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Executive chef

France

Sylvain BRUCATO French 49 years old
1st Prize of l’Océan in Concarneau 1994, Companion des devoirs Unis
Winner Award 2015/2016 » Trader Vic’s / Mai Tai    Ritz Carlton 5* SPA Bahrein
Traditional French cuisine (Joël Robuchon 3*Michelin), world cuisine, fusion cuisine, Japanese, Italian, Thai, Indian, Arabic, Polynesian. Spanish.
Fluent English, married, one child 2 years old
Ritz Carlton Hotel 5* and SPA Bahrein
00212 610 608 442 gsm
E mail: sylvainbrct@gmail.com
work certificates + very nice references
EXECUTIVE CHEF
My aptitudes:
management, discipline, experience, creativity
knowledge and competencies
Understanding the Business ,Teambuilding, Planning for Business, Leading People, Valuing Diversity, Managing Operations, Customer Focus, Adaptability, Influencing Outcomes,
Drive for Results

From July 2016 – July 2017 PALACE SHEHERAZADE 5* SPA Fes Morocco
Executive Chef/ F&B Manager

Panoramic high gourmet cuisine French restaurant, high gourmet cuisine Moroccan restaurant, Sky lounge, terrace restaurant, swimming pool restaurant, room service, banqueting and events. (3000 guests per month)

Food cost : 30/31% Star Diamond Award 2016/2017

2015 – 2016 RITZ-CARLTON HOTEL 5* SPA Trader VIC’S / Mai Tai Bahrein
Executive Chef/ restaurants General manager

High gourmet cuisine restaurants, luxury brasserie restaurant Trader Vic’s, swimming pool restaurants, bar lounges, Mai Tai restaurant, banqueting

2015-2016 : 31% food cost / 20 000 guests per month / 950 000 USD net revenue per month / 250 000 USD net profit per month (+ 25% than 2014) / 220 staff

Overall winner « Best restaurant » Award 2015/2016 Trader Vic’s Ritz Carlton Bahrein
Winner Award « Best restaurant Lounge » 2015/2016 Mai Tai Ritz Carlton Bahrein
Tripadvisor rank 5/6 2015/2016 (rank 38 / 2014)

2013-2014 Villa Mandarine Boutique Hotel 5* Rabat MAROC
1rst on Tripadvisor from 2014
Executive Chef/ F&B Manager
High gourmet cuisine restaurant, luxury brasserie restaurant, swimming pool restaurant, barlounge, banqueting
29/31 % food cost/ 85 staff

2011 to 2012 Restaurants Quirinale Geneva/Jeddah Saudi Arabia (Italian and French high gourmet cuisine) +Sheik Mohammed Khereji Palace and Sea Palace Saudi Arabia (SAGE Capital management Group)
Executive Chef
French High Gourmet cuisine 2* Michelin, Italian High gourmet Cuisine, Arabic, Japanese and Thaï Cuisine, International Cuisine and Fusion Cuisine
Quirinale Geneva /Jeddah: managing the Quirinale Geneva and Quirinale Jeddah (25 people each) 200 meals per day
Managing: Palace and Sea Palace more than 150 staff each, banqueting, restaurants in the Palace…more than 5000 meals per month

2008 to 2010
Restaurant Lounge « LE KUB » Sausset les Pins (160 meals/day) FRANCE
Executive Chef High Gourmet Cuisine French and World cooking
18 staff (280 meals per day)

1994 – 2007 BEACHCOMBER 5* RESORTS Group
Executive Chef
Hotels/Restaurants Beachcomber Polynesia, Southeast Asia, Indian Ocean.
Opening and development of restaurants, pubs and gourmet restaurants(French/Italian/Thai) Tahiti, Moorea, Mauritus Island.
Banqueting, room service, restaurants, coffee shop, beach restaurants
250 staff

1990 – 1994 ACCOR (Novotel / Sofitel 5*)
Chef (brigade)/ Executive Chef
Opening and development of restaurant pubs and gourmet restaurants in Gabon, Togo, New Caledonia and Thailand

1984 – 1989JAMIN “Joël Robuchon” 3* Michelin PARIS
Chef de Partie, , 1er Chef de Partie

1981 – 1983 Apprenti-Compagnon des Devoirs Unis (Tour de France)

Miscellaneous: scuba diving (Padi Instructor MSDT 322022), marathon

Education

01/1981 - 02/1984

Master degree "Maître Compagnon des Devoirs Unis" at Maison des Compagnons / France

Kitchen and F&B Master degrees

Experience

2015/2016

Excecutive Chef at Ritz Carlton 5* SPA Bahrain

2015 – 2016 RITZ-CARLTON HOTEL 5* SPA Bahrain
Executive Chef/ Trader Vic’s and Mai Tai restaurants General manager

High gourmet cuisine restaurants, luxury brasserie restaurant Trader Vic’s, swimming pool restaurants, bar lounges, Mai Tai restaurant, banqueting

2015-2016 : 31% food cost / 20 000 guests per month / 950 000 USD net revenue per month / 250 000 USD net profit per month (+ 25% than 2014) / 220 staff

Overall winner « Best restaurant » Award 2015/2016 Trader Vic’s Ritz Carlton Bahrein
Winner Award « Best restaurant Lounge » 2015/2016 Mai Tai Ritz Carlton Bahrein
Tripadvisor rank 5/6 2015/2016 (rank 38 / 2014)

2016/2017

Executive Chef/ F&B Director at Palais SHEHERAZADE 5* Hotel SPA FES Morocco

From July 2016 – July 2017 PALACE SHEHERAZADE 5* SPA Fes Morocco
Executive Chef/ F&B Director

Panoramic high gourmet cuisine French restaurant, high gourmet cuisine Moroccan restaurant, Sky lounge, terrace restaurant, swimming pool restaurant, room service, banqueting and events. (3000 guests per month)

2013/2014

Excecutive Chef/ F&B Director at Villa Mandarine 5* Hotel SPA Rabat Morocco

2013-2014 Villa Mandarine Boutique Hotel 5* Rabat MAROC
1rst on Tripadvisor from 2014
Executive Chef/ F&B Director
High gourmet cuisine restaurant, luxury brasserie restaurant, swimming pool restaurant, barlounge, banqueting 
29/31 % food cost/ 85 staff

  • Updated 4 years ago

To contact this candidate email sylvainbrct@gmail.com

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