Chef in San Clemente, California

Olivier Jouglet 229 Avenida Pelayo, San Clemente CA 92672 E-mail: [email protected] Phone: (56... OBJECTIVE: Creative and energetic pastry chef looking for an opportunity to showcase a wide-range of talents and experience in food service as a pastry chef, cook, food server, sales representative and food service manager. QUALIFICATIONS: Proficient in customer need’s assessment, diplomatic & tactful, computer proficient, excellent communication skills, professional reputation, highly motivated, can-do attitude, extremely organized, exceptional purchasing & inventory control practices and outstanding sales skills. PASTRY DEVELOPMENT: 1 Year Apprenticeship with Claude Koberlé - 4th generation French Chef and Protégé of Paul Bocuse. M.O.F Chef Legend in France RELATIVE EXPERIENCE: Pastry Chef - The Hollywood Roosevelt, Hollywood, CA 10/07/20... to 07/19/19. In charge of production of breakfast pastries including establishing priority items for the day, production, food presentation, in charge of selecting imported cheeses for specials, responsible for the upkeep in the organization and cleanliness of work station. Pastry Chef & Line Cook - Ocean View Bar & Grill, Montrose, CA 03/2015 to 09/2015. Bake homemade breads and pastries and cover as a prep-line cook. Wok kitchen, Salads and Desserts - Elephant Bar, West Covina, CA 06/2013 to 03/2015. Prep and assemble food for wok, salad and dessert station. Cook & Server - Allen's Uptown Eatery, Whittier, CA 04/2012 to 06/2013. Prep food, serve homemade recipes and cover as server. Wine Representative - Motus Imported Wines Distributor, Irvine, CA 05/2011 to 03/13/20... Managing corporate accounts such as Costco and Trader Joe’s in Orange and San Diego counties promoting French and Italian wines. Production Manager - Flour Fusion Wholesale Inc., Lake Elsinore, CA 08/2010 to 03/2011. In charge of 17 employees manufacturing an average of 10,000 wholesale muffins daily, hiring and scheduling employees, training and overseeing production. Sales Rep/Purchasing/Warehouse Manager - Vandif Specialty Food Inc., Vernon, CA 08/2007 to 05/2010. Prospecting new accounts in southern California, purchasing specialty/high end food products, customer calls and service, managing warehouse and inventory control as well as shipping. Sales Representative - Culinary Specialties Inc., San Marcos, CA 04/2006 to 02/2007. Maintain current accounts and prospecting new accounts in the area of USDA Manufacturer catering for chefs in the Los Angeles area from Pasadena to Chino territories. Food Server - Jacques Duc Catering Inc, Huntington Beach, CA 12/2005 to 09/2006. Organizing and prepping dedicated items for Specific Menu. Food Server, Carving Server, Prep Cook. Sales Representative – Miller Distributing, Distributor of Bakery Ingredients, Commerce, CA 01/2003 to 11/2005. Selling bakery ingredients to wholesale and retail bakeries in North Hollywood, Los Angeles and San Fernando Valley territories. Servicing current accounts and prospecting new clients including updating pricing, calculating contract pricing for Yashon flour. Introducing new products, educating customers on proper use of manufactured products. Plant Manager, Sales & Marketing - R&D France-Amerique Inc. Santa Ana, CA 01/1993 to 01/2005. DBA: Riviera Bakery, Polar Bakery, & Star Fleet LLC Delivery Service Riviera Bakery - 1993-200... square-foot facility manufacturing baked products for over 300 customers daily ranging from hotels and restaurants to coffee houses. Plant manager: overseeing 150 employees, raw ingredients purchasing, implementing & monitoring HACCP, conducting safety and employee regulations meetings, and overseeing quality control staff. Hands on Training for all positions including Sales & Marketing and R&D. Handling Corporate accounts such as Starbucks, LAX CMS, Marriott, Caribbean Cruise line, etc. Including production of over 10,000 baked goods daily for 305 Starbucks locations in Southern California by 1999. Polar Bakery - 1997-200... square-foot facility manufacturing raw laminated products with fully automated trump laminating line connected to spiral proofer and spiral freezer with a 4,000 square-foot storing freezer. Customers ranging from small retail stores, hotels, and food distributors to cruise lines on the West and East Coasts. Overseeing plant management, contracting flour & raw ingredients purchases, implementing & monitoring HACCP, monitoring sanitizing & machine maintenance, coordinating 3rd party shipping companies for frozen product deliveries nationwide. Pastry Chef- Mesa Verde Country Club, Costa Mesa CA 06/1986 to 01/1993. Baking homemade breads and pastries daily for lunch and dinner. Special Menu Designer,Table-side Pastry Making.