Curriculum Vitae Chef in France Lyon – Free Word Template Download with AI

Name: Jean-Luc Moreau
Email: [email protected]
Phone: +33 4 78 96 12 34
Location: Lyon, France

A seasoned Chef with over a decade of experience in the vibrant culinary landscape of France Lyon. Specializing in traditional French cuisine with a modern twist, I have dedicated my career to preserving and innovating Lyonnaise gastronomy. My expertise includes mastering classical techniques, creating seasonal menus, and leading high-performing kitchen teams. With a deep appreciation for local ingredients and the cultural heritage of Lyon, I aim to contribute to the city’s renowned food scene by delivering exceptional dining experiences.

Chef de Cuisine - Le Jardin Lyonnais, Lyon, France
January 2018 – Present

Managed a team of 15 chefs and kitchen staff to produce daily menus inspired by Lyonnaise traditions and contemporary French techniques. Led the development of seasonal dishes featuring regional ingredients such as saffron, duck, and chestnuts. Oversaw food safety standards and implemented sustainable practices to reduce waste. Increased customer satisfaction scores by 20% within two years through refined service and menu innovation.

Sous Chef - Maison de la Cuisine Lyon, Lyon, France
June 2014 – December 2017

Supported the head chef in executing daily kitchen operations, including menu planning and staff training. Specialized in creating elaborate dishes for private events and weddings, emphasizing French Lyon’s iconic recipes like Quenelles de Brochet. Collaborated with local farmers to source organic produce, strengthening the restaurant’s commitment to regional gastronomy.

Chef de Partie - Le Bouchon des Halles, Lyon, France
August 2011 – May 2014

Contributed to the preparation and plating of classic Lyonnaise dishes such as Pissaladière and Tarte aux Pralines. Maintained strict hygiene protocols and optimized kitchen workflows to improve efficiency. Played a key role in maintaining the restaurant’s reputation for authenticity and quality.

Diplôme de Cuisine - Institut Paul Bocuse, Lyon, France
Graduated: 2010

Awarded a prestigious diploma in French culinary arts with a focus on regional specialties. Completed internships at Michelin-starred restaurants in the Rhône-Alpes region, including Les Étoiles du Palais and Le Chardenoux.

Certification in Food Safety - AFNOR, Lyon, France
2015

Obtained certification in food safety management to ensure compliance with French regulations and maintain high standards in kitchen operations.

Advanced Sauces and Pastries - Le Cordon Bleu, Paris, France
2013

Completed specialized courses in classical sauces and patisserie techniques, enhancing expertise in creating refined French desserts like Tarte Tatin and Mille-Feuille.

• Culinary Expertise: Mastery of classical French techniques, including sautéing, braising, and pastry-making. Proficient in preparing Lyonnaise specialties such as Coq au Vin and Salade Lyonnaise.
• Menu Development: Skilled in designing seasonal menus that highlight local ingredients and align with dietary trends.
• Leadership: Proven ability to lead, train, and motivate kitchen teams in fast-paced environments.
• Creativity: Adept at innovating traditional recipes while maintaining authenticity.
• Sustainability Practices: Committed to reducing food waste and sourcing ethically produced ingredients.

• French (Fluent)
• English (Professional proficiency)
• Spanish (Basic)

Best Chef in Rhône-Alpes Region 2019 - Awarded by the Lyon Culinary Association for excellence in innovation and service.

Micellaneous Certification in Sustainable Gastronomy - Recognized by the French Ministry of Agriculture for promoting eco-friendly practices.

• Member of the Union des Cuisiniers de France (UCF)
• Active participant in the Lyon Food Festival, contributing to regional culinary exhibitions.

A passionate advocate for Lyon’s culinary heritage, I have mentored aspiring chefs through local apprenticeship programs. My work in France Lyon has been deeply influenced by the region’s emphasis on quality, tradition, and artistry. I am eager to bring my experience and dedication to a new opportunity in the heart of this gastronomic city.