Pascal Georges Email & Phone Number

Miami-Fort Lauderdale Area

Executive chef de Cuisine for the French restaurant Jacques Pépin.Responsable for the entire Galley, organized the kitchen as standards menu, recipes, cycle according Jacques Pepin.Ensure food safety highest level cleanliness in galley and production areas at all times in according standard Oceania cruise standards UHPS & HACCP.Conduction of menu briefings.

Responsible for the entire galley operation onboardEnsuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipesOrganisation and execution of F&B related ship functions and special events (Welcome / Farewell and Other events)Ensuring food safety, highest level of cleanliness.

Antibes, Provence-Alpes-Côte d'Azur, France

Élaboration et coordination du menu. Planification des approvisionnements. Achat et organisation.Transformation et stockage des produits, dans certains cas, récolte et conservation. Composition des menus et préparation des repas.Mise en place des tables et buffets.Service à table.Nettoyage du poste de travail.créatif propose une variété de plats qui.

Vancouver, British Columbia, Canada

• Awarded global top 1% Best of the Best 2021 by TripAdviser as #1 Best fine dining Restaurant in Vancouver BC & 5th best fine dining restaurant in Canada.
• Under new ownership, in charge of developing kitchen and implementing new innovative menu.
• Lead team for the production of French haute cuisine, up-to 150 covers daily.
• Managed purchasing and ensured effective cost control.

Miami-Fort Lauderdale Area

• In Charge of the French Gastronomy Restaurant Chartreuse up to 120 guest.Duties Include:
• Coordinating with management and staff to ensure proper communication of concerns. Assisting in menu-setting
• Educating kitchen workers on standard hygiene USPH
• Ensuring the finest quality and value of food products presented to guests in all areas of the restaurants
• Developing training programs for kitchen member, including implementation and maintenance of corporate chef program menus and recipefollow
• Cooperating with the F&B service and stewarding on all evens /banquet /buffet /wine tasting menu / and private Charter

Vancouver, British Columbia, Canada

• Duties Included:
• Creating a menu inspired by my French Bistro culinary experience.
• Coordinating with management and staff to ensure proper communication of concerns. Assisting in menu-settingand budget management.
• Educating kitchen workers on standard hygiene and quality policies and ensure these are implemented.
• Overseeing special events.Standardizing production recipes to ensure consistent quality. Establishing presentation techniques and quality
• standardsPlanning and pricing menus, ensuring proper equipment operation and maintenance Ensuring compliance with

Vancouver, British Columbia, Canada

• Duties included:
• Helped open this restaurant, supervising up to 10 chefs alongside Michelin Star Chef Stephan Hartman.
• Preparing German food and the unique creations of the Executive Chef
• Assist with the planning of the menu and plating for lunch & dinner. Ensuring the finest quality food preparation standards was met, while maintaining the authenticity of German cuisine
• Demonstrating culinary techniques, maintaining discipline.

Vancouver, British Columbia, Canada

• Overseeing and directing menu planning.
• Ensuring the finest quality and value of food products presented to guests in all areas of the hotel.
• Developing training programs for kitchen colleagues, including implementation and maintenance of corporate apprenticeship program.
• Ensuring effective cost control.
• Cooperating with the F&B service and stewarding.
• Directing executive sous chef and sous chef to execute orders.

Montreal, Quebec, Canada

• Duties included:
• Creating and executing menus for a French Bistro, Catering, Deli, Private Chef and Cooking Classes.
• Training staff, revenue budget cost, and ensuring the highest food standards.
• Exclusively importing and working with luxurious French product and creating cooking classes and menu with worldwide different varieties of product.

Paris, Île-de-France, France

• Duties included:
• In charge of meat, poultry, garnishings and sauce, in a 50 seat Michelin star restaurant.
• Collaborating in planning seasonal menus.
• Making all components of a high-end meal from scratch. Assist in arranging exquisite plating.
• Maintaining the high quality and service standards of Chef Stephane Gaborieau MOF 2004

Phnom Penh, Cambodia

• Working alongside with Executive Chef Joachim Felber, to open the western section, and a Mediterranean restaurant.
• Planning menu for Italian and south French, assisted in hiring my team, training and conducting performance appraisals.
• Ensured the highest quality and built safety standards

Taipei City, Taiwan

• Working along side with the executive chef Joachim Felber, planning events menus, and season menu Carte, and the ballroom banquet.
• Ensuring the highest quality standard, and food in all our outlets.
• Creating new fusion for the Western and East Asian outlets.
• Assisting with visiting famous chefs (Star- Michelin) on promotions in our hotel.
• Up-scaling the signature restaurant at (Robins Steakhouse).

Vancouver, British Columbia, Canada

• Duties included:
• Controlling cost, training, motivating the team, planning seasonal menus, a la Carte, and various seasonal and special menu items.
• Delegate the work and conduct performance appraisals, maintain good discipline and make sure of the highest standard of food hygiene and quality control are met.

Taipei City, Taiwan

• In charge of the French signature restaurant 50 seat fine dining & VIP room.
• Ensuring teamwork, running kitchen operations, planning set menus, menus a la carte, various promotions, seasons menu, cooking classes, banquets, outsider catering, cocktail events, and private dining for the chairman..
• Daily briefing with the executive chef Jean Marc Cauquil.

Vancouver, British Columbia, Canada

• In charge of staff brigade and 120 seats. Controlling cost, training, motivating the team.
• Planning seasonal menus, a la Carte, and various promotions. Delegate work andconduct performance, well
• Discipline and make sure of the higheststandard of food, hygiene and quality control are met.

Monte Carlo, Monaco

• Founded in 1953 by Prince Rainier presided over by HSH Prince Sovereign Albert II since 1984.Duties included:
• Turnover senior sous chef in a 60 seat fine dining room.
• First on the cold station and then.
• Moving to oversee all departments of the kitchen.
• Motivating and challenging the kitchen brigade of 10 chefs.
• Assisting the executive chef Jean Claude Cousin in maintaining the highest culinary standard.