French Mother tongue

English fluent

Hungarian Basic

Spanish Basic

German Basic

Television

**** *****://www.france.tv/france-3/comme-une-envie-de-jardins/comme-une-envie-de-jardins-saison-3/836719-la-recette-du-chef-alain-losbar.html

Youtube Blogger Clips

2016 <<Découverte d‘ un potager sous la tour Eiffel>> https://www.youtube.com/watch?v=fjzobapPbQw

2015 << Suivez-moi – Dans un restaurant californien>> https://www.youtube.com/watch?v=fjzobapPbQw

Magazins (Selection)

2020 https://restaurateurs.goodfrance.com/fr/users/paris-budapest-restaurant

2013 https://www.infosbar.com/Le-180-Only-le-bar-ephemere-de-l-Hotel-Pullman-a- Paris_a6606.html

2013 https://www.gourmet-report.de/artikel/344142/alain-losbar/

2013 https://www.bunte.de/kochen-geniessen/alain-losbar-180-tage-pariser-koestlichkeiten- 23490.html

Other References & Supporting Documentation Furnished Upon Request

First Name Alain

Name Losbar

Nationality French

Location Berlin/Paris

Phone +243-***-**-**-**

Email adrn3a@r.postjobfree.com

CURRICULUM VITAE

Professional Profile

Highly experienced Executive Chef and passionate in cooking and food preparations in hotel industry for about three decades. Focusing on memorable culinary experiences for guests and customers as well as emphasizing on continued revenue enhancement and cost control. Developing inspirational food concepts driven by the desire of innovation. Experienced and creative culinary project leader for new hotel openings processing excellent organizational & administrative skills. A positive << Hands-on>> mentality gained through working at highly acclaimed restaurants and hotels worldwide.

Collaborative communicator and leader continually focused on building relationships, managing, motivating and developing staff and promoting synergy in a multicultural atmosphere.

Employment Experience

2021-Present EXECUTIVE CHEF

Sofitel Algiers Hamma 5* - 337 rooms & suites/C&B 3400m2

Executive chef for 5 catering outlets serving Algerian cuisine & international cuisine,

Managed 76 Staff Members

Responsible for Menu planning, Quality & Safety Procedures

Implemented Procedures to minimize waste

Demonstrated how to reduce the F&B cost from 38% to 28,5%

Decreased the F&B prime cost from 93% vs. 67,5% previous year

DURING THE LOCK DOWN COVID

Apr 2021- Jun 2021 HEAD CHEF SAISONNIER

Restaurant Chez Albert / Haute-Savoie

Creation of menus, Implementation of Quality, Safety & Hygienic Standards

Take-away menu

Implemented Sous-vide cuisine an d Storage

Jan 2021 – Mar 2021 ACCELERATE GERMAN SCHOOL LEARNING IN BERLIN/ GRATDUATED LEVEL 3

Oct 2020 – Dec 2020 ENTREPRENEUR SMALL & OPENING COMMERCE BUSINESS TRAINEE

Graduated in French Commerce School in Paris

Feb 2019- Sept 2020 EXECUTIVE CHEF

Sofitel Budapest- 5* - 351 rooms & suites/C&B 3400m2

Responsible for 4 catering outlets serving Hungarian & international cuisine, producing £1,8 million in revenue

Developing and project leading for the new kitchen design after the renovation of the hotel

Responsible for recruitment and training a team of 23 Chefs and 7 pastry chefs

Management of a total of 40 team members including the purchasing and stewarding department

Creation of menus, Implementation of Quality, Safety & Hygienic Standards

Performed outside catering operations for more than 400 people

Improved Food Safety audit to 72% vs. 60% in 2019

Reduced F&B sale costs from 25,5% last year with a budget of 27% to an actual of 23,3%

and F&B prime costs rom 63% last year with a budget of 72% to an actual prime cost of 64,3%

Optimized staff efficiency and minimized kitchen payroll according to business

Increased number of covers <<A la Carte>> from 19794 covers to 64900 covers

Boosted the F&B GOI up to 31% compared from the forecasted 21%.

2009- Jan 2019 EXECUTIVE CHEF

Pullman Paris Tour Eiffel 5* - 430 rooms & suites/3100m2 C&B

Directed 4 catering outlets serving French & international cuisine, producing £6.7 million in revenue.

Developing and project leading for the new kitchen design after the renovation of the hotel previewed as the flagship hotel of Pullman

Co-Founder of the legendary concept“180 ONLY” & Co-Creator of the much noticed hotel garden of 600m2 ( Planted biological products which were used for special dishes in the restaurant)

Management of a total of 37 team members including the purchasing and stewarding department

Implemented and performed trainings for the whole kitchen staff

Menu Planning and Implementation of Quality, Safety & Hygienic Standards

Reached food safety audit of 96 %

Decreased the F&B prime cost from 86% to 80%

Surpassed the F&B GOI of 5% vs budget

Improved Kitchen Payroll by decreasing the number of chefs from 54 to 34

Co-creator Chef Table for tasting menus in the Kitchen

2007-2009 EXECUTIVE CHEF

Sofitel Budapest Chain Bridge 5* - 351 rooms & suites/C&B 3400m2

Executive chef for 4 catering outlets serving Hungarian & international cuisine, producing £5.2 million in revenue.

Managed 37 Staff Members

Responsible for Menu planning, Quality & Safety Procedures

Implemented Procedures to minimize waste

Attained Food Safety audit with 99%

Demonstrated how to reduce the F&B cost from 31% to 23,5%

Decreased the F&B prime cost from 89% vs. 69,5% previous year

Achieved an F&B GOI of 23% vs previous year 5%

Restructured Kitchen Team by decreasing the number of chefs operating of 88 to 37

1997-2007 EXECUTIVE CHEF

Novotel London West, London 4*- 630 rooms /5400m2 C&B

Executive chef for 6 catering outlets serving international cuisine, producing £9.2 million in revenue

Management of 42 Kitchen Team Members.

Starting position Senior Sous Chef, promoted Executive Chef in August 2003

Writer & Designer of a published recipe book

Co-creator 5 Senses Food & Beverages Experiences and Chef Table for tasting menus in the kitchen

1993- 1995 CHEF DE PARTIE / SOUS- CHEF

Novotel Birmingham Airport UK 4*

1989- 1993 CHEF DE PARTIE / SOUS- CHEF

Hotel Marisol, Guadeloupe 4*

1993- 1995 CHEF DE PARTIE / SOUS- CHEF

Novotel Birmingham Airport UK 4*

1989- 1993 CHEF DE PARTIE / SOUS- CHEF

Hotel Marisol, Guadeloupe 4*

1988-1989 La Maison des Polytechniciens

Commis Chef

1987-1988. L’Ambassadeur d’Auvergne

Commis Chef

1984-1987 Trainee

Georges V

La Fermette Marbeuf

Le Cadet Gascogne

Le Ciel de Paris

Le Lutetia

Employment Experience

1982 – 1986 Ecole Commerce E.C.OF.I.H

PRIVATE ECOLE HOTELIERE DE BOBIGNY

1979-1982 College Victor Hugo

Graduate: CERTIFICATE OF PROFESSIONAL CUISINE (CAP/BEP)

Other Trainings: Food Hygiene (Advanced Course)

Health & Safety (Advanced Course)

Entrepreunarial, Opening & take over business

Trainings/ Formations:

HACCP

Fire safety

First AID

Sous-VIde cooking by “Alain Ducasse et Crea”

Culinary Art cuisine "Alain Ducasse by Christophe Larrat"

Molecular cuisine by “ Denis Martin”

Cuisine Banquet and Outside catering by “Lenôtre”

Cuisine Cocktail événementiels by “ Lenôtre”

Cuisine Street Food, Nomade and Food Truck

Manager to management

Time management

Social, stress at work

Annual Staff Evaluation/Appraisal

Budget & Cost control

Education

Languages

Media References

Contact this candidate