Yoann Mas
PERTH,Western Australia
Summary
Catering Chef, 24 years old, with extensive experience at Elior, specializing in menu development, inventory management, and team leadership. Demonstrates a strong commitment to food safety standards while consistently delivering high-quality meals in fast-paced environments. Proven track record of enhancing guest satisfaction through culinary excellence, efficient operations, and outstanding customer service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef
Oyster HQ
Coffin Bay, SA
03.2025 - 05.2025
- Prepared high-quality dishes according to established recipes.
- Organized special events such as banquets or buffets requiring complex menus.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Catering Chef
Elior
Bordeaux
12.2024 - 03.2025
- Ensured compliance with health and safety regulations while preparing meals for catered events.
- Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
- Developed menus, planned and ordered food supplies, and monitored budget for catering events.
- Prepared variety of foods according to exact instructions and recipe specifications.
Chef
Lard et la Manière
Clermont-Ferrand
05.2024 - 12.2024
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Organized the daily mise en place in order to prepare meals efficiently.
Line Cook
La Brasserie des Chartrons
Bordeaux
11.2023 - 05.2024
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Chef de partie
Maybourne Riviera / Restaurant by Jean Georges
Monaco
05.2023 - 11.2023
- Organized the daily mise en place in order to prepare meals efficiently.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Chef
Jules & John
Clermont-Ferrand
05.2022 - 04.2023
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
Chef
Maestro
Montlucon
10.2021 - 04.2022
- Managed time efficiently during busy shifts to ensure prompt delivery of meals.
- Stored leftovers properly after each meal period; labeled containers clearly with dates and times.
- Monitored inventory levels of ingredients, supplies, and equipment; placed orders when necessary.
Shift Leader
McDonald's
Clermont-Ferrand
11.2018 - 10.2021
- Conducted daily meetings with kitchen staff to review specials and daily menus.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Organized the work area for efficient functioning during shifts.
- Monitored food preparation to ensure quality standards were met.
- Resolved customer complaints promptly and professionally.
- Ensured staff was properly trained on all aspects of their job duties, including safety protocols.
Skills
- Food safety and allergen awareness
- Inventory management
- Culinary techniques
- Customer service
- Team leadership
- Stress management
Certification
- DoFoodSafely Certification
- Food Safety HACCP Certification
Languages
French
Native/ Bilingual
English
Professional
Affiliations
- I find joy in creating delicious meals that bring people together, hiking scenic trails that clear the mind and inspire, and playing rugby where teamwork and adrenaline meet These passions reflect my energy, curiosity, and love for challenge, both in and out of the kitchen
Timeline
Chef
Oyster HQ
03.2025 - 05.2025
Catering Chef
Elior
12.2024 - 03.2025
Chef
Lard et la Manière
05.2024 - 12.2024
Line Cook
La Brasserie des Chartrons
11.2023 - 05.2024
Chef de partie
Maybourne Riviera / Restaurant by Jean Georges
05.2023 - 11.2023
Chef
Jules & John
05.2022 - 04.2023
Chef
Maestro
10.2021 - 04.2022
Shift Leader
McDonald's
11.2018 - 10.2021
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