Executive Chef Services Specialist
Resume:
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
******.******@*******.*** 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
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