Chef Antoine Bonnet :
- Management with a guarantee of a maximum 26% food cost. Control and negotiation with suppliers.
- Opening experiences include Jean Georges Dubai, Brassica Beirut as a partner, Goutons voir Beirut, Tinto Beirut, Racine Beirut.
- International experience in food, relationship management, suppliers, and understanding customer preferences.
- Management skills.
- Psychology skills with a calm and strong positive attitude.
- Proficient in back-office tasks, Master in Excel, management, POS systems, hygiene, training, planning, guideline creation, HR, and social media.
- Received a PIC diploma in 2015 in Dubai.
- HACCP certification obtained in 1996 in Paris, France.
- Knowledge of around 4000 valuable food recipes.
- Curiosity, leading to possibly more than 4000 recipes today.
- Food creativity and adaptation to concepts, attentive to customer requests.
- Strong customer relations, visiting each table after meals.
- Experience in training staff.
- Maintaining a recipe book in the kitchen with guidelines for staff to follow.
- Specializes in French, Italian, Asian, Mediterranean cuisines, and unique dishes like homemade truffle burrata with strawberry, Rossini beef Wellington, Peking duck, and homemade sourdough bread.
- Organized kitchen setup, ensuring cleanliness and proper labeling for all ingredients.
- Successfully managed a kitchen and team, always prepared to open a second location.
- Experience in both casual and fine dining establishments.
- Knowledgeable about various costs such as packaging for delivery, food costs, energy expenses, and taxes.
- Developed a Business plan that can automatically calculate warning signs or provide an accurate forecast after 3 months of operation.
- Presents a profile with good education and a professional appearance.
More than just a chef, I can be a valuable partner in success, combining culinary expertise with strong management skills. It is rare to find chefs with all these qualities.
