Chef Consultant Expert

warot_rodolph@yahoo.fr                        T/F: 44 01635 86 98 50
    
WORK EXPERIENCE

HEAD CHEF AT The Old Boot Inn in Stanford Dingley, West Berskhire, UK

currently creating a kitchen team from sratch since the 7 september 2009 which include 1chef de partie and 1 kitchen porter , an a la carte menu, daily special, cocktail party, cold buffet, hot buffet, party menu & christmas party menu and the tables clothes are back on!
on my second week we have achieve 35 covers the friday evening 18th and 35 covers on the saturday evening 19th september 2009 folowing by a 45 covers on sunday lunch. we have also hit a 66 covers recently!
I've change the average covers from 30 a week to 200 covers a week
it never be done since the last 3 years,
1 cover = 3 course meal not a sandwich
we done it without any advertising and the owner Mr John Hayley is pulling out from the Newubury Weekly News for advert as we don't need one anymore.
a new web site will be created very shortly, the old boot inn is definitly on the right track, if you're not sure? please drop by

I'm please to have recently realise the new web site in partnership with www.devmac.co.uk which are hosting the web site.
you can now visit us now on: www.oldbootinn.co.uk

the team and i just pulled out 550 covers over the last 2 weeks of 2009!


HEAD CHEF 2 ROSETTE at The Red house at Marsh benham, West Berkshire,UK

the red house was voted best pub of the year for 2 consecutive years


managing directeur Mr Xavier Le Bellego which has worked 4 years for Mr Raymon Blanc but also worked for Albert Roux and John Burton Race ( 3 michelin stars) also owner of severals restaurants including Forbury's restaurant in reading, uk

in charge of training a small brigade of 3 including myself
created a new a la carte menu, a new canapes menu and party menu

THE PLACE HAS CLOSED DOWN RECENTLY AND EVERYONE HAVE BEEN REDUNDANT AFTER 3,5 MONTHS OF MY ARRIVAL UNFORTUNALTY.



HEAD CHEF 2007- to JANUARY 2009  Bell at Boxford hotel, West Berkshire, UK

working only by myself
I've changed the average covers from 20 covers a week to 20 covers a day up to 60 on the weekends now by changing everything to fresh and homemade with a French theme approach.
i have created all menus such as a la carte menu, a vegeterian menu, a daily bar special,a sunday menu, dessert menu and all specials events menus.
(excepted the original pub food menu as it use to be) and  now working on my new "Bistronomie menu"
all bedrooms have just been refurbished now, a new web site has been created and a lot of weddings are already booked for 2009
i'm currently still waiting for the AA fees to be paid so i can get an inspection going and hopefully be awarded to move on.

www.bellatboxford.com/menus.htm


2006 - creation of  www.chef-consultant-expert.com  specialised in country inn hotel working for different clients bringing a business solution whithin the kitchen area, creating the complete re-organisation of the kitchen with differents adapted menus.
also went to dubai as a private chef for Mr Mazen Mohammad Al Touki director of www.altoukhi.ae

EXECUTIVE CHEF March 2005/january 2006 NEWBURY MANOR HOTEL UK

link www.newburymanorhotel.co.uk

The hotel has been sold and the kitchen has been rebuilt

For reference please contact the F&B Manager Cayuela Frederic or Duty Manager Ovinash Narrainsawmy

EXECUTIVE CHEF June 04/ Jan. 05 MARRIOTT HOTEL ***** SCOTLAND (TEL: 44 01 46 32 37 166) WHEATBREAD LTD

·         1 GASTRONOMIQUE RESTAURANT

·         1 CONSERVATORY RESTAURANT

·         1 BAR & CHILD MENU

·         1 TABLE D'HOTE DAILY MENU

·         1 ROOM SERVICE MENU OF INTERNATIONAL STANDARD

·         1 SUNDAY BRUNCH

·         1 STAFF CAFETERIA

·         BANQUETING

I ALSO PASSED MY INTERN COMPANY AUDIT INSPECTION WITH 79 % AGAINST 29 % THE YEAR BEFORE.

Sept 03/may 2004 - SEAFIELD ARMS HOTEL *** 1 ROSETTE SCOTLAND, MORAYSHIRE (TEL: 44 1542 84 07 91)

In charge of brigade of 5 chefs. Up to 90 covers.

Breakfast, lunch and dinner, wedding and functions.

HAVE BEEN AWARDEED SILVER PLATE & 2 SCOTTISH FOOD HONORS FEB.2004. PLEASE CHECK MY AWARDS AND MY NAME ON http://www.hotelreviewscotland.com/hotel.asp?id=251 AT THE SEAFIELD HOTEL AND GAINED 1 ROSETTE.
     
 

Nov 2001/July 2003 - MAGNOLIA RESTAURANT & MIRAMAR RESORT HOTEL ***

Restaurant Opening. Breakfast and dinner only 70 to 100 covers a night. Creating menu & daily special as appetizer, entree, and desert. banqueting, brunch, room service.

THE RESTAURANT BECAME THE MOST RECOMMENDED PLACE FOR DINNER ON THE ISLAND BY ALL HOTELS.
 

 Sept 1999/ sept. 2001 - HYATT REGENCY ***** - GRAND CAYMAN - BWI (TEL: 345 949 1234) 330 rooms.

7 months - HEMMINGWAY - CHEF SAUCIER in the hotel's fine dining

Restaurant serving approx 220 covers per night. Also worked on all stations. Created nightly specials. Left in charge (fusion food).

HEMMINGWAY RESTAURANT WAS VOTED THE 3rd BEST RESTAURANT AND THE 3rd BEST HOTEL OF THE CARRIBEAN BY WINE SPECTATOR MAGAZINE.

1 month - BRITANNIA GRILL RESTAURANT & GOLF CLUB

Served 120 lunches, 90 dinners per day and stood in as replacement chef when head chef left.

16 months - promoted SUPERVISOR BANQUET, 3rd in charge

In charged of the garde-manger, hot food, pastry, Sunday brunch. Caribbean night, cocktail party, functions and cafeteria, in main kitchen.

Also created new room service menu. Serving approx 120 dinners.

 

1998/1999 - OTTMARS RESTAURANT - GRAND PAVILLON HOTEL ***** - GRAND CAYMAN - BWI (TEL: 345 949 5747)

 In the fine dining restaurant serving international cuisine. it also always been where Queen Elizabeth stay when she is on Grand Cayman.

* banqueting functions up to 600 peoples

* Room service & brunch

CHEF OWNER MR OTTMARS IS WELL KNOWN BY HIS AWARDS THROUGH THE WORLD.
 
 

 

Nov 1997/Aug. 1998 - MAXINS fine French and Caribbean cuisine - GRAND CAYMAN – BWI

 High turnover breakfast and lunch business coupled with a high French gastronomique dinner experience.

HEAD-CHEF AT LAS IGUANS IN CARDIFF

Jan/oct 1997 - LAS IGUANAS METRODINER LTD - CARDIFF - WALES -UK

 In an extremely busy, high turnover restaurant: 500 COVERS IN ONE DAY!
it has now become a real successfull restaurant chaine all over UK

COMMIS TO SECOND CHEF

Nov 95/Jan 1997 - PIERRE VICTOIRE - Bath and Bristol - UK

COMMIS TO SECOND CHEF within 5 months in a popular restaurant, serving French cuisine. Responsible for ordering, creation of dishes and the compilation of the daily menu.


CAPORAL CHEF

Feb/oct 1995 - MILITARY SERVICE

1994 -SOCIETE INVEST PATRIMOINE FRANCE


SALES MANAGER in charge of selling a program of 240 apartments

1993 - HOLIDAY INN-VELIZY-PARIS-FRANCE

MAITRE D'HOTEL in the hotel's fine dining restaurant. 

1991 - 1993 IBIS HOTELS (ACCOR GROUP) - GREENWICH - LONDON - UK

Management in training with the Director Mrs Alexandra Pearce

Front office/reservations

Food & beverage management

Sales in show-room and marketing

QUALIFICATIONS & TRAINING

1989 - BEP (brevet d'enseignement professionnel de cuisine)

1990 - BACCALAUREAT G3

1992 - BTS (brevet technicians superior) action commercial

1985/1993 - gained 5 certificates in English represented by CAMBRIDGE SCHOOL

LANGUAGES

* FRENCH - FLUENT

* ENGLISH - FLUENT

* ITALIAN - NOTION

* SPANISH - NOTION

PERSONAL

French born in Normandy. Date of birth: 30/12/1971

Worked privately in Grand Cayman Island. English & Caymanian driving license. Sushi training and hygiene courses. Worked in training in 2 Michelin stars restaurant (La Bergerie, Geyershaff, and LUXEMBURG). Travels all over Europe, Indonesia, Taiwan, Caribbean's, Sri Lanka, Tunisia, Marocco, USA, Comoros & Mauritius islands and Dubai. 

My weight is 85 kilos and my height 1.80 m. Married to a Mauritian (medical nurse), had a baby girl in July 2004.

Practice diving, golf, tennis, fishing and have been Normandy table tennis champion.

PLEASE CONTACT LAURENT AJAS, EXECUTIVE CHEF IN BERMUDA AT THE REEFS BEACH CLUB LTD www.thereefs.com , Tel: +441 238-0222, Fax: +441 238 8372). HE WORKS WITH ME AT THE HYATT HOTEL IN GRAND CAYMAN IN THE FINE DINING AREA AT THE TIME FOR REFERENCES.