Thomas Croizé

Thomas Croizé

Executive Pastry Chef at Le Jules Verne Alain Ducasse
Lives in Paris, France
over 6 months ago

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Experience

  • Executive Pastry Chef

    Le Jules Verne Alain Ducasse - Paris, France

    Bakery/Pastry
    November 2015 - Now

    Operating 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

    Bakery/Pastry
    January 2015 - November 2015

    Directing 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

    Bakery/Pastry
    April 2011 - December 2014

    Training 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

    Bakery/Pastry
    December 2008 - February 2011

    Assisted 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 kitchen
    October 2008 - December 2008

    Food 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

    Bakery/Pastry
    May 2008 - September 2008

    Dessert 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

    Bakery/Pastry
    June 2007 - April 2008

    Dessert 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

  • French
    Native or fluent
    100%
  • English
    Full professional
    80%

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
Connections
Stefano Deiuri
Chef Consultant/co-founder at DEGA
Following
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