Gaëtan Henrioud
Taninges
Summary
Detail-oriented Sous Chef with a proven ability to manage multiple tasks simultaneously while maintaining composure under pressure. Recognized for enthusiasm and dedication to delivering high-quality culinary experiences. Core competencies include menu development, team leadership, and food safety compliance. Aiming to leverage skills in a dynamic kitchen environment that fosters creativity and excellence.
Overview
7
7
years of professional experience
Work History
Temp Worker
Palexpo
Geneva
12.2024 - 06.2025
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Checked quality of food products to meet high standards.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Managed portion control using correct utensils during preparation and plating.
Temp Worker
L'Instant
Samoëns
01.2025 - 03.2025
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Grilled and deep fried various foods from meats to potatoes.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Sous Chef
Le Relais Septimontain
Samoëns
09.2022 - 11.2024
- Conducted recipe analysis to establish menu prices considering expenses for food, labor, and overhead.
- Monitored compliance with food safety standards to minimize contamination.
- Executed preparation of various foods in line with strict instructions and recipes.
Chef De Partie
L'OUTA
Les Gets
07.2022 - 09.2022
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Improved performance of team members resulting in high-quality meals produced daily.
- Monitored food products, driving quality, freshness and integrity.
2nd Year Apprentice
La Crémaillère
Taninges
09.2021 - 05.2022
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
1st Year Apprentice
La Ferme de Cupelin
Saint-Gervais-les-Bains
09.2020 - 08.2021
- Inspected kitchens for sanitary conditions before each shift's start.
- Adhered to food safety standards when storing and preparing foods.
Extra
La Crémaillère
Taninges
01.2018 - 12.2020
- Coordinated with wait staff to ensure timely delivery of meals to customers.
Internship
Les Morainières
Jongieux
- Prepared ingredients for daily menu items under head chef's guidance.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Internship
L'Auberge du Pont-de-Collonges Paul BOCUSE
Lyon
- Checked quality of food products to meet high standards.
- Handled advanced thawing and food pre-preparation for upcoming meals.
Internship
Somfy SAS
Cluses
- Prepared salads, soups, and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
Education
Advanced Diploma - Hospitality
Lycée Hôtelier Savoie-Léman
01-2022
Certificate IV - Hospitality
Lycée Hôtelier François-Bise
01-2020
Cambridge Certificate -
Lycée Hôtelier François-Bise
01-2019
Certificate II -
Lycée Hôtelier François-Bise
01-2019
Skills
- RSA certified
- Food Handler certified
- Organizational Skills
- Strong Attention to Detail
- Team management
- Meticulous
Affiliations
- Skiing
- Climbing
- Biking
- Trekking
Languages
French
First Language
English
Upper Intermediate (B2)
B2
Italian
Elementary (A2)
A2
Cursus
other,other,other,other
Timeline
Temp Worker
L'Instant
01.2025 - 03.2025
Temp Worker
Palexpo
12.2024 - 06.2025
Sous Chef
Le Relais Septimontain
09.2022 - 11.2024
Chef De Partie
L'OUTA
07.2022 - 09.2022
2nd Year Apprentice
La Crémaillère
09.2021 - 05.2022
1st Year Apprentice
La Ferme de Cupelin
09.2020 - 08.2021
Extra
La Crémaillère
01.2018 - 12.2020
Internship
Les Morainières
Internship
L'Auberge du Pont-de-Collonges Paul BOCUSE
Internship
Somfy SAS
Advanced Diploma - Hospitality
Lycée Hôtelier Savoie-Léman
Certificate IV - Hospitality
Lycée Hôtelier François-Bise
Cambridge Certificate -
Lycée Hôtelier François-Bise
Certificate II -
Lycée Hôtelier François-Bise
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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