PAUL Sébastien
London
Overview
23
23
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work history
Head chef
La Petite Bretagne
London
2021.10 - 2026.01
- Assisted restaurant manager in cost control strategies implementation.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Oversaw quality control measures, maintained consistency across all dishes served.
Junior sous chef
The Duke
London
2020.09 - 2021.07
- Received high praise from head chef through consistent performance and dedication.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Developed new menu items for enhanced customer satisfaction.
- Helped maintain high standards of food quality with meticulous attention to detail.
Head baker
Signorelli Bakery
Londonderry, Derry City and Strabane
2019.06 - 2020.03
- Conducted regular inventory checks, ensuring sufficient supplies at all times.
- Streamlined baking processes with strategic planning, promoting efficiency in production.
- Fostered a positive work environment amongst bakers, improving team morale and productivity.
- Created new recipes to excite loyal clientele and attract new ones.
Head chef
La Petitte Bretagne
Londonderry, Northern Ireland
2017.07 - 2019.06
- Directed the preparation of special dishes for events and holidays.
- Fostered a positive work environment, boosted team morale.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Delivered consistently tasty meals by adhering to recipe instructions.
Sous chef
Café Rouge
London
2016.05 - 2016.12
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Ensured quality control with strict adherence to hygiene regulations.
Sous chef
L'Astrolabe
Nouméa
2015.03 - 2016.01
- Maintained high standards of food preparation by following recipes accurately.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Updated kitchen equipment on regular basis, improving operational efficiency.
Head Chef
Le Petit Bistro
Nouméa
2014.07 - 2015.01
- Developed seasonal menus to offer variety and freshness in dishes served.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Instituted a rotation system to minimise food waste.
- Implemented new recipes for enhanced menu diversity.
Sous chef
Chateau Royal Beach Resort
Nouméa
2012.06 - 2013.12
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
Sous chef
Ali Tapas
Nouméa
2011.04 - 2012.05
- Delegated tasks to junior chefs for efficient kitchen operations.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Ensured proper storage of raw materials adhering to health standards.
- Managed inventory efficiently, minimising waste and optimising resource use.
Head chef
Le Rocher
Nouméa
2007.04 - 2010.01
- Oversaw quality control measures, maintained consistency across all dishes served.
- Monitored inventory levels, ensured timely replenishment of stock.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Assisted restaurant manager in cost control strategies implementation.
Sous chef
Le Roof
Nouméa
2006.02 - 2006.12
- Reinforced safety protocols amongst staff members for a safe working environment.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
Chef de partie
Le Nouvata
Nouméa
2003.05 - 2006.02
- Gained expertise in a variety of cuisines from around the world.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Worked closely with senior chefs for menu planning.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Education
BEP Hotellerie restauration -
Lycée culinaire Escoffier
2002.01 - 2003.01
Affiliations
- Vidéo Gmes
Languages
English
Advanced
Certification
Lvl 2 Food Safety
Timeline
Head chef
La Petite Bretagne
2021.10 - 2026.01
Junior sous chef
The Duke
2020.09 - 2021.07
Head baker
Signorelli Bakery
2019.06 - 2020.03
Head chef
La Petitte Bretagne
2017.07 - 2019.06
Sous chef
Café Rouge
2016.05 - 2016.12
Sous chef
L'Astrolabe
2015.03 - 2016.01
Head Chef
Le Petit Bistro
2014.07 - 2015.01
Sous chef
Chateau Royal Beach Resort
2012.06 - 2013.12
Sous chef
Ali Tapas
2011.04 - 2012.05
Head chef
Le Rocher
2007.04 - 2010.01
Sous chef
Le Roof
2006.02 - 2006.12
Chef de partie
Le Nouvata
2003.05 - 2006.02
BEP Hotellerie restauration -
Lycée culinaire Escoffier
2002.01 - 2003.01