JACQUES POIDEVIN

DATE OF BIRTH: 24/02/1980 NATIONALITY: French MARITAL STATUS: Single SWISS RESIDENT PERMIT B: till 04.2020

! Campingstrasse Chalet 4B

3785 Gsteig Switzerland +33 650 112 286 ✉ Email: mr.poidevin@gmail.com STUDIES

2011/2016 STCW95/ENG1

2003/2011/2016 Hygiene & Safety HACCP certificate

2003 DGCAM flight attendant license and first aid certificate

1997 – 2000 Certificat d'Aptitude Professionnel (CAP) + Brevet d’Etude Professionnel (BEP) « Ecole de Paris des Metiers de la Table »

PROFESSIONAL SKILLS French Mother Language English Fluent (speaking, reading, writing) Spanish Fluent (speaking and reading) Computing knowledge: Word, Page, Excel, (MAC OS) Excellent sense of adaptability Perfect management skills Great communication skills with V.I.P. clientele

CULINARY SKILLS Gastronomic french food Intuitive Market Cuisine Mediterranean food (French, Italian and Spanish) Asian food (Indian, Thai and Viet) Heath food (Diabetic, Vegetarian, Vegan, Detox and Raw food) Organic food (local farming) SeaFood platers and buffets Buffets and Tapas Cocktails

WORK EXPERIENCES

January 2018 - Till now : Private Chef >Research, Purchasing and management of the goods >Design and production of Dishes/Menus >Design and organisation of events. - Mr.Ofer Avitan, Tenerife (Spain)

December 2016 - April 2017: Co-owner Apres-Ski Bar Restaurant >Research, Purchasing and management of the goods >Design and production of Cocktails/dishes/Menus >Design and organisation of events. - WooBar, Eggli, Gstaad (Switzerland)

June 2015 – November 2016: Private Chef >Research, Purchasing and management of the goods >Design and production of dishes/Menus - Mr.JeanClaude Mimran (Geneva, Gstaad)

June 2011 – May 2015: Private Chef >Research, Purchasing and management of the goods >Design and production of dishes/Menus - S/Y 60m TAOUEY Mr.JeanClaude Mimran (Monaco)

April 2011- June 2011: Consultant “Food & Beverage” for Ketan Trivedi: > Design, organisation and production of the menus - Beach Club & Restaurant, Surya Chiringuito, (Barcelona)

May 2010 – April 2011: Sous-Chef de Cuisine >Purchasing and management of the goods >Design and production of new Menus - Luxury Brewery****, QUAI DES ARTISTES, (Monaco)

June 2009 – April 2010: Private Chef, Luxury In-Home Catering Services >Design, organisation, production and service of personalised menus >Purchasing and management of the goods >Courses of French gastronomy in SENAC Culinary School (Brazil) (Barcelona & Rio de Janeiro)

December 2007- June 2009: Partner & Head Chef >Design, organisation and production of the menus >Purchasing and management of the goods >Cash control >Supervisor of the bar and cocktail - Restaurant, Bar & Lounge, ROMEO&JULIETTE, (Barcelona)

October 2007- December 2007: Consultant on Catering “Food & Beverage”: > Design, organisation and production of the menus of the center - Resort, Restaurant, Golf Club & SPA, ST. SOFIA GOLF CLUB & SPA, (Bulgaria)

October 2003 –October 2007: Inflight Chef First Class (A330 – 340) >Food & Beverage manager on-board for First and Business Class >Design and organisation of the menus. >Model for commercial advertising - International Airlines, GULF AIR, (Bahrain)

June 2003 - October 2003: Sous-Chef de Cuisine >Purchasing and management of the goods >Design and production of new Menus - Luxury Brewery, QUAI DES ARTISTES, (Monaco)

December 2002 – June 2003: Extra Chef de partie - Luxury Hotel *****, CARLTON INTERCONTINENTAL, (Cannes) - Luxury Hotel ****, LE MERIDIEN, (Nice) - Luxury Hotel ****, NOGA HILTON, (Cannes) - Gourmet Caterer, PAVILION HEDIARD, (Mougin) - Luxury Brewery, QUAI DES ARTISTES, (Monaco)

December 2001 - November 2002: Chef de partie - Resort*****, Luxury Hotel *****, THE GLENEAGLES HOTEL, (Scotland)

June 2001 - November 2001: Chef de Partie - Restaurant Gastronomique **, LA BELLE OTERO, Chef Francis CHAUVEAU, (Cannes)

October 2000 - April 2001: 1er Commis Chef - Restaurant Gastronomique **, LA BASTIDE SAINT ANTOINE, Chef Jacques CHIBOIS (Grasse)

August 2000 - September 2000: 1er Commis Chef - Luxury Brewery, QUAI DES ARTISTES, (Monaco)

October 1998 - July 2000: Extra Kitchen hand and Bar back - Restaurant, Terrasse, Bar LE TOTEM, (Paris 75)

October 1997 - July 2000: Apprentice chef - Restaurant Gastronomique ***, L'ARPEGE, Chef Alain PASSART, (Paris)

Julio 1997 – Augusto 1997: Kitchen Hand - Restaurant, QUAI OUEST, (Boulogne)

EXTRA

Height: 190cm

Weight: 90kg

Hobbies: Fitness, diving, Fishing, trekking, food & music festivals, travels, ecofriendy

Driving license: Motorcycle, car

Diving license: PADI