Summary
Overview
Work History
Education
Skills
Certification
Education & Qualifications
Timeline
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Christophe Le Cras

Christophe Le Cras

Quimper

Summary

Corporate culinary professional with proven track record in high-volume kitchens and fine dining establishments. Skilled in menu development, inventory management, and maintaining high standards of food quality and safety. Strong focus on team collaboration and delivering consistent results, adaptable to changing needs and environments. Reliable and effective in driving culinary excellence and innovation.

Overview

42
42
years of professional experience
3
3
Certification

Work History

Fleet executive chef

MSC Cruises
01.2007 - Current
  • Menu Engineering: Designing and standardizing menus for different venues or outlets.
  • Recipes development, working with a dedicated culinary software.
  • Quality Control: Ensuring that all food served meets the organization’s standards.
  • Performing audits, Ensuring that ships are up to date with the latest culinary S.O.P's.
  • Cost Management: Working with the supply chain and managing inventory to control food costs.
  • Waste Control: Ensuring full compliance with the Environmental Compliance Plan (ECP).
  • Crew Food: Developing and implementing a well-balanced crew menu including healthy and nutritious options.

Corporate chef

Norwegian cruise line
01.2006 - 01.2007
  • Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
  • Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
  • Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
  • Supervised culinary operations for cruise ships-based restaurant serving average of 20000 meals per day.
  • Ensures that promotions & career development are dealt with in accordance with established procedures.

Corporate Chef

Celebrity Cruises
01.2003 - 01.2006
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.

Assistant Culinary Manager

Apolloships Chandlers Miami, Florida
10.2000 - 01.2003
  • Menu Engineering: Ensuring consistency in quality and presentation while also considering regional preferences and seasonal availability.
  • Ensured consistent food presentation in line with compagnie standards, with attention to detail in plating techniques and garnishes.
  • Following up on promotions & career development in accordance with the compagnie S.O.P's
  • Training: Ensure that galley personal receive comprehensive training
  • Maximized quality assurance by completing frequent line checks and performing audits.


Education

C.A.P -

Hotellerie School of Classic Cuisine

BAC PRO - undefined

Hotellerie School of Classic Cuisine

BTS - undefined

Hotellerie School of Classic Cuisine

Skills

  • 42 years in culinary operations
  • Proficient in French and global cooking techniques
  • Cost management
  • US Public Health standards compliance
  • Skilled in utilizing standard software programs
  • Inventory optimization

Certification

  • Achieved culinary certificate in France
  • Certified executive chef and culinary manager from America Culinary Federation (ACF)

Education & Qualifications

Fluent in French, English, Spanish and Italian

Timeline

Fleet executive chef

MSC Cruises
01.2007 - Current

Corporate chef

Norwegian cruise line
01.2006 - 01.2007

Corporate Chef

Celebrity Cruises
01.2003 - 01.2006

Assistant Culinary Manager

Apolloships Chandlers Miami, Florida
10.2000 - 01.2003

BAC PRO - undefined

Hotellerie School of Classic Cuisine

BTS - undefined

Hotellerie School of Classic Cuisine

C.A.P -

Hotellerie School of Classic Cuisine

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Christophe Le Cras