Adrien De Robillard

Adrien De Robillard

Sous Chef at Club Med Jobs - Europe, Africa & Middle East
Lives in Peisey-Nancroix, France
over 6 months ago

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About me

Ambitious, results-driven Cook with 6+ years’ hands-on experience working at popular restaurants and luxurious hotels. Track record of providing leadership, guidance and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. A dynamic individual who effectively allocates resources to staff, monitors food production needs and ensures requirements are met. Recognized for adhering to food handling and sanitation guidelines.

Experience

3 years and 11 months

  • Sous Chef

    Club Med Jobs - Europe, Africa & Middle East - Peisey-Nancroix, France

    F&B kitchen
    June 2018 - Now · 10 months

  • Sous-chef

    Club Med Jobs - Europe, Africa & Middle East - Grand Baie, Mauritius

    F&B kitchen
    December 2017 - May 2018 · 6 months

  • Sous Chef

    Skragata Mat & Vinhus - Kongsberg, Norway

    F&B kitchen
    February 2017 - November 2017 · 10 months

  • Chef de Partie

    Skragata Mat & Vinhus - Kongsberg, Norway

    F&B kitchen
    November 2016 - February 2017 · 4 months

  • Commis de cuisine-tournant

    Royal Palms Beachcomber Luxury - Grand Baie, Mauritius

    F&B kitchen
    May 2016 - November 2016 · 7 months

    Executive-Chef : Michel de Matteis (M.O.F 1991) Among The Leading Hotels of the World

  • Commis de cuisine-tournant

    La Clef des Champs - Curepipe, Mauritius

    F&B kitchen
    March 2016 - May 2016 · 4 months

  • Tournant

    Auberge du Teillon - La Garde, France

    F&B kitchen
    May 2015 - September 2015 · 5 months

    Responsible of the preparation for the hot and cold kitchen as well as for the pastry

  • Trainee/Cook

    The Paradis Hotel and Golf Club - Le Morne, Mauritius

    F&B kitchen
    December 2013 - January 2014 · 2 months

  • Trainee/Cook

    Labourdonnais Waterfront Business Hotel - Port Louis, Mauritius

    F&B kitchen
    June 2013 - August 2013 · 3 months

Education

  • Higher National Diploma in Hospitality Management - Culinary Arts

    Ecole Hôtelière Sir Gaëtan Duval - Quatre Bornes, Mauritius

    April 2013 - April 2016

    Courses: Finance in the hospitality industry F&B management operations Food Safety management World food Creative Pastry Human Resources management for service industries Room Division operations management Planning and managing food production and beverage service Small business enterprise Nutrition and diet New product development in food Developing manager The Contemporary hospitality industry Customer Service Work-based Experience Research project

  • Higher School Certificate Cambridge International Examinations

    College du Saint-Esprit - Quatre Bornes, Mauritius

    January 2006 - November 2012

    · Main subjects: Mathematics (Statistics and Mechanics) (D) , Chemistry (C) , Physics (D) · Subsidiary subjects: French (a*) and General paper (d)

  • School Certificate

    College du Saint-Esprit - Quatre Bornes, Mauritius

    January 2005 - November 2010

    Subjects: Mathematics (3) , English (5), Additional mathematics (7), Chemistry (3), Physics (3), Biology (3), French (1), French literature (3)

Languages

3 languages

  • English

    Native or fluent

  • French

    Native or fluent

  • Italian

    Notions

Skills

14 skills

  • Computer use
  • Crystal
  • Culinary Arts
  • Culinary expertise
  • Culinary skills
  • F&B
  • Food audit
  • Food cost management
  • Foodpairing
  • Food preparation
  • Food safety level 4
  • Green Globe
  • Haccp level 3
  • Sous vide
Connections
Mc Allan Ungapen
Waiter at Oustau Camarguen hotel and restaurant
Krisantus Sutrisno
People and Culture Officer at Four Seasons Hotels and Resorts
Nicole Tomamichel
Editor Intern at Teddy Award
View 7 connections
Following
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