emmanuel pradet

Hired to assist partners in opening up restaurant; in charge of setting up all aspects of kitchen operations.

Hired by owner to revitalize restaurant’s concept.

* Designed and prepared meals, providing culinary expertise * Consulted with F&B Director, working closely with the Catering Department to ensure a high level of customer service at events * Promoted kitchen staff interest in quality improvement; adhering to HACCP guidelines, including readiness for mandatory Heath Department inspections * Maintained culinary equipment and trained staff on proper use of equipment

Designed and created new kitchen and dining room; created menu for this seafood steak house (revues available upon request).

In charge of newspapers’ executive dining room. Responsible for extensive, seasonal buffet menu; ordered supplies, dealt with vendors and controlled food cost. Supervisor and Manager for kitchen staff. Prepared and cooked for private parties and VIPS (dignitaries and politicians).

* Worked closely with Executive Chef Jean-Pierre and Managing Partner Silvio de Mori * Created seasonal menus. In charge of kitchen management * Responsible for food cost, purchasing, inventory and staff scheduling * Participated in special events: parties, radio interviews and TV appearances

Opened and designed 50-seat restaurant in heart of Miami Beach. Excellent reviews available from national and local publications.

Duties included complete restaurant setup, purchase of all kitchen equipment and full menu creation. Staff manager of 15 employees.

* Implemented new dishes; responsible for hiring and training kitchen staff * In charge of purchases and inventory * Improved profitability by controlling food cost

In charge of seafood section of this top-level Parisian brasserie.

Created and prepared special nutritionally menus. Organized staff scheduling.

* Designs menu for top-notch restaurant in the heart of Beverly Hills; develops menus and item pricing * Purchases food and supplies from vendors approved by the company and monitored inventory * Ensures kitchen and surrounding areas are sanitized and clean in accordance with company’s standards and health code regulations * Hires, trains and supervises kitchen personnel * Stays current on industry trends * Identifies new culinary techniques * Assists kitchen staff with food prep and presentation * Meets company’s projected annual budget