Chef pâtissier, Chef de cuisine, Directeur de restauration
Département(s) recherché(s) :
Amérique du nord, Polynésie Française, Nouvelle-Calédonie
Standing :
Hôtel ****
Date de disponibilité :
27/12/2012
Type de contrat :
CDI
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais
Expérience professionnelle :
1989 chef de cuisine restaurant la mandibule menton france prix de la fourchette d or 1994
1999 senior sous chef 5* hotel royal bath hotel bournemouth
2001 executive head chef patisserie la creme brulee patisserie bournemouth england
Diplome(s) :
CAP Patissier 1985 plateau cailloux ile de la reunion
CAP cuisine option A cuisine classique 1987
BEP cuisine option A
1 er Annee bac proffessionnel hotelerie
plateau cailloux ile de la reunion
Motivations :
My name is Jean-raymond Dijoux and I am a french pastry chef by trade. I have had the privilege of travelling all around Europe, but chose to establish my own french cafe in Bournemouth, England. I live in Bournemouth with my family and have been here for the past 14 years. I have a great passion for food and anything to do with developing new ideas within the kitchen. Because I was able to travel around Europe I have been able to develop my skills and learn about food culture and traditions.
