Resume for eric H. for Chef / Food Preparation / Hotel & Lodging in Shanghai, China
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PLACE OF BIRH:
PARIS – FRANCE
DATE OF BIRTH:
PERMANENT ADDRESS: – CHINA huahai zhong lu apt:
Opportunity to utilize high performance standards, personal flair, decisions
making, Personal knowledge, judgments, within the hotel and restaurant industry.
Educate younger generation of chefs, with the experience, I have gathered during
Utilize the international knowledge I got during different assignments in foreign
Over thirty years of experience, with domestic and international establishments
worldwide. France, England, Switzerland, United States, Caribbean Island, China
Coordinated the efforts of staffs of all kind of chefs and assistants, in a wide range
and sizes of establishments, from small restaurants to large five star hotels, to
prepare, produce and serve the highest quality of food products available, from
conception through service.
Owned a restaurant for more than three years in the United States. From to
the end of .
Sold the restaurant I owned from October until June , in china.
Currently part owner of a restaurant and bar in Ningbo china own for the last two
Listed twice, in the best chefs in America.
. When chef of the gourmet restaurant in the United States.
. When own the French restaurant “la Provence” in the United States.
Awarded four stars in the “Mobil guide” of America, two times.
. When I was the chef of the gourmet restaurant part of the Hilton hotel in United
. When I was the chef of the restaurant “Biac’s” in Buffalo – united states
Cooking and pastry diploma from the culinary school: Mederic – Paris France
Currently since executive chef at the new preopening Gloria Grand Gotel in
Changsha Hunan province.
Part owner of a bar/restaurant in Ningbo china October to January
FROM JANUARY TO JANUARY
EXECUTIVE CHEF WESTERN RESTAURANT IN JINAN. CHINA.
Since January , for a year contract, in charge of the western restaurant in the “Shandong hotel” star hotel in
Jinan Shandong province for a year contract. Leaving the hotel due to the closure of the western restaurant part, of
a remodeling of the food business of the hotel. In charge of the menu, establishing standards for the recipes, some
buffet dishes, regulating the presentation, decoration and the cooking process of the dishes as well as the product used
for the elaboration of those dishes. In charge of the training, and the education of the kitchen staff. closely working
together, with the kitchen chef, to upgrade the performances from the kitchen team, and to minimize the waste, as
well as increasing the profitability of the food department of the hotel.
FROM / TO END/: CHINA.
EXECUTIVE CHEF OF A STARS FRENCH RESTAURANT.
Executive chef of a high class French restaurant on “le Magnolier” located on “Julu road” in shanghai, specializing
in servicing mainly French food for mostly western people, Some local clientele as well. I open the restaurant for the
managers, established all the dishes, the food cost. the ways and data involved in preparing and creating a menu. local
magazines give us stars after the opening. After year of services I found out that the priority of the managers were
not focused on the clientele’s well being. I decided to terminate my involvement with the company.
FROM / TO /: CHINA.
OWNER OF A WESTERN RESTAURANT AND BAR.
Chef/owner of this restaurant specializing in servicing mainly foreigners as well as local clientele to make them feel
“home away from home“ – “jungle bar and restaurant” accommodated parties up to hundred peoples. Some
local clientele. Specialty, western food, mainly French some dishes from other countries in Europe and north
America.Sold it in to a local Chinese.
FROM / TO /: WESTFIELD COURT: STAMFORD USA –
High class hotel for peoples to live in. used to eat and live in the best hotels and restaurants in the world, they
expected to get the same service in the property. The restaurant offered a different menu every day, Combined with a
high profile quality food, and everchanging dishes, a wide variety of cooking style was involved.
Responsible, of all aspects of the food operations, implementing company requirements design, compatibility on
purchasing. Involved in diet meals/health. Food. Left for the opportunity I was offered to go work in china.
to SONESTA BEACH RESORT: ANGUILLA CARABEAN –
EXECUTIVE SOUS CHEF.
In charge of the hotel in the chef’s absence. Responsible, for training the kitchen staff how to handle food, how to
prepare it and present it. Take charge of the restaurant’s organization. also responsible for the outside catering with
the banquet chef. Ordering, storing, establishing new recipes with the chef was also one of my duties. Left after
almost two years to keep my permanent residency, in the United States. I would have lost it, if I did not Go back work
in the states.
/ to BIAC’S RESTAURANT: BUFALO USA. –
in charge of the whole aspects of the kitchen in this high class restaurant. Hiring, firing, training people, ordering,
creating new recipes for new dishes, establish new menus and teaching other cooks. Responsible for outside catering
and banquets in a private facility. Left because i wanted to become partner in the company but the owner did not see it
this way and had no intention of making any changes in that matter.
After I sold the restaurant I Took year of a sabbatical period of travelling in France and
in Europe to get back in touch with some new ideas and some new concepts about cooking
and find some new ideas and techniques
/ to / LA PROVENCE RESTAURANT: NORWALK USA
seats restaurant. French/regional/Mediterranean cuisine. Awarded stars in the New York times. And have been
recognized in the best chefs in America in . Sold the restaurant in . Traveled in Europe for one year to
come up with new techniques new items and recipes.
/ to / CAFE PELICAN LONDON ENGLAND –
EXECUTIVE SOUS CHEF
Executive Sous Chef in this restaurant which used to accommodate more than peoples for lunch and dinner with
a staff of over people in the kitchen including kitchen porters, and sousechefs. In charge of the whole kitchen
during the shift never in the kitchen at the same time as the chef responsible for the three restaurants. Highclass
covers, casual covers, and a more family type oriented dining room covers. Also responsible for hiring, firing
and training people when needed. Establishing with the chef, new menu dishes recipes and finding new food items.
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