Join Hosco and view Jean-Daniel's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
Highly experienced and dedicated Executive Chef seeking a position at an international chain of hotels providing high culinary and food service standards in busy kitchens, creating menus and exceptional ability to manage and train kitchen staff at all levels.
Atria - Saint John, CanadaF&B kitchenJuly 2018 - Now · 5 months
Manage and supervise all culinary service staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Meet regularly with clients to confirm high satisfaction levels are maintained. Work with the wait staff, front of house and back of house to ensure that they have a clear understanding of how to provide high levels of customer service and deliver food products that exceed clients’ expectations. Assist in planning, preparation and execution of events, banquets, and themed meals. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationship with vendors. Ensured compliance with food handling, safety procedures, and sanitation certifications are maintained.
Shannex - Saint John, CanadaF&B kitchenNovember 2014 - July 2018 · 3 years and 9 months
Directly responsible for all kitchen and dining room operations. Responsible for achieving food cost and revenue goals by looking after inventories and food controls Created and developed menus for the dining room and banquet events. Ensured compliance with food handling, safety procedures, and sanitation certifications are maintained.
Hilton Saint John - Saint John, CanadaF&B kitchenAugust 2013 - November 2014 · 1 year and 4 months
Supervised the daily operations pertaining to food and beverage preparations, including ensuring maintaining safety and sanitation. Worked closely with the Food and Beverage Manager to ensure guests’ satisfaction and meeting financial goals. Evaluated, planned, and responded to clients’ needs and expectations.
CHEF DIPLOMA FROM SWITZERLAND
Hotel A La Halte des Amis Les Emibois - Zürich, SwitzerlandSeptember 1980 - June 1983
FrenchNative or fluent100%
EnglishNative or fluent100%
- Ability to control budget
- ability to stay calm
- Excellent cooking skills
- Excellent Organizational Skills
- Leadership and Management Skills