FRANCK ZIG0
Ashford,KENT
Summary
Decades of experience and exposure in the food industry. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
19
19
years of professional experience
Work History
Freelance chef
Freelance chef
10.2017 - Current
- Brand creation and menu conception
- Schools, care homes, Pubs, Catering....
- Business set up
- Product development and multi-level procurement
- Specialised in training unskilled kitchen staff
- Food presentation development
Head chef
Peyton & Byrne
London
04.2016 - 12.2017
- Overall responsibility for daily operations in the kitchen
- Maintaining or raising the profits margin on food
- Keeping a good health and safety standards
- Managing, training and recruiting a brigade of chefs
- Achievements:
- Kept cost of sales consistently within budget
- Maintain high standard of health and safety
- Produce good and trendy food quality
- Built, trained and constantly motivate
Consultant & freelance chef
Various sites across London
London
10.2015 - 02.2016
- Provide culinary vision and expertise for all back of the house operations
- Drive and oversee all pre-opening and post-opening kitchen operations
- Scope of responsibility includes purchasing, inventory control, menu research, and development
- Advise and guide clients on a wide range of topics within the restaurant industry
- Train on food preparation, menu and concept development, organisation, marketing, etc
- Consistently met and remained under budget for all controllable expenses
Head
Maison Bagatelle
Dubai
09.2013 - 10.2015
- Appointed as head chef to take over a newly open French café style restaurant
- Focused on classic French breakfast food
- Emphasized fresh vibrant salad
- Incorporated Paris style Brasserie food
Senior head chef
Davys of london
London
08.2011 - 04.2013
Chef consultant
Coursud
London
10.2010 - 07.2011
Head chef
Holiday inn london bexley
London
07.2007 - 09.2010
Sous chef
Carluccios bluewater
Kent
05.2006 - 07.2007
Education
CROYDON COLLEGE
LONDONSkills
- Menu development
- Food safety
- Inventory management
- Cost control
- Culinary creativity
- Recipe innovation
Websites
Accomplishments
- Menu Innovation Success: Increased menu efficiency by 30% through innovative dish creation.
- Customer Satisfaction Excellence: Led a team of 15 to achieve a 95% customer satisfaction rate.
- Cost Efficiency Achievement: Reduced food costs by 20% while maintaining quality.
- Staff Training Impact: Trained 50 staff members in five years, improving service standards.
Languages
- English, Advanced
- French, Native
Timeline
Freelance chef
Freelance chef
10.2017 - Current
Head chef
Peyton & Byrne
04.2016 - 12.2017
Consultant & freelance chef
Various sites across London
10.2015 - 02.2016
Head
Maison Bagatelle
09.2013 - 10.2015
Senior head chef
Davys of london
08.2011 - 04.2013
Chef consultant
Coursud
10.2010 - 07.2011
Head chef
Holiday inn london bexley
07.2007 - 09.2010
Sous chef
Carluccios bluewater
05.2006 - 07.2007
CROYDON COLLEGE
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