Freelancer profile translated to English.

Description

With several years of experience in renowned luxury establishments in the capital, including the opening of the Palace The Peninsula Paris and the restructuring of the catering offer at the 5-star W Paris Opera Hotel.

Active member of the French Toques

I decided to create my company to help you with your restaurant project.

I work in various areas:

Audit

Concept Creation

Menu Design

Technical Sheets

Procurement Management

Food Styling

Cooking classes for companies and individuals

Team Coaching

Restaurant Opening and Post-Opening Support

I travel throughout France and internationally.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Italian
Basic
Spanish
Basic

Workplace preferences

Can work on-site

Paris (up to 50km), La Guadeloupe (up to 100km), Nice (up to 100km), Senlis (up to 100km), Levallois-Perret (up to 100km)

Hôtel « W Paris Opéra,
Sous-Chef Responsable des cuisines
RESTAURANTS AND FOOD SERVICE
May 2018 - January 2020 (1 year and 9 months)
Paris, France
Restructuring of the catering offer.
●Analysis and optimization of Food cost.
●Inventory and order management:
●Foodstuffs.
●Non-food products (kitchen cleaning).
●Creation of the cafeteria offer.
●Menu setup:
●Restaurant.
●Banquet.
●Room service.
●Cafeteria.
●Planning and temporary staffing needs management.
●Recruitment of new team members.
●Implementation of HACCP training for dishwashing and kitchen teams.
●Daily menu creation. July 2014 - March 2018
The peninsula paris
Chef de partie Saucier
RESTAURANTS AND FOOD SERVICE
July 2014 - February 2018 (3 years and 7 months)
I was responsible for managing my station's inventory and the storeroom.
Preliminary work on meats and fish.
In-depth knowledge of sauce-making techniques.
Sauce Making Meat Preparation Meat Juices Station Management Inventory Management Staff Management Setup Supervision Service Order Management
Hôtel «Hyat Paris Madeleine
Demi-chef de Partie
RESTAURANTS AND FOOD SERVICE
October 2010 - May 2014 (3 years and 7 months)
Sauce making.
●Cooking of meats and fish.
●Management of commis chefs, apprentices, and interns. September 2010 - July 2011

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Higher Technician Certificate in Hotel and Catering
Lycée d'hôtellerie Tourisme Archipel Guadeloupe,
2004
Brevet de Technicien Supérieur Hôtellerie Restauration
Technological Baccalaureate in Hotel and Catering
Collège Abymes Bourg,
2007
Baccalauréat Technologique Hôtellerie Restauration

Other

Jonathan D.

Culinary Consultant

About Jonathan

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