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 CV Chef pâtissier 971-Guadeloupe

 

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Emploi(s) recherché(s) :
ma photo
Chef pâtissier
Département(s) recherché(s) :
Saint Martin, Espagne, Afrique du sud, Afrique du nord, Asie, Amérique du sud, Amérique du nord, Wallis et Futuna, Terres Australes et Antarctiques, Saint pierre et Miquelon, Nouvelle-Calédonie, 973-Guyane, 971-Guadeloupe
Standing :
Hôtel ****
Date de disponibilité :
01/10/2007

Type de contrat :
CDI
Horaires souhaités :
journée continue

Langue(s) :
Francais, Anglais, Espagnol
Expérience professionnelle :
Panama international hotel school
Culinary hotel school, Panama City
Pastry &bakery instructor and corporate pastry chef for the Bern s
Hotels and Resort Company.
March 2008 –since.
- Create and prepare Pastry Art programs.
- Giving a basic formation for students.
- Creates news programs from chocolate art advance programs
Of bakery, pastry, and cake decorating.
-Prepare and giving seminar to all pastry employee from berns hotels and resort.
-Creating a standardization of desert for the company.
-building dessert menu for (Meridien, crown plaza, hotel holiday inn)

*************
Petit Paris, Panama
Bakery and pastry shop
September 2007 –since.
Pastry Chef
- Open and create a pastry shop boutique from scratch
- Hiring and form the staff.
- create menu for banquet and catering
*****
Hotel Oro Verde Guayaquil
(Leading hotel of the world)
Guayaquil -Ecuador
October 2005 – July 2007
Executive Pastry Chef
- Responsible of all bakery and pastry production
- 27 persons under my command.
- Preparation and conception of Buffet.
- Preparation of menu for tree restaurant
- Preparation and conception of all products for 3 deli boutique
With an average of sealing of $125000 per month
*************
Sauce Alto Resort ****
March 2005 – September 2005
Cieneguilla. Lima –Perú
Gerente de A/B.
- In charge of 16 family room unit capacity of 100 pax
- Responsible of maintenance area
- Responsible of events en banquets
- Responsible of all Food and Beverage Department
- 60 persons under my command.
- Cost of the menu and Utility.
- Creation of new market
**********
GRAND HOTEL MERCURE ALAMEDA ****
April 2004- February 2005
Quito- Ecuador

Pastry chef
Responsible of all bakery and pastry production
- 10 persons under my command.
- Preparation and conception of Buffet.
- Preparation and conception of all products for the pastry
Boutique (spicy).
*************
SAUCE ALTO RESORT
2001 - march 2004
Cieneguilla. Lima –Peru
Chef Executive.
And co owner of the Neptune sea food and bar
- In charge to manage tree restaurants’. (Grill still, sea food
Style and country style)
- Responsible of all kitchen
- 30 cook under my command.
- Preparation and conception of Buffet.
- Cost of the Carte and Utility.
- Creation of one restaurant of sea food 200 pax
- manage event up to 800 pax.
- Creation of menus.
*************
SAN IGNACIO DE LOYOLA UNIVERSITY
Cooking University, Lima – Peru.
Pastry Teacher.
2001 – 2004
Lima - Peru
- Pastry art profession program
- Teaching class of 30 students
- Create and prepare Pastry Art Curriculum.
- Giving a basic formation to advance.
*************
GASTROTUR.
Gastronomic School, Lima – Peru.
2001 – 2004
Lima - Peru
- Pastry Art profession program of 4 month (150 hours)
- Teaching class of 50 students
- Create and prepare Pastry Art Curriculum.
- Giving a basic formation to advance.
*************
“ALFRESCO” RESTAURANT,
Lima-Peru 1996 - 2001
Average of 1000 pax a day
Pastry Chef &. Banquet chef
- In charge of 5 restaurants for dessert department
- 10 Pastry Cooks in charge
- Responsible of all kitchen banquet with 15 cooks
- Re opening night shift of 1 restaurant with reduce personal of
6 for 25 cover a night
- Create various menus and cost them.
- Responsible of event like banquet, weeding, show especial.
For Up to 30 to up 1000 pax with a select menu or select
Subjects buffets.
*************
RESTAURANT VILLANOVA,
Lima-Peru 1995 -1996
Pastry Chef.
- In charge of 3 Restaurants for all dessert section
- Create various Menus and cost them.
- 4 Pastry Cooks in charge
- Responsible of event like banquet, weeding, show especial.
*************
COSTA CRUISE LINE INC.
Miami - Florida. 1994-1996
Pastry Chef.
- In charge of all the production from the Pastry Department.
- Responsible for preparation and of 5000 desserts / day
- Cruise ship of 1000 passengers.
************
APOLLO SHIPS CHANDLERS,
Miami – Florida 1992-1994
Pastry Chef.
- In charge of all the production from the Pastry Department.
- Responsible for preparation and of 8000 desserts / day
- Cruise ship of 1500 passengers.
*************
OFFICER MESS, ORLEANS –FRANCE. 1991- 1992
Cook for all officer and general
- Military service.
*************
FAIRMONT HOTEL INC.
1989-1991
Château Lake Louise, Alb, Canada.
Pastry Cook.
Diplome(s) :
Ecole de Paris des Métier de la Table. Paris 17
Ecole des Grand Moulin de Paris. Paris 14
DIPLOMAS:
-American lodging instated certificate of supervision in the hospitality industry 2009
- Certificate of Bakery Production and Viennese. 1987
- Aptitude Certificate of Chocolate Maker, and Ice Confection. 1986
- Medal of first student 1986
- Aptitude Certificate of pastry Confection. 1984

Certification:
Member de Académie culinaire de France since 2008
Fondateur du Club Gastronomique de panama since 2008
Coach and trainer of panama pastry team for pastry world cup in Mexico 2010.
Member of the association national de formatters de pasteleria (ANFP) since 2010
Motivations :
I'm French senior pastry chef of 40 years old,whith more than 20 years of back rounds, traveling around the world.And always looking to work for a challenging place.
My experience are several, to pastry chef on ***** stars cruises ships, pastry teacher on two Peruvian University to executif chef on a small resort.
I´m a very proactif personne and always thinks we never know everything.
My skills and knowledges are various to, from team liders to create several kinds of pastry programs .beside my flully english i speak as well spanish and french .
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