Stephane Motir
Jersey City
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
40
40
years of professional experience
1
1
Certification
Work History
EXECUTIVE CHEF
TRIBECA GRILL and CORPORATE PASTRY CHEF/MYRIAD RESTAURANT GROUP
06.2001 - Current
- Responsible for supervising all aspects of the kitchen and pastry department for numerous restaurants, retail store, wholesale, banquets, promotional events and consulting projects which include TRIBECA GRILL, TRIBAKERY, MONTRACHET, CENTRICO, MAI HOUSE, BATARD, ACELA CLUB at CITI FIELD
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Pastry art adjunct instructor
HUSON COUNTY COMMUNITY COLLEGE
09.2021 - 12.2024
- Teaching meringue, souffles, frozen desserts, ice cream making, retail and restaurants desserts, chocolate confection and showpieces
- Collaborated with department head to create dynamic, ongoing curriculum development, and instruction improvement program.
- Built strong rapport with students through class discussions and academic advisement.
Executive Pastry Chef
THE TONIC RESTAURANT & BAR
06.1998 - 06.2001
- Responsible for both the opening and supervising of all aspects of the pastry department of a 170-seat restaurant plus 300-seat banquet facility; responsible to produce all deserts for our sisters’ restaurants which includes IL CANTONARI, CHEZ ES SAADA, PERIYALI and BAR SIX
Pastry Chef/culinary Instructor
THE FRENCH CULINARY INSTITUTE
03.1996 - 10.1998
- Teaching sugar craft, chocolate creations, hot and frozen desserts, classic cuisine and coaching students for final examination
Executive Pastry Chef
THE RITZ CARLTON HOTEL
11.1993 - 06.1998
- In charge of all aspects of the pastry department for 230 rooms, 5 stars, 5-diamond hotel including, a 5-diamond restaurant, 24 hours room service and banquet facilities
Executive-Sous Chef
LE MERIDIEN HOTEL
07.1990 - 04.1993
- Introduction to Californian cuisine
- Lunch, dinner, special events and brunch for production and service for 4 dining rooms within the hotel including banquet facility of 2000 seats
Assistant Pastry Chef
LE MERIDIEN HOTEL
01.1989 - 07.1990
- Responsibilities included the production of desserts/pastries, along personnel recruitment and supervision for several facilities including banquet, room service and various restaurants
Army duty/Sous-Chef
OFFICERS QUARTERS DUPLEIX
10.1987 - 10.1988
- General preparation of meal for 300 officers
Tournant
AU COMTE DE GASCOGNE
11.1985 - 10.1987
- Lunch and dinner for 2 Michelin star restaurant
First Commis
LA TOUR D’ARGENT
06.1985 - 11.1985
- Service and preparation for 3 Michelin star restaurant
Education
Bachelors - occupational studies, Culinary Arts
The Culinary Institute of Meudon
BEP - Cuisine Classic
The Culinary Institute of Meudon
01.1985
CAP - Patissier, Glacier, Chocolatier, Confiseur
The Culinary Institute of Meudon
01.1985
CAP - Cuisine Classic
The Culinary Institute of Meudon
01.1984
Skills
- Special event catering
- Food handler certification
- Menu development
- Team leadership
- Cost control
- Hiring, training, and development
- High volume dining
- Time management
- Problem-solving abilities
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- Food Protection Certificate New York State Department of Health.
Languages
French
Native or Bilingual
Spanish
Full Professional
Timeline
Pastry art adjunct instructor
HUSON COUNTY COMMUNITY COLLEGE
09.2021 - 12.2024
EXECUTIVE CHEF
TRIBECA GRILL and CORPORATE PASTRY CHEF/MYRIAD RESTAURANT GROUP
06.2001 - Current
Executive Pastry Chef
THE TONIC RESTAURANT & BAR
06.1998 - 06.2001
Pastry Chef/culinary Instructor
THE FRENCH CULINARY INSTITUTE
03.1996 - 10.1998
Executive Pastry Chef
THE RITZ CARLTON HOTEL
11.1993 - 06.1998
Executive-Sous Chef
LE MERIDIEN HOTEL
07.1990 - 04.1993
Assistant Pastry Chef
LE MERIDIEN HOTEL
01.1989 - 07.1990
Army duty/Sous-Chef
OFFICERS QUARTERS DUPLEIX
10.1987 - 10.1988
Tournant
AU COMTE DE GASCOGNE
11.1985 - 10.1987
First Commis
LA TOUR D’ARGENT
06.1985 - 11.1985
BEP - Cuisine Classic
The Culinary Institute of Meudon
CAP - Patissier, Glacier, Chocolatier, Confiseur
The Culinary Institute of Meudon
CAP - Cuisine Classic
The Culinary Institute of Meudon
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- Food Protection Certificate New York State Department of Health.
Bachelors - occupational studies, Culinary Arts
The Culinary Institute of Meudon
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