1. Vincent Perraud
Married with 2 childrens.
21042 East Arrow Hwy #28, Covina, CA 91724
Tel:626-277-5140 e-mail : vinceper28@gmail.com
Objective: Exec Chef, Chef de Cuisine, Exec Sous-Chef.
OVERVIEW
• Years of professional cooking experience, including 7 years in kitchen management.
• Exemplify leadership qualities, cooking skills and professionalism, backed by a consistent , verifiable record.
• Consistently maintain high qualities and expectation of fine establishment.
• Young and dynamic; not afraid of hard working hours.
• Fluent French and English, basic Spanish.
AREA OF EXPERTISE
• Kitchen management, responsible for up to 12 employees
• Manage a high volume kitchen (2.5 M gross yearly)
• Realize and execute fine menus and special parties such as Wine tasting.
• Executive Chef for cafe and bistrot establishments.
• Home private Chef.
• Successful catering experience up to 500 persons.
• Budgeting and forecasting food and supplies costs.
• Maximizing kitchen productivity and staff performance.
• Creating and execute different cooking’s domains such as Charcuterie.
EXPERIENCE
Executive chef Figaro Brasserie January 2014 – Present
• Responsible for a high volume kitchen (2.5 M gross yearly)
• Manage and supervise a kitchen of 12 and + organizing preparation and schedule
• Setting up menus, specials events menu, Breakfast lunch, happy hour and dinner menu
• Coordinate the kitchen with the bakery department
• Instruct employees about Servsafe training program.
• Elaborate daily specials
• Hire all the kitchen staff
• Manage and keep up to date inventory and ordering supplies
• Elaborate Financial statement, P&L for the business
• Researched for the best suppliers (wine company, meat company…..)
Owner and Executive Chef, Bistrot Massilia, Yorba Linda, CA March 2012 – December 2013
• Own and Run the restaurant from all its aspect.
• Setting up wine list, setting up menus.
• Coordinate special events with scheduling front house staff, back house staff.
• Instruct employees about Servsafe training program.
• Run payroll, file sales tax and payroll tax.
• Hire all the staff
• Develop Catering business for the restaurant
• Negotiate and closed deal with Marketing company
• Elaborate Financial statement, P&L for the business
• Researched for the best suppliers (wine company, meat company…..)
Executive Chef, Cafe Massilia, Monrovia, CA 2009-2012
• Executive Chef for a restaurant serving french cuisine.
• Hire, train and supervise 3 cooks
• Plan an extensive menu, assure quality control, and minimize waste.

2. page 2
• Direct breakfast, lunch and dinner.
• Perform purchasing for an optimized food cost.
• Catered regularly for up to 300 persons.
• Organize and create events such as wine tasting diner every month.
Chef de cuisine, Angelique Cafe, Los Angeles, CA 2008
• Train and supervise 2 cooks for a fast pace breakfast and lunch restaurant.
• Create and execute a new menu french food oriented.
• Organize and direct food production for high volume, using new technology such as food vacuum system.
• Organize and schedule kitchen cleaning.
Chef de cuisine , Bistro de la Gare, South-Pasadena, CA 2007-2008
• Assure the high standard of that french bistro.
• Work with the owner for the ordering and getting the right food provider.
• Direct breakfast, lunch and dinner with a team of 4 cooks.
• Train new cook.
• Come up with recipes and be responsible for teaching them to the cooks.
Sous-chef, line cook, Cafe Beaujolais, Eagle Rock, CA 2004-2007
• Work under the french chef
• Responsible for the grill, fish station, side dishes and sauce.
• Responsible for inventory of the kitchen.
• Cover the chef’s duties if needed.
Chef, Le Petit Beaujolais, Eagle Rock, CA 2003-2004
• Responsible of 2 cooks
• Direct breakfast and lunch for a fast pace cafe.
Commis de cuisine , Trattoria Tre Venezzie, Pasadena, CA 2000
• Work as a prep cook.
• Learn the duty of garde mange
• Responsible of cold appetizer and dessert station.
Auberge de la Rotonde, Saint Vulbas, France 1998-2000
• Apprentissage, learn base of culinary art.
• Dishwasher, commis
EDUCATION
• Baccalaureat mention Literature (french high school diploma), Lyon, France 1999
• BTS Vente et Production Touristique (BA of Tourism Industry) Fort-de-France, Martinique 2001-2003
SKILLS
• Fluent in French and English, knowledge of Spanish.
• Meat fabrication
• Butchering, fishing skills
• Advanced Pastry techniques
• French wines knowledge
INTERESTS
• Traveling, reading, soccer, work out, video game, good food and good wine.

3. page 3
References
• Louis Laulhere (Owner of La Vie En Rose Restaurant)
714-944-1026
• Robert Lee, Friend
909-896-2267
• Tim Voll, Produce supplier for the last 4 years (Family Tree Produce)
714-620-4753
• Jean-Christophe Febbrari, (Café Beaujolais General Manager)
323-691-1072
• Nicolas Bellvert coworker and friend
323-719-5177
• Christophe Giovanellie long time friend
626-818-4934
Eric Ulmer (Owner of Bistro de la Gare, South Pasadena)
626-993-7399