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
SAINT GERMAIN LAVAL, FRANCE
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
MONT BRISON, FRANCE
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
MONT BRISON, FRANCE
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
SAINT ETIENNE, FRANCE
07.1997 - 11.1998
- Stock management, margins calculation, promotional campaigns, restocking, boning beef, veal and pork etc
CAFETERIA CHEF
PETER MCCALLUM INSTITUTE
MELBOURNE, AUSTRALIA
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
MELBOURNE, AUSTRALIA
02.1993 - 08.1996
- Meal preparation (Vegetarian and diet food), stock and budget management, supervision
DEPARTMENT MANAGER (CHARCUTIER - TRAITEUR)
MAGASIN LE CLERC
TARARE, FRANCE
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
MELBOURNE, AUSTRALIA
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