Summary
Overview
Work History
Education
Skills
Hobbies
Languages
Timeline
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David Bitton

Stanmore,NSW

Summary

A French-born and trained Chef, Entrepreneur, Restaurateur, Speaker, Author, Ambassador and Philanthropist.

A natural entertainer and a passionate networker, I have built my businesses around the communities in which they lie. I pride myself on connection and providing exceptional experiences for all that walk through the doors of my venues.

Teaching and mentoring is very important to me and personal growth is what drives me.

I have a strong philosophy of 'giving back' which has included raising more than $500,000 for various charities and donating my time to Ambassadorship and Board positions.

Overview

40
40
years of professional experience

Work History

Director Bitton Group

Bitton
11.2000 - Current
  • Owner, Executive Chef and Managing Director of Bitton Cafes-
  • Bitton Alexandria Cafe opened 2000
  • Bitton Oatley Cafe opened 2016
  • Bitton Rose Bay Cafe opened 2019
  • Creator and Executive Chef and Managing Director of Bitton Product range launched 2000- currently selling in over 500 stores nation wide
  • Owner and Managing Director of Bitton Consulting launched 2011, a food consulting company which assist small to medium sized businesses with business, marketing and product development
  • Bitton Cook Book launched 2010
  • David Bitton Autobiography launched 2018

Executive Chef of Star Fish

Fox Studios
11.1999 - 11.2000
  • Menu creation and execution
  • Lead a team of 10 chef brigade
  • Assisting with VIP functions
  • Skilled at working independently and collaboratively in a team environment.
  • Excellent communication skills, both verbal and written.
  • Organised and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

Head Chef of Gekko Restaurant

Sheraton On The Park
04.1996 - 10.1999
  • Running the Flagship Restaurant with over 30 staff
  • Menu creation and execution
  • Working within a large team
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Proved successful working within tight deadlines and a fast-paced environment.

Sous Chef

Sheraton On The Park - The Brasserie
04.1994 - 04.1996
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored food and labor costs to verify budget targets were met.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Sous Chef

The Windsor Hotel Grande Dining Room
04.1993 - 02.1994
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.

Chef De Partie

Hayman Island- La Fontaine
03.1992 - 03.1993
  • Maintained well-organised mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.

Chef De Partie

Intercontinental Hotels Group- The Treasury
04.1991 - 02.1992
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Chef De Partie

Ledoyen Paris ( 2 Michelin Star)
11.1990 - 01.1991
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Head Chef

La Fontaine
09.1989 - 09.1990
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Apprentice Chef

La Colombes
02.1983 - 08.1989
  • Prepared cooking ingredients for chef.
  • Maintained well-organised mise en place to keep work consistent.
  • Operated commercial cooking and baking equipment in support of head chef.
  • Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.

Education

High School Diploma -

CFA (Centre De Formation D'appentissage)
Paris France
03.1984

Skills

  • Interview Skill Workshop
  • Train the Trainer
  • Entrepreneurial Management
  • Group Trainings
  • Group Dynamics
  • Group Discussions
  • Facilitate Group Discussions
  • Focus Group
  • Group Classes

Hobbies

WSET Wine and spirit education and certification

Dining out

Travelling

Cycling

Soccer

Languages

French
Native or Bilingual

Timeline

Director Bitton Group

Bitton
11.2000 - Current

Executive Chef of Star Fish

Fox Studios
11.1999 - 11.2000

Head Chef of Gekko Restaurant

Sheraton On The Park
04.1996 - 10.1999

Sous Chef

Sheraton On The Park - The Brasserie
04.1994 - 04.1996

Sous Chef

The Windsor Hotel Grande Dining Room
04.1993 - 02.1994

Chef De Partie

Hayman Island- La Fontaine
03.1992 - 03.1993

Chef De Partie

Intercontinental Hotels Group- The Treasury
04.1991 - 02.1992

Chef De Partie

Ledoyen Paris ( 2 Michelin Star)
11.1990 - 01.1991

Head Chef

La Fontaine
09.1989 - 09.1990

Apprentice Chef

La Colombes
02.1983 - 08.1989

High School Diploma -

CFA (Centre De Formation D'appentissage)

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David Bitton