Summary
Work History
Education
Timeline
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Paulin Rio

CEO Terre Et Mer Gastronomie K.K.
Tokyo

Summary

Hardworking [Type] Founder passionate about building companies from within by attracting intelligent and productive professionals. Quality-driven leader focused on growth and experienced in fundraising, customer acquisition and executive management. Innovative company designer with [Number] years of experience solving chronic deficiencies and driving growth.

Work History

Founder and CEO

Terre et Mer Gastronomie K.K.
Tokyo
01.2018 - Current
  • Negotiated terms of business acquisitions to increase business base and solidify market presence.
  • Studied market to determine optimal pricing of goods and capitalize on emerging opportunities.
  • Formed senior leadership team through rigorous interviews and extensive candidate research.
  • Established, optimized and enforced business policies to maintain consistency across industry operations.
  • Prepared annual budgets with controls to prevent overages.

Asia Manager

Rougie Euralis gastronomie
Tokyo
04.2010 - 01.2018
  • Developed team communications and information for meetings.
  • Developed and implemented performance improvement strategies and plans to promote continuous improvement.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Drove operational improvements which resulted in savings and improved profit margins.

Chef De Partie

ritz carlton tokyo
tokyo
10.2006 - 03.2010
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Operated all kitchen equipment safely to prevent injuries.

Chef De Partie

sofitel scribe
paris
01.2004 - 12.2022
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Chef De Partie

Hyatt Perth
Perth
09.2005 - 09.2006
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Operated all kitchen equipment safely to prevent injuries.
  • Plated meals paying special attention to garnishes and overall presentation.

Comis

auberge de la brie
couilli pont aux dame
09.2002 - 09.2024

Education

High School Diploma -

St Laurent La Pays Notre Dame
Lagny Sur Marne
09.1992 - 09.2000

Bac Professionel in Cooking - Cooking

St Genevievre
Meaux
09.2002 - 09.2004

BEP CAP - Cooking

St Genevieve
Meaux
09.2000 - 09.2002

Timeline

Founder and CEO

Terre et Mer Gastronomie K.K.
01.2018 - Current

Asia Manager

Rougie Euralis gastronomie
04.2010 - 01.2018

Chef De Partie

ritz carlton tokyo
10.2006 - 03.2010

Chef De Partie

Hyatt Perth
09.2005 - 09.2006

Chef De Partie

sofitel scribe
01.2004 - 12.2022

Bac Professionel in Cooking - Cooking

St Genevievre
09.2002 - 09.2004

Comis

auberge de la brie
09.2002 - 09.2024

BEP CAP - Cooking

St Genevieve
09.2000 - 09.2002

High School Diploma -

St Laurent La Pays Notre Dame
09.1992 - 09.2000

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Paulin RioCEO Terre Et Mer Gastronomie K.K.