Camille Charvet
Irvine,CA
Overview
21
21
years of professional experience
Work History
Chef
Le coffee shop
Temecula, California
01.2024 - 02.2026
- Executed traditional French breakfast dishes in high-volume restaurant, ensuring quality and consistency during peak hours.
- Prepared and cooked diverse coffee shop menu items, contributing to daily operations and customer satisfaction.
- Developed new recipes to enhance seasonal menu offerings for customers.
- Maintained cleanliness and organization of kitchen and food preparation areas.
Executive Chef
Restoria
Montaigu, France
03.2019 - 11.2023
- Created daily food menu featuring 8 unique items.
- Developed process to enhance customer experience, streamline service, and improve food quality.
- Increased customer visits and sales by 20%.
- Leading a team to cook daily food for Haworth staff members.
- Communicated with suppliers to manage inventory and order supplies.
- Ranked 20/20 by health safety and cleaning company.
Executive chef
API Restauration
Vincennes, France
09.2017 - 03.2019
- Led team of 10 in preparing meals for 700 customers daily.
- Managed daily operations of full-service restaurant to ensure smooth service.
- Created diverse food menu daily to enhance customer experience.
Sous-Chef
Cavalia
bejing, china
02.2017 - 07.2017
- Created and prepared daily menus for 100 guests.
- Coordinated supplier orders and ensured food quality standards.
- Adapted recipes to accommodate various dietary restrictions and allergies.
Chef de Cuisine
Reso 44
12.2014 - 12.2016
- Prepared pastries, fish, meat, and vegetables in fine dining kitchens, contributing to high-quality dining experiences.
- Crafted a variety of pastries using fresh, high-quality ingredients.
- Assisted in menu development by creating unique dessert recipes.
- Maintained cleanliness and organization of the pastry kitchen area.
- Assisted various restaurants in Nantes with catering and temporary roles, enhancing service offerings.
Pastry chef
Ye Olde College Inn
01.2014 - 12.2014
- Leading a team of 4 people to create all bakeries and desserts for the company (Restaurant – Bowling - Bakery).
- Worked alongside Chef Bradley McGehee to develop culinary skills.
- Collaborated with media outlets to enhance brand visibility.
- Developed recipes for burger buns and powboys sandwiches to diversify menu offerings.
- Acquired skills in butchering and preparing American specialty meats.
Pastry chef / chef
Reso France
Nantes, France
02.2012 - 12.2013
- Assisted various restaurants in Nantes with catering and temporary positions, enhancing service capacity during peak times.
- Prepared high-quality pastries, fish, meat, and vegetables for fine dining establishments, contributing to exceptional dining experiences.
Pastry cook
Europea Restaurant
montreal, canada
10.2009 - 12.2011
- Contributed to achieving 'relais and chateaux' label through exceptional pastry creations.
- Collaborated with M.o.f. Rolland Del Monte to refine and elevate pastry techniques.
- Executed pastry orders for fine dining restaurant, ensuring high-quality standards.
Seasonal cook
Reso 44
Nantes, france
08.2008 - 10.2009
- Cook for different restaurants during the seasonal periods.
Bakery apprentice
La Fournée
Niort, France
08.2007 - 08.2008
- CFA Niort
- Prepared dough for various bread and pastry recipes, contributing to diverse menu offerings.
- Executed standard recipes to ensure consistent product quality, supporting customer satisfaction.
- Maintained cleanliness of baking tools and work area to uphold hygiene standards and ensure safe food preparation.
Pastry apprentice
La Talmière
Iola, USA
08.2005 - 08.2007
- CIFAM Ste luce sur loire
Education
Diploma of baker -
CFA Niort
Niort, France12-2006
Diploma of pastry chef - Chocolat- ice cream- candy - catering
CIFAM ste luce sur loire
Ste luce sur loire, France12-2005
Skills
- Recipe development
- Menu creation
- Food safety compliance
- Quality control
- Team leadership
- Customer experience enhancement
Languages
English
Professional
French
Native/ Bilingual
Spanish
Limited
Timeline
Chef
Le coffee shop
01.2024 - 02.2026
Executive Chef
Restoria
03.2019 - 11.2023
Executive chef
API Restauration
09.2017 - 03.2019
Sous-Chef
Cavalia
02.2017 - 07.2017
Chef de Cuisine
Reso 44
12.2014 - 12.2016
Pastry chef
Ye Olde College Inn
01.2014 - 12.2014
Pastry chef / chef
Reso France
02.2012 - 12.2013
Pastry cook
Europea Restaurant
10.2009 - 12.2011
Seasonal cook
Reso 44
08.2008 - 10.2009
Bakery apprentice
La Fournée
08.2007 - 08.2008
Pastry apprentice
La Talmière
08.2005 - 08.2007
Diploma of baker -
CFA Niort
Diploma of pastry chef - Chocolat- ice cream- candy - catering
CIFAM ste luce sur loire