Wide Range of Cuisine Preparation

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