Freelancer profile translated to English.

Description

Executive Chef and Food & Beverage consultant, I support restaurateurs, hoteliers, and groups in the creation, structuring, and optimization of their concepts.

With over 12 years of experience in France and internationally (restaurants, multi-site groups, hotels), I work on opening projects, menu redesigns, or profitability improvements, with a very operational and results-oriented approach.

My role: to transform an idea or a cuisine into a clear, coherent, and profitable offering, easily manageable by the teams.

I intervene in particular on:

– structuring of menus and technical sheets

– calculation of material costs and margins

– optimization of kitchen processes

– support for openings

Based in Paris, available in France and internationally, on-site or remotely.

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 50km)

ADNBistrot
Executive Chef
RESTAURANTS AND FOOD SERVICE
January 2025 - Today (1 year and 5 months)
Paris, France
Executive Chef – Multi-site management, menu structuring, cost optimization, implementation of operational standards, and team support.
Food & Beverage Operational Management Concept Creation Recruitment Menu Creation
Pedzouille
Executive Chef
RESTAURANTS AND FOOD SERVICE
October 2023 - December 2024 (1 year and 2 months)
Paris, France
Acted as Executive Chef and F&B consultant for the Pedzouille group, particularly in a hotel environment (Novotel Porte de Versailles), focusing on offer structuring, technical sheets, and operational performance.
Recruitment Operational Management Concept Creation Cost Reduction Menu Creation
Pour vivre heureux vivons cachés
Head Chef
RESTAURANTS AND FOOD SERVICE
June 2020 - September 2023 (3 years and 3 months)
Courbevoie, France
Head Chef responsible for production, kitchen organization, and menu consistency in a demanding operational context.
Operational Management Menu Creation Inventory Management HACCP