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    Antoine Sanchez

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    Sayyed Munawwar
    Antoine Sanchez is an experienced French chef who has lived and worked in Paris, China, Ivory Coast, and other locations for the past 12 years. He is currently the Culinary Chef for Upfield West Africa, based in Abidjan, Ivory Coast. Sanchez has extensive experience as a Head Chef and Executive Chef for restaurants in Paris, Shanghai, Xiamen, and Abidjan. He specializes in fresh, raw materials and is passionate about food culture and cuisine techniques.

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    Antoine Sanchez

    Uploaded by

    Sayyed Munawwar
    24 views1 page
    Antoine Sanchez is an experienced French chef who has lived and worked in Paris, China, Ivory Coast, and other locations for the past 12 years. He is currently the Culinary Chef for Upfield West Africa, based in Abidjan, Ivory Coast. Sanchez has extensive experience as a Head Chef and Executive Chef for restaurants in Paris, Shanghai, Xiamen, and Abidjan. He specializes in fresh, raw materials and is passionate about food culture and cuisine techniques.

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    ANTOINE SANCHEZ

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    Antoine Sanchez is an experienced French chef who has lived and worked in Paris, China, Ivory Coast, and other locations for the past 12 years. He is currently the Culinary Chef for Upfield West Africa, based in Abidjan, Ivory Coast. Sanchez has extensive experience as a Head Chef and Executive Chef for restaurants in Paris, Shanghai, Xiamen, and Abidjan. He specializes in fresh, raw materials and is passionate about food culture and cuisine techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views1 page

    Antoine Sanchez

    Uploaded by

    Sayyed Munawwar
    Antoine Sanchez is an experienced French chef who has lived and worked in Paris, China, Ivory Coast, and other locations for the past 12 years. He is currently the Culinary Chef for Upfield West Africa, based in Abidjan, Ivory Coast. Sanchez has extensive experience as a Head Chef and Executive Chef for restaurants in Paris, Shanghai, Xiamen, and Abidjan. He specializes in fresh, raw materials and is passionate about food culture and cuisine techniques.

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    © All Rights Reserved
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    Download as pdf or txt
    of 1

    I was born, raised and

    trained in Paris France.


    Lived about 9 years in
    China and 5 years in
    Ivory Coast.
    Pretty sure handling a
    fusion wouldn't be a
    ANTOINE SANCHEZ
    problem and more of an
    exciting challenge. EXECUTIVE CHEF
    Immeuble Ebrien, Rue [email protected]
    Current location: Abidjan
    du Commerce http://www.linkedin.com/in/antoine
    Can join: 1 month notice
    Plateau, Abidjan, Ivory -sanchez-64373a5
    Coast, Married, 2 +225 0171727805
    Children Nationality: French

    PROFESSIONAL French experienced Chef, working abroad for the last 12 years, Passioned for food
    EXPERIENCE culture and cuisine technics, with a preference for raw and fresh materials, Deep
    knowledge in butchers and delicacies products, Intensive training for restaurants
    opening, Working as Culinary Chef does not made me a Marketeer but gave me a
    broader vision of the industry. I would be an immediate plus for any organization.
    2019 - Now Upfield West Africa | CULINARY CHEF Building strong working relationships with
    WORKING Marketing and Brand Multi-Countries Teams, as well as customer R&D teams / Creating and
    EXPERIENCE Shooting recipes, Creating Digital Assets for the Brands Digital Communication
    2017 - 2019 Angus Restaurant et Rotisserie Angus Abidjan | HEAD CHEF Concept Design and
    Creation / Recruitment Training of the teams / Raw materials and Meat Sourcing for
    Importation
    2016 – 2017 Atelier Vivanda Paris – Baku | EXECUTIVE CHEF Recruitment Training of
    the teams / Respect and Adapt Chef Akrame Benallal’s recipes
    LANGUAGES 2010 – 2015 Thierry Traiteur – Shanghai | HEAD CHEF
    French Fluent Standard Set Up for delicacies and ready to -eatproductions / Day to Day FOB sales and
    customer management over the 3 outlets / Opening of 2 POS
    English Fluent 2009 – 2010 Jazz Café for Seaview Resort – Xiamen | HEAD CHEF Gastro Pub Opening for
    the Seaview resort Hotel within the Premises, under the hotel board supervision / Intensive
    Spanish training for the elite Brigade, soon to be dispatched in all different outlets
    2006 -2007 Happy Days Restaurant et Cabaret – Paris | HEAD CHEF Concept Design and
    Professional Creation for a Lido’s style diner experience / P&L, BOH and Staff Training Management
    Skills 2004 -2006 Corneil and Cornelius – Paris | HEAD CHEF
    Day to Day menu elaboration for 2 “A la Carte Bistro” over 2 sites in Paris / management of
    Designing menus
    2 small brigade
    P&L control 2003 – 2004 Cercle National des Armées – Paris | CHEF DE PARTIE

    Training and Cold station of the Catering department for Defense Ministry

    Recruiting 2001 – 2002 Shozan – Paris | COMMIS CHEF


    Working under Jacky Ribaud’s order
    Materials Sourcing

    2001 LYCEE HOTELIER JEAN QUARRE| BTS HOTEL MANAGEMENT


    2 years university program with a 4 month training in UK
    Training
    1999 LYCEE HOTELIER JEAN QUARRE| BACALAUREAT
    TECHNOLOGIQUE HOTELIER (mention européenne)

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