Thibault Villanueva

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Created recipes and prepared advanced dishes.
• Catering and wedding coordination.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Created the full day menu from local produces for the luxury offer (Jet wave pearl)
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Cooked and baked every single dishes from scratch using French skills.
• Utilized culinary techniques to create visually appealing dishes.

• Working off shore on Pearling boat
• Planned recipes for 28 people on board every day (breakfast, lunch and dinner)
• Handled order, food storage

New ideas and recipes creation

Supervising the kitchen

Meticulous with food plating

Replacing head chef when vacations

Pastry skills (macaron, entremets, cakes,tarts, chocolates)

Respect the HACCP food safety program)

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

• Supervised kitchen food preparation in demanding, high-volume environments.
• Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
• Trained kitchen workers on culinary techniques.
• Head chef replacement in the 2 different structure Oaks resort and hotels Cable beach and Broome.

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Researched, developed and introduced menu concepts with creation of new recipes.

• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Baked the famous italian dish (foccacia, fresh pasta, tiramisu)
• Made a good relation with the regular cutomers.
• Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.

• Supervised all kitchen food preparation in demanding, high-volume environment.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Performed mise en place daily to efficiently prepare signature dishes.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Adjusted seasonal plans to source local ingredients and align special dishes with area events.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Coordinating staff activities.
• Developing new dishes French style such as cassoulet, navarin of lamb, financier, French apple pie.
• Food quality inspection and refrigeration maintenance.
• Responsible for bulk breakfast preparation, famous French snacks and pasteries.

• Menu creation using exclusively fresh products, highlighting modern dishes according to the seasons.
• Management experience.
• Keeping the kitchen organised, inspecting food items on delivery and clean as well as stock them into cold storage.
• Responsible for food stock control.
• Constantly check the quality of the food, hygiene as well as health and safety.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Supervised all kitchen food preparation in demanding, high-volume environment.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Supervised 2 different kitchens, the one for the hotel customers, and the second one for all the big events with massive amount of customers. (french soccer team as Paris, Marseille, Monaco)
• Developed innovative menu to provide customers with several high-quality food options.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Performed mise en place daily to efficiently prepare signature dishes.

• Monitoring of kitchen staff to verify that they are following all recipes and serving instructions properly.
• Staff management and executing requests according to required specifications.
• Knowledge of the different cooking stations (starters, dishes, desserts).

• Menu creation as per restaurant style and identity.
• Supervising shift roster.
• Price negotiation with suppliers.
• Estimating food costs per plate.

• Manage kitchen independently.
• Careful maintenance of cooking temperature of different dishes.
• Participation in famous cooking talent show – Miam.
• Truffle based special menu creation.
• Maintenance of availability management of food and ingredients.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.