Philippe Cerda

• PRIVATE CHEF (Week-end)
• Private Clients :
• Developing menus and dishes with clients.
• Monitoring market trends regarding the availability of seasonal products and food price fluctuations.
• Designing and setting up hot and cold buffets: appetizers, main courses, and desserts.
• Providing private in-home catering services, managing kitchen equipment and food supplies.
• Assignments in restaurants :

Restaurants

- «Le Revermontois » - «Le Laurie's » - « Le 4.21 » - « La Rotonde » etc…

• TATTOO ARTIST (Week)
• Welcoming and listening to clients, preparing quotes for all types of tattoos and cover-ups.
• Strict adherence to hygiene and safety standards to guarantee a clean and safe environment for clients.
• Advising clients on aftercare to ensure proper healing and prevent complications.
• Creating custom tattoos in close collaboration with clients to meet their expectations.

• Monitoring of stock levels in storage and cold areas to ensure ingredient availability.
• Ensuring compliance with hygiene standards and kitchen cleanliness.
• Designing the menu.
• Placed weekly orders with suppliers, negotiating delivery times and prices.
• Prepared and plated dishes, paying attention to flavor and presentation.
• Effectively managed kitchen staff, including task allocation and monitoring of completed work.
• Created innovative recipes, taking into account the seasonality of products.
• Supervised a team of six.
• Monitored raw material costs and ratios, optimized resources, and reduced waste.

• Daily management of the restaurant, including staff supervision and inventory control.
• Management of a team of 35 people.
• Checking cash registers, ensuring accurate accounting of receipts, and managing bank deposits.
• Recruiting staff to build a skilled and complementary team: reviewing resumes and interviewing candidates.
• Managing employee contracts and administrative tasks.
  Implementing an efficient scheduling system and rotating shifts.
• Ensuring compliance with hygiene and safety standards and maintaining the cleanliness of the premises.
• Providing ongoing employee training and talent development.
• Actively participating in employee recruitment, training, and skills development.

• Daily inventory management: food products, equipment, and supplies.
• Recruitment of staff to build a skilled and complementary team: CV screening and candidate interviews.
• Checking cash registers, ensuring accurate accounting of receipts, and managing bank deposits.
• Raising staff awareness of safety regulations and HACCP standards.
• Ensuring high-quality customer service.
• Organizing special events, such as themed evenings or promotions, to attract new customers.

• Ensures high-quality customer service.
• Monitoring compliance with hygiene and safety standards, and verifying the cleanliness of the premises.
• Checking cash registers and ensuring accurate accounting of sales.
• Providing ongoing employee training and talent development.
• Supervising the receipt of deliveries and verifying the conformity and quality of food products.
• Managing the daily operations of the restaurant, ensuring efficient and high-quality service.

RESTAURANT AND RECEPTION HALL

• Negotiating purchases with suppliers to obtain the best value for money within deadlines.
• Attractive and stylish décor for the restaurant dining room and terrace.
• Managing supply orders with suppliers.
• Creating, adapting, and regularly updating menus to meet customer expectations.
• Developing and monitoring budgets, managing food and beverage costs, and optimizing profit margins.
• Designing the menu.
• Preparing dishes and plating them with attention to flavor and presentation.

• Monitoring of stock levels in storage and cold areas to ensure ingredient availability.
• Ensuring compliance with hygiene standards and kitchen cleanliness.
• Menu and wine list development.
• Weekly ordering from suppliers, negotiating delivery times and prices.
• Preparing dishes and plating them with attention to flavor and presentation.
• Effective management of kitchen staff, including task allocation and monitoring of completed work.
• Creating innovative recipes that take into account the seasonality of products.
• Training and mentoring apprentice chefs to develop their professional skills.

• Developing creative and innovative menus in collaboration with the Head Chef.
• Supervising a team of cooks to ensure quality and speed of service.
• Creating menus and the food list.
• Conducting weekly inventories to determine food needs and prevent waste.
• Contributing to menu development in conjunction with the Head Chef, and proposing new recipes.

• Preparation of ingredients, garnishes, and sauces.
• Preparation of hot and cold appetizers, preparation and cooking of meats, fish, and sauces.
• Preparation and cooking of dishes according to recipe sheets and the chef's instructions.
• Cleaning and maintenance of kitchen equipment, utensils, and work areas.
• Strict adherence to current food hygiene and safety regulations.

• Preparation of ingredients (peeling, washing, chopping), garnishes, and sauces.
• Cleaning and maintenance of kitchen equipment, utensils, and work areas.
• Strict adherence to current food hygiene and safety regulations.
• Cleaning of the workstation, equipment, and premises according to current hygiene and safety standards.
• Preparation and cooking of dishes according to recipe sheets and the chef's instructions.
• Participation in the creation of daily specials and suggestions for refreshing the culinary offerings.