Jonathan Bouthiaux

Maldives
March 2020 - May 2020
Luxury Hotel with 46 Villas - 4 Restaurants
LVMH Group
#White Restaurant - All Day Dining
#1947 - French Fine Dining
#Deelani - Italian Restaurant
#Diptyque - Japanese Restaurant
#Carte Blanche - Villa Dining and Guest Experiences Set up.
Oversee all operational and administrative aspects of the culinary
department During the Pandemic until the closing of the hotel
•keep and Increase the Consistency, Quality of the food and the Guest
satisfaction of the hotel
•Creation/ Innovation of New F&B Plan Menu, Activity and Promotion for
all the outlets, to make sure to achieve our Budget Revenue
•Developing Training Standard plan for Kitchen and Stewarding
colleague
•Administrative and cost control tasks (staff planning / stock orders/
forecast and deliveries
• Ensuring expenses are in line with Food cost and Budget
• Building up close relationships with the others Department with F&B
and to insure to have a proper communication

Maldives
March 2020 - May 2020
Luxury Hotel with 46 Villas - 4 Restaurants
LVMH Group
#White Restaurant - All Day Dining
#1947 - French Fine Dining
#Deelani - Italian Restaurant
#Diptyque - Japanese Restaurant
#Carte Blanche - Villa Dining and Guest Experiences Set up.
Oversee all operational and administrative aspects of the culinary
department During the Pandemic until the closing of the hotel
•keep and Increase the Consistency, Quality of the food and the Guest
satisfaction of the hotel
•Creation/ Innovation of New F&B Plan Menu, Activity and Promotion for
all the outlets, to make sure to achieve our Budget Revenue
•Developing Training Standard plan for Kitchen and Stewarding
colleague
•Administrative and cost control tasks (staff planning / stock orders/
forecast and deliveries
• Ensuring expenses are in line with Food cost and Budget
• Building up close relationships with the others Department with F&B
and to insure to have a proper communication

Anya Resort & Residences Tagaytay - Executive Chef
Tagaytay, Philippines
October 2017 - January 2020 (2 year and 4 months)
Small Luxury Hotel of the hotel with 88 Deluxe suites, 154 Luxury
Residences, 54 Resorts estates - 3 Restaurants
#Samira - Modern European Restaurant
#Anila & Pool Side - All Day Dining Restaurant
#Amra - Daily Tapas - pastry / Bakery Shop
#Banqueting - Wedding, Catering, Seminary up to 300 people
#ISD - Room Service and Guest Experiences Set up
Oversee all operational and administrative aspects of the culinary
department since the Soft opening of the Hotel
•keep and Increase the Consistency, Quality of the food and the Guest
satisfaction of the hotel
•Creation/ Innovation of New F&B Plan Menu, Activity and Promotion for
all the outlets, to make sure to achieve our Budget Revenue
•Developing Training Standard plan for Kitchen and Stewarding
colleague
•Administrative and cost control tasks (staff planning / stock orders/
forecast and deliveries
• Ensuring expenses are in line with Food cost and Budget
• Building up close relationships with the others Department with F&B
and to insure to have a proper communication

Jumeirah Zabeel Saray ***** Jumeirah Group-Chef de cuisine Specialty
Dubai - United Arab Emirates
May 2016 - August 2017 (1year and 4months)
Luxury Hotel with 420 Guest Room - 38 Villas - 10 Restaurants
Principally in Charge
#The Rib Room at Zabeel Saray - Steak House Fine Dining Signature and
awarding restaurant of the hotel
Overlooking and Supporting multiple venues
#Imperium Restaurant - All day dining Buffet Breakfast - Dinner up to 600
pax)
#Plaj restaurant - Mediterranean Type including beach/Pool area up to
300 pax
#Room Service (420 Guest Room - 38 Villas)
• Developing standard Menu and recipes which allow the department
to operate at an acceptable food cost.
• Ensuring Health standards are respected (HCCP) (Quality of food,
cleanliness of the kitchen
• Administrative and cost control tasks (staff planning / stock orders and
deliveries
• Preparing Kitchen Roster and Vocation Plan
• Building up close relationships with the other Outlets and F&B team

One&Only The Palm Dubai ***** - Chef De Cuisine
Dubai - United Arab Emirates
June 2014 - April 2016 (1year and 11months)
Leading Hotel of the World with 64 Elegant Guest room - 27 suites 4
villas - 3 Restaurant
In Charge of ZEST Restaurant - Work under *** Michelin Star Chef
concept by Yannick Alleno
• Operating and managing a team of 25 chefs which generates 40% of
the Hotel Food Revenue
• Overlooking All Day Restaurant open until 7 am to 11 pm
#Breakfast Buffet up to 200 pax
#Pool Bar, Lobby Lounge including Teatime and a la carte
#Dinner Menu International Concept with 2 Live cooking section
Including Asian and Arabic Menu
#Banquet Wedding, Celebrities events and cocktail party up to 10-500
Pax, (Gucci, Prada, Hublot, Channel, Valentino, Guerlain, loreal, , , )
• Developing standard recipes which allow the department to operate
at an acceptable food cost.
• Ensuring expenses are in line with Food cost and Budget
• Working on ways to constantly improve our customer satisfaction index
• Preparing Kitchen Roster and Vocation Plan / Preparing trainings for
junior and senior chefs • Ensuring Health standards are respected
(HCCP) from Dubai Standard
• Building up close relationships with the other Outlets and F&B team