OBJECTIVESLooking for a Sous-Chef position with in a gastronomic restaurant. Maintaining the highest level of customer satisfaction. Transferring this philosophy to the staff by rigorist management and guidance by teambuildingEXPERIENCE After Several years of acquired experience in several jobs in the family restaurant obtained qualifications of professional culinary Arts (France). Experience completed in France, Switzerland and Canada through different positions held in the kitchen.KEY SKILLS AND COMPETENCES  Planning menus and concepts  Inventory management and cost control Kitchen and food Hygiene Experience of maintaining high standards of service and production  Expertise in cooking a variety of different regional European dishes including Britany Crêpes , Savoyard specialities and South-west France “Foie gras” Preparation and presentation of Sushis  Expertise in the preparation and baking of French PastriesACADEMIC QUALIFICATIONS Red Seal in process of completion - Emploi Québec (Spring 2015)Professional Qualification « Cook» - Emploi Québec (November 2014)Professional Qualification « Cook » - Ministère de l’Éducation Nationale (France – 2011)Bachelor Degree –Commercial and Communication Strategies - Ministère de l’Éducation Nationale (France – 1998)« Crêperie Gourmande » Certification - Comité régional du tourisme de Bretagne – (France – 2010)PROFESSIONAL DEVELOPPMENT Internship Dietetic Cuisine - Hôtel-Restaurant (4 stars) « Le Miramar » - Arzon, France (2011) • Preparation and presentation of Dietetic dishes • Gastronomic dietetic deserts• Sea Food preparation Internship Bistronomie Restaurant Le Bistro de la Tour » - Quimperlé, France (2011)• Grilling of meats • Preparation and cooking of Foie Gras Internship –– (2010) Le Fumage Artisanale d’Arzon - Bretagne, France.(2011)• Preparation and smoking of salmon• Preparation and canning of Sea food products and soups