CURRICULUM VITAE
SURNAME : PECHEY
GIVEN NAMES: Julien Alexandre
NATIONALITY : French
Mobile : 139 7140 3724
Year Establishment Qualifications Obtained
2001 Xin Yuan Li School of Beijing Brevet of Imperial Chinese Food
1999 University “Charlemagne” of Nancy Diploma of Management and European Finance
1998 Hostelry School “Stanislas” of Nancy BTS Hostelry option management-marketing
1996 Hostelry School of Gerardmer BTH Hostelry
1993 Middle School of Vagney Brevet des colleges
French : Mother Tongue
English : Bilingual
Chinese : Working Level
German : Beginner Computer Skill:
- Professional : Micros, Fidelio, Sphinx, Apicius, Logorest
Cost Board & Store Control on Excel, Digital Pictures for Training Program
Skills :
Kitchen Management ; good training program, cost control, European Food ; Basic Thai Food ; Basic Chinese Food, Basic Myanmar and Indian Food, International Buffet ; Western Set Menu ; HACCP knowledge ; Thematic buffet, outside catering
- Driving-license in 1999
- Fire Formation at Holiday Inn in august 1997
- HACCP training in Poland in 2004
- First foreigner to get a Chinese diploma of Chinese Food in april 2001 with XinYuan Li High School
in Beijing.
- Buffet on the great wall the 11th septembre 2001 for 200 pax ( french buffet)
Public Relation :
· 2006 Different TV show and newpaper in local newpaper.
· 2005 Hubei TV– Valentine Show – French training- China
· 2003 iTV channel / TV cuisine-show for Mc Dang –Thailand
· 2001 CCTV1, CCTV4 et BTV - TV cuisine-shows
· 2000 Beijing newspapers in 2000 and 2001
· 1997 France 3, TF1, M6, radios – Operation 1 bagage-1 meal in Holiday Inn Troyes
| FromSeptember 2005 | Ramada Tianlu Plaza Wuhan5 *China | Western Executive ChefIn charge of the food for 5 F&B outlets ( gourmet shop, Rose Garden western restaurant 50 seats a la carte, Grand-view revolving café 140 seats, games rooms, lobby lounge). Assist the F&B-EAM for overview the whole F&B outlets.Manage directly 98 employees ( 69 cooks & 29 stewards ).Grand-View Revolving Café is the actually the hotel buffet leader for both lunch and dinner since 2005, the Rose Garden restaurant is one the best western restaurant a la carte in town and Ramada Tianlu Plaza has a really good reputation in the Wuhan market.www.ramadaplaza-tianlu.comwww.ramadainternational.com |
| January 2005 To September 2005 | Novotel XinHua Wuhan5 *China | French Executive ChefIn charge of Fuego Brazilian BBQ Restaurant ( 130 seats ), Bistro 98-french restaurant (50 seats), banquet, outside catering, executive floor, pastry, “La Boulangerie”-deli-shop.New a la carte every 2 weeks in Bistro 98. |
| February 2004ToJanuary 2005 | Novotel Krakow Centrum4 *Poland | Head ChefIn charge of the Garden Brasserie Restaurant, Banqueting. New a la carte, new buffet set-up for seminars, set menu for groups. Control of the food cost, purchase. Punctual Promotions.Regional trainer for Poland. Training and standard set-up. |
| January 2003ToJanuary 2004 | Mandalay Hill Resort Hotel(previously Novotel re-branded )4* Myanmar | Executive ChefIn charge of 3 restaurants : coffee-shop “ Yadanabon” 150 seats, Chinese Restaurant “Ming’s” 60 seats, Myanmar Restaurant – Dining Show – 80 seats “). Opening of Garden Theater Restaurant with Myanmar set menu and cultural show ). New a la carte in each outlet, cost control, market survey.Monthly promotion for local market. Open-kitchen concept.Training and standard set-up. Daily Thematic Buffet |
| October 2002 to January 2003 | Novotel Mandalay4*Myanmar | Chef de CuisineRe-opening of the Chinese restaurant “Ming’s” after 2 years closed, weekly promotion and new a la carte, daily buffet.Opening of an outside pastry shop “Banjo’s in town.In charge of the coffee-shop (140 seats), daily dinner buffet, a la carte & room service. |
| April 2001ToOctober 2002 | Novotel Peace Beijing4* China | Sous-Chef WesternIn charge of production for the opening of the French Restaurant “Le Cabernet”. (60 seats)Assistant of the executive chef for the set-up of the standard cold, hot kitchen and a la carte menu in the coffee-shop. Daily lunch and dinner buffet, Sunday brunch.Outside Catering |
| Mars 1999 September 2000 | Hotel-ResidenceLes Vallees 3*La Bresse (88) / France | Duty Manager |
Seasonal & Casual Work
| Summer 1998 | Holiday’s Center St-Georges Didonne (17) / France | In charge of food production, menus and cost control. |
| From October 1996 To September 1999 | Hotel de la Reine 4*Nancy (54) / France | Banquet & wedding function |
| From October 1996 To February 1999 | Mercure Centre Thiers 3*Nancy (54) / France | Banquet & wedding function |
| July 1996 | Holiday’s Center Le Haut du Tot (88) / France | Chef de Cuisine |
| June 1996 | Holiday’s Center La Londe-les-Maures (83)/ France | Kitchen help cook |
In Compagny Training
| January to March 2001 | Shangri-La China World Beijing / 5* / China | Cantonese Food in the Restaurant : “Summer Palace”. |
| Summer 1997 | Holiday Inn Resort 3*Troyes (10) / France | Reception - Restaurant - Kitchen |
| Summer1995 | Novotel Nice-Centre 3* France | Restaurant and Kitchen |
| Summer 1994 | Hotel Le Cortina 3* Grand-Bornant / France | Kitchen |
| March 1993 | Pizzeria “La Spezia “Vagney (88) / France | Kitchen |