julien resume v6.0

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Profile I am a creative and hardworking chef with an immense passion for food and food culture. My experience has seen me refine my skill and technique in a fine dining Michelin star restaurant in France and apply my unique style to hotel and casual dining. My extensive knowledge in different cuisines (including but not limited to; French, modern Australian, Asian and South American) sees me capable of adapting to any environment and providing a special dining experience for those whom I serve. My greatest talent is in putting my own stamp on traditional dishes and creating new flavors combinations that provide the establishment I work for a unique selling point. I am always striving to improve the standards of cuisine in my kitchen and to operate it at a healthy profit margin. My leadership style is to always lead by example and contribute as a team player - I love being hands on. There is nothing greater as a leader, than inspiring and sharing my passion for food with my team, keeping them motivated and continuing to develop new skills. I pride myself in not only what comes out of the kitchen, but also in contributing as a senior leader, to the ongoing success of the business. Key Skills Culinary Management Interpersonal Cooking expertise Menu pricing Portion control Menu creation Achieving food cost Team leader Optimising resources Developing staff Team player Creativity Problem solving Organization Employment History EXECUTIVE CHEF – BLISS Beach Club – Phuket – Thailand Apr 2016 – Nov 2016 BLISS was a beach club located in Bang Tao Beach in Phuket, The venue could seat up to 500 Pax a day. I was employed to create a food offering more exciting and regain control of the food cost Page 1 of 6 JULIEN PERRAUDIN D.O.B: 26/07/1979 Nationality: French/Australian KOTO Kumho 3 rd Floor Rooftop. 39 Le Duan, Dist 1, HCMC, VIETNAM T: +84 901 731 447 E: [email protected] . Twitter: @JPerraudin Instagram: http://instagram.com/julien_perraudin

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Page 1: julien Resume v6.0

ProfileI am a creative and hardworking chef with an immense passion for food and food culture. My experience has seen me refine my skill and technique in a fine dining Michelin star restaurant in France and apply my unique style to hotel and casual dining. My extensive knowledge in different cuisines (including but not limited to; French, modern Australian, Asian and South American) sees me capable of adapting to any environment and providing a special dining experience for those whom I serve. My greatest talent is in putting my own stamp on traditional dishes and creating new flavors combinations that provide the establishment I work for a unique selling point. I am always striving to improve the standards of cuisine in my kitchen and to operate it at a healthy profit margin. My leadership style is to always lead by example and contribute as a team player - I love being hands on. There is nothing greater as a leader, than inspiring and sharing my passion for food with my team, keeping them motivated and continuing to develop new skills. I pride myself in not only what comes out of the kitchen, but also in contributing as a senior leader, to the ongoing success of the business.

Key SkillsCulinary Management Interpersonal

Cooking expertiseMenu pricingPortion controlMenu creation

Achieving food costTeam leaderOptimising resources Developing staff

Team playerCreativityProblem solvingOrganization

Employment History

EXECUTIVE CHEF – BLISS Beach Club – Phuket – ThailandApr 2016 – Nov 2016BLISS was a beach club located in Bang Tao Beach in Phuket, The venue could seat up to 500 Pax a day. I was employed to create a food offering more exciting and regain control of the food cost after a chaotic few years. I was managing a team of 15 chefs and work closely with the GM.

Duties: - Take control and stabilized the food cost while increasing quality of food- Bring the food cost from 40 % to 29% in less than 2 months while increasing the food revenue by 20% - Organized and set up new procedures to insure the good operation of the

kitchen- Set up procedure for FOH and Sales/Marketing for better communication- Redesign & cost all menus. Bring a modern & exciting A la carte menu; and improved the banquet, buffet & set menu.- Source new suppliers & negotiate a better deal for all products

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JULIEN PERRAUDIN

D.O.B: 26/07/1979Nationality: French/AustralianKOTO Kumho 3rd Floor Rooftop. 39 Le Duan, Dist 1, HCMC, VIETNAM T: +84 901 731 447 E: [email protected]. Twitter: @JPerraudinInstagram: http://instagram.com/julien_perraudin

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- Trained all staff to adopt a better approach of food preparation & service while developing their confidence & ability to take initiatives.- Practice regular food training to all FOH - Help market the venue by offering recipes & photos for local papers & social

media- Put in place weekly Operation meeting with all department- Sourced & updated the dinning ware to give a more refined, yet casual, dinning experience

HEAD CHEF – KOTO Saigon – Ho Chi Minh City – VietnamApr 2015 – Apr 2016KOTO is a not for profit social enterprise that empowers at-risk and disadvantaged youth in Vietnam through its holistic hospitality training program. My role at Koto was to design the kitchen at their new location, as well as improve their menu and implement operational procedures. Now I am focusing more on training my employees as well as the KOTO trainees to excel in the hospitality industry and coach them everyday to become future leaders in their field. Managing 20 employees plus 30 to 40 trainees.

Duties: - Design a new kitchen - Design a new menu a la carte, set, function, buffet- Key collaborator in Starbucks / Koto partnership in Saigon- Operational procedures- Hygiene and food safety training- Managing food & training of outside businesses/Koto Partners- Managing and up skilling staff in managing kitchen operations (Food cost 28%, Labor cost 11%)- Roster and labor management

HEAD CHEF/VENUE MANAGER – Salon De The – Darlinghurst – Sydney – AustraliaJun 2014 – Feb 2015I was employed to open and set up this venue owned by some of the best hospitality/fashion designers in Sydney: The Ciroc Collective. A discreet & exclusive venue. 40 seat and 80 pax bar capacity. Managed 12 employees.

Duties: - Obtain 14.5/20 by the Good Food Guide Sydney - Set up the kitchen and opened the restaurant

- Recruited and trained staff- Designed menu, recipes and costing- Sourced product and suppliers- Roster management for all venues- Managed front of house and bar- Food and beverage ordering and costing. Achieved and maintain a FC around

21%- Daily operations, opening and closing procedures- Financial management - Daily and weekly reports to owners.

HEAD CHEF - Melbourne Pub Group - St Kilda - Melbourne - Australia Aug 2013 - May 2014Worked in several venues within the group but mainly ran a very busy and successful south Californian/ Latino restaurant (NewMarket Hotel), serving between 150 to 400 people per day.

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Managed 14 employeesDuties: - Managing the kitchen and work closely with the FOH

- Ordering and stock control to achieve a food cost around 25 %- Interviewing and training new recruits- Menu developing and costing - Assuring that my team delivered high quality meals at all times- Implementing hygienic food production and work safe procedures

HEAD CHEF - Chez Dre - South Melbourne - AustraliaJan 2013 - Aug 2013 I was managing the kitchen of this extremely busy cafe restaurant where we were serving up to 600 covers a day and ensuring that the cafe operates efficiently and profitably whilst delivering high quality food. Managed 7 employees

Duties: - Sourcing and purchasing cost effective ingredients- Setting up the functionality of the kitchen - Menu planning, costing and testing- Weekly marketing of special dishes- In charge of interviews and employment - Managing staff roster - Training the staff to optimize their productivity- Implementing all relevant Food Hygiene and Safety

SENIOR SOUS CHEF - No35 Sofitel Accor - Melbourne - Australia Jan 2010 - Jan 2013Responsible for seconding the head chef and for ensuring that the kitchen provides high quality meals. Also in charge of determining daily specials, inspecting food preparation and sourcing new ingredients. Responsible of running the whole operation in the absence of the head chef.

Duties: - The team and I were awarded 1 hat by the Good Food Guide - Constantly training the staff to ensure the quality of the meals- Keeping within budget when ordering goods to maintain a low food cost- Rostering while taking in consideration annual leaves and staff request- Ordering and stock control- Making sure the kitchen was kept clean at all times- Developing and maintaining good relationship within the hotel departments- Reporting to my Head Chef and Executive Chef

SOUS CHEF - Botanical Restaurant - South Yarra - Melbourne - AustraliaJun 2005 - Nov 2009

SENIOR CHEF DE PARTIES- the Orrery Restaurant - London - England (1michelin star)Jan 2004 - Jan 2005

SENIOR CHEF DE PARTIES - The Barn Hotel - Ruislip - London - EnglandOct 2003 - Jan 2004

CHEF DE PARTIES - Le Pavillon des Ibis - Le Vesinet - Paris - FranceSep 2002 - Sep 2003

CHEF DE PARTIES - Man Ray - Paris – France Jun 2002 - Sep 2002

CHEF DE PARTIES - l'Angle du Faubourg (1 michelin star) / Le Taillevent ( 3 michelin stars) - Paris – FranceJun 2001 - Jun 2002

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COMMIS CHEF - Le Pavillon Henri IV - St Germain en Laye - FranceJul 2000 - jun 2001

COMMIS CHEF - Le Manoir de Sornat - Bourbon Lancy - France (1 michelin star)Jun 1998 - jun 2000

Additional ActivitiesNOSH FOOD SAIGON WEEKNovember 2015Organized by CHU hospitality Vietnam, I was honored to help showcasing Saigon Restaurant scene. Cook for demonstration and special dinner.

CANTINA Cookbook by PAUL WILSONApril 2014Worked for 2 weeks with Paul Wilson on his latest cookbook “Cantina” where I had to test, prepare, cook and plate meals for photographing

PAUL WILSON DINER at SKYE restaurant –Jakarta – IndonesiaFebruary 2014Assist Paul Wilson for the dinner he did as a guest chef with the Ismaya group in Jakarta, where I had to organize and manage a team of Indonesian chefs to prepare and cook some of Paul Wilson dishes.

Academic StudiesEcole Hôtelière Francois Mitterrand - Château Chinon - France 1995 - 1998

-Vocational training certificate for cooks -Technical school certificate for cooks -Professional “A” Level in catering

CFA Marzy - Nevers - France 1999 - 2000

-Technical Diploma - Catering -Higher technical school certificate for cooks

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