Jean Triebe
Miami,Fl
Summary
Artistic michelin star rated head chef with strong experience in food service and hospitality. Knowledgeable in menu planning and accommodating dietary needs, well rounded with wines and nutrition.
Overview
17
17
years of professional experience
Work History
Chef De Cuisine
L’ Atelier de Joel Robuchon
Miami, FL
03.2019 - 01.2025
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed financial statements to identify cost-saving opportunities.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Developed innovative recipes to suit complicated dietary requirements for customers.
Executive Sous Chef
Palm d’Or at the Biltmore
Miami, FL
02.2017 - 01.2019
- Trained and supervised line cooks to develop new skills and improve team performance.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Ensured compliance with local health department regulations by performing routine inspections.
Personal Chef
Beto Puerta
Miami, FL
04.2014 - 11.2016
- Researched new recipes and ingredients to incorporate into meal plans.
- Stored and organized food items in pantry and fridge.
- Maintained records of all meals prepared including menu items, quantities served, and any special instructions given by the client.
- Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
- Expanded awareness of clients' dietary needs, likes and dislikes.
- Organized grocery shopping trips to purchase ingredients needed to prepare meals.
Chef De Partie
Alinea Restaurant
Chicago, Illinois
03.2012 - 01.2014
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Personal Chef
Valentina Sharam
Miami, Fl
07.2009 - 12.2011
- Researched new recipes and ingredients to incorporate into meal plans.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored quality, presentation and quantities of plated food across line.
Chef De Partie
Etxanobe
02.2008 - 01.2009
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Resolved customer complaints regarding food quality or service promptly and professionally.
Education
Bachelor of Arts - Food And Nutrition
International Culinary Institute
Miami, Fl06-2007
Skills
- Menu planning
- Recipe development
- Cost control
- Inventory management
- Time management
- Effective communication
- Creativity
- Food plating and presentation
- ServSafe certified
Accomplishments
- Won 2 michelin stars with L’Atelier De Joel Robuchon in the years 2022 - 2023 - 2024 - 2025.
- Worked with Alain Verzeroli 21 michelin stars
- Worked in Alinea 3 michelin stars
- Won 1 michelin star with Le Jardinier Miami
- Worked and participated in events with some of the best chefs in the world.
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Timeline
Chef De Cuisine
L’ Atelier de Joel Robuchon
03.2019 - 01.2025
Executive Sous Chef
Palm d’Or at the Biltmore
02.2017 - 01.2019
Personal Chef
Beto Puerta
04.2014 - 11.2016
Chef De Partie
Alinea Restaurant
03.2012 - 01.2014
Personal Chef
Valentina Sharam
07.2009 - 12.2011
Chef De Partie
Etxanobe
02.2008 - 01.2009
Bachelor of Arts - Food And Nutrition
International Culinary Institute