Joanne Tardivat
Experienced Culinary Professional & Restaurant Manager
3 RUE DU PONT, 11120, MIREPEISSET, FR.About
Highly accomplished and results-driven culinary professional with over 25 years of progressive experience, culminating in restaurant management and head chef roles. Proven expertise in optimizing food production processes, transforming raw ingredients into high-value products, and ensuring exceptional quality standards. Seeking to leverage comprehensive skills in team leadership, operational efficiency, and innovative menu development to drive success in a dynamic culinary environment.
Work
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Summary
Managed comprehensive restaurant operations, overseeing team leadership, bar and kitchen functions, and supplier relations to ensure exceptional service and profitability.
Highlights
Led and mentored a diverse team, fostering a collaborative environment that enhanced service quality and operational efficiency.
Directed all aspects of restaurant operations, including bar, kitchen, and front-of-house, ensuring seamless service delivery and high customer satisfaction.
Optimized procurement and inventory management, establishing strong supplier relationships that reduced costs and ensured consistent product availability.
Developed and implemented innovative menus, driving increased customer engagement and aligning with market trends.
Maintained stringent hygiene and safety standards, ensuring compliance with all regulations and a pristine dining environment.
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Summary
Managed the meat and grill station, consistently delivering high-quality dishes while providing critical support as a second chef when needed.
Highlights
Expertly managed the meat and grill station, ensuring precise cooking and presentation of high-volume orders.
Stepped into the Second Chef role as needed, demonstrating versatility and leadership in overseeing kitchen operations during peak periods.
le pearl beach
|Cheffe de Partie, Poste Froid et Carte Végétarienne (Station Chef, Cold Station & Vegetarian Menu)
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Summary
Specialized in cold station operations, overseeing the preparation of appetizers, amuse-bouches, and developing a dedicated vegetarian menu.
Highlights
Directed the preparation and presentation of all appetizers and amuse-bouches, enhancing the culinary experience for patrons.
Developed and implemented a new vegetarian menu, expanding dining options and catering to diverse customer preferences.
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Summary
Led catering operations, managing a team, developing innovative menus, and overseeing logistics for on-site events across multiple locations.
Highlights
Managed and mentored a culinary team, optimizing workflow and enhancing performance in a fast-paced catering environment.
Designed diverse menus and managed end-to-end procurement and inventory for multiple catering events, ensuring cost-efficiency and quality.
Orchestrated on-site kitchen setups and operations for various events, demonstrating exceptional adaptability and logistical expertise.
Navigated complex catering challenges with high adaptability and speed, delivering creative culinary solutions under demanding conditions.
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Summary
Developed and prepared fruit and vegetable-based recipes, managing daily fresh produce preparation and packaging for ready-to-eat consumption.
Highlights
Innovated and created a unique range of recipes exclusively from fresh fruits and vegetables, expanding product offerings.
Managed daily preparation, portioning, and packaging of fresh produce for ready-to-eat self-service, ensuring product freshness and availability.
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Summary
Managed bar operations for a high-volume establishment serving up to 2000 clients, excelling in cocktail creation, customer service, and inventory management.
Highlights
Crafted a diverse range of cocktails, consistently meeting high standards of quality and presentation for a large clientele.
Provided exceptional customer service and managed high-volume order taking, contributing to a positive dining experience.
Maintained daily inventory replenishment and ensured cleanliness, supporting efficient bar operations.
Operated effectively in a fast-paced environment serving up to 2,000 clients, demonstrating strong organizational skills.
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Summary
Prepared a wide variety of cocktails across multiple themed bars, delivering consistent quality and service in a dynamic cruise ship environment.
Highlights
Mastered the preparation of diverse cocktails, adapting techniques to various bar themes and guest preferences.
Managed operations across multiple themed bars, showcasing adaptability and efficiency in diverse service settings.
Languages
French
English
Spanish
Skills
Culinary & Operations
Menu Development, Food Preparation, Inventory Management, Supplier Relations, Kitchen Management, Catering Operations, Hygiene & Safety (HACCP), Grill Cooking, Cold Station Management, Cocktail Preparation, Recipe Creation.
Management & Leadership
Team Leadership, Operational Management, Project Management, Adaptability, Problem-Solving, Strategic Planning, Client Relations, Workflow Optimization.
Soft Skills
Autonomy, Efficiency, Creativity, Endurance, Organization, Empathy, Discretion, Customer Service.
Technology
Social Media Management.
Interests
Hobbies
Music, Dance, Cooking, Travel, Literature.