Cedric Combe

Cedric Combe

culinary director at Home –the-residence Madagascar 4 star lux hotel
Lives in Perrignier, France

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Experience

2 years and 5 months

  • culinary director

    Home –the-residence Madagascar 4 star lux hotel - Antisiranana, Madagascar

    F&B kitchen
    November 2017 - November 2018 · 1 year and 1 month

    (November 2017 to November 2018) Home–the-residence Madagascar 4 star lux hotel Position: F&B director Description: (30 luxury villas and apartments) 1x fusion bistronomic restaurant 100 pax  Manage the restaurant and Leading F&B team, recruiting, training and appraising talented personnel with 20 staff members  Re-developed (entire menu, restaurant concept, Food Pricing/Costing) increasing sales revenue by 18%  Oversee food preparation and production, ensuring food safety, Cleanliness, hygiene HACCP procedures are always 100% adhered to  Developed process to reduced waste and improved supply turnover, Controlled and managed food cost and inventory from 47% to 30%.  Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 15% savings on budget  Restructured the kitchen and restaurant lay out to fulfill its maximum potential to increased guest satisfaction and loyalty

  • executive chef

    ANGSANA Balaclava Mauritius 5 star (by Banyan Tree - Tamarin, Mauritius

    F&B kitchen
    June 2016 - September 2017 · 1 year and 4 months

    Position: Executive Chef Description: hotel whit 52 rooms, 1 fine dining restaurant, 1 beachfront restaurant, 1 Indian restaurant + in-villa dining + banqueting. Cuisine: creative French & Asian fusion & Indian. Number of seats per week: 1050 / 1500 Banquet monthly 1200  Leading kitchen team, recruiting, training and appraising talented personnel with 30 staff members’  Creation of new menu concept : half board menu with 4 starter, 4 main, 4 desert, which runs on 10 day and news a la carte menus  Oversee food preparation and production, ensuring food safety, Cleanliness, hygiene HACCP procedures are always 100% adhered to  Increased food revenue, reduced food and labor cost by 7%, increased guest satisfaction and loyalty tracking score.  Catered more than 70 private functions annually. Food cost monthly goal 33% directed 32.5%  Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.  Integrated P&L goal driven results by initiating SOPs: including purchasing, inventory control and accounts payable systems

Languages

2 languages

  • French

    Native or fluent

  • English

    Full professional

Personal information

Nationalities

  • French

Connections
Subhajit Sikder
On Job Training at Radisson Blu Hotel (RHG)
Tamil Vanan
chef at adyf gulf co Ltd
Following
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