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P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

PIERRE KEIRLE

Porto Arabia tower 9, #708

adwo60@r.postjobfree.com chef_pierre_keirle

Mobile/what’s app +974********

EXECUTIVE CHEF

Passionate chef, specialist in French, Italian, Asian, and Arabic cuisine Fine dining, Catering, Coffee shop, casual and VIP services specialist, Consulting. Dynamic, Results-Oriented, and Team-Spirited

Objectives:

• Join a company who will allow me to express my passion of work, and motivate my ambition to be the highest rank restaurant of the country.

• Build a strong team and make sure they are producing nothing less than perfection.

• Improve, expand the fame and profitability of the company. Areas of Expertise:

• Corporate Executive Chef experience with million- dollar, Upscale establishments

• Fine dining, casual, and catering, franchises

• Training and development specialist; teaching instructor

• Successful VIP catering experiences

• improving kitchen productivity and staff performances

• Drawing layouts of kitchen and restaurants

• PR and TV shows

• Catering and set up 120 000 meals a day

• Set up outlets and kitchen for pre-opening

• Consultant for opening and re-launching, solutions solver

• International events in charge ( FIFA)

2 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

WORK EXPERIENCE :

CORPORATE EXECUTIVE CHEF

Amwaj Catering

March 2022 to march 2023

• Restructure all Back of house operation and manning

• Fully in charge of the production of 180 kitchen on shore and offshore, 120 000 meals daily

• Create and implement menus for Hamad medical, Sidra hospital, and dolphin energy

• New standard creations as recipes cards, BOQ system, centralize purchase

• In charge of play off FIFA event

• In charge of Lusail super cup

• In charge of World cup FIFA 2022 ( 974 stadium and 32 other satellite location, 1 million meals in 20 days, event from October to December 2022.

• Optimization of cost of production and manning, increase profits and reduce loss EXECUTIVE CHEF

Dusit D2 Salwa road

January 2021 to June 2021

• Reset the all kitchen operations

• Optimize quality vs food cost

• Supply 900 meal a day

• Opening of buffets, theme nights, brunch, Opening of lobby lounge

• Creation of new carte, room dining

• Hiring new kitchen brigade and training

CORPORATE EXECUTIVE CHEF

Alrabia, Rosemary group

October 2019 to April 2020

• Improve profitability of all kitchens.

• Improve efficiency of the staffs and cut down all useless expenses.

• Develop all outlets such as Rosemary Café, Ridge la cuisine, Fromage, Kasap, Central pastry production

• Recruitment and training.

• Costs controls menu creation, engineering and rotations, promotions 3 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

CORPORATE EXECUTIVE CHEF

Truffle Hospitality

2 October 2018 to 1 July 2019

• In charged opening Bab Al Amoud restaurant at Al Azhm mall, fine dining fusion Palestinian food

• Implement system of control for food cost, centralize purchases, store and creation of a central kitchen, for the whole group.

• In charge of production for 6 restaurants ( BAB AL AMOUUD al Azhm, CANAAN GARDEN at hayat plaza, ARD CANAAN Katara, DOME TENT Diplomatic club, Ard Canaan Kiosk in Aspire park, Central kitchen industrial area).

• Catering for 2500 guests per days

• Implement HACCP and food safety system

• Recruitment and training

• Decrease food cost, Improve quality and sale revenue EXECUTIVE CHEF

Regency Hotel Management

12 July 2017 till 1st august 2018

• In charge of all production for 5 stars catering up to 5000 customers per days from Civil Defense Club, average meal served per weeks 3000 customers

• In charge of Milaha Catering ( 400 guests per days)

• In charge of Industrial catering ( 3000 meals per day)

• In charge or Ramada Encore Hotel ( occupation 89% mainly corporate)

• In charge of Al Asmakh tower west bay

• Fix and improve the quality, as well profit

• set up organization and production

• Optimize efficiency of the team for each event.

• control food cost

• Recruitments and training.

• HACCAP training, and implementation

• ISO 22000:2015 certification and implementation

• In charge all logistic with truck and distribution 4 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

EXECUTIVE CHEF

Century hotel, Doha, Qatar

1st June 2010 – 30th March 2017

• In charge of set up kitchen and restaurants, organizing the opening of a 4 star Boutique hotel, 3 outlets, recruitment, planning set up, creations of menus and cards, budgeting, cost control, promotions buffets, a la carte, and functions.

• Responsible as well of all Food and beverages for all outlets.

• Responsible of opening Bagel Bar outlet in Gulf Mall

• Responsible of set up all kitchens for Project Century Hotel Lusail City Qatar ( 2nd branch of Century Hotel), 5 star hotel, set up all kitchens and equipment’s

• Responsible of set up Project Century Jordan all outlets and kitchens ( 5 star projects in Jordan, spa and hotel)

• Consulting F&B development for BAHAMAS hospitality QATAR IN-FLIGHT CHEF/

Gulf Air, Bahrain

25th April 2004 – 25th April 2010

• Engage as cabin crew, In-flight chef, in charge of the first class safety, and security

• Specialist of the Food and Beverage of all the aircraft.

• Service 5 stars food a la carte with wine list and different menu available.

• Elaboration of menu on the ground, check and control the quality of food. Duty travel as interview, photo shooting

• and PR Work to promote Marking Sell for the company CHEF DE PARTIE FINE DINING

Hotel Intercontinental,

Geneva, Switzerland

1st February 2003 - 1st February 2004

• Chef de partie, in charge for section Garde-manger (Cold Starter)

• Promoted Chef de Partie, turning for both section Garde-manger and fish,

• In charge of the mises en place and preparations of cold starters plus all the fishes for the brasserie La Pergola, and the fine dining restaurant Les Continents.

• In charge of all the order of fish and sea foods for all section of the hotel, Palace 5stars and

• Restaurant 1 MICHELIN STAR Les continents

• Special VIP service for his Highness Sheikh Zayed bin Sultan Al NAHYANE 5 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

COMMIS TURNING FINE DINING

Hotel Ermitage am see.

Zurich, Switzerland

2nd May 2000 - 1st August 2002

• Commis turning section Garde-Manger, fish, hot starters, and entremetier.

• In charge of the breakfast service a la carte. Evolution in the open kitchen La Pergola, on a terrace of 150 customers, then to the fine dining section.

• Establishment includes inside the chain Relais et Chateaux, Hotel 4 stars, Restaurant Fine dining 1 MICHELIN STAR, of Mediterranean style. Under the responsibility of the Executive Chef, Mr. Edgar BOVIER.

• VIP service for Tina Turner

COMMIS TURNING FINE DINING

Hôtel restaurant Le Choiseul, Amboise (37) –France 5th Jun 1999 - 1st May 2000

• Commis turning Garde manger, meat fish hand pastry/ bakery, banquets

• Fine Dining restaurant 2 MICHELIN STAR

• experience team work in a team of 12

COOK

BAR Hotel Restaurant Le Saryella,

1st of July - 31st August 1999

Pont d Alleyras (43)

• Job alone, in charge of the production of the kitchen in a traditional French cuisine 6 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

CONSULTANCY EXPERIENCE,

October 2019 till December 2020 DOHA, QATAR

Eau de rose ( 24 July 2021 to 18 September 2021)

• Menu engineering

• Centralize purchase and order

• Haccp implementation

• Recruitment

• Back of out re structuration

• Store set up

Pan de chocolate, la perle chocolatiers, zizi soiree (August 2020 to jan 2021)

• Restructuration of the back of the house

• Recipes cards and costing

• Recruitment and staff training

• Implement Haccp and SOP

• Set up industriel kitchen and chocolate laboratory

• Launch online products

Bitty bites ( august 2020 to November 2020)

• Kitchen set up

• Menu creation and cost

• Haccp and SOP implementation

• Recruitment and staff training

7 lounge Pearl Qatar ( July 2020 to October 2020)

• Kitchen set up

• Menu creation and cost

• Haccp and SOP implementation

• Opening

• Recruitment and staff training

• Follow up

The house kitchen by tawina ( march 2020 to august 2020 )

• Set up menu and cost

• Distribution set up

• Launch online products

Al Rayyan hospitality (august 2019 to October 2019)

• Le Train Bleu & Le Petit Tain Bleu ( Al Azhm mall & Doha Festival City ) 7 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

JOB TRAINING INTERNISHIP

Commis Sommelier

Le Château de Divonne

27th March 2000 - 7th May 2000

012210 Divonne les Bains (01) France

Wine retail

Caves Nicolas

8th January 2000 - 17thFebruary 2000 Chamalieres

(63) France

Commis Sommelier

Restaurant La Truffe d Argent Fine Dining 16th

October 2000 - 27th November 1999

Clermont-Ferrand (63) France Restaurant

Commis of kitchen

Restaurant Hostellerie Les Deux Abbesses

22nd June 1998 - 15th October1998

St Arcon d Allier (43) France

Commis waiter

Grand Hotel Mercure

20th June 1997 - 31st August 1997

Les Arcs 1800 France

EDUCATION

1996 - 1998 Lycée Polyvalent de Chamalières, France Baccalauréat option Hotel Management.

2017 HIGHFIELD CERTIFIED with distinctions

HACCP LEVEL 2, 3

FOOD SAFETY LEVEL 2, 3, 4

8 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

PERSONAL BACKGROUND

Born on October 29, 1980 in Le Puy-en-Velay, France Nationality: French

Driving License: French, and Qatar Driving License LANGUAGE SKILLS

English: speak, understand, read, and write Italian: speak, understand, read, and write French: Mother

Tongue.

Microsoft Office programs, Micros – Fidelio. Materiel control, WebPro’IFIC, PIMS FIRST AID

FIRE TRAINING HAZARD CERTIFICATE

REFERENCES

References & Supporting Documentation Furnished Upon Request 9 Pa g e

P i e r r e F r e d e r i c K E I R L E

Curriculum Vitae

To whom it may concern,

I am writing to apply for the position of Executive chef or Executive Sous-Chef at your company. For the past 25 years, I have worked in the field of Kitchen and Food and Beverages, 4 and 5 stars international chains, group of restaurants, catering, private service, concept creation, where I have developed my skills. I have enclosed my CV to support my application. It shows that I will bring important skills to the position, including:

• Time management and strong leadership skills

• High-level customer service

• Motivation and dedication.

• Budget oriented

• Cost control/ Quality Control

• Training

• Up to date hygiene and food safety system

I am enthusiastic and professional, and I believe I would fit well into the company’s team culture and contribute to the ongoing success of the Food and Beverage department. I would very much enjoy having the opportunity to talk with you further to discuss the requirements and expectations of the position, and how I could use my skills to benefit the company. Thank you for considering my application. I look forward to hearing from you. Best Regards,

Pierre KEIRLE

+974-********

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