Ludovic Audaux

Profile:

  • Sound experience in vocational training and on-the-job (apprenticeship)
  • Diversified international professional experience in hotels, gastronomic restaurant
  • Skilled in chocolate work, pull sugar, modern cuisine, development, banqueting and catering, plated dessert and buffet dessert
  • Excellent management skills, HACCP training, food safety, food cost, staff planning.
  • Achieved the opening of St Regis Doha, and the re-opening of Sheraton...
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Ludovic Audaux

Profile:

  • Sound experience in vocational training and on-the-job (apprenticeship)
  • Diversified international professional experience in hotels, gastronomic restaurant
  • Skilled in chocolate work, pull sugar, modern cuisine, development, banqueting and catering, plated dessert and buffet dessert
  • Excellent management skills, HACCP training, food safety, food cost, staff planning.
  • Achieved the opening of St Regis Doha, and the re-opening of Sheraton Doha.
  • Cream of Europe Ambassador 2014-15-16-17
  • Pastry chef of the year highly recommended 2017
  • Silver and bronze medal at Hotel Olympia London 2018

Professional Experience:

                                                    Atlantis Paradise Island 4*            www.atlantisparadise.com                          

Senior Executive Pastry Chef

In charge of the pastry and bakery operation, menu development and training for the 74 outlets and banqueting operation, interview of the staff, planning, recipe card for pastry and bakery department, equipment checking, health and safety control, food tasting, training, ensuring the consistency of the product, reducing the wastage and development of the team.

Grosvenor House 5*                                        www.grosvenorhouse-dubai.com

                                                Le Royal Meridien Beach Resort & Spa 5*  www.leroyalmeridien-dubai.com

Dubai, UAE

Complex Executive Pastry Chef

In charge of the pastry and bakery operation, menu development and training for the 26 outlets and banqueting operation, interview of the staff, planning, recipe card for pastry and bakery department, equipment checking, health and safety control, food tasting, training, ensuring the consistency of the product, reducing the wastage and development of the team.

Al Habtoor City Complex:                                            www.alhabtoorcity.com

                                                The St. Regis Dubai 4*                                                    www.stregisdubai.com

                                                W Dubai Al Habtoor City 5*                            www.wdubaialhabtoorcity.com

                                                The Westin Dubai Al Habtoor City 5*     www.westindubaialhabtoorcity.com

                                                Dubai, UAE

Complex Executive Pastry Chef (Pre-opening)

Pre-opening team, in charge of the development of St Regis, W, and The Westin, menu, operation and set up. In charge of the kitchen layout, OS&E and all related for pastry and bakery operation.

                                                Mina Seyahi Complex:

                                                The Westin Dubai Beach Resort & Marina 5*   www.westinminaseyahi.com

                                                Le Meridien Beach Resort & Marina 5*     www.lemeridien-minaseyahi.com

Dubai, UAE

Complex Executive Pastry Chef

In charge of the pastry and bakery operation, menu development and training for the 18 outlets and banqueting operation, interview of the staff, planning, recipe card for pastry and bakery department, equipment checking, health and safety control, food tasting, training ,ensuring the consistency of the product, reducing the wastage and development of the team.

St Regis 5*                                                                         www.stregisdoha.com

Doha, Qatar

Mar –    Executive Pastry Chef

In charge of the pastry and bakery operation, menu development and training for the 16 outlets and banqueting operation, interview of the staff, planning, recipe card for pastry and bakery department, equipment checking, health and safety control, food tasting, training ,ensuring the consistency of the production. Won best achievement of the year and best department of the year.

Jan – Mar                                 Pastry Chef (Pre-opening)

St Regis Doha pre-opening: set up the H.A.C.C.P standards, amenities set up, outlets menu, interview of the staff, staff planning, recipe card for pastry and bakery department, equipment checking, health and safety control, food tasting, training for the staff, ensuring the consistency of the production.

Jul 2010 –                                 Mina Seyahi Complex:

                                                The Westin Dubai Beach Resort & Marina 5*   www.westinminaseyahi.com

                                                Le Meridien Beach Resort & Marina 5*     www.lemeridien-minaseyahi.com

Dubai, UAE

Assistant Pastry Chef

Assist the pastry chef on daily bases production, set up new menu, banqueting, dessert a la carte, HACCP, food safety training, staff planning, cost control, menu run food ordering, daily meeting. Ensure quality and consistency of the pastry department as per Starwood standards.

Aug 2008 – Jul 2010                Hotel Ampere 4*                                                   www.hotel-ampere-paris.com

Paris, France

Pastry Chef

 

New menu, supervise the daily operation, HACCP, food safety, cost control, staff planning, daily meeting, ensure quality and consistency production.

 

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