Pre-Opening
Opening
Rebranding
Concept Creation
Kitchen renovation
Implementation Standards
Haccp procedure
Food Cost analyse
Director of Culinary Executive Chef
Pre-Opening
Opening
Rebranding
Kitchen layout
Creation or renovation
Implementation standards
Restaurant concepts
Creation & development
HACCP manual
Health & Safety procedures
Menu engineering
Food cost analysis
Purchasing
Staff management
Hiring process
"Six Senses Con Dao"
5* Hotel -60 villas
Con Dao, Vietnam
“The Westin Bora Bora resort & Spa”
5* Hotel -145 rooms
Bora Bora,French Polynesia
“Marriott Tunis ”
5* Hotel - 199 rooms
Tunis, Tunisia
“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 ”
4* Hotel - 170 rooms
Paris, France
Pre-Opening
Opening
Rebranding
Concept Creation
Kitchen renovation
Implementation Standards
Haccp procedure
Food Cost analyse
Executive Sous chef
Head Chef
Sous Chef
Advanced leadership
and management training
Recipes development
À la carte and set menus
Food quality control
Banquets and events
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
Basic knowledge training
Skills development
Specific 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