Cyril Cuny Chef French Specialties +33 643 618 943cyrillouiscuny@hotmail.frDate of Birth: 7 December 1971Nationality: FrenchMarital status: SingleCurrent location: La Ciotat FranceFrench Passport: N 12DC34564STCW 95 ENG1

OBJECTIVE: I am seeking a position as Chef or Head Chef on board a large Motor Yacht, Sailboat or CatamaranEither charter or private. I hope to find a position with like-minded and professional crew in a good environment.The clients and crew would benefit from my experience in preparing, French food, Spanish, Italian, Asian,English modern, Australian, Nordic and other. PROFILE : I am voluntary , creative , motivated , organized , hard-working , Participative , available immediately .

EDUCATION: 1986/1989: Apprenticeship in a restaurant 3 Star Michelin LAlsace Narbonne France 1989: (Professional Certificate) CAP French Diploma Cook, School Jules Fill in Carcassonne France 1996: Certificate HACCP (Hygiene condition specialization) at the SNCM in Marseille France.

QUALIFICATIONS: 25 years of professional experience, 3 years in three star Michelin apprenticeship, with Mister Guy Sinfreu. 2 years with Claude Giraud at Lolibo two star Michelin, 3 years in the season summers and Winter Mountain In different restaurant. 17 years as Chef, Sous Chef, First Cook and second cook in dining room, in Restaurant on Board the cruiser and luxury Yacht. I paritcipated in the opening of three restaurants and their performance.

Skills and Knowledge: Team recruitment, task organization and distribution, menu conception, main course (Hot and cold dishes), Art of meat and Fish preparation cooking: boning, fileting, discaling. Art of Pastry, Dessert and Chocolate Confection : feuilletee pastry , puff pastry , choux pastry , flaky pastry , sponge , bread dough , fresh pasta , pizza . Commercial responsibilities, Clients relationship, Kitchen management, Food order, Hygiene regulation and team management In different types of restaurant: Gastronomies, on board cruiser, luxury Yacht, good brasserie, pizzeria.

Yacht experience: 2014/2016 Chef on board the M/Y Lady Beatrice during the summer season from March to October , private and charter. Menus creation for the guest and crew , accounting , shopping , guest relationship , pastry , French gastronomy , Mediterranean food,Italian , Spanish , Asian food , cleaning HACCP standards. 2013 M/Y Paolyre Sole Chef during summer season from May to October, private and charter. Menus creation for between six and twelve guest and five crew, accounting shopping, guest relationship. French gastronomy and Mediterranean Food, Italian, Spain, Japanese. Position ended due sale of the boat. Cruiser experience: 1996/1999 2000/2002 SNCM company on board Napoleon Bonaparte, Danielle Casanova, Monte doro, Paglia Orba, Monte Cinto, Ile de Beaut. Position to first cook staff; first cook crew, second cook dinning room. Cruise in Italy, Greece and Spain. Preparing: cold and hot buffet, dessert buffet, vegetables, sauces, cooking Fish and meat for the passenger, Service hot dinning. For the staff and crew preparing complete menu, Hors-doeuvre, dish, dessert and French service for the staff. Hospitality Restaurant experience: 2012 Australia Saltbar and Beach and Bistro Head Chef during winter season Kingscliff. NSW Kitchen management preparing events marriage, seminar preparing hot dishes, sauce, cooking meat, pastry. 2012 France Le Grain de Sable Chef restaurant during the summer season. Menu planning of the restaurant, managing costs, budgets, cooking service, kitchen management, trade relations and customers, Training the team. 2005/2011 France le sud Chef French restaurant and brasserie Marseille. Conception of a Mediterranean and Lyons specialities menus. Accounting, kitchen management, purchases customers relationship Order, accounting, calculation of ratios, creation of four annual menus, hors-doeuvre, hot dishes desserts, pastry, mouthing. 2002/2005 France Le Dtour Chef and Manager at restaurant La Ciotat. Creation of four annual menus, team management in the kitchen, purchases, accounting, business relationship with suppliers and Customers, training the team, preparing the food and cooking. Position ended due sale of the restaurant. 1996/1999 - 2000/2002 France SNCM Cruiser Company First cook staff and Crew, second cook in the dinning room. 1993/1996 France Kitchen manager at Hotel IBIS Marseille Accord Group Menu design, special events, management kitchen, order, training team, cooking food. COOKING STYLES: Mediterranean, French gastronomy, Modern English, Australian, Asian, Italian, Spanish, Mexican, Kosher Vegetarian. Hobbies and interest: Rugby, Sports, Swimming, Read, walk in the countryside, cinema, theater. REFEREES: Mme Summers Dominique Commander Lausanno Captain Eric strinckx Dominique.summers@hotmail.fr www.sncm.com Mobil phone: +33 643 698 143 Captain Franck Ferey : 33 684 847 196 Menus creation for between six and twelve guest and five crew, accounting shopping, guest relationship. French gastronomy and Mediterranean Food, Italian, Spain, Asian, Pastry .