Yoann Le Bihan Email & Phone Number

Genève, Suisse

Atrium Airport Hotel

Conception et conseil dans l’agencement de la cuisine, sélection du matériel de cuisine et des arts de la table dans le respect des budgets.Recherche et création de concepts culinaires pour cinq points de ventes. et élaboration de fiches techniques.Recrutement de la brigade composée de 18 cuisiniers, recherche de personnel qualifié, en tenant compte des.

Région De Genève, Suisse

Management supervision and training of a team of 40 cooksIn charge of menu creation, and food production for 5 different outletsResponsible for cost control, payroll and talent managementPlanning management for the entire kitchenIn charge of Mandarin hygiene program and HACCP standards within the department

Région De Genève, Suisse

In charge of the banqueting for functions for up to 300 peopleSupervision and training of the banqueting team, creation of menus (weekly and seasonal menus). Accountable for all aspects of the food operation including ordering, planning of all food, and food cost for banquets.

Hong Kong

My tasks include cooking and create gastronomic menus for official ceremonies and receptions at the French Consulate residency, for French government officials (President, Secretaries of State, Ambassadors), cultural and associative patronage and sponsoring, funds raising. Accountable for all aspects of the food operation including ordering, planning of.

During high season: Chef in charge for pool restaurant.Ordering,live cooking,creation of menus.Night time asian buffet Planning of all food for the buffet meal assuring quality and customer satisfaction Training and development of the restaurant team.Main kitchen:In charge of the banqueting for functions for up to 150 people (Sunday brunch, weddings).

Responsible for the meat and fish section of the Faventia gastronomic two star Michelin restaurant, including all cooking and preparation, stock control, preparation of sauces and garnishes.

Accountable for all the ordering, menu planning, preparation and service for all meals.In this role I was able to broaden my culinary horizon, develop my creativity and use the best ingredients available worldwide.

During my time at George V I worked in various roles. My first job was to receive all the fish and prepare and portion the fish in all the outlets of the hotel, including the three star Michelin restaurant Le Cinq.My next post was to manage a team of 6 people for the three restaurants, the Galerie (luxury brasserie), the Bar, and the room service, for.

I marked here as part of the team who prepared and undertook the opening of the restaurant. Responsible for the starters and fish sections

Villa des Lys restaurant One Star Michelin Whilst working here I was responsible for a team of two people preparing the starters section.

Executive Chef: Christan Willer // Executive Sous Chef: Jean-Yves LeuranguerLa Palme d’Or restaurant Two star Michelin. Working alongside the Chef de partie. Preparation of the meat, the base of sauces, for service. I also helped him during service.

During high season: Martinez Beach restaurant Responsible for the hot a la carte section, and buffet. Managing a team of two commis.During low season: Preparation of banqueting events for functions up to 1000 people.