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ludovic garnier, Executive Sous Chef

ludovic garnier

Executive Sous Chef·The Ritz-Carlton

United Arab Emirates

High school or equivalent, cap-bep service ,cap -bep cook chef

Work experience

Total years of experience: 25 years, 1 months

Executive Sous Chef

March 2015 - Present

The Ritz-Carlton

United Arab Emirates

March 2015 - Present

Operating and managing a team of 140+ chefs that includes restaurants and banqueting which generate 60% of the Hotel Food Revenue
Head of banqueting and catering operations undertaking high end banqueting events from 100 to 3000 pax
Fully coordinated set up of new central butchery and core kitchen to feed into the restaurants.
Ensuring food cost in in line with budget.
Creating marketing initiatives and promotions to generate additional food revenue in outlets.
Developing action plans to increase and maintain guest satisfaction above company targets.
Maintaining high food standards throughout the resort and continuously striving for perfection in daily operations
Weekly leadership meetings, one-to-ones & director level meetings.
Menu development, food costing’s, supplier setups across the board
HACAP & Dubai Municipality compliance across all restaurants & bars
Highly accomplished in food flavor trend profiling and concept development along with menu analysis and creation.
Company industry:
Hospitality & Accomodation
Job role:
Management

Head chef

November 2013 - February 2013

Waldorf Astoria Dubai Palm Jumeirah

United Arab Emirates

November 2013 - February 2013

Waldorf Astoria Dubai Palm Jumeirah is a remarkable destination. A pristine white pearl surrounded by the azure waters of the Arabian Gulf, it has a generous private beach with soft sands, palatial public spaces and luxurious guest rooms and suites of elegant, timeless design.
Successfully completed the pre-opening and opening stage at Waldorf Astoria Dubai. Currently in charge of all day dining restaurant, Room service, Club lounge (Privileged Floors), peacock alley (afternoon tea, a la carte menu) and looking after palm avenue ( beach pool restaurant ) . Also planned & executed fast paced and bulk banquet functions including the grand opening of the hotel.
Developed tapas menu for serafina bar and introduced the cyclic menu for club lounge (Breakfast, Afternoon English tea and Canapé/light snacks for early hours, developed afternoon tea for peacock alley
Certified PIC for HACCP and responsible to make sure that HACCP guidelines are practiced well in all kitchens.
Trained employees on Standard operating procedures, Menu engineering, food cost, costing Succession planning and Performance development Review
Company industry:
Hospitality & Accomodation
Job role:
Management

Chef de cuisine

September 2011 - November 2011

One&Only Royal Mirage

United Arab Emirates

September 2011 - November 2011

5*,
Job role:
Management

Executive Sous Chef

September 2008 - July 2011

September 2008 - July 2011

In charge of the five restaurants; daily operation, handled all purchase orders, creating new menus, cost control and Haccp. I was in charge of the pre-opening of the French and Italian restaurant within the resort. Executive Chef: Mr. Andrea Crippa

Restaurant Jean & Jack, luxury French brasserie in Moscow (in charge of the opening
Job role:
Management

Chef de cuisine

May 2007 - August 2008

May 2007 - August 2008

Chef of kitchen at Restaurant Jean & Jack in charge to open the restaurant in Moscow
Job role:
Management

Chef de cuisine

January 2005 - March 2007

L.E.A.T Catering Pease Restauran

United States

January 2005 - March 2007

Job role:
Management

Sous Chef

April 2004 - October 2004

Restauran

France

April 2004 - October 2004

in
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Chef de Partie

December 2002 - March 2004

Hostellerie «Le Phébus

France

December 2002 - March 2004

1 Michelin star restaurant. Chef de cuisine: Mr. Alain Dutournier.
Company industry:
Hospitality & Accomodation
Job role:
Other

Chef de Partie

April 2002 - October 2002

Restauran

France

April 2002 - October 2002

2 Michelin star restaurant. Chef de cuisine: Mr. Xavier Mathieu.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Demi Chef de Partie

September 1999 - February 2002

Michelin star restauran

September 1999 - February 2002

Job role:
Other

Chef de Partie

September 1998 - September 1999

Restauran

United Arab Emirates

September 1998 - September 1999

in Manchester and
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Apprentice

August 1997 - August 1998

Restauran

France

August 1997 - August 1998

in
Company industry:
Catering, Food Service, & Restaurant
Job role:
Engineering

Restaurant

-

Le

France

-

» in
Company industry:
Hospitality & Accomodation
Job role:
Management

Education

la baunnoderie

July 1997

July 1997

High school or equivalent, cap-bep service ,cap -bep cook chef

France

Skills

BUDGETING
Expert
BUDGETING
Expert
CONCEPT DEVELOPMENT
Expert
CONCEPT DEVELOPMENT
Expert
COST CONTROL
Expert
COST CONTROL
Expert
GESTIÓN
Expert
GESTIÓN
Expert
LEADERSHIP
Expert
LEADERSHIP
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
MARKETING
Expert
MARKETING
Expert
MEETING FACILITATION
Expert
MEETING FACILITATION
Expert
PROMOTIONAL MATERIALS
Intermediate
PROMOTIONAL MATERIALS
Intermediate
TREND
Expert
TREND
Expert

Languages

English

Expert

French

Expert

Italian

Expert

Russian

Expert