Freelancer profile translated to English.

Description

Professional chef with solid experience in French, bistronomic, gastronomic, traditional, brasserie cuisine, and Japanese influences. I worked for 3 years in Savoie in bistronomy, 2 years within the Alléno group in Paris in establishments ranging from high-end brasserie to gastronomy, as well as 2 years in bistronomic and traditional restaurants in Belgium. I also completed 2 seasons in the mountains, which allowed me to develop a great capacity for adaptation, strong resistance to the intense pace of services, and rigorous organization.

Thanks to these varied experiences, I have acquired a complete vision of the restaurant business: product quality, consistency of dishes, preparation management, team supervision, menu creation, cost optimization, food cost calculation, and profitability improvement. Today, I support restaurants, brasseries, and bistronomic establishments in improving their organization, their menu, and their kitchen performance.

Industry field of expertise

Languages

French
Native or bilingual

Workplace preferences

Can work on-site

Tournai (up to 50km), Lille (up to 20km), Brussels (up to 20km), Mons (up to 10km), Mouscron (up to 10km)

Groupe Yannick Alléno
Sous chef
RESTAURANTS AND FOOD SERVICE
September 2023 - April 2026 (2 years and 7 months)
Paris, France
Sous-chef within the Alléno group, I evolved in several establishments ranging from high-end brasserie to starred gastronomic restaurant. I participated in the daily organization of the kitchen, the management of preparations, the monitoring of dish quality, the supervision of teams, and the smooth running of services. My experience also includes precise calculation of material costs, development of technical sheets, control of product yields, waste management, purchasing optimization, and food cost analysis to ensure profitable, consistent, and demanding cuisine. This experience allowed me to develop great rigor, a precise vision of culinary excellence, as well as an ability to adapt to different high-end catering concepts.
La table des armaillis
Chef de cuisine
RESTAURANTS AND FOOD SERVICE
January 2022 - January 2023 (1 year)
Megève, France
Head chef of a bistronomic restaurant for 2 seasons over a period of 1 year,
Winter and summer season, food cost management, team of 10 people.
Team management