Cedric Combe  

Bonjour Madame Monsieur

In six years-experience as a Head Chef and 10 years as an Executive Chef I am a man of decision that appreciates the fact of achieving my goals. I am perfectly skilled in managing a large cooking-brigade, on one to ten selling-points.

Lead the kitchen team and led by example is my philosophy, beings excellent administrator is my duty After many years in charge to direct several restaurants, room-service, banquet & event, cocktail parties, in five star's hotels, boutique hotel, fine dining Michelin star restaurant, French food restaurant, Local food restaurant (Italian, Caribbean, Indian, Thai, Oceania, Japanese). And different work experience around the world, Geneva, Maldives, Tahiti, New- Caledonia, New-Zealand, Australia, India, Morocco, and Thailand.
My working capacity and organization enables me to get the best possible ratios and food cost. And also my experience around the world helps me to manage different staff nationality into esteeming her culture and getting the best from them. Up to now I constantly enrich my professional career by having new challenges in different countries. As an executive Chef, I need to enlarge my knowledge with new culinary challenges and new hotel experiences