PHILIPPE BOUCAUMONT
Houston, Texas
USA
philippe@boucaumont.com
www.culinary-art.us
Executive Chef
MENU CREATION ~ CLIENT RETENTION AND LOYALTY ~ KITCHEN OPERATIONS
Strong leadership and management qualifications combined with outstanding cross-cultural communications, interpersonal and team-building skills. Excellent qualifications in planning, budgeting, expense control staffing, training and quality management. Extensive experience with five-star establishments and high-end clientele. Fluent in French and English.
QUALIFICATIONS PROFILE
Demonstrated mastery of numerous food styles with specialized knowledge of menu development, recipe creation, effective management techniques as well as client relations and repeat business strategies.
Comprehensive understanding of staff training in culinary arts, image and concept.
Effective manager with experience in costing, sales and profit analysis.
Skilled supplier negotiator.
Extensive experience in the control of kitchen operations.
Talented in the management of international kitchen.
Systematically excel in progressively responsible qualifying positions of the Culinary Arts and all related areas.
Worked as Private Chef for numerous celebrities and dignitaries, including; President Jimmy Carter, Madonna, French Prime Minister Michel Rocard, King Hussain of Jordan, as well as others.
FUNCTIONAL COMPETENCIES
Demonstrate dynamic leadership qualities and strong communication skills in successfully steering planning meetings and delivering comprehensive strategies.
Proven history of saving company resources through development and implementation of efficiency best practices resulting in decreased operational costs.
Assume complete responsibility encompassing all phases of kitchen operations from ground zero to testing food products and developing commercial success.
Maintain oversight of plate preparations and quality control procedures.
Effective in meeting product budgetary restrictions while meeting planned target dates.
Excellent people skills, including evaluating, hiring, training and supervising both management and production employees in labor relations.
SELECT KEY ACCOMPLISHMENTS
Awarded numerous international accolades for exceptional culinary skills and methodologies.
Successfully oversaw the start-up through full production of several restaurant and hotel operations.
Developed themes and created menus for several full service dinning emporiums, one of which is a private celebrity club. Produced private dinner parties consisting of international, spa, fusion and Traditional French cuisines.
PROFESSIONAL CAREER TRACK
EXECUTIVE CHEF, Red and White Bistro and Catering – Toyota Center 2005-Present
•Primary responsibilities included comprehensive oversight of all kitchen operations during high volume, including quality, execution and financial responsibility. Specific functions included;
•Supervised 35 team members managed recruiting, training, scheduling, planning, purchasing, inventory, sanitation, menu research and development as well as food/labor cost.
•Managed over $9M in food sales.
•Consistently met or exceeded budget while controlling expenses.
•Beat year-end labor cost by 3% through implementation of cross training and other efficiently enhancing efforts.
•Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year a 12% increase in sale over the projections
EXECUTIVE CHEF, Sands Hotel ***** -Mauritius Island –Indian Ocean 1997-2005
•Primary responsibilities included the supervision of five chefs, ten ''Sous chefs'', and five pastry chefs as well as all supporting staffs. Specific functions included;
•Presided over kitchens in five elite five star resort hotels on various islands in the Indian Ocean, with each hotel featuring between one hundred fifty and two hundred fifty guest rooms, suites and villas.
•Each hotel featured kitchen offering its own unique flavor, including Indian, Mediterranean, Gourmet, Italian and International Cuisines.
•Designed, implemented and supervised the development and concepts of all restaurants, kitchens, menus and themes of all dining related aspects of the various hotels, now international known for their superior and innovative cuisines.
Executive Chef, Paradise Cove Resort Hotel, ***** -Indian Ocean 1994-1996
•Served as Executive Chef at a hotel renowned for its membership as a ''Small Luxury Hotel of the World'' as well as being designated as ''Relais Chateaux'', a prestigious designation whose members are known for their exemplary luxury and charm.
Executive Chef, Governor’s Camp,- Kenya, Massai Mara*****. 1990-1994
•Overseeing the kitchens in three five star hotels located in East Africa.
Chef, Miramar “La Croisette” - Cannes,-France. 1988-1990
•Served as Chef in a renowned gourmet restaurant catering to a cliental known throughout
the world of international entertainment.
Sous chef, Le Moulins de Mougins- Cannes – France. 1985-1988
•Roger Verge, honored as being one of the top ten chefs in the world.
Awards and Achievements:
•Served as culinary consultant for Air Maurtius and south Africa airway
•Member of the French Culinary Academy (1998 to Present).
•Nominated to serve as one of the top one hundred French Chefs in the world by the” Saveur Magazine “published in France 1995.
•Served as President of the French Culinary Festival (1998 to 2002).
•Participant in the Night Chef Festival held annually in Sydney, Australia (2001).
•Served as Culinary Consultant for the Taj Group in India, Seychelles Island, Maldives Island, Hong Kong and Dubai (1998 to 2004).
•Honored as runner up in the National French Apprenticeship Competition (1980).
Birthplace: Moulins, France. Nationalized in both France and Mauritius.
•Permanent resident of the United States of America, authorized to work with no restrictions.
Hobbies:
•Golf, Diving, Flying