❖ As an Executive Chef, my main goal is to share my expertise with clients and teammates. To bring cooperation in the team and manage creation of menu, production, and delivery. ❖ Passionate about learning new things, I was able to master bakery and pastry skills, and bring the best recipes for happy clients.❖ I open from scratch a Cafe in Riyadh, Saudi Arabia, making traditionnal french pastry and bakery. I develop the menu, manage a team and was able to train my co-workers. ❖ Start and develop the Business to Business operations, with a total of 15 company clients.❖ Manage to create 200 Lunch box by day with a team of 3 people, from order to delivery. ❖ I was happy to help a team of 30 people, from kitchen to the office, and learn a lot from this experience in an all new country, Saudi Arabia.

❖ One of the most challenging project I had ever achieved, manage from order to delivery 3 600 customers' meals every day. ❖ Menu Creation for Caribou Coffee ( Khafif Line )❖ Dr Bader Nasrallah ( Eat Right ) Eight Menu Creation in collaboration with dietician❖ Daily Operation management for 1200 customer lunch box, including Dispatch and Delivery management ❖ Running a team of 40 chefs, in all Section Hot / Cold / Bakery pastry ❖ ISO 22000 Control and supervision ( HACCP )❖ Menu Creation on Material Control System ( MC Fidelio ) by managing recipes and articles ❖ Cost Control of recipes and waste management

Creation of the restaurant, French tradionnal cuisine, create value and memory in food. My main goal was to transmit my passion to make good recipes with love and rigorously.❖ Social media and identity creation ❖ Menu Creation ❖ Full restaurant Operation❖ Interior design and concept making❖ Branding marketing, communication.

❖ For three years I was able to enhance my professionnal expertise with a new project of my own brand, developing a product with a story of the mix of the american way of life with the french tradition flavor.❖ Creation of a company, from scratch : Eddy's French Cookies.❖ Market Research ( International , New York , London, Paris ).❖ Recipe Creation, Brand Name, Recipe Naming and development of the product. ❖ Website Development, marketing development. ❖ Merchandising and Selling.❖ Production of goods 1000 Cookies / day. ❖ Various of new skill to develop the company, from accounting to organization of the business to business (B2B).

❖ My expertise allows me to help manage a team of 40 chefs to deliver 1200 gastronomic lunch in the well known place Roland Garros. This was a true pleasure to help and to learn from my teammates. ❖ 2 times International ATP Roland-Garros Catering. ❖ Serving 1200 Customer per Serving/ Lunch with an Gastronomic menu.❖ Responsible for running a team of 35 Cook in Hot section.❖ Creating order request. ❖ Menu Creation and development. ❖ Develop the process of cooking and presentation. ❖ Responsible for quality control and Haccp cycle.

❖ I had the pleasure to help the growth of Michel Rostang's restaurant La Boutarde at Neuilly sur Seine. I was able to construct solid relationship with the clients, thanks to the food I was serving.❖ Menu Creation and development for each season, I made a point of pursuing good quality food and traditionnal french recipes. ❖ Cost Control and purchasing, every day only fresh food, fish, meat, vegetables, all recipes home-made. ❖ Responsible for HR of 10 employees, from kitchen to the serving hall. ❖ Responsible for quality control and HACCP ❖ Cycle training gastronomic (in Japan, Caribbean Island, USA). I trained many people during my career ar La Boutarde and share my knowledge with a lot of students.❖ This role that I mantain for many years allows me to construct true and benefic relationship between the teammates and the clients. Many of them came often and appreciate the menu and the know-how of my kitchen.

• In participation with Michel Rostang • Reopening and refurbishment of Jarrasse restaurant • Control and drive the renovation process • Opening and menu creation

• Chef De Partie / Hot Section • Served for many different missions for Bistro Da Cote • Two months mission to open new restaurant of Mr. Raymond Audi as Chef de cuisine pour opening of the restaurant Relais SOFIL in Beirut

Chef de cuisine Daniel BouludChef Patissier Jacque Torres