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 menusBrigade management and leadershipMastery of cooking and preservationCulinary creativityOrder management and selecting supplier
Food Preparation
Workflow Optimization
Employee Scheduling
Inventory Management
Recipes and Menu Planning
Mentoring and Coaching
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