Creation of recipes with the chef , Contributing to controlling costs, Achievement of objectives and dealing with the unexpected. Specialist brunch and world cuisine granted to local tastes.

1 Michelin Star restaurantFull responsibility for all aspects of kitchen day to day management, Responsibility for purchasing & stock control, Ensuring HACCP procedures are maintained throughout the kitchen, Management of a brigade (more than 8 persons), Creation of recipes with the owner chef Laurent RIGAL, Contributing to controlling costs, Achievement of objectives and dealing with the unexpected

2 Michelin Stars restaurantPreparing all mis-en-place for all relevant menus and serving breakfastTeam working in a brigade of more than 20 persons, Supervising Commis, Assisting other departments wherever necessary, Keeping all working areas clean and tidy and ensuring no contamination

BTS Apprenticeship, learning basics of Asiatic cooking technics, receiving deliveries, serving more than 100 seats, preparation of cocktails, compliance with HACCP proceduresPreparation and participation in the cooking contest Panzani Food (creating my own recipe)