Pastry Consultant / Trainer tại Intendance Général des Palais Présidentiels

5/2013 → 11/2016 (3 năm 6 tháng)

Libreville, Gabon

• Trained a team of 13 chefs in the pastry and bakery production department for state and private events and for official travel. • Provided leadership, training, mentoring, supervision, communication and direction to the team. • Provided food to around 450 staff across 7 different locations at lunch time as well as the President & the First Lady and Private villas for VIP guests. • Reorganised the Food Service section to provide better workflow and production efficiencies. • Delivered Hygiene, Food & Safety training, developed proper documentation to achieve a safer working environment. • Provided technical, creative and productivity training to chefs to develop talent. • Updated recipes and products to reflect current taste trends, developed bespoke menus for State Dinners.

Food Operations Manager tại The Last Supper Ltd

12/2016 → 12/2018 (2 năm )

London, UK

• Headhunted back by bespoke event company to managed all food operations for clients including BAFTA, Bloomberg, Breitling, Burberry, Elton John Aids Foundation, Erdem, Gieves & Hawkes, Giorgio Armani, Gucci, Linklaters, Louis Vuitton, Moda Operandi, Moët Hennessy, Moncler, Mont Blanc, Morgan Stanley, Ralph Lauren, Royal Academy Of Arts, Sotheby’s, Unicef, Victoria & Albert Museum, Victoria Miro Gallery, White Cube with average account size of £5k to £500k and from 10 to 1,000 covers per event. • Prepared operations budget and plan, prepared monthly performance reports. • Oversaw menu development twice a year according to seasons and trends with special attention on allergen and special diets, achieved 30% target margin on menu cost. • Cut labour and food costs by 21% & 19% respectively within the first 2 quarters. • Cut food cost by £145k during the first 12 months by introducing controls on stock and purchases. • Cut labour costs by £64k within 12 months by putting kitchen staff on contract instead of freelance status, and setting up a rota. • Sourced and negotiated contracts with new suppliers, including chef agencies, to align menu quality, costs and customer tastes. • Optimised kitchen efficiency, invested in new labour saving equipment, re-designed food preparation and serving processes. • Drove HS&E compliance, awarded top mark for a new Food and Safety documentation system, arranged chemical, allergen and food hygiene training for staff, obtained certificates of compliance and security. • Led team of 8 full time kitchen staff and up to 42 freelancers for events, assessed performance and reviewed salary of kitchen staff twice a year. • Collaborated with heads of departments to plan kitchen operations and logistic for 160 events on locations annually. • Managed recruitment of fulltime and freelance kitchen staff, ensured compliance with UK working visa laws, oversaw payroll for full time and agency chefs.

Consultant tại Freelancer

1/2019 → 8/2019 (7 tháng)

Ho Chi Minh City, Hồ Chí Minh, Việt Nam

• Provides F&B and catering consulting for private individual clients and enterprises. • Advises on business development, production management, budgeting, purchasing and cost controls. • Delivers training in HACCP and Health & Safety compliance. • Teaches chefs to optimise their workspace and kitchen processes to achieve more efficient working surroundings. • Collaborates on innovative menu development, food presentation design and plating with emphasis on allergies and special diet requirements.

Ben Floyd - Director

Lumiere Consultancy

ben@lumiere-consultancy.co.uk

Jacky Lelievre - Head Chef

Presidence of Gabon

jglelievre@gmail.com