Stephane Blanchard

Stephane Blanchard

Interest

Travelling, swimming, playing pool, reading historical fiction novels, gourmet and ethnic cuisine...

Custom

Languages Skills: 

  • French: Native speaker
  • English: Fluent ( spoken & written, working language for over 14 years)

IT Skills:

  • Well versed in various Microsoft programs (Excel, Word, PowerPoint, etc.), Internet applications...

Licenses:

  • Valid French car, motorcycle and pleasure craft license

Summary

Experienced Pastry Chef with strong combination of culinary experience and management skills.

Extensive experience in planning, procurement and able to lead and manage in a multi-cultural environment.

Areas of expertise include:

  • Dessert Menu Creation
  • International Experience
  • Staff Training Development
  • Cost Containment
  • Personnel Management
  • Quality Assurance
  • Special Events
  • Hygiene/ HACCP

Work History

Work History
Dec 2009 - Feb 2013

Executive Pastry Chef

Lisboa Complex

Iconic 5 star hotel complex comprising of:

Grand Lisboa Hotel

400 rooms

8 F&B outlets.

2 Cake shops

Large banqueting operation, Ball room for 1000 pax, 6 function rooms for 60 pax each

Hotel Lisboa

1000 rooms

6 F&B outlets

Cake shop

Large banqueting operation, ball room for 600 pax, 1 function room for 120 pax, 1 function room for 60 pax

  • Direct all pastry, dessert and catering activities 
  • Manage and train a team of 28 pastry employees (excluding bakery team)
Sep 2007 - Dec 2009

Executive Pastry Chef

The Ritz Carlton

5 star beach resort, 138 rooms, 5 restaurants (Fine Dining, Italian, Arabic, Poolside, 24h Lobby Lounge), daily afternoon Tea and large pastry counter, 24h room service, Banqueting department able to cater to 700 pax)

  • Direct all pastry, dessert and catering activities 
  • Supervision of the Friday Brunch
  • Manage and train a team of 9 pastry employees

ACHIEVEMENTS: 

  • Instrumental in achieving sales increase by 50% for the pastry counter
  • Maintained cost of 29% while meeting sales goal
  • Served  plate desserts for up to 300 pax, and buffets for up to 700 pax
  • Featured in multiple magazines, 5 TV cookery show “Chefs in the City” on Dubai City 7
  • Catered numerous events (weddings, parties, product launches…) for high-profile clientele (Sheikh families, MNCs…)
Nov 2005 - Jul 2007

Head Pastry Chef

Bora Bora Pearl Beach Resort and Spa

5 stars private island resort and spa, member of Leading Small Hotels of The World, 80 bungalows, one Gourmet French/Polynesian restaurant, Italian, Poolside grill, Afternoon tea, 24h room service

  • Single handedly managed pastry department 
  • Directed and motivated a team of 4 
  • Oversaw pastry and dessert production for breakfast, lunch and dinner 
  • In charge of all aspects of pastry including food/supply order, inventory and cost control 
  • Managed all amenity preparations as per Leading Small Hotels standards 

ACHIEVEMENTS: 

  • Developed Polynesian-inspired recipes and dessert menus 
  • Demonstrated continuous commitment to reducing food costs and labor costs 
  • Trained employees in customer service and food preparation and hygiene procedures in line with high-end establishment standards
Nov 1994 - Jul 2007

Pastry Sous Chef

Centre Leclerc

Hypermarket with extensive pastry department having won multiple awards

  • Production of entremets, individual cakes, mini cakes, petits fours and viennoiserie
  • Supported head chef in running of the pastry department, ensuring high quality and strict adherence to hygiene regulations
Nov 2004 - Dec 2005

Head Pastry Chef

Le Diamant Cruise Ship

4 star cruise ship navigating across Europe, South America, the Arctic and Antarctic, 250 passengers, 2 restaurants, one fine dining, lounge bar, afternoon tea

  • Responsible for running of the pastry department, menu design, staff training and stock control
Mar 2003 - Nov 2004

Head Pastry Chef

The Stone Court Hotel

3 Star Hotel, 16 rooms

  • Responsible for running of the pastry department, menu design, staff training...
Oct 2002 - Mar 2003

Head Pastry Chef

Searcy's at the Barbican

Deluxe brasserie style restaurant, seats 100

  • Responsible for running of the pastry department, menu design, staff training...
Apr 2002 - Sep 2002

Head Pastry Chef

The Sofitel St James

5 star hotel, 186 rooms, restaurant Brasserie Roux, seats 100, serving French Cuisine, lobby lounge, bar, afternoon tea, 24h room service, C&B facilities able to cater to 300 guest, function rooms for up to 300 guests

  • Internally transferred from Amsterdam to oversee all pastry operations for the opening of this new hotel
  • Responsible for running of the pastry department, supervision of the banqueting function
Apr 2000 - Mar 2002

Head Pastry Chef

The House of Albert Roux

Finest external catering company. Producing high quality food for hotels, restaurants, diverse events such as the Hampton Court Flower Show, The Ryder Cup, The Grand National at Aintree...

  • Promoted and transferred by Sir Roux from Amsterdam to manage the pastry operations in this catering company
  • Resposible for running of the pastry department, planning of the production, ordering, stock control, staff training... to ensure high standards set by Sir Albert Roux
Aug 1997 - Mar 2000

Pastry Sous Chef

The Grand Sofitel Demeure Hotel

5 star hotel, 185 rooms, Restaurant The Roux Brasserie, seats 100, serving French Cuisine, lobby lounge, bar, afternoon tea, 24h room service, C&B facilities with 2 ballrooms able to cater to 500 guests.

  • Promoted from Chef de Partie
  • Responsible for running of the pastry department, supervision of the banqueting function, staff training to ensure high quality of food and service as set up by Sir Albert Roux
Oct 1992 - Sep 1994

Sous Chef de Cuisine

French Compulsory Military Service

Holiday resort for senior military officers

Sep 1990 - Sep 1992

Apprentice

Patisserie Polette

 Pastry Shop

  • Continued training from entremets, individual cakes, ice cream, petits fours, chocolate and confiserie
Sep 1988 - Sep 1990

Apprentice

Patisserie Fargeat

Pastry Shop

  • Where everything begins...

Education

Education
Sep 1990 - Jun 1992

French Advanced Diploma in Professional Pastry

Centre de Formation d’Apprentis
Sep 1988 - Jun 1990

CAP (French Certificate of Professional Aptitude )

Centre de Formation d'Apprentis

Certifications

Certifications

Basic Hygiene and Safety Certificate

Chartered Institute of Environmental Health UK

Sorbet and Ice Cream Making

Maison Lenôtre Paris

First Aid

Certificate