FERRALS LES CORBIERES
TECHNICAL SKILLS IN :
Partitioning and organising Work within a team
Staff recruitment and training
Surveying of the different services: coordination and supervision
Overseing the food preparation
Creating gycles of menus according to nutritional rules
Surveying Consumers habits in order to adapt the service to their preference
Mastering basic techniques in cooking
Conceiving projects (Kitchen or restaurant conception)
Elaborating forecast
Purchasing, checking supplies and managing stocks
Analyzing cost prices
Managing a camp and a Kitchen according HACCP standards
WORK EXPERIENCE
2010/2012 Chief cook and then Site manager for “Catering International Services” (Burkina Faso)
2006/2009 Leader of exploitation (camp boss) for “Economat Des Armées” company (9 missions).
2004/2006 Food and goods supplying Office Manager (catering)
2002/2004 Cafeteria and collectivity restaurant Manager (1 500 / day)
2000/2002 Mess of the officers Manager(hotel, bar, restoring)
1999/2000 Mess Manager’s Assistant
1997/1999 Accountant for the mess
1991/1997 Team leader / Instructor in Fighting Unit
1989/1991 Vineyard Manager
FORMATION
2000 BTS Restauration – Hôtellerie
1988 CAP Cuisinier (niveau)
1986 Technicien Viticulture – Œnologie (BTA) Niveau IV
Langues : anglais et allemand parlés et écrits, espagnol parlé
Mes compétences :
Staff recruitment
Office Management
Microsoft Word
Microsoft Excel
Forecasting
Cost Analysis
OHSAS 18001
Norme ISO 9001
Management
