Total Resumes Found: 2
Head Chef - Nottingham, England
EXECUTIVE CHEF HEAD CHEF
Award-winning, Michelin-trained chef with extensive experience creating fine dining operations focused on modern European and Mediterranean cuisine in the United Kingdom and France. Uses business skills and financial knowledge to manage all facets of operations and launch start-up restaurants. Hires and trains staff. Develops original recipes. Monitors stock and handles ordering. Ensures health and safety regulations are met.
Menu Development Kitchen Design & Operations Health & Safety Equipment Selection
Vendor Management Inventory & Ordering Mediterranean & Modern European Cuisine
Finances Culinary Innovation Restaurant Start-Up Cross-Functional Team Collaboration
PROFESSIONAL EXPERIENCE – UNITED KINGDOM
THE BLACK BULL RESTAURANT, BRASSERIE & BAR 2009-2010 Head Chef: Played key role in launch of 120-seat French countryside-style eatery specialising in modern French food. Set up kitchen from scratch and hired and trained staff. Successfully established pub, restaurant and brasserie operations, working on a 70% GP. Created innovative menus that generated business and established customer loyalty.
HOLBROOK HOUSE HOTEL 2008-2009 Head Chef: Revitalised underperforming operation, completely restructuring staff and management at 3-star hotel with 2-Rosette, 60-seat restaurant, 150-seat banquet facilities and a spa bistro. Maintained rating during subsequent AA visit. Nearly doubled weekly turnover with improvements, operating on a 70% GP.
LONDON CLUB INTERNATIONAL 2007-2008 Executive / Head Chef: Launched operations in new facility featuring casino, eatery and bar operation as well as 60-seat restaurant, casino bar food service, 100-seat banquet room, 250-seat staff canteen and tapas bar. Directed all phases of kitchen set up, equipment procurement, operational set up, hiring and staffing. Created Mediterranean menu.
RISLEY HALL HOTEL (3 Star / 2 Rosette) 2005-2007 Sous Chef (2005) & Head Chef (2005-2007): Initially hired as Sous Chef, developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms (£10k to £20k turnover). As Head Chef, managed 3 separate kitchens and oversaw a team of 13, including 2 Sous Chefs.
THE ROCK INN (1 AA Rosette) 2004-2005 Head Chef: Managed pub and restaurant establishment with 50 seats. Operated kitchen facilities and oversaw staff. Created daily specials and developed new menu items.
MOUNT SOMERSET HOTEL (3 Star / 2 AA Rosette) 2002-2003 Sous Chef (2003) & Relief Chef (2002-2003): Managed all facets of kitchen operation with 60 seats, overseeing staff, monitoring supplies and ensuring top-quality food production.
CHARLTON HOUSE HOTEL (4 Star / 1 Star Michelin, 3 AA Rosette) 2001-2002 Chef de Partie: Coordinated kitchen activities at 50-seat restaurant.
HUNSTRETE HOUSE HOTEL (3 Star / 1 Star Michelin, 3 AA Rosette) 2000-2001 Chef de Partie: Managed garnish and larder section at 50-seat restaurant.
MICKAEL AIGLEMONT Page 2 micky28fr@hotmail.com
PROFESSIONAL EXPERIENCE – FRANCE
LA BAR AU SEL (1 Star Michelin) 1999-2000 Sous Chef: Directed staff, managed ordering, rotated stock and oversaw hygiene and safety at 100-seat fish restaurant.
LE POTAGER DU ROI (1 Star Michelin) 1999 Chef de Partie: Managed ordering, pastry and larder section at 80-seat restaurant.
PILE OU FACE (3 AA Rosette) 1999 Chef de Partie: Served as Tournant Chef on a temporary contract basis at 50-seat restaurant.
LA ROTONDE (2 Star Michelin) 1997-1998 Chef de Partie: Managed fish section and ordering at 100-seat establishment.
LES CHANTERAINES (4 AA Rosette) 1996 Chef de Partie: Managed larder, pastry section and ordering at 50-seat restaurant.
LE CHATEAU D’ESCLIMONT (5 Star / 1 Star Michelin) 1996 Chef de Partie: Directed key activities at luxury hotel and restaurant.
EDUCATION & PROFESSIONAL TRAINING
Brevet Technician Hotelier Baccalauréat Professionnel
Apprenticeship – Paris de Metiers de la Table, Paris:
CAP-BEP as a Chef CAP-BEP in Restaurant CAP-BEP in Reception
Les gollandieres, Ille de Re Gastronomic Restaurant
Le Binioue, St. Cast, Gastronomic Restaurant in St. Cast (Britany)
LANGUAGES
Fluent in French (mother tongue), English and Spanish
Conversational Italian
REF: ChefSearch-4349; [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - £9.95 ]
Head Chef - Nottingham, England
EXECUTIVE CHEF HEAD CHEF
Award-winning, Michelin-trained chef with extensive experience creating fine dining operations focused on modern European and Mediterranean cuisine in the United Kingdom and France. Uses business skills and financial knowledge to manage all facets of operations and launch start-up restaurants. Hires and trains staff. Develops original recipes. Monitors stock and handles ordering. Ensures health and safety regulations are met.
Menu Development Kitchen Design & Operations Health & Safety Equipment Selection
Vendor Management Inventory & Ordering Mediterranean & Modern European Cuisine
Finances Culinary Innovation Restaurant Start-Up Cross-Functional Team Collaboration
PROFESSIONAL EXPERIENCE – UNITED KINGDOM
THE BLACK BULL RESTAURANT, BRASSERIE & BAR 2009-2010 Head Chef: Played key role in launch of 120-seat French countryside-style eatery specialising in modern French food. Set up kitchen from scratch and hired and trained staff. Successfully established pub, restaurant and brasserie operations, working on a 70% GP. Created innovative menus that generated business and established customer loyalty.
HOLBROOK HOUSE HOTEL 2008-2009 Head Chef: Revitalised underperforming operation, completely restructuring staff and management at 3-star hotel with 2-Rosette, 60-seat restaurant, 150-seat banquet facilities and a spa bistro. Maintained rating during subsequent AA visit. Nearly doubled weekly turnover with improvements, operating on a 70% GP.
LONDON CLUB INTERNATIONAL 2007-2008 Executive / Head Chef: Launched operations in new facility featuring casino, eatery and bar operation as well as 60-seat restaurant, casino bar food service, 100-seat banquet room, 250-seat staff canteen and tapas bar. Directed all phases of kitchen set up, equipment procurement, operational set up, hiring and staffing. Created Mediterranean menu.
RISLEY HALL HOTEL (3 Star / 2 Rosette) 2005-2007 Sous Chef (2005) & Head Chef (2005-2007): Initially hired as Sous Chef, developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms (£10k to £20k turnover). As Head Chef, managed 3 separate kitchens and oversaw a team of 13, including 2 Sous Chefs.
THE ROCK INN (1 AA Rosette) 2004-2005 Head Chef: Managed pub and restaurant establishment with 50 seats. Operated kitchen facilities and oversaw staff. Created daily specials and developed new menu items.
MOUNT SOMERSET HOTEL (3 Star / 2 AA Rosette) 2002-2003 Sous Chef (2003) & Relief Chef (2002-2003): Managed all facets of kitchen operation with 60 seats, overseeing staff, monitoring supplies and ensuring top-quality food production.
CHARLTON HOUSE HOTEL (4 Star / 1 Star Michelin, 3 AA Rosette) 2001-2002 Chef de Partie: Coordinated kitchen activities at 50-seat restaurant.
HUNSTRETE HOUSE HOTEL (3 Star / 1 Star Michelin, 3 AA Rosette) 2000-2001 Chef de Partie: Managed garnish and larder section at 50-seat restaurant.
MICKAEL AIGLEMONT Page 2 micky28fr@hotmail.com
PROFESSIONAL EXPERIENCE – FRANCE
LA BAR AU SEL (1 Star Michelin) 1999-2000 Sous Chef: Directed staff, managed ordering, rotated stock and oversaw hygiene and safety at 100-seat fish restaurant.
LE POTAGER DU ROI (1 Star Michelin) 1999 Chef de Partie: Managed ordering, pastry and larder section at 80-seat restaurant.
PILE OU FACE (3 AA Rosette) 1999 Chef de Partie: Served as Tournant Chef on a temporary contract basis at 50-seat restaurant.
LA ROTONDE (2 Star Michelin) 1997-1998 Chef de Partie: Managed fish section and ordering at 100-seat establishment.
LES CHANTERAINES (4 AA Rosette) 1996 Chef de Partie: Managed larder, pastry section and ordering at 50-seat restaurant.
LE CHATEAU D’ESCLIMONT (5 Star / 1 Star Michelin) 1996 Chef de Partie: Directed key activities at luxury hotel and restaurant.
EDUCATION & PROFESSIONAL TRAINING
Brevet Technician Hotelier Baccalauréat Professionnel
Apprenticeship – Paris de Metiers de la Table, Paris:
CAP-BEP as a Chef CAP-BEP in Restaurant CAP-BEP in Reception
Les gollandieres, Ille de Re Gastronomic Restaurant
Le Binioue, St. Cast, Gastronomic Restaurant in St. Cast (Britany)
LANGUAGES
Fluent in French (mother tongue), English and Spanish
Conversational Italian
REF: ChefSearch-4330; [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - £9.95 ]
Prev ::: Next :::
|
