Pre-Opening

Opening

Rebranding

Concept Creation

Kitchen renovation

Implementation Standards

Haccp procedure

Food Cost analyse

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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

Grand arbre

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

Brouette

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