Professional Summary
Versatile caterer with solid experience directing event food service, mobile kitchen setups, and banquet brigades for galas, weddings, and corporate gatherings across western France. Skilled in culinary prep, menu costing, and strict HACCP compliance, combining organized front-of-house coordination with refined gastronomic presentation.
Professional Experience
Saveurs Fluviales Événements
Nantes, France
Head Catering Coordinator
Sept 2021 – Present
- Coordinate on-site food assembly, warm staging, and beverage service for corporate seminars and private galas hosting 50 to 350 seated guests.
- Supervise a temporary banquet team of 8 cooks and 12 front-of-house staff per service, ensuring strict adherence to plating schedules and HACCP food safety norms.
- Formulate seasonal event menus highlighting regional Loire-Atlantique produce while accommodating diverse dietary preferences, including vegan, gluten-free, and allergen-sensitive profiles.
- Manage cold-chain logistics, mobile refrigeration equipment, and transport inventories between the central preparation laboratory and event sites across western France.
L'Atelier Traiteur des Ducs
Rezé, France
Catering Chef de Partie
Mar 2017 – Aug 2021
- Prepared and staged cocktail buffets, cold platters, and hot passed hors d'oeuvres for up to 500 guests across business summits and wedding receptions.
- Monitored inventory levels and ingredient requisitions, standardizing portions to minimize raw material waste by 14% across high-volume weekend services.
- Liaised directly with event hosts and venue managers to inspect site utilities, set up satellite mobile kitchens, and sequence dining courses.
- Trained incoming culinary apprentices and casual banquet servers in hygienic food handling, safe knife work, and rapid tray replenishment.
Manoir de l'Erdre Banquets
Carquefou, France
Commis Traiteur
Sept 2014 – Feb 2017
- Assembled complex buffet stations, carved meats, and dressed plated courses for weekend wedding receptions averaging 180 covers.
- Executed daily prep sheets under the supervision of the production manager, maintaining batch temperature logs and cleaning schedules across 12-hour event shifts.
- Assisted in loading refrigerated vehicles, setting up buffet linens, chafing dishes, and mobile induction cooktops on remote reception grounds.
Education
Lycée des Métiers de l'Hôtellerie et du Tourisme de Nantes
BTS Management en Hôtellerie-Restauration · Culinary Arts and Catering (Option B: Cuisine and Catering) · Nantes, France · Graduated with Honors · Sept 2012 – Jun 2014
Comprehensive vocational education focusing on culinary production, large-scale kitchen logistics, cold buffet architecture, and food hygiene compliance.
Completed practical stages with regional banquet services, mastering banquet menu pricing, perishable inventory control, and kitchen dispatch techniques.
Lycée Polyvalent Régional de l'Estuaire
Baccalauréat Professionnel Cuisine · Cuisine · Saint-Herblain, France · Graduated · Sept 2009 – Jun 2012
Initial professional training covering fundamental cooking methodologies, brigade coordination, temperature recording, and pastry basics for banqueting.
Catering Projects
Loire Valley Sustainable Gastronomy Reception
Mar 2024 – May 2024
- Designed and executed an all-local cocktail reception featuring 8 savory and 4 sweet bites for 220 international delegates at La Cité des Congrès.
- Coordinated with 6 regional agricultural cooperatives to supply heirloom produce, regional goat cheeses, and sustainable estuary seafood.
- Achieved zero single-use plastics across food staging through the deployment of compostable service vessels and reusable display slate.
Mobile Catering Operations Optimization
Sept 2022 – Nov 2022
- Created a standardized mobile kitchen packing checklist and equipment layout blueprint adopted across 40 annual mobile banquet deliveries.
- Reduced on-site staging delays by 20 minutes per event through pre-sorted transport bins and clearly mapped warming zones.
Skills
Banquet Food Preparation
HACCP Food Safety Standards
Cold Chain & Transport Logistics
Buffet & Platter Styling
Dietary & Allergen Customization
Mobile Kitchen Setup
Event Service Scheduling
Portion & Inventory Control
Front-of-House Brigade Supervision
Supplier Coordination
Languages
French
C2
English
B2
Spanish
A2
Certifications
Hygiène Alimentaire (HACCP) en Restauration Commerciale
Chambre de Métiers et de l'Artisanat des Pays de la Loire · Apr 2023
Certificat de Maîtrise des Arts de la Table et Service Traiteur
Ordre des Maîtres Écaillers et Traiteurs de l'Ouest · Jun 2015
Community Involvement
Solidarité Alimentaire Nantaise
Nantes, France · Jan 2023 – Dec 2025
- Kitchen Volunteer Coordinator
- Organized hot meal distribution and managed kitchen sanitization during monthly weekend food aid distributions serving 150 local community members.
- Trained volunteer kitchen assistants in safe temperature holding practices and orderly ingredient washing procedures.