Loic Maziere
Summary
Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
11
11
years of professional experience
Work History
Head Chef
Auntisocial
Newtown, Wellington
11.2022 - 11.2023
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
Head Chef
Nolita
Wellington, New Zealand
10.2021 - 09.2022
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Participated in food tastings and taste tests.
Sous Chef
Jellyfish
Mapua, Nelson, New Zealand
12.2020 - 10.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
The Botanist
Wellington, New Zealand
10.2019 - 10.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
The Botanist
Wellington, New Zealand
01.2018 - 10.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Vegan Food
Breakfast Chef/Pastry Chef
Douce France
Sydney, Australia
11.2016 - 07.2017
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
- Introduced farm-to-table options such as [Type] food and fresh produce enabling creation of new entrees.
- Cooked specialty quiches, challah French toast and omelette for breakfast buffet.
Head Pastry Chef
Club Med
France, Italia
06.2014 - 07.2016
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Prepared French, pastries to meet customer order requirements.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cycled menus to keep offerings fresh and interesting for customers.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
Chef De Partie
Terraces D'Uriage 2 * Michelin
Grenoble, France
07.2013 - 05.2014
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
Pastry Chef
Brasserie Le Sud Paul Bocuse
Lyon, France
09.2012 - 05.2013
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Prepared dough for variety of pastries, cakes and breads.
Education
Certificate of Professional Competence of Kitchen - Kitchen
LYCEE PROFESSIONNEL CHALLES LES EAUX
CHALLES LES EAUX, FRANCE 05.2012
Certificate of Professional Competence of Pastry - Pastry
LYCEE PROFESSIONNEL CHALLES LES EAUX
CHALLES LES EAUX, FRANCE 05.2011
Skills
- Forecasting and Planning
- Food Spoilage Prevention
- Food Safety Regulations
- Inventory Rotation
- Plating and Presentation
- Signature Dish Creation
- Ingredient Selection
- Banquets and Catering
- Food Safety
- Menu Planning
- Menu Supervision
- Purchasing
- Kitchen Management
- Menu Development
- Cost Reduction
- Staff Training
- Cost Control
Languages
French
Native or Bilingual
English
Full Professional
Timeline
Head Chef
Auntisocial
11.2022 - 11.2023
Head Chef
Nolita
10.2021 - 09.2022
Sous Chef
Jellyfish
12.2020 - 10.2021
Sous Chef
The Botanist
10.2019 - 10.2020
Chef De Partie
The Botanist
01.2018 - 10.2019
Breakfast Chef/Pastry Chef
Douce France
11.2016 - 07.2017
Head Pastry Chef
Club Med
06.2014 - 07.2016
Chef De Partie
Terraces D'Uriage 2 * Michelin
07.2013 - 05.2014
Pastry Chef
Brasserie Le Sud Paul Bocuse
09.2012 - 05.2013
Certificate of Professional Competence of Kitchen - Kitchen
LYCEE PROFESSIONNEL CHALLES LES EAUX
Certificate of Professional Competence of Pastry - Pastry
LYCEE PROFESSIONNEL CHALLES LES EAUX