2008 -2019 CHEF and INSTRUCTOR @ CORDON BLEU COLLEGE OF CULINARY ARTS
2007 -2008 F and B DIrector @ MARDI GRAS CASINO
2005 -2007 GENERAL MANAGER @ Karu and Y
2004 -2005 GENERAL MANAGER @ ALAIN DUCASSE'S MIX
2003 -2004 GENERAL MANAGER @ PAVILLON ELYSEE LENOTRE
1991 -2003 GENERAL MANAGER AND DIRECTOR F and B @
1988 -1989 RESTAURANT LAPEROUSE @ General Manager
1977 -1983 OWNER and CERTIFIED CHEF @ RESTAURANT L'AUBERGE DU 18EME
Patrick Syka Education
Ecole Hoteliere de Paris
BTH- BTS (Hotel management and culinary)
1970-1975
Ecole Hôtelière de Paris
BTH, BTS (Hospitality Administration/Management)
Patrick Syka Skills
Menu Development
Wine
Restaurants
Fine Dining
Food & Beverage
Hotels
Recipes
Food
Hospitality
Cuisine
Management
Restaurant Management
Culinary Skills
Cooking
Pastry
Chef
Banquets
Training
Customer Service
Food Safety
Food Service
Catering
Budgets
Hospitality Industry
Hotel Management
Banquet Operations
Food and Beverage
Recipe Development
Budgeting
Patrick Syka Summary
Patrick Syka, based in Hollywood, FL, US, is currently a Program Coordinator at Miami Culinary Institute. Patrick Syka brings experience from previous roles at CORDON BLEU COLLEGE OF CULINARY ARTS, MARDI GRAS CASINO, Karu and Y and ALAIN DUCASSE'S MIX. Patrick Syka holds a 1970 - 1975 BTH- BTS in Hotel management and culinary @ Ecole Hoteliere de Paris. With a robust skill set that includes Menu Development, Wine, Restaurants, Fine Dining, Food & Beverage and more. Patrick Syka has 4 emails on RocketReach.
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