Cassandre Teil Email & Phone Number

Paris, Fr

Création et élaboration de plats cuisinés Frichti- R&D- rédaction des fiches techniques (ingrédients, coûts, process) pour une production en cuisine centrale- photographie des platsCréation de kits recettes à destination des clients pour les faire passer derrière les fourneaux (La Belle Vie) :- R&D des recettes- tournage des vidéos- montage, productions et retouches photos/vidéos- rédaction des fiches recettes à destination des particuliers- 600 kits recette sucrée et salée créés depuis juin 2021

Sydney, Australia

Traiteurs - Sous la responsabilité du Chef de cuisine, mise en place quotidienne en cuisine centrale puis service sur sites des évènements évolution.« French Fare Catering »- menus à la carte pour clients privés (mariage, bar-mitsva, barbecue party, bateau) ou entreprises (réceptions au consulat français de Sydney, réunions d’affaire (Spotify), fêtes et cocktails en entreprises (Facebook))- adaptabilité en fonction des régimes alimentaires du client : vegan, raw, sans gluten/lactose/soja/...- 15 à 150 invités, service à l'assiette/banquet/buffet/stands« The French Counter »- stand de restauration proposant des crêpes sucrées et salées. Gestion de deux à trois crêpières traditionnelles- sur les marchés hebdomadaires, courses hippiques, kermesses scolaires, "Bastille Day" et Jour de l’An

Seoul, South Korea

Vegan restaurant - Line cookPrep for :- salads (vegetables, dressing)- hot dishes soups, burgers, pasta, curry, burrito- recipe's development for dehydrator, and puppy treats (to reduce kitchen's waste) Work the grill, plancha, open fire, salamandre.

Seoul, South Korea

Daily preparation of various cakes and pastry, while keeping an organized and sanitized work station - Chef Maillet

Seocho-Gu, Seoul, Korea

French and German restaurant, with Alsatian speciality dishes (Flammenküeche, spaetzle, sauerkraut, raclette grill, French onion soup, etc.), while adjusting to the Korean consumers.45 seats.¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯> In the kitchen : mise en place vegetables, meats and side dishes.Cooking meats, side dishes, cold dishes and plating.> Waitress : Preparing food, taking food and drink orders, restaurant cleanliness, responsible for opening and closing the shop

Lyon, France

F&B - Brasserie-style restaurant - 150 seats per service (4 lunch services) ● Mise en place ● Working the pass (banquet style service)L’économat ● Supply chain management & ordering food and supplies ● Cold chain, ingredients inventory and FIFOLes Saisons - Gastronomic restaurant, open to the public - 50 seats per service ● Garniture and garde-mangerL’Institut Bellecour - Bistronomic restaurant, open to the public - 60 seats per service ● Garde-manger and pastryLes Saisons' Pastry ● Desserts and baked goods ● Student working in pairs and self-reliance services Research center & Living lab - Experimental restaurant, open to the public - 30 seats per service1 month course per restaurant

Lyon, France

Six culinary-program students and six hospitality-program students created a pop-up restaurant from nothing.With only a neutral and blank room, we looked at the context, internally and externally, and we met the demand of the fast changing circumstances and consumer's needs by creating a "raw food" restaurant.By making the most of our technical and theory knowledge :- dish menu on a budget (research, plating, prep sheets) and after-work offer- marketing and advertising : restaurant logo and name, on-line communication, launch events- food / beverage product and furniture collaborators- restaurant opening for one week, running by students only- real launching thoughts and target market

Le Bourget-Du-Lac, France

Gourmet cafeteria offering take out meals in Mason jars.Working in central kitchen as commis for primary tasks on vegetables, meat and fish.Learning to work in commercial catering industry : norms, health and hygiene, transportation, human ressources.

Jongieux, France

Two Michelin Star Restaurant, 35 seats per service. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯Garde-manger commis, then line cook.- appetizers- cold foods- cheese- yeast breads mise en place

Mennecy, France

Taking food orders, preparing food, restaurant cleanliness

Ris Orangis, France

Welcoming customers, checkbook, credit card and cash delivery, basic bookkeeping, filing and clerical duties

Bachelor'S Degree, Culinary Arts/Chef Training

Bachelor’s degree in Culinary Arts and Restaurant Management

Education record

Bachelor's degree in Korean language, history and civilization, Computer sciences option (3rd year) Bachelor's degree in Japanese.

Baccalauréat, Scientifique, Graduated

Baccalaurate in Science, physics and chemistry specialization After-school activities : violin (conservatory and classical orchestra.