Yann Poillot

Chef exécutif professionnel avec de nombreuses années d'expérience dans la restauration, l'hôtellerie et la brasserie de luxe, Bistronomique ,cuisine du monde et fusion alliée à une solide formation dans le domaine culinaire et une forte capacité à acquérir de nouvelles connaissances. Capable de travailler en vrai leader, je peux gérer une grande équipe avec respect et une tres bonne communication. Je fais preuve d'un sens aigu de l'organisation en cuisine, forme au controls et suivi des normes HACCP , je suis un Chef professionnel avec une connaissance complète en cuisine, ambitieux avec une grande motivation et une véritable passion pour notre beau metier. Je souhaite rejoindre votre établissement. avec une disponibilité immédiate. Je suis prêt pour un nouveau défi.

High-performing Chef offering 37 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

• Private Chef, SE Vandeth Chea ,Minister of Posts and Telecommunications, Phnom Penh, Cambodia, Organization of daily personal meals with the Minister's family, events such as Christmas dinner at the Residence VIP meals with the Cambodian Parliament, H.E. Hun Manet , and the First Deputy Member of the Cambodian Parliament., 03/2022, 07/2023
• Executive Chef, American University of Phnom Penh, Phnom Penh, Cambodia, Creation of Le Bistrot de AUPP for the student, training the kitchen team, and Organisation of Vip Dinner with Cambodian Parliament SE Heng Samrin. Business event., 03/2022, 07/2023
• Consulting (Seasonal CoVid Time), O'Bar, restaurant, Saint-Denis, Reunion Island, Creation Menus , Catering BuEet, Wedding group (Covid Time) Development Take Away due to the City Lockdown.., 10/2021, 02/2022
• Executive Chef (Seasonal CoVid Time}, Chez Ma Cousine, Sandaya
• Le restaurant du Canal., Annecy, Valras, Besancon, France, COVID Period, 04/2020, 09/2021
• Consulting, Kampot Seafood & Pepper Restaurant, Kampot, Cambodia, Consulting for a friend Owner for the local Kitchen team, Management , Teaching recipe , creation of new Market seafood dish and supervising Khmer cooking Class., 03/2020, 04/2020
• Executive Chef, Abacus, Fine dining restaurant , Restaurant Collection Group., Siem Reap, Cambodia, 06/2018, 01/2020
• Executive Chef (Seasonal), Cote France, Venice, Florida, USA, Chef Replacement between 3 months Creations of daily French menu a la carte., cuisine Bistrot Management Team in Spanish and in English , Up to 100 covers per day, . Good Rate in Trip Advisor., 03/2018, 06/2018
• Consulting, Belmond Group, La residence d'Angkor., Siem Reap, Cambodia, Creation of unique daily specials to stimulate business growth. increase 50% Composition of varied and colored plates by bringing a particular care in the presentation of food by lightning as much as possible. Supervision of more than 10 kitchen local employees at all levels to prepare them for demanding roles., 02/2018, 03/2018
• Kitchen Professor (Replacement), Cap Town Cooking School (Khayelitsha Township), Cap Town, South Africa, Ability to quickly acquire new knowledge to teach students in cooking, practical and theory courses Teaching how to organize tasks to limit emergencies and achieve goals on time How to create Recipe and follows the step. Control spending and food cost Organise and control the cantine students, 10/2017, 01/2018
• Owner/Manager, Canopy Residential Retreat, Siem Reap, Cambodia, Creation and management of a Hotel residence, with a big Tropical garden, Pool., RooOop bar, Sunday pool party with giant BBq. Yoga School., 04/2017, 09/2017
• General Manager /Executive Chef, Café Central , The Sun , Fifthy5 Kitchen & Bar , Beatnik Bar and Gelato Co. Blacksun group, Siem Reap, Cambodia, Management of 5 establishments on Pub Street Khmer Food /Brunch/ Bistronomy/ Night Bar and Tapas /Creation Burgers and Italian Pizzas over a wood fire menus / Artisanal ice cream Creation of events and tour operator menus, Khmer team training at the International Fusion and Molecular Kitchen. Supplier relations. H.A.C.C.P. training Control Stock Heating of food prepared upstream at a timely time to improve the efficiency by 50% for all outlets. Supervision of more than 200 kitchen staffs and service employees., 06/2016, 04/2017
• Pastry Chef/ Manager, Angkor Macaron , King's Road Place, Restaurant Collection Group, Siem Reap, Cambodia, Creations of the first recipe for a Macaron with Cambodian cashew nuts, the first one in the world with 10 different tastes. and flavor only with fruits from Cambodia. Local TV NEWs event for the big opening, Youtube link : https://youtube.com/watchv=zakPiMobsc8&feature=share Management of the service and cashier team. Control stock and productions, marketing and packaging, design and publicity Formation..., 08/2014, 04/2016
• Executive Chef, Chez M. Paul , Bistronomic restaurant , King's Road Place , Restaurant Collection Group, Siem Reap, Cambodia, Creation of unique daily specials to stimulate business growth. French gastronomic cuisine training. Very well noted on Tour operators, many articles in a local newspaper and international guide Creation of many events menus like Christmas Eve and New Year with 11 dishes. Creation of a fresh Seafood counter with a takeaway side., 02/2014, 04/2016
• Executive Chef (Seasonal), Riviera Villages Resort, Saint-Tropez, France, Menu and Event Creation, Cost, HACCP , International Sushi Bar and Tapas. VIP guests dinner, Fashion show., Outside catering, 05/2013, 09/2013
• Private Chef (Extra), Sir Roger De Haan and is family, @ The Black Pearl private chalet, Val d'Isere, France, Daily creative Menu, gastronomic VIP diner Extra Consulting, market menu, reception dinner. VIPGuest, 12/2012, 01/2013
• Executive Chef (Seasonal), La Tete de Solaise , Altitude restaurant, Val d'Isere, France, Mountain restaurant at 3000 meters of altitude, Self Service =1000 daily pax Gastronomic restaurant = 100 daily pax Menus and event Control Cost, Organization of all diEerent work station for maximize a safety Food production., with the HACCP label and the following instructions to control., 11/2012, 05/2013
• Executive Chef (Seasonal), La Tete de L'Art restaurant, Porto-Vecchio, Corsica, Creation Menu and Event, Cost control , HACCP Traditional South Corsican restaurant 500 pax, 05/2012, 09/2012
• Executive Chef (Seasonal), La Tete de Solaise , Altitude restaurant, Val d'Isere, France, Mountain Restaurant, 3000 Meters Self Service with 1000 pax and 1 Gastronomic restaurant with 100 Pax total Créations Menus and Event, Cost food HACCP label, 11/2011, 05/2012
• Executive Chef (Seasonal), Baoli Beach , Private beach, Cannes, France, Opening and creation with daily "A la carte" menus for a high standard Private Beach Organization of many lunch,diner and VIP cocktails like the Cannes Film Festival with all the team of the movie "WallStreet 2.". Michael Douglas, Oliver Stone Best Private Beach in Cannes with 300 pax big buEet brunch every sunday with a great feedback and regular guests., 04/2011, 09/2011
• Kitchen Professor/Executive Chef, Vatel Group , Le Provencal restaurant, Nimes, Gard, France, Practical training Kitchen, BuEet service with Foreign students, control and management, HACCP., 10/2010, 03/2011
• Executive Chef (Seasonal), La Tete de Solaise , Altitude restaurant, Val d'Isere, France, Altitude Restaurant, Self Service - Restaurant Gastronomique, 1000 coverts, Créations Menus and Event, Cost food HACCP label, 11/2007, 05/2010
• Executive Chef (Seasonal), Private Beach, Le Mas d'Estel, Saint-Raphael, France, Private beach 400 pax, Creations of diEerent menus and Events, Food Cost Control HACCP label and daily hygiene test and controls. Famous restaurant for selling big pieces of fishs like, 200kg red Tuna, 60 kg Moon-fish, and many giant Sea bass all the season, Creation of a Tank with an alive Blue Lobster (Homard)and Royal red Lobster (Langouste) with an animation between the guest's choice of fishing. Pairing wine, Caviar degustation, and many animations around food and drinks. Publication of a summer book., 05/2007, 09/2010
• Executive Chef, Provence , french gastronomic restaurant, Manathan, New=York, USA, Mark Meyer Restaurant, Menu and Event Creations, Food Cost, HACCP,label. Regular VIP People, Madonna, Richard Gere, Tim Robins
• 150 pax by service French cuisine training.and performs with mexican team , Charity Events, Cocktail, Brunch and A la carte menu, 03/2006, 04/2007
• Executive Chef, Jolie Restaurant, french gastronomic restaurant, Brooklyn, NewYork, USA, Bistro Chic/Brunch, Training, Menu and Event Creations, Food Cost, HACCP, label.. 80 pax by service, 05/2003, 02/2006
• Executive Chef, Brasserie La Madeleine, Aix en Provence, France, Creation Menu and Event, Food Cost, HACCP, ..
• 150 pax, 04/2001, 03/2003
• Oysters Seller/ Asst Chef, La Taverne de Maitre Kanter, Dijon, Burgundy, France, 06/1998, 02/2001
• Asst Chef, Group FLO, Nice, France, Luxury Brasserie 500 coverts, 03/1996, 05/1998
• Asst Chef, Grand Hôtel Aston
• Café de l'Horloge, Nice, France, Gastronomic food, cold Station, buffet, 06/1995, 02/1996
• Chef de party, Hotel Pullman, La Cloche
• Dijon, Burgundy, France, Chef Dominique Fieux , michelin Star chef, 01/1994, 05/1995
• Commis, Hotel Ibis, le Central Grill , Accor Group, Dijon, Burgundy, France, 02/1993, 12/1993
• Commis, Zeffirino Ristorante, Genova, Italia, fresh Pasta, sauce.., 01/1991, 11/1992
• Military Personal Chef, 9th Marine Infantry Battalion, General Accary, Commander of the Armed Forces in French Guyana, Cayenne, French Guyana, South America, 10/1989, 09/1991
• Trainy Cook, Le Pre au Clercs et Rotisseries des trois Faisans, Dijon, Burgundy, France, 09/1986, 07/1989
• CAP/BEP KItchen and Pastry, Lycee Professionel Simone Weill, Dijon, Burgundy, France, 09/1986, 07/1989

• Place of Birth: Dijon
• Gender: Male
• Nationality: Francaise
• Marital Status: Celibataiore