Fanny Perrin
CHEF/SOUS CHEF
Quebec
Summary
Passionate experience chef with 12 years training and solid competency cooking and pastry-making. I have versatile skills in the overall management of a kitchen, from team management to menu development and sourcing ingredients. I value creativity, rigor and team cohesion in my work.
Overview
10
10
years of professional experience
1
1
Language
49
49
years of post-secondary education
Work History
SOUS CHEF
RELAIS SANTE SPA EASTMAN
11.2022 - 09.2023
- Gastronomic cuisine for a capacity of 100 customers
- Wellness facilities, creation of healthy cuisine
- Low temperature cooking
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Gluten-free and dairy-free desserts creations
- Preparation of daily specials, vegetarian and vegan meals
- Order and stock management.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Led daily staff meetings to communicate expectations and review safety procedures.
STABLE KEEPER
FARM AND BREEDING GRISON
03.2022 - 11.2022
- Responsible for animal care
- Worked with ranch hands to clean stables and riding areas.
- Maintained equipment and ranch structures.
- Introduction to horse riding for children
- Horse training, ethological horsemanship.
HEAD CHEF
BISTROT DE PAYS LA CUEILLE 07
05.2021 - 01.2022
- Bistronomic cuisine for a capacity of 120 customers
- Participation in restaurant opening, ordering equipment
- Kitchen organization and supplier sourcing
- Creating a menu of local fusion cuisine using local produce
- Developed kitchen staff through training, disciplinary action, and performance reviews. (Sous-chef, commis, dishwasher, trainee)
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
HEAD CHEF
HOTEL DOMAINE DE CHALVECHES
05.2020 - 11.2020
- Bistronomic cuisine for a capacity of 60 customers
- Banquet service for events.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
SOUS-CHEF
ALIBABA
08.2019 - 05.2020
- Mediterranean cuisine, take away
- Service and development of direct customer contact
- Optimizing a fast, high-pressure working method
- Team leadership
- Order and stock manager.
- Planned and directed high-volume food preparation in fast-paced environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Modified recipes to accommodate dietary restrictions and allergies.
HEAD CHEF
LE RENDEZ-VOUS DU CHATEAU
04.2019 - 07.2019
- Brasserie cuisine for a capacity of 30 customers
- Order and stock manager
- Developed and cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Hired, managed, and trained kitchen staff.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
CHEF DE PARTIE
LE SELCIUS
09.2016 - 09.2018
- Brasserie cuisine for a capacity of 300 customers and 400 in banquet
- In charge of pantry and pizza station
- Event service: plated banquets, cocktail parties, tapas
- Mentored kitchen staff to prepare each for demanding roles.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Creation of menus and two different daily entries.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
APPRENTICE PASTRY COOK
LE NEUVIEME ART Michelin 2﹡﹡
09.2015 - 09.2016
- Gourmet pastries by the plate and gastronomic cuisine
- Developing my rigor and consistency in a demanding environment
- Set-up and service.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Trained new employees on bakery methods and procedures.
COMMIS DE CUISINE
CATERING C’GASTRONOMIE
01.2015 - 01.2016
- Extra in parallel with my studies
- Participation in setting up sweet and savory cocktail items
- Mastery of a repetitive, regular gesture
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Participated in food tastings and taste tests.
- Reading and applying a technical data sheet.
APPRENTICE COOK
LA ROTONDE Michelin 1﹡
09.2013 - 09.2015
- Gastronomic cuisine, catering service
- Apprenticeship at stations: fish, meat, pantry, pastry, banquet, buffet
- Developing my rigor and consistency in a demanding environment
- Set-up and service.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Measured and mixed ingredients according to precise recipes for best results.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Monitored food quality and presentation to maintain high standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Education
HACCP TRAINING - Food Hygiene in Commercial Catering Establishment
Training Organization
Jura, France03.2019
MENTION COMPLEMENTAIRE DE CUISINIER EN DESSERTS DE RESTAURANT (SUPPLEMENTARY DIPLOMA FOR RESTAURANT DESSERT COOKS） - Pastry
High School François Rabelais
06.2015
BREVET PROFESSIONNEL CUISINE - Culinary Arts
High School Francois Rabelais
Lyon, France06.2014
BREVET D'ÉTUDES PROFESSIONNELLES EN HÔTELLERIE-RESTAURATION (VOCATIONAL DIPLOMA IN HOTEL AND CATERING) - Service And Cuisine
High School Jehanne De France
Lyon, France 05.2001 -
Skills
Developing recipes and menusundefined
Timeline
SOUS CHEF
RELAIS SANTE SPA EASTMAN
11.2022 - 09.2023
STABLE KEEPER
FARM AND BREEDING GRISON
03.2022 - 11.2022
HEAD CHEF
BISTROT DE PAYS LA CUEILLE 07
05.2021 - 01.2022
HEAD CHEF
HOTEL DOMAINE DE CHALVECHES
05.2020 - 11.2020
SOUS-CHEF
ALIBABA
08.2019 - 05.2020
HEAD CHEF
LE RENDEZ-VOUS DU CHATEAU
04.2019 - 07.2019
CHEF DE PARTIE
LE SELCIUS
09.2016 - 09.2018
APPRENTICE PASTRY COOK
LE NEUVIEME ART Michelin 2﹡﹡
09.2015 - 09.2016
COMMIS DE CUISINE
CATERING C’GASTRONOMIE
01.2015 - 01.2016
APPRENTICE COOK
LA ROTONDE Michelin 1﹡
09.2013 - 09.2015
BREVET D'ÉTUDES PROFESSIONNELLES EN HÔTELLERIE-RESTAURATION (VOCATIONAL DIPLOMA IN HOTEL AND CATERING) - Service And Cuisine
High School Jehanne De France
05.2001 -
HACCP TRAINING - Food Hygiene in Commercial Catering Establishment
Training Organization
MENTION COMPLEMENTAIRE DE CUISINIER EN DESSERTS DE RESTAURANT (SUPPLEMENTARY DIPLOMA FOR RESTAURANT DESSERT COOKS） - Pastry
High School François Rabelais
BREVET PROFESSIONNEL CUISINE - Culinary Arts
High School Francois Rabelais
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