Curriculum Vitae professionnel de la restauration et catering

PATRICK GRANDGIEN
8, Rue du Bourg Neuf
74140 Douvaine FRANCE
Tel : +33450311652
Mobile phone : +33640514482
Email : [email protected]
Web : www.grandgien.fr
Languages: French, English, Russian
Married one dependent child
Hôtel Royal Monceau 75 Av. Hoche 75008 Paris
September 1966 to September 1969
Best Chef in St. Petersburg in 2005 National Kitchen category
Bistrot Garcon best Restaurant St Petersburg 2004 National Kitchen category
Member of the Chaine des Rotisseurs, Culinary Advisor to the Bailiwick of Saint Petersburg
Laureate nominated for Gold competition in St. Petersburg "My favorite restaurant" 2007
Juror business competitions: Zolotoi Culina in Saint Petersburg in 2009-2008-2007-2006
Best Restaurant Saint Petersburg 2002-2003-2004-2005-2006.
PROFESSIONAL EXPERIENCE
Executive chef
August 2012 to Ocrobre 2013
Ecolog Catering Dubaï
Project TOTAL Khariaga Russie
Second of cuisine
September 2011 to end February 2012
Carnivore du Centre
Geneva Switzerland
Executive chef
December 2010 to end of August 2011
Restaurant de la Frontière
Anières GENEVA CANTON Switzerland
Cook
July & August 2010 Short term contract
Restaurant « Le Petit Lac »
Corsier GENEVA CANTON Switzerland
Brand Chef
Garcon Group
Bistro Garçon Nevsky Prospect 95 Saint Petersburg Russia
Traditional French Cuisine
March 2000 to June 2010
Preparation of menu four times a year.
Recruitment and accelerated training of local staff.
Ongoing training cooks every menu change.
Organization of monthly party with themes.
Continuous presence and advice to the local Director
Training waiters staff and kitchen
Establishment and animation master classes weekly
Teaching staff to the French culture and gastronomy, wines and cheeses etc ...
Bakeries and pastry shops Garcon
French tradition. Nine Boutiques
Participation in the creation of bakeries, from plan to the opening
Research supplier of the equipment, assistance to the installation of it
Participation in baking tests
Involvement in manufacturing at the opening
Daily production control and sales.
Executive chef
Grand Café de la Paix
Perpignan France
February 1999 to February 2000
Large brasserie with fixed menus, à la carte and daily specials. Gourmet meals and specialty of sauerkraut.
Reopening of this establishment after renovation. First chef in place
Grand Hotel Ukraine 4 stars
Dnepropetrovsk Ukraine
General manager
September 1997 to September 1998
Opening after renovation of this four-star hotel in the center of Dnepropetrovsk Ukraine
Organization of all the hotel services: reception, accommodation, catering and banquet
Directing the directors of departments, bars, restaurants, kitchens, accommodation, reception, commercial.
Control of hiring and managing staff and provide training
Ensure the highest standards of hygiene, cleanliness, maintenance and politeness.
Manage the financial aspect and stocks. Organizing conferences, seminars, events.
Personally welcome important guests and officials.
Catering Manager, Director of subsidiary CIS Ukraine
Catering International & Services-CIS, 40 C avenue de Hambourg 13008 Marseille
July 1994 to August 1997
Charge of Catering service for Poltava Petroleum Company directed by English Group JP Kenny Oil & Gas.
Preparation and counselling for the construction of the life base and its extension
Order hardware kitchen & accommodation,
Research for local suppliers, implementation of the procurement system.
At the opening recruitment of local staff and training of it.
Managing and operating account for the customer.
On my advice the client who had initially signed a contract for mandate, switched to a contract of package.
Charge of Catering service for Hughes Aircraft International and Bechtel. Program for the dismantling of nuclear silos in the
former Soviet Union
Planning and research for the establishment of three base camps for workers Ukrainians with full catering service (Lodging,
Restaurant, Laundry) and two bases for expatriates with full catering service.
Creation of the subsidiary and execution of all the procedures necessary for its functioning.
Financial and operational report weekly to the CEO of CIS
Catering services Supervisor
Catering International &services CIS, 40 C avenue de Hambourg 13008 Marseille
November 1993 to June 1994
Usinsk, Komi Republic Russia
Supervision of three base camps including two 60 Kms beyond the Arctic Circle.
Financial and administrative responsibility for the subsidiary CIS Komi created in order to conduct our business in Russia.
Clients:
Gulf Canada Petroleum JV : 2 bases type Hotel 2 Stars
Schlumberger : 1 base type ATCO
Générale de restauration ACCOR Group
PARIS Enterprises Division
Restaurants Manager
March 1991 to October 1993
Canteen BHV 1 scramble self, 1 brasserie, 1 pizzeria pasteria, 1 cafeteria
Restaurants of the Family Allowances Fund of Paris and Parisian Region.
Eastern Catering Company ECCo, ACCOR Group
Riyad Saudi Arabia
Area Manager
October 1988 to February 1991
Commercial liability , financial, administrative region of Riyadh
Lead and organize the various operations
Solicit potential clients; maintain constant relations with customers organize weekly meetings with these officials and ECCo on
their sites in order to exchange views and resolve any disputes, and to listen to their expectations.
Organizing the management of expatriate French, Indian, Sri Lankan, Pakistani, Filipino, Thai, Lebanese, recruitment, training,
salaries, rotation planning, travel arrangements to and from the country of origin.
Establish budget estimates and monitor realized, quotation, invoices and receipts, accounts and operations of each regional
operation.
Negotiate and finalize new contracts before submitting them to the signature of the Director General and customers.
Establish and ensure the commencement of operations.
SODEXO Base-camp Division: India
Camp Boss
September 1987 to September 1988
Client: Spie Capag, NKK Toyo Consortium
Projet Construction of HBJ Pipeline Project 250 Men / Day expatriates
Same functions and tasks Catering Supervisor
Compagnie Internationale de Restauration CIR Accor group
Marseille (Company closed definitively in 1987)
Camp Boss
August 1983 to August 1987
Clients for whom I worked.
Construction company Dantin Bejaia 120 Men / Day
Pascal Construction Company Bordj El Kiffan (Algiers) 150 Men / Day
Construction company Weisrock Guelma 100 Men / Day
Construction company CSEE Alger 350 Men / Day 5 bases spread over the north
Bouygues Construction Biskra 100 Men / Day
SODEXO Base-camp Division: Iraq
Chef in charge
July 1982 to July 1983
Client: Fougerolles France (Eiffage: 8th European construction group and concessions)
Project: Construction of 200 villas in western Iraq
Functions:
Plan menus and supervise the preparation and service.
Directing the kitchen staff.
Train kitchen staff on hygiene, quality and safety.
Prepare food; take care of the supply of food.
Management of operational account
Keeping cash book
Calculation of Daily Food Cost P.R.J.
Department of Morbihan France
Kitchen chef
1970 Hôtel de la Gare et des Voyageurs AURAY
1971 Hôtel du Commerce et de l’Épée VANNES
1972 cafétérias Record Centre commercial du Fourchene VANNES
1973 Hôtel de l’Écu de France PENERF
1974 Le relais de Luscanen PLOEREN
1975 - 1978 École Nationale de Police VANNES
1979 - 1982 Pizzeria Romanella VANNES