Patrice Fouquet Head Chef
Passionate head chef with good leadership qualities and years of experience. I started work from scratch and with dedication and perseverance made it to the top. I look over the function of the kitchen staff as well as service. I wish to continue this work as every day reminds me of the struggle that I went through to get here.
Head Chef (Jun 2013 to Present) 7 Years & 7 Months
• I design the seasonal menus and keep changing the regular entrees to keep customers interested. • I order the stock and check the storage as well. • All kitchen operations are supervised by me and I check every individual kitchen staff and chef to ensure that the work is according to the standard of the restaurant.
Sous Chef (Feb 2009 to May 2013) 4 Years & 3 Months
• Responsible for following instructions of the head chef and preparing dishes according to the explained method. • I was also responsible for looking after kitchen operations and ensuring that all food sent for service was of best quality. • I had to check the chef work and also make changes in the recipe after consulting the head chef. All kitchen staff supervision was my duty.
Taste of Europe
Sous Chef (Apr 2004 to Jan 2009) 4 Years & 9 Months
• Responsible for maintaining good relations with the suppliers and ensuring timely deliveries of food items. I ordered the stock every day and also checked the inventory. • I was responsible for the designing menus and changing food options for customers. • I kept a close check on the cold storage and ensured that all food used in daily food preparation was clean, fresh and hygienic.
Chef (Dec 2000 to Mar 2004) 3 Years & 3 Months
• Responsible for following instructions of th head chef and preparing all the vegetable and meat cuts. I was in charge of savories and ensured that all the dish preparations were finished before the service hours began. • I was also responsible for completing orders and completing the garnish within least amount of time. • It was my duty to work for longer shift on busy days.
Culinary Art Center
Chef Diploma(1996 - 2000)
GCE Advanced Level(1994 - 1996)
Awarded best culinary student.
Awarded for best restaurant in Paris in 2010. We changed the menu and added exotic dishes from different countries.
- Customer Relations
- Culinary Expertise
- Kitchen Management
- Order Preparation
- Menu Decision
- Kitchen Regulations
- Storage and Stock
- Team Builder
- Competition Awareness
Native or Bilingual Proficiency
Professional Working Proficiency
Date of Birth
- Trained young chefs at the French Culinary Art Center for more than 4 years.
- I was judge for a culinary competition in Paris.