Summary
Overview
Work History
Education
Skills
LINGUE
Disclaimer
ADDITIONAL INFORMATION
Timeline
Generic

FRANCK DELEBOIS

Villa Cortese

Summary

Energetic, reliable and creative Chef with more than 35 years of experience in the restaurant industry in different locations in the Western world, with extensive knowledge of food preparation, restaurant management and catering staff hospitality. He knows how to efficiently manage the kitchen team to satisfy customers' tastes and offer them high-quality gastronomic experiences and impeccable service.

Overview

40
40
years of professional experience

Work History

Chef

Totem Friendly Hotel
Flaine
10.2023 - Current
  • Management of a team of 10 people for the preparation of 150 buffet settings.
  • Design of innovative menus in line with industry levels and the restaurant's identity.
  • Supervision of kitchen staff during service.
  • Assignment of roles and tasks to staff based on the skills and preparation of the individuals.
  • Complete inventory management, from sending orders to suppliers to receiving and correct storage.

Chef

Garden and City Cauterets Balneo Hotel
Cauterets
03.2023 - 09.2023
  • Management of a team of 8 people for the preparation of appetizers, first and second courses and desserts.
  • Selection of suppliers and search for the best ingredients on the market.
  • Development of traditional recipes and revisiting them based on specific customer requests.
  • Periodic review of the menu based on the availability and prices of seasonal products.
  • Application of hygienic-sanitary regulations for food preservation.

Chef

Ristorante Il Birrificio di Legnano
Legnano
05.2015 - 10.2022
  • Management of a team of 8 people for a service of 250/300 covers per day

Chef

Villa San Martino
Barasso
04.2014 - 02.2015
  • Design of innovative menus in line with the restaurant's identity.
  • Preparation of appetizers, first and second courses and desserts with constant attention to detail and quality.

Chef

Ristorante SOHO
Milan
01.2013 - 03.2014
  • Management of a team of 3 people for a service of 60 covers per day.

Chef

FIPAV Centro Sportivo Pavesi
Milano
05.2011 - 12.2012
  • Catering Manager of the National women's volleyball nursery.

Executive Chef

Hotel Simposio
Inverigo
03.2009 - 04.2011
  • Preparation of various local and seasonal specialties for a restaurant with 70 tables.
  • Supervision of a team of 10 people and preparation of technical instruction sheets for the preparation of recipes.

Executive Chef and Director

Castle Zamek Hotel
Loucen
01.2006 - 02.2009
  • Preparation of various local and seasonal specialties for a restaurant with 50 tables.
  • Supervision of a team of 10 people and preparation of technical sheets for the preparation of recipes.
  • I was responsible for staff training, administration and purchasing for the Castle's three restaurants.

Executive chef

Steak and Rice Scotti
Milano
11.2001 - 12.2005
  • During this period I opened several restaurants in Italy for the Group, where I was responsible for purchasing, staff training and menu creation.

Executive Chef

Naked Fish Company
Boston
02.1999 - 09.2001
  • Responsible for purchasing and kitchen staff for all the Group's restaurants.
  • Created entire menus and trained staff to open seven restaurants in Boston.

Chef

The Abbicci Restaurant
Yarmouthport
05.1998 - 02.1999
  • Training of more than 6 kitchen people at all levels to prepare them for demanding roles.
  • Elaboration of recipes, plating and care of the aesthetic presentation.

Executive chef

Vicario Company: Porcao and The Landing Hotel
Roma and Bahamas
09.1992 - 04.1998
  • Preparation of various seasonal and local specialties for a restaurant with 20 tables.

Chef

Century Tower Hotel
Milano
09.1991 - 08.1992
  • Management of a team of 4 people.
  • Preparation of appetizers, first and second courses and desserts.

Cook

Ristorante Gualtiero Marchesi
Milano
06.1989 - 12.1990

Head Waiter

Hotel Concorde St Lazare
Paris
11.1988 - 05.1989

Cook

Chefs de France Wait Disney World
06.1985 - 06.1988

Education

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Culinary School of Ramsgate

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Ecole Hôtelière de Lausanne

Skills

  • LANGUAGES
  • FRENCH: mother tongue
  • ENGLISH: excellent
  • ITALIAN: excellent
  • SPANISH: basic
  • PORTUGUESE: basic

LINGUE

French: Mother tongue
Italian: C2 Excellent
English: C2 Excellent
Spanish: B2 Basic
Portuguese: A2 Basic

Disclaimer

I hereby consent to the processing of the data contained in this CV by anyone who receives it, for the sole purpose of making skills and experiences known for professional opportunities.

ADDITIONAL INFORMATION

Born Roubaix -Lille (France) November 10, 1964 Married with two children

Timeline

Chef

Totem Friendly Hotel
10.2023 - Current

Chef

Garden and City Cauterets Balneo Hotel
03.2023 - 09.2023

Chef

Ristorante Il Birrificio di Legnano
05.2015 - 10.2022

Chef

Villa San Martino
04.2014 - 02.2015

Chef

Ristorante SOHO
01.2013 - 03.2014

Chef

FIPAV Centro Sportivo Pavesi
05.2011 - 12.2012

Executive Chef

Hotel Simposio
03.2009 - 04.2011

Executive Chef and Director

Castle Zamek Hotel
01.2006 - 02.2009

Executive chef

Steak and Rice Scotti
11.2001 - 12.2005

Executive Chef

Naked Fish Company
02.1999 - 09.2001

Chef

The Abbicci Restaurant
05.1998 - 02.1999

Executive chef

Vicario Company: Porcao and The Landing Hotel
09.1992 - 04.1998

Chef

Century Tower Hotel
09.1991 - 08.1992

Cook

Ristorante Gualtiero Marchesi
06.1989 - 12.1990

Head Waiter

Hotel Concorde St Lazare
11.1988 - 05.1989

Cook

Chefs de France Wait Disney World
06.1985 - 06.1988

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Culinary School of Ramsgate

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Ecole Hôtelière de Lausanne

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FRANCK DELEBOIS