Nicolas Lauvergnier

cuisinier at Amadeus
Lives in Madrid, Spain

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About me

I have worked into the catering field for more than ten years, in France as at the international (Shenzhen, Shanghai). It includes of course cooking, but also managing (steps, process), teaching/training (teams), creating (recipes, menus, restaurant's concepts, graphics & interior design).
Cooking is one of my long-last numerous passions. I love to make, to create and to constantly discover and learn new things/skills. I consider cooking as an art displaying a rich panel of concerns: taste, balance of flavors, pleasure of the eye/visual/appeal, conviviality, joy, health, well-being, acknowledgement ...Possibilities as benefits are highly exhaustive, which makes cooking so interesting. I have a substantial experience both in traditional cooking (including individuals, companies, brands/branches) and catering (large volume) for communes, cites schools, hospitals, retirement institutes. I also worked for establishments such as lounge bar & restaurant, resort & spa, palaces restaurant/beach restaurant, cuisine "chic" or semi-gastronomic. I am optimistic but also very serious when cooking, since this field is, for righteous reasons, very demanding and in many ways. To me, a good cook is the one who knows how to offer, please, share, temper, energize, cope, rejoin and support its team. That is as well what i aim to be.
I am looking forward to work with you next!

Experience

6 years

  • cuisinier

    Amadeus - Madrid, Spain

    F&B-Kitchen
    January 2019 - January 2019 · 1 month

    Participer à la mise en place et aux préparations avant service (midi). Servir le client à l'assiette (point chaud: viande ou poisson, garnitures, sauces), assurer la régularité du réapprovisionnement du point chaud comme le bon déroulement du service à l'assiette aux clients ( environ 300 couverts/service du midi/restaurant-cafétéria). Garantir la propreté du point de vente/service et du matériel utilisé tout au long du service. Nettoyage du poste, ustensiles, espace de travail.

  • Demi chef de partie

    Zenitude Hôtel-Résidences Antibes Le Maestria - Mandelieu-La Napoule, France

    F&B-Kitchen
    July 2018 - October 2018 · 4 months

    Chef de partie tournant, froid/chaud. Elaboration (maison) des entrées, snacks, plats, desserts. Respect et application des règles d'hygiène et des normes HACCP. Contrôle des stocks, réception des marchandises, contrôle et relevé des températures, nettoyage des postes de travail, machines et ustensiles de cuisine, frigos, armoires, sol. Service, boissons et encaissement au besoin. Cuisine méditerranéenne, avec quelques notes d'Asie (Japon: tataki de thon rouge) - Orientée contemporaine, fusion. 50 à 100 couverts/service. 100 à 200 couverts/jour.

  • Cook

    Compass Groupe France - Cannes, France

    F&B-Kitchen
    February 2016 - July 2018 · 2 years and 6 months

    preparing recipes following the weekly menus ( entry, main dish, dessert) for public schools (Cannes & surrounding communes), retirement homes/residences, including special/specific diet profiles (kids, teenagers, aduts, elders). Following the HACCP process, cold and hot chains recommendations, temperatures records, cell-cooling, disinfection/cleaning steps/records. Ensuring the quality and guarantying the safety of the products and its fabrication, conditioning, cold-storing, to be proper before expedition/delivery. Keeping track and records of labels and products information (origine, ref, tracking number), process steps (date and time, products ids, nature and length of the operation, temperatures, conformity check). Checking the stock (after daily basis working day) to ensure the chain of supply to follow and fit, for every 2 to 3 next coming days. Editing menus with guests number, special diet profiles, recipes with ingredients & quantities ( up to 10 000 guests, 150 for special diets & door to door deliveries), elaboration sheet, process registration forms.

  • chef de partie

    Hôtel Barrière Le Majestic Cannes - Cannes, France

    F&B-Kitchen
    February 2016 - February 2016 · 1 month

    Participer au nettoyage et à la préparation des aliments, à la mise en place (services du midi). Cuisiner, snacker (boeuf, noix de saint-jacques) devant le client (corporate, privé). "Animer" culinairement l'espace de cuisson-minute/à la demande. Servir le client sur place à l'assiette ( - restaurant La Plage/Majestic-Barrière). Préparer, réaliser une pré-cuisson (langoustines) pour un buffet/animation culinaire ( préalable à une soirée/dinner.) - cuisine principale, hôtel Majestic. Assurer le nettoyage des postes, ustensiles, espaces de travail utilisés.

  • Second de cuisine

    restaurant La Madrague - Lège-Cap-Ferret, France

    F&B-Kitchen
    June 2014 - August 2014 · 3 months

    Seconder le chef de cuisine dans l'élaboration des entrées, snacks, plats, desserts, et gérer de manière tournante l'espace pizzas. Veuillez au respect des règles d'hygiène et des normes HACCP. Nettoyer et préparer des produits frais: poissons, fruits de mer, viande, légumes, fruits. Cuire, élaborer, confectionner les produits à la carte du restaurant (selon arrivage ou formule/proposition du jour). Assurer la mise en place quotidienne du poste pizza, élaboration des pâtons plusieurs heures avant le début du service, confectionner les pizzas selon le choix proposé et sur demande ( pâtes pétries et tournées à la main, cuites au four feu de bois et confectionnées "maisons"). Assurer la propreté et le nettoyage des postes et espaces de travail. Assurer une rotation au niveau du poste de plonge. Réaliser des crêpes au besoin. Restaurant de plage, spécialités de poissons, fruits de mer, grillades. 150-300 couverts/jour. Poste saisonnier.

  • Second de cuisine

    Les Compagnons du devoir - Quetigny, France

    F&B-Kitchen
    May 2014 - June 2014 · 2 months

    Seconder le chef dans la préparation des entrées, plats, desserts (entrées et dessert en self-service, plat chaud servie à l'assiette - Environ 80 convives, service unique (midi). Maintenir propres les lieux et postes de travail. Stockage des aliments, conditionnement, tenue d'un cahier des charges hygiène/propreté. Respect et application des normes HACCP.

  • Consultant catering

    restaurant Cameo, Shanghai - Shanghai, China

    Consulting
    November 2011 - January 2012 · 3 months

    Bringing expertise on the Italian & mediterranean cuisine: recipes, elaboration, know-hows, practices. Bringing corrective solution on hygiene, methods and processes. Additional role was also to ensure appealing visuals regarding the dishes served to the clients, to intervene into the restaurant communication or clientèle-service when needed/required by the employer.

  • chef cook & catering consultant

    Rosewood Ltd. - Yangshuo, Guilin, China

    Consulting
    September 2006 - June 2008 · 1 year and 10 months

    Bringing up the concept, visual, interior's setting, providing menu & recipes, know-hows, performing staff training and restaurant management. Providing consulting among the different restaurants & food corners belonging to Rosewood Ltd. Bringing expertise in different fields of the catering business: hygiene and safety, storage, process, organisation/settings, quality standard/quality control, staff training, specific courses, outsourcing, supply chain/pricing, sales and marketing improvements, creativity/innovation, interior and visual design.(communication).

  • Cuisinier

    Campanile, Marsannay - Marsannay-la-Côte, France

    F&B-Kitchen
    October 2004 - June 2005 · 9 months

    Mise en place du buffet froid ( entrées, fromages, laitages, desserts). Mise en place poste pâtes fraîches, sauces (élaborées sur place), grillades. Cuisson-minute ( pâtes fraîches - grillades) devant le client (cuisine ouverte). Réception et stockage de la marchandise ( relevés de température consignés à réception et tout au long de la chaine). Traçabilité/enregistrement des produits impliqués dans la préparation des mets. Maintien de la propreté des postes, matériel et ustensiles utilisés. Nettoyage du sol - Plonge en alternance. Gestion déchets/poubelles. Respect des règles d'hygiène spécifiques à la restauration (ici franchisée) et des normes HACCP.

Education

  • maîtrise

    Ecole nationale supérieure des beaux-arts - Dijon, France

    January 2000 - July 2005

    Major in interior design. 2000-2003: License (bac +3) design d'espace 2003-2005: DNSEP (bac +5/maîtrise) design d'espace

Languages

3 languages

  • English

    Native or fluent

  • German

    Limited working

  • Chinese

    Limited working

Personal information

Nationalities

  • French

Date of birth

May 12th 1978

Driving License

Yes

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