Freelancer profile translated to English.

Description

All restaurants have similar problems, but the solution is always different.

My name is Guillaume, I have 10 years of experience in the kitchen, strengthened by the experience gained from several successive openings and freelance work in dozens of establishments, I am able to identify the specificities of your establishment and provide you with tailor-made and effective solutions.

For years in the finest Parisian establishments, I have had to solve cost reductions in raw materials (food cost), staff cost, menu creation, and team training.

For over a year now, I have been offering freelance support to restaurants that need to be accompanied or guided.

Your costs are calculated but at the end of the month the accounts are not good? Do you need to micromanage to get the quality you want? Is your staff unable to produce the quality you demand? Is cleanliness lacking?

You are not alone. I can help you.

As a nutrition coach, I can also support you with a healthy offering. I can also create enticing vegetarian dishes that will attract new customers.

Industry field of expertise

Languages

French
Native or bilingual
English
Native or bilingual

Workplace preferences

Can work on-site

Paris (up to 50km)

Restaurant Marius
Consulting Chef
RESTAURANTS AND FOOD SERVICE
October 2024 - February 2025 (4 months)
Paris, France
Support, training, modernization, and culinary consulting applied to the existing team. High-end fish restaurant in the village of Auteuil, private chef mission for individual clients.
100 covers per day. €100 average ticket
Restaurants Colère et Orgueil
Consulting Chef
February 2025 - May 2025 (3 months)
Paris, France
Team consolidation during the recruitment period related to team changes and an increase in restaurant traffic. Responsible for, among other things, the 'Speakeasy' tasting menu with daily improvisation of 7 courses, developed, cooked, and served alone in parallel with the normal operation of the 'bistro' restaurant. Ultra-raw product work, whole animals, zero waste, very high gross-to-net yield, maximum use of work tools for a complete offering with controlled labor. 160 covers per day - 10 to 20 on the tasting menu. Support, training, modernization, and culinary consulting applied to the existing team. High-end fish restaurant in the village of Auteuil, private chef mission for individual clients. 100 covers per day. €100 average ticket. Toques en Truck operation for the TLMCLC association. Creation of ephemeral canteens for children, parents, and health professionals affected by cancer in 25 hospitals across France in partnership with them. Menu creation, serving 170 covers per day in a food truck. Coordination with sponsoring Grand Chefs (Michelin-starred and Palace chefs, great pastry chefs). In-depth nutritional and hygiene monitoring, offering product quality worthy of restaurants.
Tout Le Monde Contre le Cancer
Head Chef
RESTAURANTS AND FOOD SERVICE
March 2024 - July 2024 (4 months)
Paris, France
Toques en Truck operation for the TLMCLC association. Creation of ephemeral canteens for children, parents, and health professionals affected by cancer in 25 hospitals across France in partnership with them. Menu creation, serving 170 covers per day in a food truck. Coordination with sponsoring Grand Chefs (Michelin-starred and Palace chefs, great pastry chefs).
In-depth nutritional and hygiene monitoring, offering product quality worthy of restaurants.