Join Hosco and view Thomas'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
Experience
12 years and 7 months
-
executive pastry chef
Four Seasons Hotel Hampshire - Hook, United Kingdom
PastryApril 2019 - April 2020 · 1 year and 1 month -
Executive Pastry Chef
Le Jules Verne - Paris, France
PastryNovember 2015 - December 2018 · 3 years and 2 monthsOperating and supervising in all aspects of pastry management including interviews, hiring, formation of personal, scheduling and leading a team of 12. Research and Development of a seasonal monthly changing dessert menu, special dessert, chocolate program, menu planning and special function operation. Overseeing cost control, sanitation management and organization of a commissary and a service kitchen. Sourcing new providers, selecting products and purchasing. Advising and supporting for restaurants openings for the Alain Ducasse Group. Increase customer relations and quality service.
-
Pastry Chef
Alain Ducasse au Plaza Athénée - Paris, France
PastryJanuary 2015 - November 2015 · 11 monthsDirecting and controlling all aspects of pastry operations and management. Research and development of dessert menu, special dessert, bread program and chocolate program. Sourcing new providers, selecting seasonal and environmentally responsible products. Supervision and oversight of pastry personnel, sanitation management. Reinforcing customer relations and quality assurance.
-
Executive pastry sous chef
Restaurant Daniel - New York, NY, United States
PastryApril 2011 - December 2014 · 3 years and 9 monthsTraining in all aspects of culinary operations management including training, supervision and oversight of kitchen personnel, utilization of kitchen technology and equipment, menu planning and cost control, sanitation management, preparation of a variety of regional and international cuisines, storeroom operations and product selection and purchasing, principles of food and beverage service, buffet catering and special function operations, sales forecasting and merchandising techniques, customer relations and quality assurance, foodservice financial systems, and the day-to-day management requirements of an award-winning kitchen.
-
Pastry Sous Chef
Le Louis XV Alain Ducasse - Monaco-Ville, Monaco
PastryDecember 2008 - February 2011 · 2 years and 3 monthsAssisted with developing customer service standards, directing dessert, pastry, food, and beverage preparation, selecting specialized foods and ingredients, and training and selecting staff. Learned about menu planning and recipe development and procurement, enjoyed hands-on experience with a variety of budgetary and administrative responsibilities, and exercised authority over the day-to-day direction and activities of kitchen staff.
-
Line Cook
le Lyonnais Alain Ducasse - Paris, France
F&B kitchenOctober 2008 - December 2008 · 3 monthsFood preparation and quality assurance, inventory and ordering, budgeting, menu planning and facility layout, planning food and beverage production, maintaining production records, and preparing requisitions of supplies and equipment.
-
Pastry Cook
Bar & Bœuf & Co Alain Ducasse - Monaco-Ville, Monaco
PastryMay 2008 - September 2008 · 5 monthsDessert and pastry preparation and quality assurance, inventory and ordering, budgeting, menu planning and facility layout, planning dessert and pastry production, maintaining production records, and preparing requisitions of supplies and equipment.
-
Pastry cook
La Ferme Saint Siméon - Honfleur, France
PastryJune 2007 - April 2008 · 11 monthsDessert and pastry preparation and quality assurance, inventory and ordering, budgeting, menu planning and facility layout, planning dessert and pastry production, maintaining production records, and preparing requisitions of supplies and equipment.
Education
-
Mention complementaire dessert de restaurant
Lycée Hotelier du Touquet - Le Touquet, France
September 2006 - July 2007 -
Brevet technicien superieur art culinaire art de la table
Lycée Hotelier du Touquet - Le Touquet, France
September 2004 - June 2006 -
Baccalauréat technologique en Hôtellerie Restauration
Lycée Hotelier du Touquet - Le Touquet, France
September 2001 - July 2004
Languages
2 languages
-
French
Native or fluent
-
English
Full professional
Personal information
Nationalities
-
French
Skills
15 skills
- Advance pastry & bakery
- Baking/pastry
- Cost control
- fine dinning
- Food purchasing
- Good customer service
- High quality standard
- Hiring, training staff
- Making chocolate
- Menu planing
- Operations Management
- research and devellopment
- Scheduling
- Staff supervision
- Stock inventory
We didn’t find any new information on your CV to add to your profile. We advise you to manually add new information or try a different CV.
We’ve added the following information to your profile:
- Current location
- Profile summary
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'languages') }} Language
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'languages') }} Languages
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'educations') }} Education
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'educations') }} Educations
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'experiences') }} Experience
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'experiences') }} Experiences
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'nationalities') }} Nationality
- {{ $ctrl.getToastParams($ctrl.toasts.PARSE_CV_SUCCESS, 'nationalities') }} Nationalities
- Date of birth
- Driving License
- Phone Number
Take a moment to look at your supercharged profile!
We couldn’t update your profile using your CV.
We couldn’t update your profile. However, your CV has been saved.
There was an error uploading your CV.
Still want to supercharge your profile? We advise you to upload a .doc file or a different CV.