Frédéric L.

Executive Chef & F&B Manager Leading the restructuring and operational development of an art-oriented restaurant and hospitality concept in Abidjan. Main focus: - Kitchen and service organization - Menu restructuring and concept development - Food cost and purchasing control - Team supervision and training - Buffet and event development - Guest experience improvement - Operational consistency and standards - Contributed to repositioning the venue into a stronger lifestyle and hospitality destination for both local and international clientele.

- Led operational audits, Improved kitchen layout and workflow to increase efficiency - Menu design to improve performance and revenue. - Implemented cost control systems, standardized recipes, reduced food safety violations and trained staff to enhance operations.

- Managed multi-outlet kitchen operations across several hotel units - Supervised a team of 30+ staff in a structured 4-star environment - Ensured consistency, food safety and service standards - Controlled food cost and reduced waste through daily monitoring

- Led operational audits, optimized kitchen layout and menu design to improve performance and revenue. - Implemented simple cost control tools and standardized recipes. Reduced food safety issues and trained staff to improve daily operations.

- Redesigned buffet concept, increasing customer volume by 30%. - Developed new concepts, supervised a team of 16 chefs, improved organization, reduced food cost and delivered HACCP training.

- Designed customized menus for private gatherings, anniversaries, and other celebrations.  - Sourced top quality ingredients from regional markets and farmers for freshness and taste. 

- Led full catering operations for large-scale events. - Supervised a team of 10 staff, ensuring high standards and efficiency. - Delivered outdoor catering for up to 2,000 guests per day, maintaining strict hygiene and operational control. - Developed new catering concepts, menus and buffet formats.

- Implemented new food concepts, including stone grills and live cooking, increasing customer engagement by 30%. - Improved hygiene standards by restructuring procedures. - Reorganized the team to enhance performance and teamwork. - Revamped Sunday brunch offering and introduced live breakfast stations. Managed an F&B team of 20 staff.

- Redesigned menus for fine dining and brasserie outlets. - Created and introduced Cambodian buffet events (“Apsara Garden”). - Adapted menus to international and Asian guests. - Ensured hygiene and safety standards. - Trained and supervised a multicultural team of 25 staff.

- Supported the Executive Chef in daily kitchen operations. - Applied HACCP standards to ensure food safety. - Managed kitchen operations during service to maintain quality and efficiency. - Led catering for events and group functions. - Maintained high standards for breakfast buffet quality and presentation.