Chef in Miami, Florida

I am a classically trained French chef who started working as an apprentice at the age of 14. Now 56, my many years of professional experience in the food and hospitality industry include up front display cooking to being behind the scenes, and my savoir-faire ranges from time-honored restaurant work, a high knowledge and level of pastry, to catering private and company dinners, giving cooking lessons and developing my own recipes for such items as foie gras and macaroons. I climbed the traditional kitchen hierarchy from chef de partie to head chef in a variety of restaurants including several Michelin stared establishments and two years with Gilles Jouanin, Meilleur Ouvrier de France in 1970. I am French but can cook virtually anything style from a delicious club sandwich or succulent cheeseburger to filet de boeuf, lobster and other high-end menu items. We arrived in Miami from Paris at the end of 2014. Here for now, we are open to relocating to find the best fit. My cooking skills and professionalism speak for themselves. I am very excited about the new direction that my professional career will take in the United States. Serge Champredonde (786) 65... SW 74th Ave [email protected] Palmetto Bay, Florida 33157 Nationality: French, I hold a 10 year resident card for the United States Highlights • Oversee all elements related to a kitchen budget: food, personnel, hygiene, equipment and morale. • Home chef, catering for special events and cocktails, cooking lessons, display cooking, menu development and implementation • Management of kitchen team from 2 to 10 people • Communication with accounting and/or supervising management • Supervision of stock, making orders, negotiating prices and maintaining relationships with providers, • Choice of products and menu that lay within the parameters of the project, employer and projected goals • Quality control of all products and a continual search for quality • Adapts easily in urgent situations and/or last minute changes or requests; very flexible. • HACCP Hygiene certification Professional Experience Home Chef for private clients 2010-201... Le Petit Turin, Paris, France 2011-201... Head Chef, A to Z alone Le Maine Parnasse, Paris, France 2007-201... Head Chef, A to Z alone Hôtel Golden Tulip, Paris, France 1998-200... Sous Chef Bibendum, London, England 1996-199... Chef de Partie Gastronome de Chaillot (traiteur), Paris, France 1990-199... Catering Manager Hôtel Martinez, Cannes , France 1985-198... Chef de Partie Hôtel Meurice, Paris, France 1983-198... Chef de Partie Café de la Paix, Paris, France 1982-198... Chef de Partie Restaurant Prunier du Phot, Paris, France 1978-198... Chef de Partie Restaurant de la Tour Eiffel, Paris, France 1976-197... Commis Formation Apprentice to Pierre Chamoret, Les Produits de Bretagne (Sèvres) 1973-197... Training for catering Pastry experience All necessary hygiene requirements and training (HACCP) Other Home chef, cooking lessons, catering, private dinners and functions as private chef-for hire while living in France including many corporate functions for companies such as Sanofi, Squibb, General Electric, Nestle, Russo Partners, and the American Embassy and the American School of Paris References provided upon request