YVON VIRICELLE
Perth
Summary
As an accomplished Head Chef, I bring a wealth of expertise to the table, honed through a robust career in the high-volume food production industry. My skill set is comprehensive, encompassing Menu Engineering, Food & Beverage management, and Culinary Skills. Additionally, my proficiency extends to Catering, where I excel in delivering top-tier service. My operational acumen is underpinned by a solid educational foundation with a focus on Business Management, specialized in Business Administration and Management from Melbourne, Australia. I am a dynamic professional, adept at blending culinary expertise with business savvy to deliver outstanding results.
Overview
37
37
years of professional experience
Work History
HEAD CHEF
COLLÈGE PAPIRE MASSON
09.2012 - Current
- Managed a dynamic culinary team, ensuring efficient operations and exceptional service
- Crafted innovative menus compliant with French legislation, catering to diverse dietary needs
- Excelled in high-volume cooking, delivering top-quality meals for nursery, primary, and high school students, as well as teachers and staff
- Maintained stringent food quality standards through regular checks and adherence to HACCP protocols
- Led employee training programs, fostering skill development and ensuring compliance with PNNS guidelines
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
CHEF (SECOND)
COLLÈGE MARIOT - MEUNIER
09.2006 - 09.2012
- Team management to ensure kitchen operations and staff coordination
- Led team in high-volume kitchen
- Collaborated with the head chef in the creative process of menu development
- Expertly crafted a wide array of meals, excelling in high-volume cooking with a capacity of 1200 meals daily, encompassing breakfast, lunch, and dinner
- Conducted rigorous food quality checks, upholding exceptional standards in collaboration with the culinary team
- Diligently enforced HACCP protocols to maintain food safety and compliance
CHEF SECOND
LYCÉE LOUISE ET AUGUSTE LUMIÈRE
12.1998 - 08.2006
- Menu creation and meal preparation, high-volume meal preparation, consistently delivering culinary expertise
- Upholding stringent food quality standards through meticulous oversight and evaluation
- Implemented HACCP protocols to guarantee food safety and compliance
- Adhered to PNNS guidelines, promoting balanced and nutritious meal offerings
BUTCHER (SECOND)
AUCHAN CENTRE DEUX
07.1997 - 11.1998
- Stock management, margins calculation, promotional campaigns, restocking, boning beef, veal and pork etc
CAFETERIA CHEF
PETER MCCALLUM INSTITUTE
01.1991 - 06.1997
- Prepared a diverse array of meals with a focus on introducing patrons to the rich flavours of Indian cuisine, high volume preparation
HEAD CHEF
CARLTON COLLEGE
02.1993 - 08.1996
- Meal preparation (Vegetarian and diet food), stock and budget management, supervision
DEPARTMENT MANAGER (CHARCUTIER - TRAITEUR)
MAGASIN LE CLERC
01.1990 - 01.1991
- Employees' supervision, orders, reception, highlighting new products, high volume sales and budget management, margin calculation
CHEF TOURNANT, CHEF (SECOND)
AUSTIN HOSPITAL
01.1988 - 01.1990
- Specialized in crafting traditional English cuisine
- Innovatively expanded menu offerings with Asian-inspired flavours
- Pioneered the introduction of authentic Chinese dishes
- Expertly managed meal preparation catering to a variety of palates
- Proficient in high-volume, bulk cooking operations
Education
Food Service and Catering Supervisor Exam - Restauration
CDG 69
01.2007
Chef Exam for Educational Establishments -
CDG 69
01.1997
Business Management Diploma -
Stott's College
01.1996
Tradesman's Certificate for Cooks -
Industrial Training of Victoria
01.1989
Trade Certificate - Pork Butcher and Small Good Maker -
Maison Maillavin
01.1981
BEP C -
Education Nationale
01.1979
Skills
- Menu Engineering
- Food & Beverage
- Culinary Skills
- Catering
Languages
French
English
Personal Information
- Date of Birth: 05/18/64
- Nationality: French Australian
- Marital Status: Divorced
Hobbies and Interests
- Reading
- Computer Science
- Swimming
Drivinglicense - Category
France
Accomplishments
- Prepared 1000 meals, including appetizers and desserts, for high-volume catering event.
- Reduced food costs by 25% by sourcing and securing new supplier.
Timeline
HEAD CHEF
COLLÈGE PAPIRE MASSON
09.2012 - Current
CHEF (SECOND)
COLLÈGE MARIOT - MEUNIER
09.2006 - 09.2012
CHEF SECOND
LYCÉE LOUISE ET AUGUSTE LUMIÈRE
12.1998 - 08.2006
BUTCHER (SECOND)
AUCHAN CENTRE DEUX
07.1997 - 11.1998
HEAD CHEF
CARLTON COLLEGE
02.1993 - 08.1996
CAFETERIA CHEF
PETER MCCALLUM INSTITUTE
01.1991 - 06.1997
DEPARTMENT MANAGER (CHARCUTIER - TRAITEUR)
MAGASIN LE CLERC
01.1990 - 01.1991
CHEF TOURNANT, CHEF (SECOND)
AUSTIN HOSPITAL
01.1988 - 01.1990
Chef Exam for Educational Establishments -
CDG 69
Business Management Diploma -
Stott's College
Tradesman's Certificate for Cooks -
Industrial Training of Victoria
Trade Certificate - Pork Butcher and Small Good Maker -
Maison Maillavin
BEP C -
Education Nationale
Food Service and Catering Supervisor Exam - Restauration
CDG 69
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