Flavien Trichery

Chef Teacher: Performing some cooking Demonstration, Organize Weekly Classes for a Private Gourmet Club. My duty is to compose and execute seasonal menus, establish a food cost control for each recipe and a market list. The concept is a new business, The owner is a friend of mine that just opened the facility. Each class is about 12 to 15 students, mostly mother and children or single parent.

Teaching kids and parents how to cook and fix foods and create delicious food in DIY.

Managed and directed new seasonal menus development and execution for two restaurants (Le Quai des Saveurs and Le Comptoir) both restaurants belong to a same owner. Changed all aspect of production, execution and standard to increase the speed of service, organization and customer satisfaction. Created inventory check list, shopping list and mandatory safety procedures.

4 stars New York Time

4 stars New York Time

In this capacity I directed all operational processes for successful food production and daily specials of restaurants, including conducting profit and loss analyses to optimize financial performance, determining recipe-based food cost to ensure profitability, and facilitating management of inventory processes to avoid stockouts and waste. I also provided new members with kitchen tours and catering packages, discussed food to inspire future events at club, and boosted customer engagement.
● Collaborated with Chef Tony Villanueva, renowned Food Director, to develop and implement menus that catered to diverse needs of two restaurants, holiday buffets, and private parties.

● Streamlined day-to-day functions of restaurant by effectively managing and scheduling staff of 30 members, administering payroll, conducting recruitment drives, onboarding and training of new employees as well as liaising between the front and back of house

● Ensured top-notch quality control to deliver exceptional food quality while enforcing strict food handling procedures and sanitation standards, to guarantee food safety and hygiene.

Planned, adjusted, and executed menus for the dinning room and private parties. Responsible for all aspect of the good function of the restaurant (accounting,food cost, inventory control, quality control, proper sanitation and food handling procedures). Supervised and scheduled staff members and customer relationship. Included off premise catering, daily payroll, hired and trained new employees, and coordinated daily activities between front and back of house

While working here I managed all financial aspects, such as food and labor cost analysis, budgeting, as well as policy compliance set by board, to ensure efficient and effective operations. Supervised team of culinary professionals, coordinating daily operations, scheduling, and training to maintain optimal performance.
● Advanced leadership for all aspects of food and beverage management across two restaurants, banquets, and outings as executive chef of an elite private club with discerning membership expectations.

● Set high standards for food quality and presentation as culinary expert, ensuring every dish served exceeded members' expectations.

Successfully made the transition from Shea Stadium and opened Citi Field stadium.
Trained and managed kitchens personnel, supervised five executive sous chefs to coordinate all related culinary activities within the stadium during baseball season and Metropolitan Hospitality catering during the off season for food consumption, purchasing and all production aspect within the labor budget. Responsible for developing, costing, standardizing recipes and production to ensure consistent quality and seasonal for three restaurants, 65 suites, two club levels and all concession’s menus and monitored inventory level. Planned and assisted in for the hiring of 200 seasonal cooks, discipline and performance reviews. Oversaw multiple catering events, offered instruction and culinary techniques to ensure that requirements for appropriate sanitation, safety and proper use of equipment operation in respective areas were met. Coordinated activities with other departments, participated in management team meetings, interfaced with vendors and the Mets organization.