Mickael Broust
Qualification(s)
BTS Hôtellerie-Restauration, option Métiers de la Gastronomie
Baccalauréat professionnel Restauration, mention Très Bien
BEP-CAP Hôtellerie-restauration, option Restaurant
BEP-CAP Hôtellerie-Restauration option Cuisine
Function
Teaching Location(s)
Courses and Modules Taught
Fundamentals of Sustainable Business (FOSB)
Teaching Subject(s)
Fundamentals of Sustainable Business (FOSB)
Area(s) of Expertise
Vaisselle (critères de choix)
Gestion de stocks (vaisselle, verrerie, matériel, couverts)
Environnement durable / Gestion des déchets
Sécurité et Ergonomie au travail
Gestion d'équipe / Social
Short Bio
Originally from La Mayenne, Mickaël Broust moved to Switzerland shortly after obtaining his professional degree. He began his career in the kitchen. After a few years, he also worked in service and at the bar. In 2010, he left Switzerland for Australia to improve his English. On his return, he worked in the kitchen and on the waitstaff in a Lausanne nightclub.
At the end of 2011, he took a break to travel for almost 6 months in South America before taking up a position in the kitchen at the Mövenpick Lausanne, where he later seized the opportunity to become F&B coordinator. In 2015, he was hired for the pre-opening of the Royal Savoy in Lausanne as Chief Steward, where he later became Kitchen and Stewarding Administrative Manager.
In 2021, he joined EHL as F&B Coordinator, with particular responsibility for HACCP. He developed a self-checking guide. That same year, he was approached to become a teacher and co-manager of the stewarding department, a position he took up in March 2022. In March 2023, he was promoted to Stewarding & HACCP manager. He continues to work on restructuring and modernising the department.