Guillaume Sabbadin
Rancho Palos Verdes,California
Summary
Ambitious Executive Chef with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in food menu development , ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. My expertise in budget development and staff training, coupled with a proven track record of successful financial management at Little French Bakery LLC, underscores my ability to thrive in dynamic environments
Overview
30
30
years of professional experience
Work History
Bakery Owner
Little French Bakery LLC
2020.01 - Current
- Owned and operated a family restaurant.
- Developed and created unique menu items
- Interacted with various food distributors.
- Managed business finances, including paying vendors and suppliers for products services rendered.
- Monitored income expense sheets to track and adjust expenses.
- Researched public perception of products and services and used information gathered to guide strategy development.
- Reviewed sales and activity reports to measure productivity and meet company performance targets.
Catering Company Owner/Corporate Executive Chef
La Cuillere Gourmet
2017.02 - 2019.12
- Skillfully interacted with external vendors to obtain the best quality in pricing and product.
- Strategically developed effective marketing plans to increase sales and profits while managing costs.
- Prepared for and executed new menu implementations.
- Led and directed team members on effective methods, operations and procedures.
- Maintained a safe working and guest environment to reduce the risk of injury and accidents.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
Executive Pastry Chef
Copenhagen Pastry
2014.03 - 2017.06
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Prepared Authentic Danish pastries to meet customer order requirements.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
Executive Chef
Maggie's
2012.01 - 2013.06
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Created breakfast, lunch and dinner menus.
- Created fine French desserts for restaurant.
- Successfully improved food cost management during the launch of a new restaurant.
- Experience with farm- to -table cuisine and responsible for kitchen staff scheduling, payroll, food and bar inventory.
Executive Chef
Chez Antoine
2013.01 - 2014.01
- Developed breakfast, lunch and dinner menu.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
Chef de Cuisine
Crustacean Beverly Hills
2006.01 - 2006.09
- Collaborated with Executive Chef Elizabeth Ann to create fine dining French Selections.
- Created unique fine French pastries for the restaurant.
- Learned the principles of Vietnamese - influenced Pan- Asian dishes.
- Coordinated all food order for the restaurant and catering events.
Executive Chef
Figaro Bistrot & Café
2000.10 - 2011.09
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Successfully improved food cost management during the launch of a new restaurant.
- Established the clientele's trust with high quality and pleasant portions of traditional French fare.
- Developed new recipes in conjunction with the company office to adapt French cuisine to the demands of the American Market.
- With a team of ten kitchen staff, managed daily restaurant and bakery operations in an establishment open seven days at week, serving breakfast lunch and dinner, and regularly engaged in special event catering.
Executive Chef
Folie Restaurant Gastronomie
2000.01 - 2001.07
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Collaborated with Executive Chef to create fine-dining French selections.
- Coordinated all food and beverage orders for the restaurant and catering events.
- Responsible for kitchen operations in the absence of the Executive Chef
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Chef De Partie
Les Jardins De L'Opéra Hôtel: Michelin **
1995.09 - 1999.12
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the Michelin industry as a means of staying current with evolving consumer tastes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Obtained experience in preparing Traditional European Dishes in a fine dining establishment
Chef Assistant
Caves Des Marechalles Hôtel: Michelin **
1994.03 - 1994.12
- Learned the principles of food preparation and conservation
- Adapted to the rhythm and organization of a fast -paced restaurant.
Education
Culinary Arts
Lycee Professional De Blagnac
France06.1997
Associate of Arts - Culinary Arts
Toulose Lautrec
France06.1995
Skills
- Menu development
- Exceptional interpersonal communication
- Effective leader
- Budget development
- Staff training/development
- Customer service-oriented
- Safety procedures knowledge
- Employee recruiting
- Hiring, training, and supervision
- Strong work ethic
- Customer service relations
- Food safety knowledge
Accomplishments
- Ran a successful career in the Culinary Arts with extraordinary ability in food and pastry domain.
- Recognized by different sorts of press including national ABC NEWS, Voyage magazine, Eater LA etc..
Timeline
Bakery Owner
Little French Bakery LLC
2020.01 - Current
Catering Company Owner/Corporate Executive Chef
La Cuillere Gourmet
2017.02 - 2019.12
Executive Pastry Chef
Copenhagen Pastry
2014.03 - 2017.06
Executive Chef
Chez Antoine
2013.01 - 2014.01
Executive Chef
Maggie's
2012.01 - 2013.06
Chef de Cuisine
Crustacean Beverly Hills
2006.01 - 2006.09
Executive Chef
Figaro Bistrot & Café
2000.10 - 2011.09
Executive Chef
Folie Restaurant Gastronomie
2000.01 - 2001.07
Chef De Partie
Les Jardins De L'Opéra Hôtel: Michelin **
1995.09 - 1999.12
Chef Assistant
Caves Des Marechalles Hôtel: Michelin **
1994.03 - 1994.12
Culinary Arts
Lycee Professional De Blagnac
Associate of Arts - Culinary Arts
Toulose Lautrec
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