Franck Benmaza
Chef De Cuisine
Tours
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry. Seasoned Sous Chef specializing in French cuisine. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
7
7
years of professional experience
2
2
years of post-secondary education
3
3
Languages
Work History
Sous Chef
Domaine De Valaudran
Salbris
07.2022 - 08.2022
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Head Chef
Village Club Du Soleil Deux Alpes
Deux Alpes
03.2022 - 07.2022
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Restaurant Ti Toques
Le Marin
12.2020 - 08.2021
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Cooked memorable dishes that brought new customers into establishment.
- Hired, managed, and trained kitchen staff.
Chef De Partie
Restaurant Ti Toques
Le Marin
11.2018 - 09.2019
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
Sous Chef
Hotel Taiwana
Saint Barthelemy
09.2015 - 07.2016
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
High School Diploma -
Albert Bayet Highschool
Tours France 01.1997 - 07.1999
Trainig In Elementary First Aid - Certificate Of Completion
Disney Cruise Line
England 01.2012 - 01.2012
Fire Prevention And Fire Fighting - Certificate Of Completion
Disney Cruise Line
England 01.2012 - 01.2012
English Language Test
Pearson Academic
Paris France 02.2023 - 02.2023
English Test Language
IELTS
Nice France 12.2022 - 12.2022
Skills
Stocking and replenishing
Recipes and menu planning
French Cuisine
Safe handling
Schedule Management
Plating
Special requests
Commanding leadership style
Performance improvement
Signature dish creation
Fine-dining expertise
Food preparation and safety
Catering background
Menu memorization
Food plating and presentation
Sanitation guidelines
Additional Information
References:
Madame Massu Celine Owner Domaine De Valaudran : Tel: 0254972000
Monsieur Pascal Ringot Owner Of Restaurant Ti Toques:Tel: 0696779942 or 0596747232
Head Chef Raphael Humbert Domaine De Valaudran Facebook page Tel: 0786289170
Madame Alexandra Ruiz Ex Manager Restaurant Hotel Tawaina Saint Barthelemy Tel : 06 90 34 39 18
Head chef Jeffrey De Rome Four Seasons Hotel Sydney Australia
Executive Chef Patrick Albert Restaurant Remy Disney Cruise Line
Timeline
English Language Test
Pearson Academic
02.2023 - 02.2023
English Test Language
IELTS
12.2022 - 12.2022
Sous Chef
Domaine De Valaudran
07.2022 - 08.2022
Head Chef
Village Club Du Soleil Deux Alpes
03.2022 - 07.2022
Head Chef
Restaurant Ti Toques
12.2020 - 08.2021
Chef De Partie
Restaurant Ti Toques
11.2018 - 09.2019
Sous Chef
Hotel Taiwana
09.2015 - 07.2016
Trainig In Elementary First Aid - Certificate Of Completion
Disney Cruise Line
01.2012 - 01.2012
Fire Prevention And Fire Fighting - Certificate Of Completion
Disney Cruise Line
01.2012 - 01.2012
High School Diploma -
Albert Bayet Highschool
01.1997 - 07.1999