- Gestion with a garanti of max 26% food cost. Control and negotiation suppliers.
- Openings experience, Jean Georges Dubai, Brassica Beirut as partner, Goutons voir Beirut, Tinto Beirut, Racine Beirut.
- International experience, food, relation ship, management, suppliers, customers particularity…
- Management
- Psychology, with a calm and strong positive attitude.
- Back office, Master in Excel, gestion, POS, Hygien map and training map, planning, guideline book, HR, Social media …
- PIC diploma in 2015 Dubai.
- HACCP in 96 Paris France.
- Around 4000 precious food recipes.
- Curiosity, so it s maybe more then 4000 recipes today …
- Food creativity, food adaptation with concept, listen what asking and looking customer.
- Customer relation, pass around table to visite all customer after eating.
- Training staff.
- Recipe book in kitchen with GR to follow, and method.
- FOOD speciality and originality : French, Italian, Asia, Mediterranean, Home made truffle burrata with strawberry, Rossini beef Wellington, Peking duck, home made sour bread …
- Kitchen organisation, very clean, every ingredient in the same place with label.
- I manage a kitchen, a kitchen team always to be ready to open a second one.
- Casual dining or find dining.
- Knowledge about all cost, packaging for delivery, food cost, energy cost, taxe cost…
- Own Business plan can automatically calcul the red line warning or giving an exacte provisional after 3 months of exercice.
- Profile, good education and neat presentation.
More than a chef, I can be a real success partner, both of the food experience than management with a very strong skill.
rare are chefs to have all this quality.
