Cedric Combe
Marital status: Singlestatus no children
Nationality: French Date of Birth: August 07/08/1977
Perfect Knowledge in Cost control and Management software
(PRESTO, MMS, MICROS-FIDELIO, MICROSOFT, OFFICEand PROJECT)
French Certification on hygiene HACCP and ISO 22000 (2014)
Language: Frenchmother tongue, English read, spoken, written
Availability: February /2018
Email: mobil-phone : +23058245445 Skype: cedric.combe77
Website:
Professional experience
September 2017 to January 2018 (5 months)
Position: Executive Chef & F&B Consultant for hotel opening and 2x catamaran restaurant
2016 – August 2017 (1 year 3 months)
ANGSANA Balaclava Mauritius by Banyan Tree Mauritius
Position: Executive Chef
An all-suite boutique hideaway by banyan tree
52 room ,3 restaurant ,1 fine dining restaurant, 1 beachfront restaurant, 1 Indian restaurant, premium in-villa dining + banqueting
Cuisine: creative French & Asian fusion & Indian
Number of seats per week: 1050 / 1500
Food cost monthly goal 32.5% directed 32.5% staff management: 30 chefs
2014 – February 2016 (1 year 4 months)
Maikhao Dream and Spa 5 star Villa hotel in Phuket Thailand
Position: Executive Chef
22 luxury villa with oversized rooms minimum area (457 square meters) with a lavish private infinity pool and wooden deck with jet pool with stunning views of the sea.
World Luxury Spa Awards – 2015/2016- World Luxury Hotel nominee– 2016- 2015/2016- Awarded by Tripadvisor
Haute Grandeur Global hotel Awards nominee 2016
1 fine dining restaurant, 1 beachfront restaurant, 1 sea view bar & tapas, premiumin-villa dining
Cuisine: creative French & Asian fusion
Number of seats per week: 500 / 800
Food cost monthly goal 29% directed 25% Staff Management: 25 chef
Reference: Elias Pertoft general director TEL: +66 993196903 mails:
April 1, 2014 / September 31, 2014 (6month)
Hideaway Beach Resort & Spa Maldives 5 star hotel -Private Island
Position: Executive Chef Consultant for the re-opening
A Member of the responsible Hotels of the World- World Luxury Hotel Awards – 2014- top 25 Hotels for Family’s in Asia 2012- Awarded by Tripadvisor- Best Small Hotels Maldives 2011- Awarded by International Hotels Award. Certificate of Excellence 2011- Awarded by Tripadvisor- Best Spa in a Beach Resort 2010- Awarded by Tripadvisor Award of Excellence 2010- Awarded by Wine Spectator-Indian ocean's Best Leading villa 2009- Awarded by World Travel awards.- Best Independent Hotel Worldwide, Runner Up 2008-Awarded by luxury travel Awards
Selection and design for one main kitchens and one Mediterranean restaurant ordering the small materiel for the 5 restaurant, Set up of all the restaurant, start the new materiel, standardize hygiene norm, creating supplier list menus and costing for all restaurant 1 Mediterranean, 1 asian,1 pizza grill ,1 Teppanyaki table 1 gastronomic level Michelin star , technical sheet for all the restaurant,
Staff training (51 chef), waiter training (65 waiter) steward training (19 steward)
Reference: Stephan Sandman general director TEL: +960 7925000 mails:
September 1 to March 31, 2014 (7 months) season as a dive master in Thailand + consulting for restaurant openings + training on hygiene HACCP and ISO 22000
September 1, 2011 / August 31, 2013:(2 year)
Villa Mandarine hotel (5 stars) Rabat Morocco
Position: Executive Chef
Publishing of aMoroccan Cuisine Cookbook with Marie-Claire, in collaboration with a second chef
Cuisine: creative French fusion Cuisine level Michelin star
Number of seats per week: 2100 Monthly Banquet / 1800
Food cost monthly goal 32% directed 28% Staff Management: 28 people
Recognized as one of the best tables inMorocco, the restaurant, as well as the banquet and conference rooms of the Villa Mandarine is a reference for diplomats, government officials and businessmen for business lunches and private dinners with clients. Travellers’Choice Award 2013
Reference: Antoine Ansart general director TEL: +212 661385003mails:
1 JUIN 2010 / 1JUIN 2011: (1 year)
CHEZ-VOUS French Restaurant in MUMBAI, India
Position: ExecutiveChef (owner)
Number of seats per week: 2000
Catering / 3000 seats per week
Food cost monthly goal 30% directed 24% Staff Management: 50 people
Cuisine: French gourmet cuisine and Mediterranean fusion
Creation of the 1st French restaurant in Mumbai (Bombay), with overseeing of the works, purchasing of equipment, conception of the kitchen plans and equipment, training of the staff (80 staff ) as well as the suppliers.
1 DEC 2008 / 1 DEC 2009: (1 year)
The OURE LODGE, 4 star luxurypine islands New Caledonia
Position: Executive Chef
Number of seats per week: 1050
Monthly Banquet / 500
Food cost monthly goal 35% directed 31% Staff Management: 12 people
Cuisine: creative French fusion Cuisine level Michelin star
Establishment of a gourmet restaurant and upgrade from luxury 3 stars to 4 stars Boutique Hotel.
March 1 to November 31, 2008 (9 months) tour of the world
1 OCT 2006 /1 MAR 2008 (2 year)
THE CHARLOTTE JANE BOUTIQUE HOTEL 5 stars New Zealand
C’est bon RESTAURANT CAIRNS AUSTRALIA
Position: head chef &Executive Chef
Voted Best Restaurant in QUEENSLAND 3 times totally .during themandate 1 times
Number of seats per week:1 500
Monthly / Banquet 1300
Food cost monthly goal 30% directed 29% Staff Management: 15 people
Cuisine: French gourmet cuisine. Creative market Cuisine, Mediterranean fusion
2 FEV 2000 / 1 SEPT 2006
Restaurant LE CAFE DU MARCHE (GENEVA)(3 year)
Restaurant- Le CHEVAL-BLANC (Carouge, GENEVA)(3 year)
Position: Chef de cuisine
Number of seats per week: 1000
The CAFE DU MARCHE Restaurant voted ‘Bistro of the Year2005’ with numerous articles in the Press and different guides. 13/20 at Gault&Millau
Food cost monthly goal 30% directed 27 % Staff Management: 5 to 7 people
Cuisine: French gourmet cuisine level Michelin star
1 November 95 / January 2000
Position: Chef to sous-chef
HÔTEL D’ANGLETERRE in GENEVAMr. BrantSous-chef of Mr.ROUX (3 étoiles Michelin)
Le PERRON Restaurant in GENEVA Gérard LEBOUHEC(2 star Michelin -17/20 at Gault&Millauand Golden Key)
AUBERGE DU FLORIS in GENEVAClaude LEGRAS (maître ouvrier de France) 2 étoile Michelin-17/20 at Gault&Millau
AUBERGE DU LION D’OR COLOGNY GENEVA Gilles DUPONT & Tony BURN 16/20 at Gault&Millau and 2 star Michelin CASA-BLANCA Restaurant (TAHITI) (one of the best restaurant of Tahiti)
Apprentice Training: September 93/September 95
Hotel du Rhone(Mandarin Oriental 5 stars palace Geneva Switzerland)restaurant Neptune 2 stars Michelin17/20 Gault &Milau Executive Chef: Gilles Dupont
DIPLOMA: Federal Capacity Certificate / 4th Best Apprentice in the ‘Gastronomia’Cooking Competition
ActivitiesDive Master: Level 4 FFESSM Nitrox SCUBA, snorkeling
Introducing my qualifications
My strengths are:
1. Adapting the menu to the environment and to customers, while making the most of local produce and desires of customers.
2. I have a great ability to perpetuate the profit of a restaurant or make it back to an attractive return for the employer.
3. Food cost management: my best year average (27% Food Cost) for semi gastro restaurant (Food Cost 25%) for hotels
4. The ability to manage unqualified personnel and speaking another language to get the maximum performance.
5. Negotiation with suppliers for the best goods in the shortest time and at the best price.
6. Led a style of cooking and creative.
7. Impeccable organization that allows me to deal with any situation, and offered a card with numerous references (while keeping quality and presentation at the height of the facility).
Skills:
Six years of chef experience and ten years as an executive chef allowed me to acquire a good command in the management and part of a management until 6 restaurants as well as banquet and seminar rooms. I mastered particularly the establishment of cost price and sales price calculations. All my cards have fact sheets on Excel with taking account of the real cost of goods as well as all taxes and perks (bread, decorations, appetizers) which allows me to make an estimate of the profit margin and so push up the multiplier.
As for my experience in organizing a kitchen is extensive:
● setting up the kitchen itself, developing menus, daily specials, banquets and various events such as cocktails ....)
● purchases (commissary, equipment, goods delivery of the day, checking their quality and their cost).
● Materials (utensils, appliances and various machines): to ensure its maximum utilization and longevity. Learn about new techniques related to these vessels (short regeneration kiln firings, emulsions and sorbets minute with PACOJET for example!) And this in respect of equipment, maintenance and hygiene.
● Hotel opening, kitchen design, design, choice of materials, Equipment
I also gained good experience in staff training and apprentices. I know motivate, interest them in their work so that their work and performance are more satisfactory to the employer.
I also have extensive experience openings or transformation restaurants and hotels, that is to say I am quite able to make plans for a kitchen it becomes functional and also to choose the equipment required for its operation.
Cuisine:
My basics are the new French gourmet cuisine. My style is a "creative market cuisine" and journalists have described as "Mediterranean gastronomy" I work seasonal products which I am out the taste of their cooking and their association. I try to make a new and refined cuisine with a touch of Mediterranean and Eastern sometimes (fresh herbs, spices, olive oils, local product and special alcohol). My food presentation is airy, neat, colourful décor and which must give the customer the desire to taste it. Of course, this development is in line with product quality and hygiene of the trade. I am also very organized which allows me to make cards with many references while keeping quality and presentation at the height of the establishment