1- Opening Sofitel legend old cataract Aswan, Egypt. 2- Being in charge of 8 outlets and managing 80 Kitchen ambassadors. 3- Participating in recruiting, Training, Motivating the Kitchen team & Preparing their job descriptions. 4- Desigining all & cards and fiche techniques. 5- Making the Gala Dinner for WTO international tourism in Philae temples Aswan for 200 persons. 6- Opening Millennium Agadir Morocco 6 outlets 70 staff. 7- German Embassy Washington USA 10th anniversary of the fall of the Berlin Wall in charge for the cocktail 3500 persons. 8- Task Force Missions for the following:- A - French Summer Academy Accor in Every Paris in 2006/2007 B - Morocco (Sofitel Agadir, Sofitel Rabat, Pullman el Jadida) 2009 & 2010 C - Algeria (Sofitel Algeria) 2009.
D - Egypt. (Sofitel El Gezirah Cairo, Sofitel legend Old Cataract Aswan) 2012 and 2013
St Regis Hotel Shenzhen China *****Luxury (290 rooms) 7 restaurants (fine dining Italian, Chinese, Japanese, Indian, international, Snack, seafood and Banquets) Kitchens team 140 peoples
Food and drink awards best Japanese, Italian and Add Restaurants 2017
194 rooms, 7 restaurants (Gastronomic, oriental, brasserie, fusion, snack, dietary and international ) Kitchen team 90 peoples Selected by Travel + Leisure on the Top City 15 Hotels in Africa and the Middle East.
Opening Sofitel legend Old Cataract 138 Luxury suites, 8 restaurants (gastronomic, fusion, oriental, dietary, snack,
International, Mediterranean and thématiser Kitchen team 90 peoples Selected in 2012 Hot List by Conde Nast Traveler “The Best New Hotels and the Best New Spas in the World
54 luxury suites, 2 restaurants (Gastronomic, Créole) kitchen Team of 20 peoples Best hotel of the year 2000 and 2002 by Jet Tour First price restaurant gastronomic of Guadeloupe 2003
Training in school le Notre in Plaisir Paris. Training with Frederic Anton 3 starts Michelin (M.O.F). Training with brothers Pourcel 2 starts Michelin. Training with chef Jacques Barnachon 1 start Michelin. Pastry training with Mr. Jean-François LANGEVIN et Bruno PASTORELLI (M.O.F)
Organizer of culinary competion in different countries Guadeloupe F.W.I , Morocco and Egypt President of jury International competition for DOM-TOM President of the jury competition of the OFPPT school of Morocco
Excellent ability to do multi-tasking
Development of projects and their implementation
Management, training and motivation of staff
Elaboration and preparation of menus
Establishment and implementation of hygiene
Excellent inventory management and budget
Inventive, dynamic, ambitious and serious
Capacity to blend and work effectively in a multicultural environment
Opening hotel and training staff
