Pre-Opening
Opening
Rebranding
Concept Creation
Kitchen renovation
Implementation Standards
Haccp procedure
Food Cost analyse
Executive Chef
Head Chef
Pre-Opening
Opening
Rebranding
Kitchen layout,
creation or renovation
Implementation standards
Restaurants concepts,
creation and development
Haccp manual
Health & Safety procedures
Food cost analyse
Purchasing
Staff management
Hiring process
“Annabelle ”
5* Hotel - 245 rooms
“Preferred Hotels & Resorts ” Members
Paphos. Cyprus
“Marriott Lyon cité internationale ”
4* Hotel - 204 rooms
Lyon . France
“Chateau de Méry”
4* Hotel - 70 rooms
Méry sur Oise . France
“Millenium Opéra ”
Hotel 4* - 170 rooms
Paris . France
Pre-Opening
Opening
Rebranding
Concept Creation
Kitchen renovation
Implementation Standards
Haccp procedure
Food Cost analyse
Executive Sous chef
Sous Chef
Advance leadership
and management training
Recipes developpment
Cartes and menus standards
Food quality control
Banquets and eventsl
Haccp implementation
Cleaning procedures
Orders and deliveries
“Chateau Bonne Entente”
5* Hotel - 170 rooms
“Leading Hotels of the world” members
Québec . Canada
“Paradis”
5* Hotel - 300 rooms & villas
Morne Peninsula. Mauritius
“Anassa”
5* Hotel -177 rooms & villas
“Leading Hotels of the world” members
Polis. Cyprus
“Méridien Tahiti”
4* Hotel - 150 rooms
Tahiti. French Polynesia
“Intercontinental - Le Moana Resort ”
5* Hotel - 51 bungalows
Bora Bora . French Polynesia
“Royal Riviera”
5* Hotel - 71 rooms
“Leading Hotels of the world” members
St Jean Cap ferrat . France
“ Beau Rivage Palace ”
5* Hotel - 220 rooms
“Leading Hotels of the world” members
Lausanne - Ouchy . Switzerland
Pre-Opening
Opening
Rebranding
Concept Creation
Kitchen renovation
Implementation Standards
Haccp procedure
Food Cost analyse
Chef de Partie
Demi-Chef de Partie
Commis - Apprenticeship
Basics knowledge training
Skills developpment
Specifics training
Mise en place and service
Cartes and menus training
"A la carte" plating
Banquet plating
Leadership training
Haccp standards training
Cleaning training
"Impérial Palace”
4* Hotel - 100 rooms
Annecy . France
“Amphyclès”
Gastronomic restaurant
** Michelin Guide
“Relais & Châteaux” Members
Head chef - Philippe Groult
M.O.F 1982
Paris . France
“Maximin”
Gastronomic restaurant
** Michelin Guide
“Relais & Châteaux” Members
Head chef - Jacques Maximin
M.O.F 1979
Nice . France
“Jamin”
Gastronomic restaurant
*** Michelin Guide
“Relais & Châteaux” Members
Head chef - Joël Robuchon
M.O.F 1976
Paris . France
“ Au cochon d’or ”
Traditional restaurant
* Michelin Guide
Paris . France