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Click here or scroll down to respond to this candidate Jean-Nol Derval Street Address , Horizon Pointe circle Henderson. NV. Street Address
Cell: PHONE NUMBER AVAILABLE Email:EMAIL AVAILABLE**************************************************************************** ** CAREER OBJECTIVE: Secure a position within an F&B team, with the challenge of a growing organization. Offer my culinary talents and people skills to make a difference.EDUCATION:* Two years of culinary college, DINARD, BRITTANY, FRANCE. 1977*Classical French cuisine. Bachelor degree. FRANCE. 1977*Professional culinary and food service certification. Associate degree.FRANCE.*Graduated with honorable mention.*Active member with "The American Culinary Federation".*Serve Safe certified.EMPLOYMENT:January 2006 to present, Chef Instructor @ "INTERNATIONAL CULINARY SCHOOL" @ THE ART INSTITUTE OF LAS VEGAS, NV.*Full time instructor, working with various cuisines, teaching loveand craft for the profession of Chef.January 2006 to October 2007, part time Chef Instructor, "INTERNATIONAL CULINARY SCHOOL"@THE ART INSTUTE OF LAS VEGAS, NV.*Culinary College. Was hired on a part basis and ran the restaurant kitchenwith a team of students serving the public.*Give lectures on various culinary topics including concept and theories, various style of cooking, supervisory management...August 1999 to October 2007: Executive Chef/Production Manager, "GATE GOURMET AIRLINE CATERING", LAS VEVAS. NV.*High volume airline catering; 6000/8000 meals daily with a capacity of12,000.*Oversee production team of 50 employees.*Hire and fire all food production personnel.* Work with corporate buyer for qualities and quantities of food needed forrotating cycles.*HACCP compliance and enforcement.*Catering and coordination of several "Round the World" Air FranceConcorde.*Team player in implementation of "make and pack" system*Improve productivity by 10% while decreasing workforce by 8%.*Continuous Improvement program at work.* Enrolled in the "Gate Gourmet" Culinary Academy in Switzerland, in2004/2006. Graduated with honors. February 1999 to august 1999: Executive Chef/Consulting Chef,"JJ ROCA", airline catering, SANTO DOMINGO/ PORTO PLATA, DOMINICANREPUBLIC.*Oversee two in-flight kitchens.*Bring quality and standard back to expected level and exceeded.*Implementation of HACCP program.*Sourced new products and vendors to facilitated and improveproduction and streamline budget for Customers.* Teach and train cooks in proper techniques, food safety, sanitation,and batch recipes.* Successful implementation of "make and pack program" in production,to insure better Quality and freshness of products to customers. *Work with sales and marketing director to expand catering toprivates companies.July 1989 to January 1999: Executive Chef,"DOBB'S INTERNATIONAL SERVICES". HOUSTON.TX.*Account chef for British Airways.*Participation in the "chef on board program" with British Airways, *Evaluation of on board services.*Supervise all food personnel in production.*Support in menu design for airlines with menu presentations,conference calls and/or phone calls to respective catering departments.*Teamwork with corporate and marketing chefs in recipes writing, costingand planning for practical reality of in-flight kitchens.*Control food cost and labor cost.*Team participation with in-flight kitchen transition from OGDEN to DOBB'S and team start up for American Airlines.*Achieved 100% score on F.D.A audits 10 consecutive years.*Seminar participation in "Management Relation at Work".February 1988 to June 1989: Executive Sous-Chef,"WARWICK HOTEL" HOUSTON.TX.*Monthly inventory.*Control food cost and labor cost.*Banquets up to 250 guests.*Chef @ "Le Club restaurant" serving weekly Epicurean events.*Work with Japanese Executive Chef.January 1987 to January 1988: Chef de Cuisine,"LA COLOMBE D'OR". Relais & Chateaux. HOUSTON. TX.*Contemporary French gourmet restaurant with up to 450 banquets.*Manage a" brigade of eight cooks" and five pantry employees.*Menu design, quarterly changed based on four seasons.*Received excellent review in local magazines and newspapers.*Purchase and inventory all foods.July 1984 to December 1987: Sous-Chef,"ARNAUD'S RESTAURANT", NEW-ORLEANS. LA.*French/Creole cuisine, serving 400-700 daily.*Manage food production, banquets.*Menu design and assist in writing of restaurant cookbook.January 1984 to June 1984: Chef de Partie,"HOTEL SOFITEL", HOUSTON. TX*Work primarily at the gourmet restaurant and prepared all "Mother Sauces"used in the various outlets.April 1983 to January 1984: Chef de Partie,"GRYMS DYKE HOTEL", LONDON. ENGLAND.*Italian cuisine restaurant. Mostly work the garde-manger.April 1982 -1983: Commis de Cuisine, "MOVENPICK PARCO CIANI ", LUGANO. SWITZERLAND.*Worked the grill and saut stations. Daily averaging guests over 450.Fastpace restaurant, with excellent marketing tools and quality foods.July 1981 to April 1982: Working Chef,"HOTEL TOURNE-BRIDE", BRITTANY. FRANCE.*This restaurant served provincial foods. Family style cooking. Assisted in the pantry.June 1980 to june1981. Enrolled in the French Navy for a mandatory oneyear. BRITTANY, FRANCE*1st cook in a navy officer's school. Serving 500 meals for breakfast,lunch and dinner.February 1979 to june 1980: Chef de Partie Rotisseur,"VIA BRAZIL RESTAURANT", PARIS. FRANCE. *Worked the "Churascco" in front of the customers.*Preparation of authentic Brazilian dishes.July 1978 to February 1979; Commis de Cuisine,"HOTEL NIKKO de PARIS", PARIS. FRANCE.*Worked in the main kitchen under Master Chef Joel Robuchon.LANGUAGES and MORE*Fluent in English, French and Spanish.* Excellent references.* Extensive knowledge of French, Cajun, Creole, Asian and CotemporaryCuisine.* Excellent knowledge of dietary meal, medical special meals, religiousmeals.*Current with Clark County health card. |
