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Site d'offres d'emploi GRATUIT pour la restauration et l'hôtellerie

 CV Chef de cuisine Asie

 

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Emploi(s) recherché(s) :
ma photo
Chef de secteur restauration, consultant, Chef de cuisine
Département(s) recherché(s) :
Russie, Monaco, Afrique du nord, Asie
Standing :
Non renseigné
Date de disponibilité :
01/09/2009

Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné

Langue(s) :
Francais, Anglais
Expérience professionnelle :
Experiences
From 07.01.08 till now
Arôme
VIP Catering Service & F&B Consulting Russia & Ukraine
Private Chef
Consulting
Designing menu for private air companies
Master class
Designing & supervising projects
Establishment audit
Supervising working process
Staff training
Organizing professional & private cuisine
Art design of dishes for advertising

From 11.01.06 to 05.31.08
Premier Palace Hotel Kiev
Chef des Cuisines

Reorganizing food service in the establishment
Elaboration & introducing room service menu
Elaboration & introducing banquet menu
Elaboration & introducing lobby bar, sport bar & fitness menu
Elaboration & introducing hotel VIP zone
Dessert glass case in the lobby bar
Elaboration of the technological cards
Cuisine staff training
Restaurant staff training
Introducing hygiene compliance rules
Food cost inspection
Choice & purchase of products
Master class for clients
Photos for presentation marketing

From 01.03.02 to 10.30.06
Alain Regnault Company
F&B Consulting & Catering Service Cannes
Domiciliary professional cuisine service rendering
Service rendering for hotels & restaurants
Service rendering for guests while sport events (Monaco GP & America’s Cup)
Service rendering for culinary animation events (Monaco & Cannes)
Organizing cocktail & dinner for luxury boutique opening

From 10.01.99 to 12.31.02 Le Relais du Postillon Antibes
Chef de cuisine
General Manager: Yves Jean Girard
Staff training (Best Teacher Title 2002, PACA region)
Elaboration of technological cards & price calculation for dishes
Elaboration & introducing menus for gastronomic restaurant every season
Nominations in all regional & national gastronomic guides

From 03.29.99 to 10.27.99 Hotel Le Juana Restaurant La Terrasse** Michelin Stars Juans les Pins
Shiftman
Chef de cuisine: Christian Morrisset
Snack Department Manager
Elaboration & introducing hot & cold first courses, amuse-bouche
Application for product delivery
Designing menu dishes in cooperation with the chef de cuisine
Supervising hygiene compliance at workplace
Cuisine trainees & cuisine apprentices training

From 12.09.98 to 03.24.99 Hotel des Neiges**** Relais&Châteaux Courchevel
Chef de cuisine assistant
Chef de cuisine: Pascal Krisch
Responsible for cook brigade work
Every department inspection
Application for product delivery
Elaboration & introducing menu, banquet & room service dishes
Cuisine trainees’ education
Supervising hygiene compliance at workplace

From 12.22.93 to 10.17.98 Hotel Byblos des Neiges****and Hotel du Cap**** Courchevel & Antibes
-6 month in each establishment during these 5 years.
-I started as ½ Shiftman until I obtained the Chef de cuisine assistant position
Executive Chef for the Hotel Byblos des Neiges: Serge Champion
Executive Chef for the Hotel du Cap: Arnaud Poêtte
Responsible for cook brigade work
Every department inspection
Application for product delivery
Elaboration & introducing menu, banquet & room service dishes
Supervising hygiene compliance at workplace
Cuisine trainees’ education
Responsible for different cuisine departments according to the post
Designing & introducing new dishes according to the post

From 05.01.93 to 11.30.93 Hotel de Paris Restaurant Le Louis XV*** Michelin Starts Monaco
1st Commis de Cuisine
Chef de cuisine: Alain Ducasse
Cooking & introducing hot & cold first courses, amuse-bouche

From 12.13.92 to 04.18.93 Hotel Byblos des Neiges**** Courchevel
Commis Confectioner
Chef Confectioner: Franck Baccart
Cooking & introducing confectionery, buns & chocolate

From 04.01.92 to 12.10.92 Restaurant Le Pré Catelan* Michelin Stars Paris
½ Shiftman
Chef de cuisine: Christophe Bauroin
Cooking & introducing dishes in Snack Department
Delivery inspection
Cooking fish, crustaceans & meat dishes

From 06.01.90 to 03.31.91 Restaurant Au Rendez vous de Chasse Paris
½ Shiftman
Chef de cuisine: M.Didier
Cooking & introducing meat dishes & sauces

From 12.11.89 to 05.30.90 Restaurant Au Rendez vous de Chasse Paris
Commis de Cuisine
Chef de cuisine: M.Didier
Cooking & introducing fish dishes

Diplome(s) :
Education & Training
From 06.24.88 Catering school of Louviers
Graduated with C.A.P Mention
From 09.01.88 to 03.25.89 Training Pastry

Motivations :
I like my profession
I Make discover the passion and the respect for the cook

Of more Russian's notion
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