Gaëtan Henrioud
Taninges
Summary
Detail-oriented Sous Chef with a proven ability to manage multiple tasks simultaneously while maintaining composure under pressure. Recognized for enthusiasm and dedication to delivering high-quality culinary experiences. Core competencies include menu development, team leadership, and food safety compliance. Aiming to leverage skills in a dynamic kitchen environment that fosters creativity and excellence.
Overview
2026
2026
years of professional experience
Work History
Temp Worker
Palexpo
Genève
12.2024 - 06.2025
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked quality of food products to meet high standards.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Managed portion control using correct utensils during preparation and plating.
Sous Chef
Le Relais Septimontain
Samoëns
09.2022 - 11.2024
- Conducted recipe analysis to establish menu prices considering expenses for food, labor, and overhead.
- Monitored compliance with food safety standards to minimize contamination.
- Executed preparation of various foods in line with strict instructions and recipes.
2nd Year Apprentice
La Crémaillère
Taninges
09.2021 - 05.2022
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
1st Year Apprentice
La Ferme de Cupelin
Saint-Gervais-les-Bains
09.2020 - 08.2021
- Inspected kitchens for sanitary conditions before the start of each shift.
- Adhered to food safety standards when storing and preparing foods.
Extra
La Crémaillère
Taninges
01.2018 - 12.2020
- Coordinated with wait staff to ensure timely delivery of meals to customers.
Intership
Les Morainières
Jongieux
- Prepared ingredients for daily menu items under head chef's guidance.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Intership
L'Auberge du Pont-de-Collonges Paul Bocuse
Lyon
- Checked quality of food products to meet high standards.
- Handled advanced thawing and food pre-preparation for upcoming meals.
Education
Advanced Diploma - Hospitality
Lycée Hôtelier Savoie-Léman
Thonon-Les-Bains, France01-2022
Certificate IV - Hospitality
Lycée Hôtelier François-Bise
Bonneville, France01-2020
Cambridge Certificate -
Lycée Hôtelier François-Bise
Bonneville, France01-2019
Certificate II -
Lycée Hôtelier François-Bise
Bonneville, France01-2019
Skills
- RSA certified
- Food Handler certified
- Organisational Skills
- Strong Attention to Detail
- Team management
- Meticulous Attention
Affiliations
- Skiing
- Climbing
- Biking
- Treking
Languages
French
First Language
English
Upper Intermediate (B2)
B2
Italian
Elementary (A2)
A2
Timeline
Temp Worker
Palexpo
12.2024 - 06.2025
Sous Chef
Le Relais Septimontain
09.2022 - 11.2024
2nd Year Apprentice
La Crémaillère
09.2021 - 05.2022
1st Year Apprentice
La Ferme de Cupelin
09.2020 - 08.2021
Extra
La Crémaillère
01.2018 - 12.2020
Intership
Les Morainières
Intership
L'Auberge du Pont-de-Collonges Paul Bocuse
Advanced Diploma - Hospitality
Lycée Hôtelier Savoie-Léman
Certificate IV - Hospitality
Lycée Hôtelier François-Bise
Cambridge Certificate -
Lycée Hôtelier François-Bise
Certificate II -
Lycée Hôtelier François-Bise
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