Julien Montagne personal email
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Developing French Mediterranean and specialties cooking techniquesManaging and recruiting, menus and recipes progress, food cost, revenus focus, personal focusing in F&B (restaurant room, decors and atmosphere combinations with the trend of the restaurant and the food) Guest relation priority, very good contact and talking skills.Specialties: -Food developing, quality focus and consistence-Menu creation-Kitchen Organizing-Cost control (food, payroll)-Hygiene training and Control (HACCP certified)-Banquet organizing, quality and service development-Patient and open mind
Avenue* Restaurant
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Chef And OwnerAvenue* Restaurant Aug 2011 - PresentClermont-Ferrand Area, FranceFrench "bistronomie" with Mediterranean tendencies restaurant creation in downtown Clermont-Ferrand open from Tuesday till SaturdayOwner and in charge of the whole operation www.restaurant-avenue.fr
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Executive Sous ChefSofitel Montreal Sep 2006 - Apr 20105 stars hotel (258 rooms), Top 3 Hotels in Montreal, Top 5 best restaurant in Montreal (www.restaurant-renoir.com ) $6.87M/Y f&b revenues Best Restaurant 2009 in Quebec from Guide DebeurIn charge of the whole kitchen operation with the Chef Executive Deff Haupt including the Gastronomic restaurant ‘LE Renoir’, room service, bar and Banquets (6000 pi2) Managing and Leading a team of 20 cooks and 8 dishwashersOrdering, daily payroll, weekly planning, Focus food control and cost , Daily Ecosure monitoring (HACCP program)
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Sous ChefSofitel Chicago Water Tower Jun 2005 - Sep 20065 stars hotel (415 rooms+ 33 suites), 1 restaurant Café de Architectes, Le bar and Banquets (10.000 pi2)In charge of the restaurant Café des architectes, coaching, menu creation Managing and Leading a team of 30 cooks and 20 dishwashers.Ordering, daily payroll, weekly planning, Focus food control and cost , Daily Ecosure monitoring (HACCP program)
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Sous ChefHilton Athens Jun 2003 - Mar 2004Employed as a sous-chef de cuisine Working in collaboration with another sous-chef 150 coverts/day, Main restaurant “Byzantine” in one of the biggest and luxurious hotel in Athens, Headquarter partner official for the Olympic games 2004.Ordering, daily payroll, weekly planning, hygiene respect, team work and organising -
Sous ChefRegency Casino Thessaloniki Dec 2002 - Jun 2003Employed as a sous-chef de cuisine Working in collaboration with an other sous-chef and the Chef de cuisine 50 coverts/day, fine dining restaurant “Alfredo’s” (best restaurant in city) in the largest casino in Europe.Ordering, daily payroll, weekly planning, hygiene respect (HACCP programs), team work and organising
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Chef De PartieRestaurant Port Petit Mar 2002 - Nov 2002French gastronomic restaurant ( 3 fourchettes guide Michelin, one of the best table in Mallorca from Germans guide ) open from March till October: 70 coverts/day Employed as a chef de partieResponsible for plates dressing (meats, fishes, appetizers),innovate new recipes and working with French and Spanish specialities
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Sous ChefHyatt Regency Thessaloniki Sep 2000 - Nov 2001Employed as a sous-chef de cuisine (myself and a other sous-chef, without chef de cuisine)Responsible for the Main restaurant: 70 coverts/day, Room service: 50 coverts/day, Lobby lounge: 60 coverts/day, pool restaurant: 90 coverts/day (only summer time)Ordering, daily payroll, weekly planning, hygiene respect, team work and organizing
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CuisinierPark'S Boulevard Sep 1998 - Sep 2000Typical Parisian Brasserie situated adjacent to the largest sport stadium in Paris and Roland Garros: 100 coverts/dayEmployed as a cuisinierResponsible for a team composed of 1 commis and 1 pastry chefInnovate daily speciality, pastry experience
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CommisBath'S Sep 1996 - Aug 1998Gastromic restaurant 1 star in the Michelin guide: 50 coverts/dayEmployed as a commis de cuisineResponsible for plates dressing (meats, fishes, appetizers) mise en place, knowledge in fresh and quality products
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CommisLa Ferme Des 3 Canards Aug 1994 - Jun 1996Gastronomic restaurant recommended by Michelin (3 fourchettes) and Gault & Millaut: 70 coverts/dayEmployed as a commis de cuisineResponsible for the appetizers dressing and mise en place (a la carte)
Julien Montagne Skills
Julien Montagne Education Details
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Institut Des MetiersBrevet De Maitrise Professionel -
Institut Des MetiersCap
Frequently Asked Questions about Julien Montagne
What company does Julien Montagne work for?
Julien Montagne works for Avenue* Restaurant
What is Julien Montagne's role at the current company?
Julien Montagne's current role is Chef and Owner chez Avenue* restaurant.
What is Julien Montagne's email address?
Julien Montagne's email address is jj****@****ail.com
What schools did Julien Montagne attend?
Julien Montagne attended Institut Des Metiers, Institut Des Metiers.
What are some of Julien Montagne's interests?
Julien Montagne has interest in Traveling, Soccer, Stock Market, Moto, Computing.
What skills is Julien Montagne known for?
Julien Montagne has skills like Recipes, Cuisine, Fine Dining, Restaurants, Banquets, Menu Development, Food And Beverage, Food, Cooking, Hospitality, Mediterranean, Pastry.
Not the Julien Montagne you were looking for?
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Julien MONTAGNE
Greater Paris Metropolitan Region -
Julien Montagne
Lille -
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1sevetys.fr -
1gmail.com
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