vignette made in france
386 Visiteurs connectés

CV de Chef de cuisine / Manager d'equipe souhaitant le meme challenge, cherche un emploi de chef ecxecutif ou chef de cuisine / cuisiniers.enligne-fr.com

cuisiniers.enligne-fr.com : cv

Emploi de chef de cuisine à la recherche d'un nouveau challenge

Code CV : 542c3746ed024776
Date de dernière connexion : 2017-07-18

Monsieur Je... N...
....
93200 Saint-Denis
France




Situation actuelle:
Secteur d'activité actuel : Restaurant/hotellerie
Taille de l'entreprise : 101 à 1000 salariés
Fonction actuelle : Chef de cuisine
Nombre d'années à ce poste : + de 15 ans
Nombre de personnes sous mes ordres : 21 à 50 personnes
Salaire annuel : 4500.00 EUR
Expérience Totale : 1 à 2 ans
Disponibilité : Disponibilité immédiate

Poste recherché:
Fonctions: Manager d'equipe souhaitant le meme challenge, ,
Secteur d'activité: restaurant/hotellerie, Particulier/privé,

Type de contrat souhaité: CDI, CDD, CDD Intermittent, Agent
Temps de travail souhaité: Temps plein, Travail le WE
Salaire Annuel Minimum / Souhaité: 5000.00 / 7000.00 EUR

Etudes :
Dernier niveau d'etudes validé avec diplome : Bac-3
Dernier diplome : Niveau Bac+3
Niveau d'études actuel : Bac-3
Autres Formations :


Mobilité :
nc

Outils / Logiciels / Méthodes maitrisés
Passionné en gastronomie, Expert en chiffre, web sites.

Permis VL, PL, véhicules spéciaux
Moto B

Langues
Anglais : Avancé


CV :

Monsieur Je... N
93200 Saint-Denis
France


Work experiences:
1980 -1982 Restaurant LE VALLON DE VERONE
COMMIS- cook line


1983 - 1995
First foreign contract
RESTAURANT LA BOURGOGNE
PUNTA DEL ESTE, URUGUAY , ORWNER: Jean- Paul BONDOUX,figure as best chef(south-america) and relais-chateaux guide.

BUENOS -AIRES ,ARGENTINA, la bourgogne AT THE ALVEAR PALACE


as the SOUS-CHEF running with 2 team of 25 highly qualified workers
where we developed farm (organic fruits,vegetables,herbes,eggs,cheese made home,breads(high level production) and school kitchen for trainning new teams
(every year come back to France alterning 4 month to reach and learn new technics)
1996 - 1999
Come back to france for new challenge as executive chef working for two stared michelin chef JACQUES CAGNA'S RESTAURANT IN PARIS
FEW MONTH LATER NEW CONTRACT IN VENEZUELA,concording with chef CAGNA
AFTER SIX MONTH I WAS MANAGING THE MEMBER'S private club FOR THREE YEARS.

1999-2002
GRAN OPENNING HOTEL PLAYA EL AGUA BEACH
(5 RESTAURANTS), team of 60 peoples
as EXECUTIVE CHEF, managing entire F and B departemant

2003-2014
AS chef-former and consultant, specialized openning restaurants and hotels
- Openning bistrot de la fontaine in PALM BEACH, FLORIDA USA (partner)
- chef-former at ROYAL CATERING ABU DHABI UAE
-chef- former at the W HOTEL IN SANTIGO DE CHILE
-chef-guess at CT(Claude TROISGROS) restaurant NEW-YORK
-chef consultant at Restaurant concorde group,SAINT-PETERSBOURG,RUSSIA
-Personnel investigation THAI food's, BANGKOK,TH.
-Private service for personality

Actually in Paris Working in alternance with Culinary French Academie:
as chef-former and consultant


Responsibility for organization, preparation and quality of all kitchen services, daily menu creating, calculation, gastronomy actions, making lists of needed foods, responsibility for timely food supply, time management of all kitchen employees Adherence to HACCP standards

Education: School kitchen in Paris
apprentissage and cap(professional aptitud)
-2 years, trainning in DIJON HOTEL RESTAURANT WITH STARED MICHELIN

Courses:
Grilling - the Smells of Mediterranean
Classic Dishes of World Cuisine
Czech Cuisine
French Gastronomy
Course of Italian Specials - pizzas, pastas, fishes, salads and pastry
Preparation of Steaks and Beefsteaks
Salads like side-dishes - Salads like a Main Course
Sushi and Basic of Japan Cuisine
Thailand Cuisine Plainly
Sea Fish Cooking
Frogs and Snails - Classic French Specials
Food Design and Stylling
Carving Academy Certification
Languages:

Inglish - advanced
Portugues - advanced
French - native -
Spanish-fluent
Italian-intermitant


Interests:
Experiments in Cooking, Wine-tasting, Travelling, Reading Gastronomy and Cook Magazines


Lettre de candidature

Monsieur Je... N
93200 Saint-Denis
France

Emploi de chef de cuisine à la recherche d'un nouveau challenge


Objet : CV EXECUTIVE CHEF

Dear Mr. , I wish to apply for the French executif- chef position that was advertised in La Nouvelle Cuisine yesterday. As you can see from my enclosed CV, I have been working for the past 10 years as a chef-manager and consultant for hotels and restaurants. A leading French restaurant in Punta del este, Uruguay,where have been sous-and chef for 15 consecutive years permit me to develope knowlegment with team highly qualified workers for high potency of production . My duties included leading and running a kitchen of 25 people for a 70 tables restaurant that served lunches and dinners. I was fully in charge of ensuring the provision and checking the quality of fresh supplies every day, creating menus, from first course through to desserts and cheese, and overseeing their preparation. I am therefore used to working long hours and staying calm in very stressful situations. I am sure that my absolute command of French cuisine and my abilities to blend traditional recipes with my own inventive creations will be positive assets for your restaurant. My previous employers will be happy to testify to my creative spirit and talents as a gifted chef, swift efficiency and absolute dependability. I do speak fluent English. Please do not hesitate to contact me for any further information that you might need. Yours sincerely.

Monsieur Je... N...


vignette pdfCliquez ici pour récupérer ce CV au format PDF
(Anonyme)

Commandez ce CV en ligne.

Commandez ce CV en ligne.
(1 cv seul)