Executive Chef

Описание

Louis Guillaume
Cornette

Executive sou s-chef
CONTACT

Address
Pos te de Flacq –Centre de Flacq

Phone number
+ 2305 4775667

Email
GUILLAUMECOR NETTE3@GMAIL.COM

SKILL S

• Team Management skill
• Training& Mentorship
• Creativity and Innovation
• Technical and proficiency
(MS office, research…)
• Health &Safety
• Team player (team dynamics.
Punctual & reliable, meeting deadlines. Conscientious with a high level of commitment )

LANGUAGES

ENGLISH - Full Professional Proficiency
FRENCH - Full Professional Proficiency
CREOLE - Native

HONOR AWARDS
• GOLD NAJM - 07/2019 - 07/2019 The Emirates Group reward and recognition program in recognition for demonstrating company values of collaboration.

• SILVER NAJM - 10/2018 - 10/2018 The Emirates Group reward and recognition programme in recognition for demonstrating company values of collaboration

REFERENCES
• Giusy Mattina “F&B Manager of Boston Hotel Hamburg ” - Boston Hotel, Hamburg / Germany +39 3463868142 • Lara Kidar “former General Manager of The Perfect Help +971 505594114

PROFILE
As an executive Sous -Chef, I came to realize that the field of Culinary is not only about
dishes but also about management, training &motivating staff s and also about the
well -being of the end customer (the one who will taste / eat) . Food is pleasure but
behind the scenes food is about art, passion and management.
PROFESSIONAL EXPERIENCE
Executive Sous Chef - Boston Hotel , HAMBURG - Germany
March /2022 - Aug/2024
• Managing -daily kitchen operations and staff supervision .
• Lead a team -Mentoring & Training Staff .
• Ensuring food quality & presentation standards were always met .
• Coordinating -with operations team to maintain standards .
• Ensuring adherence to compliance standards, procedures, policies and labour laws.
• Menu creation & planning daily -As well as recipe development

Sous Chef - Stadsalat HOTEL, HAMBURG - Germany
February/2021 - February/2022
• Leading kitchen operations
• Training and mentoring staff performance and adhering to sanitation standards.
• Maintaining high food quality control alongside a safe fully operational kitchen. Often
in the role of executive chef and running the kitchen to a high standard.

Sous chef – Emirates flight Catering , DUBAI
July/2018 – July/2020
• Managing the culinary team for First & Business Class Lounges at Dubai International
Airport.
• Developing and introducing new menus & dishes aligning with industry standards and
enhancing guest experience.
• Guided team scheduling, work prioritization and staff performance deadlines.
• Always ensuring quality standards whilst managing streamlining processes to
minimize waste, control costs and overall performance.

Chef trainer - FREELANCE, DUBAI
March /2016 – June /2018
• Organized and catered parties, functions and special events
• Offering bespoke culinary services for all occasions
• Created Seasonal dishes and designed diverse menus for all services
• Encompassing a variety of cuisines for example, French, Thai, Italian, Vegan and
pastry. Ensuring procedures taught for food safety and hygiene .
Recruiter - Maidcv.com - DUBAI
• Attracting suitable candidates through databases, online employment forums,
social media, etc.
• Conducting interviews and sorting through applicants to fill open positions.
• Assessing applicants' knowledge, skills, and experience to best suit open
positions.
• Completing paperwork for new hires.

• Didier Lindor “former Head Chef of The London Bar Australia +61 404758093 • Sandy Subbamah “former Executive Pastry Chef in Le Prince Maurice” +230 4139100

























































• Promoting the company's reputation and attractiveness as a good
employment opportunity.
• Managing internship programs - Doing Training .

Chef Trainer /Private Chef - THE PERFECT HELP, DUBAI
Sep/2012 – March/2016
• Trained personal chefs for the Royal Families of Dubai, Ajman and Al Quwain
• Educating staff on etiquette, culinary standards and manners.
• Teachin g a wide range of cuisine including French, Thai, Italian, Vegan and pastry
• Provided training on Health and safety standards, pest control, temperature logs etc.
• Instructing private household staff on kitchen organizations, food presentation an
• cost management. Health & safety office .

❖ Senior chef de Partie – AL MAHA DESERT RESORT LUXURYCOLLECTION,
Damar /2012 – Sep/2012
❖ Head -Chef – CAFÉ GRECO, MELBOURNE Sep/2011 – Feb/2012
❖ Sous -Chef – THE LONDON RESTAURANT, Melbourne - Australia Nov/2007 –
Sep/2011
❖ Chef de partie - GEORGE STREET CAFÉ, Melbourne - Australia Feb/2006 –
Sep/2007
❖ Demi -Chef - LE PRINCE MAURICE RESORT & SPA, MAURITIUS Nov./2003 –
Dec./2005
❖ Pastry cook - LE BELLE MARE PLAGE GOLF RESORT, MAURITIUS Jan/2002 –
Sep/2003
EDUCATION

• ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT – Carrick, Melbourne
Institute of Education
• CERTIFICATE IN HOSPITALITY – PATISSERIE - Carrick, Melbourne Institute of
Education
• SGS CERTIFICATE – Melbourne, Australia HEALTH & SAFETY CERTIFICATE
• NTC 3 CERTIFICATE WITH EXELLENCE HONORS - Mauritius