Chef Didier on the move, cv CHEF DIDIER PIC DE VERNOUX

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Didier Pic de Vernoux
lote 10 calle buganvillas
Col; Paraíso
04880 ZIHUATANEJO, IXTAPA
MEXIQUE

Email	: didierpic@ejecutivos.com

My personal web page;

http://www.chefdidierpicdevernoux.mex.tl/

https://www.linkedin.com/in/didier-p-65a76641/

https://www.facebook.com/chefdidierpic/?ref=aymt_homepage_panel&eid=ARDHifWUTFuPjgq3rn83ElpIPgybk3QfzGyklGBXtsprbfUOrQ64ER-AkS68PlIe02CxI592NoYrEdWj

http://www.arenaciudaddemexico.com/site/index.php

CV: opening specialist, eficient kitchen layout, proper manning for opening,productive staff recrutment, menus ingineering, right product for right customers , soft drill, handover and soft running, full operation planing and managing in any multi cultural environment, great diplomatic and relationning skills.

Name: Didier Pic
Contact: didierpic@yahoo.com.mx or didierpic@ejecutivos.com
or now chef@goldentulipdoha.com

Hi;
I am Didier Pic , I am born in Marseille, France , 48 years old, my nationality is French . I got a license of tourism administration, from the Aix Marseille University (1983), then an executive chef degree from the outstanding Ecole hoteliere of Nice. I speak, read and write, French, English, Spanish, Portuguese, German, Italian and 60% operational Japanese and Mandarin, 50 % operational Arabic. I can also using perfectly, Microsoft office , corel draw 11, Win hotel, Fidelio, SAP, Opera, Micros and several restaurants and hotels software.

CV;

Now since march 2016 executive chef opening Golden Tulip Doha Qatar .
chef@goldentulipqatar.com
tel. +974 55759462

From 08 march 2014 to february 2016

Executive chef, Security forces officers club Riyadh,

Ministry of interior KSA. (REOPENING)
function up to 4000 pax

From 05 January 2012 to 15 January 2014

executive chef Arena Cuidad de Mexico. (OPENING)

This new venue in Mexico is the biggest arena in America, one of the top tickets show sellers in the world, there y improve guest service for 20 000 pax in snacks, 2000 pax in vip suite, gourmet menu, and a huge quantity of banquet operation for festivals, conventions etc...after 2 years the company decide to franchised all f and b services.
ALSO CATERING FOR FORMULA ONE GRAND PRIX MEXICO UP TO 20000 SERViCES DAIlY ON 3 DAYS

http://www.arenaciudaddemexico.com/site/index.php

2010-2012 executive chef at: Camino Real Mexico Polanco.

Five stars hotel (most important in Mexico) with ten outlets including;

Beef bar Monte Carlo and Morimoto iron chef

www.caminoreal.com
mexico city

My capabilities are; French cuisine (Gourmet, terroir), Nouvelle cuisine, Euro (eastern, polish, Russian) molecular dishes, Asiatic Thai, Chinese, Italian cuisine, Indian and Caribbean, Mexican and south American fusion, sugar, chocolate and pastillage decorating, High level pastry, high tea set and elegant bakery, ice and vegetable carving; and also y am strong in new Japanese cuisine.

My style combine patience,
with excellent communication and training skills, coupled with a strong
financial awareness and a highly visible style - y like
being out and about in the restaurants.

april 2010 to august 2010, executive western chef trainer for opening Shenzhen Wuzhou guest (five stars hotel) house, international restaurants (one buffet and one French fine dinning), for universiade summer games 2011 official hotel headquarter.

http://www.wuzhouguesthouse.com/

2008-to march 2010: Executive chef trainer at Radisson Blu Middle East.Y opened the first Asian fusion restaurant for this brand in Tunez with great success.

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