TOM MESSIN
Petit-Quevilly
Summary
Detail-oriented chef with over six years of experience in diverse culinary roles, including head chef, sous chef, and cold section chef. Proven expertise in developing innovative and seasonal menus, managing kitchen operations, and leading teams to deliver high-quality dining experiences. Adept at maintaining stringent hygiene standards, optimizing kitchen efficiency, and fostering a collaborative work environment. Strong communication skills with a focus on customer satisfaction and continuous improvement. Fluent in English, with TOEFL certification.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Head Chef
Bisou
Rouen
05.2020 - Current
- Progressed from Kitchen Assistant to Head Chef.
- Developing easonal menus in line with the latest culinary trends, with an emphasis on local and organic ingredients.
- Managing a team of 10 kitchen staff, including sous chefs, line cooks and kitchen assistants.
- Create detailed work schedules to optimize kitchen efficiency and ensure adequate staffing during peak hours
- Maintaining inventory levels, conducted regular stock checks and ensured timely supply of high-quality ingredients.
- Negotiating contracts with local farmers and suppliers to ensure fresh and unique products, contributing to menu innovation.
- Overseeing kitchen operations during service, ensuring high-quality and timely food preparation and presentation.
- Developing and maintained relationships with regular customers, incorporating their feedback into menu adjustments.
- Introducing cost-effective measures to reduce waste and optimize food preparation processes.
Cold Section Chef
Zoo Parc de Beauval, Les Pagodes (5-Star)
Saint-Aignan-sur-Cher, 41000
04.2019 - 06.2020
- Progressed from kitchen assistant to cold section chef.
- Controlled and organized merchandise in the cold section, ensuring freshness and quality of ingredients.
- Prepared, plated, and served a variety of cold dishes, including appetizers, salads, and desserts, maintaining high presentation standards.
- Organized and supervised the work of kitchen assistants and apprentices, providing guidance and training to enhance their skills.
- Adhered to stringent hygiene and safety regulations, conducting regular cleanliness inspections and safety drills.
- Collaborated with other section chefs to ensure smooth kitchen operations and timely service delivery.
Sous Chef
Villa Auteuil Molitor
Paris
09.2018 - 02.2019
- Assisted in preparing and managing service setups for lunch and dinner services.
- Contributed to the development and refinement of new and existing dishes, incorporating seasonal ingredients.
- Ensured compliance with food hygiene and safety regulations, leading by example and conducting training sessions for kitchen staff.
- Managed a team of 6 kitchen assistants, delegating tasks and overseeing their work to maintain high standards of food quality and presentation.
- Conducted regular inventory checks and coordinated with suppliers to ensure a steady supply of fresh ingredients.
- Worked closely with the head chef to plan and execute special menus for events and private functions.
- Monitored kitchen operations to identify and resolve issues promptly, ensuring smooth and efficient service.
Co-manager and Cook
Woki
Rouen
07.2017 - 05.2018
- Co-developed the restaurant's menu, focusing on Asian fusion cuisine with a modern twist.
- Set up the kitchen logistics, including equipment placement, workflow design, and supply chain management.
- Ensured compliance with food hygiene and safety regulations, implementing rigorous cleaning schedules and safety protocols.
- Handled customer feedback and adjusted menu items based on their preferences and suggestions.
- Managed the restaurant's budget, optimizing costs while maintaining high food quality.
Education
CQP Kitchen - Culinary Arts
GRETA Des Hauts-de-Seine
Paris, France06-2013
High School Diploma -
Lycée Louise-Michel
Gisors, 2714006-2012
Skills
- Ingredient Selection
- Recipe creation
- Budgeting and cost control
- Food Safety and Hygiene
- Inventory Rotation
Certification
- TOEFL Certificate
Languages
French
First Language
English
Advanced (C1)
C1
Timeline
Head Chef
Bisou
05.2020 - Current
Cold Section Chef
Zoo Parc de Beauval, Les Pagodes (5-Star)
04.2019 - 06.2020
Sous Chef
Villa Auteuil Molitor
09.2018 - 02.2019
Co-manager and Cook
Woki
07.2017 - 05.2018
CQP Kitchen - Culinary Arts
GRETA Des Hauts-de-Seine
High School Diploma -
Lycée Louise-Michel
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