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2 years and 5 months
Home –the-residence Madagascar 4 star lux hotel - Antisiranana, MadagascarF&B kitchenNovember 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
ANGSANA Balaclava Mauritius 5 star (by Banyan Tree - Tamarin, MauritiusF&B kitchenJune 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
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