Louis Pellé
Mitchell Street,Darwin,NT
Summary
Having learned from a Michelin-starred chef, I gained consistent, demanding, and at the same time very paternalistic experience.
I then traveled extensively (Europe, Oceania, Asia). I enjoy combining all my experience to create recipes and flavors as original as my background. I am very adaptable and always highly appreciated by my coworkers because I am always willing to help a colleague in difficulty and I can also work independently.
I feel no stress during service and remain professional in all circumstances and incidents. My goal is to create a perfect setting so that customers, the kitchen, and the servers experience pleasant service and that the establishment benefits from a good reputation thanks to the smooth running of the service and everyone is happy.
Overview
12
12
years of professional experience
Work History
Chef
Snowboard café
Risoul, Hautes Alpes,France
12.2024 - 04.2025
Pasta bar, I prepared all the sauces, desserts and daily specials. Big turnover.
And provide lunch service.
Chef
Le Marie Jean
Sete, Herault,France
06.2024 - 09.2024
- Seafood restaurant. I prepare all starters, main courses (fish, lobster, scallops, oysters, shellfish, crustaceans), and side dishes (vegetables and homemade fries).
I also provide lunch and dinner service (60 covers per course).
Chef
Alpine taverne
Les Gets, Haute Savoie,France
05.2023 - 05.2024
- Mountain specialty and meat. I prepared all the mountain dishes, salads and cut the meats and made the desserts.(50 covers per service, lunch and dinner).
Chef
O Belvedere
Arue, Tahiti, French Polynesia
01.2022 - 05.2023
Mountain specialty and meat. I prepared with second chef all the mountain dishes, salads and cut the meats and made the desserts. 150 meals a day, continuous service, very busy weekends
Second Chef
Bora bora one
Bora Bora, French Polynesia
12.2021 - 01.2022
- I assist the chef with the arrival of the owners of the largest house in Bora Bora for the Milchan family, owners of Hollywood Studios, and their friends (9 people).
For festive Christmas and New Year's celebrations. Very luxurious cuisine.
Second Chef
Le Sonalon
Verbier, Wallis,switzerland
08.2020 - 12.2021
- I assisted the chef "Eric Jan" (star chef) for the management of the team (4 people) and the home preparation of all the dishes for a completely home-made gourmet cuisine. 60 covers per lunch and dinner service. High volume on weekends
Chef De Partie
Mv Lounge
Noumea, New Caledonia
06.2018 - 05.2020
- I was responsible for all the preparations and stock management for an establishment with three restaurants in the same building with very high turnover.
Second Chef
Le Sonalon
Verbier, Wallis,Switzerland
11.2017 - 04.2018
- I assisted the chef "Eric Jan" (star chef) for the management of the team (4 people) and the home preparation of all the dishes for a completely home-made gourmet cuisine. 60 covers per lunch and dinner service. High volume on weekends
Chef
Rimba Juice
Nouméa , New Caledonia
08.2016 - 09.2017
- Burger and sandwich restaurant. Steaks, sauces, salads, and desserts are made. Three chefs manage the restaurant. High-volume restaurant.
Bartender
Le Pirate
Lausanne, Vaud,switzerland
06.2015 - 06.2016
- Management of the hotel restaurant bar and ensuring service
Chef De Partie
Le Sonalon
Verbier , Wallis,Switzerland
12.2012 - 04.2015
- I started cooking by chance for an extra dishwashing job. Being very interested and efficient, the star chef "Eric Jan" offered me to train in cooking and offered me to become commis and dishwasher, then rotating chef de partie. He considered me as a member of his family and gave a lot of his knowledge. In the future I finished his second several times
Skills
- Food preparation
- Menu planning
- Ingredient sourcing
- Inventory management
- Quality control
- Time management
- Team collaboration
- Kitchen sanitation
- Food presentation
- Staff training
- Adaptability
- Allergen awareness
- Grilling and deep frying skills
- Waste control
- Vegetarian cooking
- Catering events
- Portion and cost control
- Attention to detail
- Food plating and presentation
- Food safety and sanitation
- Stock ordering
- Butchery skills
Affiliations
- I like sports, reading, and art. I like taking care of myself. I don't like drugs and excessive partying. I do drink alcohol sometimes, but only when I'm not working and always in small quantities. I don't smoke, and I hate drugs and cannabis.
Languages
French
Native/ Bilingual
English
Limited
Spanish
Elementary
Timeline
Chef
Snowboard café
12.2024 - 04.2025
Chef
Le Marie Jean
06.2024 - 09.2024
Chef
Alpine taverne
05.2023 - 05.2024
Chef
O Belvedere
01.2022 - 05.2023
Second Chef
Bora bora one
12.2021 - 01.2022
Second Chef
Le Sonalon
08.2020 - 12.2021
Chef De Partie
Mv Lounge
06.2018 - 05.2020
Second Chef
Le Sonalon
11.2017 - 04.2018
Chef
Rimba Juice
08.2016 - 09.2017
Bartender
Le Pirate
06.2015 - 06.2016
Chef De Partie
Le Sonalon
12.2012 - 04.2015
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