Remi Vercelli

Remi Vercelli

Executive Chef at Maradiva Villas Resort & Spa LHW 5 star hotel
Lives in Metro Manila, Philippines
over 6 months ago

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Experience

  • Executive Chef

    Maradiva Villas Resort & Spa LHW 5 star hotel - Flic en Flac, Mauritius

    F&B kitchen
    September 2016 - September 2018 · 2 years and 1 month

    - 5 F&B outlets, 65 luxury villas, 56 kitchen and stewarding staff - Culinary menus and concept implementation, quality-driven procurement - Revising and re-implementing trainings and HACCP procedures - Revising existing standards to achieve higher quality and productivity

  • Chef de cuisine

    Grand Intercontinental Parnas - Seoul, South Korea

    F&B kitchen
    September 2014 - September 2016 · 2 years and 1 month

    - Responsible for running the French fine dining restaurant “Table 34”, 14 direct staff - Maintaining and creating menus - Guests cooking class, staff training modern culinary techniques - Responsible for all French menus within the two intercontinental hotels in Seoul - Prepare and drive outlet team for upcoming of Michelin guide in Seoul 2016 - Listed in the list of 1000 best restaurants in the world by the LA LISTE 2015 http://www.laliste.com

  • Executive Sous Chef

    Mandarin Oriental Hotel - Manila, Philippines

    F&B kitchen
    January 2011 - September 2014 · 3 years and 9 months

    - Responsible for running “Tivoli” the multi-awarded fine dining restaurant, and room service for 420 rooms, 15 direct staff - Assist Executive Chef overseeing all aspects of the kitchens operations with 8 F&B outlets, 120 kitchen staffs and stewarding - Maintaining and updating menus, schedules and HACCP Trainings - Managing, recruiting, training, purchasing, and Chefs promotions with the Executive Chef

  • Chef de cuisine

    Mandarin Oriental Geneva - Geneva, Switzerland

    F&B kitchen
    August 2009 - December 2010 · 1 year and 5 months

    - Responsible for running the restaurant “Le Sud” 110 seats all day dining (breakfast, lunch and dinner), room service for 180 rooms and banquet for less 100 pax - Oversees all aspects of the kitchen with 20 direct kitchen staff and stewarding - Maintaining and updating menus with the head office of Paul Bocuse in Lyon - Managing recruiting, training, purchasing, scheduling and seasonal promotions.

Education

  • CAP/BEP & BAC Pro mention AB

    Culinary School Manosque, France - Manosque, France

    September 1998 - June 2002

    1999 Contest chambre des metiers PACA 2000 Contest meilleur apprenti de France

Languages

  • French
    Native or fluent
    100%
  • English
    Native or fluent
    100%

Skills

  • Asian Cuisine
  • Classic French
  • Mauritian cuisine
  • Mediterranean Cuisine
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