Food and environment
Martin Rouzot
CHEF/Sous Chef
Canton,Georgia
Summary
I’ve held various chef positions around France that has helped advance my cooking knowledge: Parisian bistro and palace Michelin starred, traditional Lyonnaise gastronomy at Brasserie Le Sud Paul Bocuse , local farm to table sourcing of products in Corsica at la Ghinghetta increasing my respect for the product and its development.
My experience around these different regions of France has been enriching due to the diversity of traditions and products.
the rigor of French technique and I am known as a strong team player.
Leading my various experiences through teamwork and organization taught me the rigor of the cooking profession.
from quality control to customer satisfaction.
I am looking for a position to work my skills in your establishment and continue learning new things. Dynamic, passionate, and creative challenges are my source of inspiration.
Overview
11
11
years of professional experience
9
9
years of post-secondary education
1
1
Certificate
3
3
Languages
Work History
Chef De Partie
Hotel Les Mouettes**** La Terrasse Du Golf
Ajaccio , France
09.2023 - 10.2023
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef de cuisine & Co-owner
La ghinghetta
Ajaccio
01.2022 - 09.2023
- Opened low-budget ephemeral restaurant with two partners, working with organic producers within a 30 km radius
- Seasonal cuisine based on product availability
- Fresh product, same day
- Market menu every Saturday
- Mediterranean, Lebanese, Corsican cuisine
- Webmaster for restaurant
- Financial management of establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef de CUISINE
LE yolo brasserie
Ajaccio
02.2021 - 01.2022
- Restaurant opening with cost development, business plan & kitchen development
- Managed team of 5 people
- Menu based on fresh produce, suggestions, working hand in hand with regional organic producers
- Experienced in Josper cooking.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef de cuisine
paillote le pirate
Ajaccio
06.2021 - 09.2021
- 100% organic restaurant and home cooking
- Food based on south of France recipes
- Large volume of 200 guests per day
- Bistronomic menu in evening.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation
Sous chef junior
Brasserie LE Sud Paul Bocuse
Lyon
12.2016 - 02.2019
- Worked under Chef Eric Pansu MOF1996
- Worked in a large organized brigade
- Traditional style cuisine from the south of France
- Italian and mediteranean cuisine with Bocusian inspiration
- Managed a large brigade
- Knowledge and respect for traditions
- Development of Menus for various events in Lyon life
- Meeting with chefs from all over the world
- Planned and directed high-volume food preparation in fast-paced environment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef
Le clan des jules (parisian bistro)
06.2016 - 12.2016
- Bistro Cuisine
- Cost and personnel management
- Menu layout and dish of the day and special
- Continuous work period
- Volume: 50/70 guests per day 6/7 days
- Brunch menu on Sundays
- Built customer service relations with Parisian suppliers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
Apprentice
Le plaza Athenee
Paris
01.2013 - 01.2016
- Worked under Chef Romain Meder
- Product knowledge
- Vegetable peeling and turning
- Basics of cutting fish and meat
- Learning traditional French sauces
- Molecular and avant-garde cuisine
- HACCP test.
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Bachelor of Arts - Culinary Art
Ecole De Paris Des Metiers De La Table
17 Rue Jacques Ibert 75017 Paris 09.2014 - 07.2016
High School Diploma -
Baccalaureate Technologic Managment & Finance
Lycee Gerrad De Nerval 95270 Luzarches France 09.2010 - 06.2014
No Degree -
Brevet Des Collège
College Marcel Pagnol 95290 09.2006 - 07.2010
Skills
Team Player
undefinedCertification
HACCP hygienic certification
Interests
Guitars
Songwriting
Cooking at home
Farmers market
Timeline
Chef De Partie
Hotel Les Mouettes**** La Terrasse Du Golf
09.2023 - 10.2023
Chef de cuisine & Co-owner
La ghinghetta
01.2022 - 09.2023
Chef de cuisine
paillote le pirate
06.2021 - 09.2021
Chef de CUISINE
LE yolo brasserie
02.2021 - 01.2022
HACCP hygienic certification
01-2017
Sous chef junior
Brasserie LE Sud Paul Bocuse
12.2016 - 02.2019
Chef
Le clan des jules (parisian bistro)
06.2016 - 12.2016
Bachelor of Arts - Culinary Art
Ecole De Paris Des Metiers De La Table
09.2014 - 07.2016
Apprentice
Le plaza Athenee
01.2013 - 01.2016
High School Diploma -
Baccalaureate Technologic Managment & Finance
09.2010 - 06.2014
No Degree -
Brevet Des Collège
09.2006 - 07.2010
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