SODEXO/GABON GEST
- CAMP BOSS GERANT
2012 - 2013
DENIS BRELIVET
CAMP BOSS
14 Rue Marie Rose Le Bloc’h
29000 QUIMPER
Tel Home:
Tel Mobile: +33 (0)6.17.35.17.42
E-mail: denisbre@msn.com
denisjean.brelivet@sfr.fr
Born in Quimper, France on 06/01/1963
Skype: db200640
2013 :head chef saint maxime,luxembourg
2013 :Newrest Camp Boss
2012: Newrest Camp Boss
2011: Catering Supervisor/Mission Head Chef KLEM'S Restaurant DINARD
2010: Camp Boss: for Gabon Gest (GABON)
At client locations: TOTAL GABON (Offshore) and ADDAX PETROLEUM (Onshore, Gabon)
Camp Boss on barge, OTTO1, Management relation, HACCP supervision, 250 clients average head count
Camp Boss on land rig (KCA-Deutag T-48), 150 clients average head count
MANAGEMENT OF STAFF ON SITE, ENSURE QUALITY DELIVERY WITH HACCP STANDARDS.
COST CONTROL
INSALLATION OF MANAGEMENT SYSTEMS
TRAINING AND ORGANIZING TEAMS (rostering).
CUSTOMER RELATIONSHIP (with COMPANYMAN, SITE SUPERINTENDANT)
The above includes, but not limited to ensuring delivery of services with highest quality and standards, motivation
of the catering team and its internal organisation (on site), supervising and ordering for local and senior menus and permanent stock control and issuing policies.
2009 Temporary Missions: OTTO 1 FLOTEL Barge contracted to TOTAL GABON
June/December: Camp Boss for GabonGest (Gabon), Port Gentil
June : Cook for Sodexo Client: THALES – Toulouse (2000Clients)
May: Cook for Sodexo Client AIRBUS Location: Blagnac (2000Clients)
April: Chef in Cannes – Gourmet Restaurant called Il Rigoletto
January: Chef Manager for Sogeres, Client: Credit Agricole, Location: TOULOUSE
09/2007 – 02/2008 SODEXHO UNIVERSAL, Remote Sites
Mission in Iceland as Camp Boss, Client: IMPREGILO; Location: Impregilo Dam Project
2004 - 2006 Catering Manager, SODEXO SFRS (School Division)
Holiday Village. ‘Grande Baie’ Les Mathes - La Palmyre in South West France
In charge of kitchen & service staff supervision, purchasing, stock takings, monthly reporting,
Team Management: 20 people / Restaurant capacity: for 600 people
Meals served daily: buffet breakfast, lunch buffet, table-side service in the evening
Oct 2004 Mission at the Fréjus – “Lachenaud” elderly people residence as Manager for SODEXO SFS (Healthcare Division)
2001- 2003 SODEXO UNIVERSAL AFRICA Remote Sites and Offshore, Camp Boss
In Pointe Noire (Congo) for TOTAL EP CONGO, MAYA Flotel Barge
In Cape Town (South Africa) for PRIDE OFFSHORE on the ALLIGATOR Flotel Barge
Received full training from SODEXO:HACCP, online stock management, inventory, performance ratios, team management.
2000 - 2001 Reception Training – PROMOTHE Boulouris - France
1997 - 2000 A car accident took me away from work during 3 years
1996-1997 Head Chef - Restaurant « Le Semillon » - Saint-Raphaël - France
Listed on Michelin Guide 98 with 2 Forks
1993-1996 Head Chef - Restaurant « Le Doyen » Douarnenez - France
Listed on Gault & Millau guide 13/20 & Champérard Guide
1992 Training – Chantilly - France
1992 Season - Hôtel de la Marine – Groix - France
1991 Season as kitchen assistant Auberge de la Foresterie Le Mans - France
1990 1991 Assistant chef - Relais de Gourlande - Buc – Paris Region - France
1989 1990 Chef de partie - Restaurant Olympe – Paris - France
1988 1989 Chef de partie - Le Petit Colombier – Paris - France
1987 Season as Chef de partie – Relais & Château : Château Eza – Eze Village - France
1986 1987 Chef de partie - LUTECIA, les Halles Montreal
1984 1985 Chef de partie – Keats – London - UK
1983 1984 National Military Service
1981 1982 Apprentice chef - the Auberge des Ducs de Lin
1979 1981 Hotel School Le Paraclet - Quimper – France
Languages: French: Mother Tongue
English: Intermediate - in progress
