Training Consultant Executive Chef

RESUME

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MR NEVANEN PIERRE

Date of birth : June 29/1957

Nationality : French

Marital status : Single status

Adresse : Kerroch Bihan 56850 Caudan Brittany FRANCE

Email : *******.******@*******.**

Tel : +201*********

What’s app : +336********

Intragram: nevanen.pierre

Zoom : *******.******@*******.**

Referees

*****************@*****.*** Executive chef: Accor hotel U.A.E

**************@*******.*** General Manager: China, Starwood hotel

*******.****@**************.*** Executive chef: JW Marriott, Bucharest Romania

**********@*****.** Executive chef Sheraton Addis Ethiopia

PROFESSIONAL QUALIFICATION

Certificate of Professional Qualification pastry, confectionary and bakery

Academy of Rennes, France 1975

PROFILE

A talented creative and resourceful French Executive Pastry Chef with large background in the preparation and service of gourmet pastries

Travelled a lot for the profession and acquired extensive knowledge not only in French, but also in international pastry and materials.

Trained the ability to work accurately, competently, and flexibly under pressure in the limited condition such as huge property and remote country and found true inspiration for creation with local products.

Proven leadership, problem-solving, and communication skills, gained through the professional life in various multi-cultural environment and teams.

GOAL

I would like to settle into a warm environment, share my knowledge, and work for a company which will offer me challenges and eventually the opportunity to develop my style.

KEY SKILLS

* French pastry including petit fours, ice cream, chocolate.

* Themed Buffets set up and creation of plated desserts.

* Knowledge of bakery including croissants, danish of all sorts and international pastry

* Managing food preparation functions in line with strict quality constraints.

* Capacity to adapt to the given environment and fulfill the performance.

* Management - Stock control, budget judgment, human relation, train staff.

* Ensuring adherence to health, safety and hygiene obligations HACCP

* Fluent in French, English. Basic knowledge in Arabic, Thai, Chinese

* Computer literate - MS Word, MS Excel, Internet, and Email communication.

I have a great deal of experience in pastry making, themed buffet set up, plated desserts, and bakery

Leading various multi-cultural teams, management skills including budget and stocks control, motivating the team, training staff, human relation, sanitation control are also my strength.

With a very nice personality with a great sense in service and public relation always there to satisfied guest needs and expectations

PROFESSIONAL EXPERIENCE

August 2019 – March 2020

Addis international catering

Addis Ababa Ethiopia

Executive pastry chef for airline catering service

October 2017- December 2018

Thanos group hotels/ Cyprus

Annabelle and Almyra Resort Hotels

Executive pastry chef for 2 hotels 400 rooms

6 restaurants, buffet and a la carte desserts

October 2016 – September 2017

Pre-opening assignment

Sheraton Grande Conakry

Guinea west Africa

Executive pastry chef

Recruitment, training consultant

.

October 2014 – September 2016

Luxury collection, Sheraton Addis Abeba Ethiopia

Executive pastry chef

At the head of a team of 32 persons, pastry cooks and bakers

300 rooms business Hotel

Working with the united nations organizations of Africa

with very high-profile events

3 restaurants, Pastry bakery shop

Huge banquet facilities, outside catering up to 50000

October 2012 / September 2014

JW Marriott Bucharest Romania

Executive pastry chef

400 rooms business hotel

3 restaurants; Italian, American steak, Mexican restaurant

Large banquet and conference center facilities

August 2010 / August 2012

Reef Oasis Blue Bay resort, Sharm El Sheikh Egypt

Executive pastry chef

696 rooms all exclusive hotel resort with 12 outlets bars and restaurants

Italien restaurant with a la carte desserts

Orientale restaurant with oriental homemade desserts and sweets

Seafood restaurant with daily desserts buffet

Main restaurant 1200 covers with grand dessert buffet on 2 weeks daily theme

Beach restaurant lunch buffets

French fine dining restaurant with a la carte menu desserts

August 2000 - June 2010

Le Siam, Marseille France

Owner

Fine dining Thai restaurant

This Thai restaurant has been named, one of the best Thai restaurant in France and classified in the famous Gault Millau guide book during many years with 2 toques awards

As director I was in charge of all menus and food presentation, costing, service, as well guest relation and with my experience of pastry Chef I create all desserts a la carte a fusion with classical French desserts with an Asian touch

With a team of 10 persons Thai cook and service staff I create my own restaurant which become one of the best address for fine dining in the city of Marseille

This great experience during 10 years has been a break in my career of pastry chef but has given me new expertise in the food industry

October 1997 - June 2000

Novotel Siam square

Bangkok Thailand

Employed as Pastry Chef at the head of a team of 12 persons pastry cook and baker

This hotel with 420 rooms and suites

3 restaurants:

Coffee shop with buffet and a la carte menu

Italien a la carte restaurant

Fine dining Chinese restaurant

Banquet facilities for special events up to 500 pax

Delicatessen shop, with a large varieties of cakes pastries, breads, homemade chocolate

I was in charge for all the production of bakery and pastry items and desserts

Train and manage my staff to bring the best of each of them

September 95 - September 96

Sofitel Shanghai, China

Employed as Pastry chef

400 rooms

3 restaurants,

Pastry shop,

Banquet facilities 400 guests

Responsible for the daily production of all bakery pastry items

at the head of a team of 10 staff

August 93 - August 95

Holiday Inn Lido, Beijing China

Employed as Executive Pastry Chef

The chain’s largest hotel in the world

This huge complex consist

900 rooms and suites

350 service apartments

3 international school with canteen

Banquet facilities up to 800 guests,

Bowling 20 lines

Night club

Pastry and bakery shop

Italian restaurant

Coffee shop

Mexican restaurant

Thai restaurant

Indonesian restaurant

French restaurant

3 Chinese restaurants

Responsible for the production of all Bakery pastry items and desserts for the complex

With 30 persons: bakers and pastry cook

This was the largest team I work with

February 94

Holiday Inn hotel New Delhi India

Special training assignment during 3 weeks for a French promotion

March 92 - March 93

Meridien resort hotel, Mauritius Island

Employed as Pastry Chef Responsible for the daily production of all pastry items

And desserts for this hotel with 300 rooms and 3 restaurants

July 90 - February 92

Sheraton Hotel Dubai, United Arab Emirates

Employed as Pastry Chef

It’s a 300-rooms-hotel with 3 restaurants, a pastry-shop

Banquet facilities: 1200 guest.

With a multi-cultural team of 15 person’s

As Pastry Chef in charge of the pastry and bakery

July 92

Sheraton hotel Karachi Pakistan

Special training assignment for one month

1989 - 1990

Grand pavilion hotel Cayman Island Caribbean.

Employed as pastry chef

Deluxe Hotel: 100 rooms, 2 restaurants and Banquet facilities up to 400 guests.

1988 -1989 (seasonal work)

Club Mediterranean

Paradise island Bahamas

Resort hotel 500 rooms, 3 restaurants

Employed as Pastry Chef

Responsible for the production of all pastry and bakery

Avoriaz France

Ski resort hotel 400 rooms

Employed as assistant pastry chef

1988 (seasonal work)

L’Orangerie restaurant, Saint-Raphael France (seasonal job)

as chef de partie in pastry, responsible for all desserts and breads for this top class restaurant with a capacity of 80 seats.

1987 - 1988

French House Manila-Philippines

As Pastry cook employed for to

Train a local team for a French company.

1981 - 1986

La patisserie PELGRIMS, Aix-en-Provence France

Employed as Pastry cook, demi- chef de partie

1978 - 1980

La patisserie ROHR

Pastry shop, Cannes, France

Employed as first commis pastry cook

1976 – 1977

La patisserie VOGADE

Nice / France pastry cook

1974 – 1976

La patisserie HENRY

Lorient / France

Apprenticeship

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