Resume Chef in France Lyon – Free Word Template Download with AI

Name: Élise Moreau
Email: [email protected]
Phone: +33 4 72 00 11 22
Location: Lyon, France

A passionate and experienced chef with over a decade of expertise in French gastronomy, specializing in traditional and contemporary cuisine. A graduate of the prestigious Institut Paul Bocuse in Lyon, I have dedicated my career to mastering the art of French cooking while embracing the unique culinary heritage of France Lyon. My work is deeply rooted in authenticity, creativity, and a commitment to excellence that aligns with the highest standards of French gastronomy. With a strong background in both fine dining and local cuisine, I am driven to contribute my skills as a chef in France Lyon, where I aim to elevate the dining experience through innovation and respect for regional ingredients.

Sous-Chef | La Maison du Bocuse (Lyon, France)

Duration: 2018 – Present

• Managed daily kitchen operations, ensuring seamless coordination between front-of-house and back-of-house teams.
• Developed seasonal menus that highlighted local produce and traditional Lyon recipes, incorporating modern techniques for a refined dining experience.
• Mentored junior chefs in the principles of French cuisine, including sauce-making, pastry artistry, and plating presentation.
• Collaborated with local farmers and suppliers to source organic ingredients, supporting the sustainability initiatives of the restaurant.

Chef de Partie | Le Jardin des Saveurs (Lyon, France)

Duration: 2015 – 2018

• Specialized in preparing and presenting classic Lyonnaise dishes such as quenelles de brochet, saucisson à l’ancienne, and tarte aux pralines.
• Contributed to the success of the restaurant’s Michelin-starred status by maintaining rigorous standards of quality and consistency.
• Organized kitchen inventory and waste management systems to reduce costs while maintaining freshness and sustainability.
• Participated in culinary events and food festivals in Lyon, promoting French cuisine to both local and international audiences.

Internship | Le Cordon Bleu Lyon (Lyon, France)

Duration: 2012 – 2015

• Gained hands-on experience in classical French cooking techniques, including the preparation of soufflés, sauces, and pastries.
• Studied the history and evolution of Lyon’s culinary traditions, from Lyonnaise bistros to Michelin-starred establishments.
• Completed a final project that focused on reinterpreting traditional recipes with a modern twist, earning recognition from faculty and peers.

Institut Paul Bocuse | Lyon, France

Degree: Diplôme de Cuisine (Professional Chef Certification)
Graduation Year: 2015

• Specialized in French haute cuisine, with a focus on regional specialties of France Lyon.
• Gained expertise in kitchen management, menu planning, and food safety standards.
• Participated in internships at renowned restaurants across France, including a 6-month residency at a Michelin-starred bistro in Lyon.

Le Cordon Bleu Lyon | Lyon, France

Certificate: Advanced Culinary Techniques
Completion Year: 2012

• Culinary Expertise: Mastery of French cooking techniques, including sous-vide, saffron infusion, and pastry artistry.
• Menu Development: Skilled in creating balanced menus that reflect the cultural and seasonal context of France Lyon.
• Kitchen Leadership: Proven ability to lead teams in high-pressure environments while maintaining quality and efficiency.
• Cultural Knowledge: Deep understanding of French gastronomy, with a focus on regional dishes from Lyon and beyond.
• Languages: Fluent in French (native) and English (fluent), with basic knowledge of Italian and Spanish for international collaborations.
• Sustainability Practices: Experienced in implementing eco-friendly kitchen practices, such as zero-waste cooking and sourcing local ingredients.

• Food Safety Certification (HACCP): Lyon Regional Health Authority, 2019
• Wine and Food Pairing Certification: Académie du Vin, 2017
• Sous-Vide Cooking Specialist: Institute of Culinary Education, 2016

• Recognized as "Chef of the Year" by Lyon’s Gastronomic Association in 2021 for contributions to preserving and innovating traditional Lyonnaise cuisine.
• Featured in *Le Journal de Lyon* for a special series on sustainable dining practices in France’s culinary scene.
• Collaborated with local chefs to host a charity gala benefiting food insecurity initiatives in Lyon, raising over €50,000.

As a chef in France Lyon, I believe that food is more than sustenance—it is a celebration of culture, history, and community. My philosophy centers on honoring the traditions of French cuisine while embracing creativity and innovation. In Lyon, where the gastronomic heritage is unparalleled, I strive to create dishes that tell a story: one of local ingredients, time-honored techniques, and a deep respect for the land. Whether crafting a delicate sauce or reimagining a classic recipe, my goal is to deliver an experience that resonates with both locals and visitors alike.

Available upon request. Contact Élise Moreau at [email protected] for details.