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Frederic Liehn

Frederic Liehn is an executive chef with over 20 years of experience in restaurants and hospitality. He has held positions such as executive sous-chef at three hotels and restaurants in Switzerland, culinary consultant in Ivory Coast, and head chef at a hotel in Ivory Coast. He has extensive experience creating menus, training staff, and implementing quality and hygiene standards. He is currently looking for a new position and can start with 30 days notice.

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Sayyed Munawwar
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86 views1 page

Frederic Liehn

Frederic Liehn is an executive chef with over 20 years of experience in restaurants and hospitality. He has held positions such as executive sous-chef at three hotels and restaurants in Switzerland, culinary consultant in Ivory Coast, and head chef at a hotel in Ivory Coast. He has extensive experience creating menus, training staff, and implementing quality and hygiene standards. He is currently looking for a new position and can start with 30 days notice.

Uploaded by

Sayyed Munawwar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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KEY SKILLS

Management Supervision and training of kitchen teams


Monitoring of costs and financial objectives, technical datasheets and
ratios, development of materials

Hygiene Extensive knowledge of HACCP et ISO standards

Current location: Abidjan


Can join: 30 days or less notice period
WORK EXPERIENCE

Executive Sous-Chef From March 2019 to August 2021


Fr e d e r i c Hôtel Laudinella – Hôtel Reine Victoria – Hôtel Corvatsch St. Moritz, Switzerland
Liehn 3 hotels - 5 restaurants – 2 bars – Events
Creation of menus, training of staffs, implementation of ISO standards, launch of concepts,
trainings, maintaining quality and hygiene standards. Very high activity all year round
EXECUTIVE CHEF www.laudinella.ch

Culinary Consultant From November 2014 to February 2019


Freelance Abidjan, Ivory Coast
ABOUT ME
Elaboration of 3D building plans and organization charts, creation of menus with recipes
datasheets, staff training, implementation of management support materials
Nationality: Swiss frederic.liehn.fr

Head Chef From September 2011 to May 2014


Ivory Coast
Hôtel Tiama Abidjan, Ivory Coast
46 years old
Creation of menus, staffs training, quality control, HACCP, budget and ratios monitoring
Instagram : liehnfrederic www.hotel.tiama.ci

French Private Chef From June 2009 to October 2010


LeVôtre Abidjan, Ivory Coast
Driving licence (B)

Personal vehicle Catering Head Chef From November 2007 to February 2009
Patisserie Abidjanaise - ADEAL Abidjan, Ivory Coast
Organization and production, monitoring of activities and hygiene, creation of new offers
Married (with child) www.patisserie-abidjanaise.com

F & B Manager From November 2006 to October 2007


Hotel Le Wafou Abidjan, Ivory Coast
ASSETS
Restaurant, brunch and buffet menus implementation. F&B operations management
20+ years experience in restaurants lewafou.com
and hospitality Executive Chef From September 2005 to August 2006
Strong sense of organisation and initiative Victoria Resort and Spa 5* Siem Reap, Cambodia
Creation of "Apsara Garden", fine dining and brasserie menus.
Flexibility and high adaptability www.victoriaangkorhotel.com
Creative Senior Sous-Chef From February 2004 to July 2005
Specialist in French cuisine Ramada Hotels & Suites 4* London, United Kingdom

Advanced knowledge of Italian, Asian Senior Chef de Partie From April 2003 to February 2004
and West African cuisine Le Club Gascon (1* Michelin) Londres, Royaume-Uni
www.clubgascon.com
LANGUAGES
Chef de Partie From June 2000 to January 2003
Mon Plaisir (2AA Rosettes), Club Gascon (1* Michelin), Canard Boiteux London (UK)/Marseille (FR)
French Mother tongue
www.monplaisir.co.uk
English Fluent (C1)
Kitchen Commis From August 1996 to January 2000
German Basic knowledge (A1) Various restaurants and hotels France, Germany, Switzerland
Permanent contracts, replacements, summer and winter seasons, part-time jobs
COMPUTER SKILLS
EDUCATION
MS Office Suit

Mirus Bac Professionnel (A levels - Kitchen) From September 1994 to July 1996
Ecole hôtelière Charles de Foucault Strasbourg Strasbourg, France
Architect 3D HD

CAP (NVQ Level 1) and BEP (NVQ Level 2) - Hospitality From September 1992 to July 1994
Ecole hôtelière Charles de Foucault Strasbourg Strasbourg, France /

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