Thierry Magne
Port St Lucie
Summary
Hiring Director: I have relocated to Florida from France in January 2000 and would like to submit my qualifications for any suitable culinary opportunities through your agency. I am an accomplished French trained chef and my positions ranged from Sous Chef to Executive chef. I am interested in securing a long-term association with your firm. Please be assured that although French is my language, I have been speaking English since I have moved to the United States Dec 2000. The enclosed resume is a brief summary of my qualifications. I would like to meet with you for further discussion. I can be reached by the phone number and e-mail on this reseume. I await your reply. Thank you for your consideration. Thank you. Thierry Magne.
Overview
19
19
years of professional experience
Work History
Chef
Safe Harbor Marina
12.2020 - Current
- Developed and executed seasonal menus incorporating local ingredients to enhance dining experience.
- Oversaw kitchen operations, ensuring adherence to food safety and sanitation standards.
- Trained and mentored junior staff on culinary techniques and presentation skills.
- Streamlined food preparation processes, reducing waste and improving efficiency in the kitchen.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Created innovative recipes that increased customer satisfaction and return visits.
- Managed inventory control, optimizing stock levels to minimize costs while maintaining quality.
- Implemented feedback systems to adjust menu offerings based on guest preferences and trends.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Sous Chef
South Fork Kitchen and Bar
10.2018 - 12.2020
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and executed seasonal menus, enhancing culinary offerings.
- Monitored inventory levels and implemented cost-effective purchasing strategies.
- Trained new kitchen personnel on food safety and preparation techniques.
- Led daily kitchen operations, maintaining high standards of quality and consistency.
- Streamlined kitchen processes, reducing waste and improving overall efficiency.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Executive Chef
Cafe Des Artistes
03.2016 - 09.2019
- Led kitchen staff in daily operations, ensuring high culinary standards and timely service.
- Developed seasonal menus reflecting local ingredients and culinary trends, enhancing customer experience.
- Streamlined food preparation processes to improve efficiency and reduce waste in kitchen operations.
- Trained and mentored junior chefs, fostering skill development and maintaining team morale.
- Implemented inventory management systems to optimize ingredient sourcing and minimize costs.
- Collaborated with front-of-house staff to ensure seamless execution of dining experiences for guests.
- Established health and safety protocols, guaranteeing compliance with regulations and maintaining kitchen cleanliness.
- Conducted regular performance evaluations, promoting continuous improvement within the culinary team.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Sous Chef
Lake Forest Park Senior Living
02.2015 - 03.2017
- Coordinated with front-of-house staff to optimize customer experience and service flow.
- Evaluated menu performance and adjusted recipes based on guest feedback.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Sous Chef
Cafe Des Artistes
09.2011 - 03.2015
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Personal Chef Owner
2 Busy 2 Cook Inc.
05.2007 - 09.2011
- Developed customized meal plans based on client dietary preferences and nutritional needs.
- Sourced high-quality ingredients from local suppliers to ensure freshness and sustainability.
- Prepared diverse cuisines, showcasing culinary techniques and seasonal flavors.
- Managed kitchen operations, optimizing workflow for efficiency during meal preparation.
- Established strong relationships with clients, enhancing customer satisfaction and loyalty.
- Adapted menus regularly to reflect client feedback and changing dietary trends.
- Labeled food to include reheating and safe storage and handling instructions.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Designed and prepared all menu items for private home/office setting.
- Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
- Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
Education
Associate of Arts - Culinary
CFA
Brittany, France06-1980
Skills
- Menu development
- Food safety compliance
- Kitchen operations management
- Inventory control
- Staff training and mentoring
- Cost management
- Recipe innovation
- Customer service excellence
- Quality assurance
- Time management
- Waste reduction strategies
- Sanitation practices
- Dietary accommodations
- Culinary trend analysis
- Vendor relationship management
- Cooking techniques mastery
- Performance evaluation
- Event catering coordination
- Cross-contamination prevention
- Mise en place organization
- Food safety and sanitation
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Effective communications
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
Timeline
Chef
Safe Harbor Marina
12.2020 - Current
Sous Chef
South Fork Kitchen and Bar
10.2018 - 12.2020
Executive Chef
Cafe Des Artistes
03.2016 - 09.2019
Sous Chef
Lake Forest Park Senior Living
02.2015 - 03.2017
Sous Chef
Cafe Des Artistes
09.2011 - 03.2015
Personal Chef Owner
2 Busy 2 Cook Inc.
05.2007 - 09.2011
Associate of Arts - Culinary
CFA