Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

HERVE BLONDIN

Bakersfield,CA

Summary

Results-oriented Executive Chef with over 30 years of culinary management. Expertise in overseeing food preparation, inventory management, and cost control. Committed to creating exceptional dining experiences through innovative menus and efficient kitchen operations.

I graduated from culinary school in 1982. Many experienced divers, restaurants, pizzerias, seasonal winter and summer resort , cruise ships, and bakeries.

Overview

23
23
years of professional experience

Work History

Executive Chef

CCL-COMPAS
Bakersfield, California
08.2016 - Current
  • Ensured compliance with health and safety regulations in food preparation processes.
  • Managed kitchen staff schedules to optimize workflow and maintain productivity.
  • Oversaw inventory management, ensuring proper stock levels of ingredients and supplies.
  • Coordinated special events, including catering services and themed dining experiences.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

SUPPORT CHEF AND SOUS CHEF

Sodexo USA for humangood valle verde
Santa Barbara, California
02.2015 - 08.2016
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Planned menus, ordered supplies and managed kitchen staff.
  • catering special event

Production Manager

sodexo-sogeres school district
la ciotat, france
08.2010 - 03.2014
  • Managed daily production schedules and workflow for school district meal services.
  • Monitored the daily operations of the production team, providing guidance and support as needed.
  • Managed distribution for over 3,000 meals to schools in town.

Executive Chef

sodexo-sogeres school district
beaucaire, france
09.2008 - 05.2010
  • assure quality and production for schools in town.

Chef

brookside catering
Bakersfield, California
11.2002 - 04.2008
  • In charge of deli store production.
  • Special event, catering, barbecue for from 10 people to 300.

Education

High School Diploma -

Culinary Institute
Avignon France
06-1982

Skills

  • menu creation
  • food cost management
  • inventory control and ordering
  • kitchen safety compliance
  • staff supervision
  • catering coordination
  • Problem solving

Languages

English
Professional
Spanish
Professional
French
Professional

References

References available upon request.

Timeline

Executive Chef

CCL-COMPAS
08.2016 - Current

SUPPORT CHEF AND SOUS CHEF

Sodexo USA for humangood valle verde
02.2015 - 08.2016

Production Manager

sodexo-sogeres school district
08.2010 - 03.2014

Executive Chef

sodexo-sogeres school district
09.2008 - 05.2010

Chef

brookside catering
11.2002 - 04.2008

High School Diploma -

Culinary Institute

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