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 CV Chef de cuisine Grande Bretagne

 

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Emploi(s) recherché(s) :
ma photo
Chef de cuisine
Département(s) recherché(s) :
Suisse, Suède, Slovénie, Saint Martin, Russie, Roumanie, Portugal, Pays-bas, Monaco, Luxembourg, Italie, Islande, Irlande, Hongrie, Grèce, Finlande, Espagne, Danemark, Croatie, Bulgarie, Belgique, Autriche, Andorre, Allemagne, Afrique du sud, Afrique du nord, Asie, Amérique du sud, Amérique du nord, Wallis et Futuna, Terres Australes et Antarctiques, Saint pierre et Miquelon, Polynésie Française, Nouvelle-Calédonie, Mayotte, Grande Bretagne
Standing :
Non renseigné
Date de disponibilité :
01/10/2005

Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné

Langue(s) :
Francais, Anglais, Anglais
Expérience professionnelle :
Curriculum Vitaea

Title Mr.
Given Names Francis
Family Name Koenig
Date of Birth 28 April 1951
Nationality French/usa dual
Marital Status Single
Children None
Passport Number 2782/2000
Passport Expiry 01 NOVEMBER 2010


Private Address 127 ST. Mark Avenue
Apartment # 6f Private Tel.: 1- 212- 592 3663
City Brooklyn
New York E-mail: hooja2004@yahoo.com

Zip (Post Code) 11217, USA E-mail: jawool2001@yahoo.com



Educational Background & Qualifications
Ecole Technique Hoteliere de Strasbourg France
Formal apprenticeship in first class restaurant ‘Aubette’ , Strasbourg

Languages fluent well fair
Mother Tongue French V
English V
German V
Spanish / Italian V



Professional Experience
From September 1995 Establishment Weebe Restaurant
To Present City New York City
Position Chef / Owner Country USA
Property Description
450 customers lunch only take out soups, salads, sandwiches and beverages near World Trade Centre in New York City.

Responsibilities & Duties
Pay all bill’s, insurance, garbage disposal, food permits, rent.
Supervise managers

Professional Achievements
Learned ownership.
Guest chef [executive] on clipper odyssey cruise ship voyage Russia to Sidney Olympics
With pacific rim fusion menu’s and port of call country specialty gourmet feasts.
Wind star and wind spirit cruises ships. guest chef[executive] on voyages north and south Caribbean islands.



Professional Experience
From November 1991 Establishment La Marseillaise
To 1995 City New York City
Position Specialty Chef Country USA
Property Description
Dining and banquet. Landmark building.

Responsibilities & Duties
Book events and execute them maintain south of France and Mediterranean cuisines.

Professional Achievements
Been always on the edge of culinary evolution



Professional Experience
From August 1989 Establishment La Villa, French Restaurant
To August 1991 City Seoul
Position Gourmet Chef, Executive Country Korea
Property Description
Polo 15 Floor Retail Boutique Building With Three Restaurants, Bar and Exclusive Dining .

Responsibilities & Duties
Responsible of all locations and shopping Hong Kong, Japan, Taiwan for opening design and equipment buying

Professional Achievements
Trained local chefs and wait staff personal [food, wine, service]






Professional Experience
From March 1998 Establishment French Culinary Institute
To July 1989 City New York City
Position Chef Instructor Country USA
Website www.frenchculinarycom
Property Description
School with dining room and class rooms in Manhattan NYC

Responsibilities & Duties
Teach different level, all aspect of food and service evaluate students, judge tests and exams

Professional Achievements
Obtain self confidence and pedagogic knowledge



Professional Experience
From February 1984 Establishment Societe Generale
To January 1988 City New York City
Position Managerial Chef Country USA
Property Description
Food concept Acct. Societe General head quarter North America French bank executive dining room. Rockefeller Centre NYC
.
Responsibilities & Duties
Plan weekly exclusive menu, approved by chairman of the bank for its clients and chairman lunches and special events.

Professional Achievements
Manage facility with the supervision of Regional Manager



Professional Experience
From November 1982 Establishment Acute Cafe
To January 1984 City New York City
Position Chef Country USA
Property Description
A acute building

Responsibilities & Duties
Prepare food for on locations events [catering]. Responsible for production



Professional Experience
From March 1982 Establishment Le Bistrot
To October 1982 City Ocean Beach, New York
Position Chef Country USA
Property Description
Large resort complex in New York; Restaurants , Discotheque, Bars, Hotel, Boutique Stores

Responsibilities & Duties
Supervise food locations for smooth operation.



Professional Experience
From January 1981 Establishment Tavern on the Green
To October 1981 City New York City
Position Sous Chef Executive Country USA
Website www.tavernonthegreen.com

Property Description
Largest USA Restaurant. Volume $[75.000.000].In Central Park NYC

Responsibilities & Duties
75 kitchen staff police them and union court appearance.

Professional Achievements
Stay in communication with all departments



March 1980 - December 1980 Food Research Tour of Europe
Additional experience
3 stars Michelin France
Trois Gros, Rouanne..Georges Blanc, Yonnas.

Professional Experience
From February 1980 Establishment Hilton Hotel
To City Lake Placid, New York
Position Sous Chef Country USA
Property Description
occupied by ABC Television for 1980 Olympics

Responsibilities & Duties
Daily Banquets Dinners



Professional Experience
From January 1978 Establishment St. Germain Restaurant
To January 1980 City Bronxville, N.Y.
Position Chef Country USA
Property Description
Niche restaurant in upscale NY Region.

Responsibilities & Duties
Order and cook food to menu descriptions

Professional Achievements
Been always present so restaurant may operate




Previous Employment

November 1976 - January 1978
Chef “Cafe Marcel”, Soho, New York City

July 1974 - November 1976
Chef “Le Beau Village” Restaurant, New York City

June 1973 - July 1974
Chef” Bienvenue” Restaurant, New York City

April 1971 - April 1973
French Military Service

April 1970 - March 1971
Managerial Chef Yacht Sunrise / Les Amis

November 1969 - February 1970
Chef “Hotel Beau Site”, Zermatt, Switzerland

March 1969 - October 1969
Managerial Chef Yacht ‘Breis’

September 1968 - February 1969
Royal Canadian Air Force, Lahr, West Germany


Professional strengths and special skills
Menu’s translation, develop and implement new menu’s. focus on quality and creativity, ordering, inventory and cost control.
Wine and dining room etiquette classes.
To cook different cuisines.

Future goals and career plans
Continue an upgrading devotion to obtain a challenging chef position where I can best utilize my comprehensive knowledge and skills with an organization committed to excellence.

Computer Skills
Excel, Power Point, Word

Reference Contacts
Reference No.1 Reference No.3
Name: Jean-Claude BERGER Name: Alain LE NOTRE
Position: Chef owner Position: C.E.O
Company: Sunset Chateau Company: Alain Le Notre .
Web-address: asunsetchateau.com Web-address: lenotre-alain-marie.com
Telephone: 1-928 282 26 44 ARIZONA Telephone: 1-713 692 0077 TEXAS
Reference No.2 Reference No.4
Name: Bob COLLOSIMO Name: Jean-Claude CONSTANT
Position: Corporate Chef Position: Owner
Company: New World Management Company: pomme-frite.com
Web-address: clippercruises.com E-mail: jcbelgic@dc.rr.com
Telephone: 1-314 721 5888 MISSOURI Telephone: 1-760 778 3727CALIFORNIA


Diplome(s) :
Career Achievements & Awards
• Worked in different food services
• Yearly visit to Boston seafood show.
• New York hotel restaurant food and equipment show; Javits Center
• Jury for food exhibit
• US Coast Guard certifications
• Safety training fire prevention, fire fighting.
• Elementary first aid, personal survival. techniques courses
• New York city health department food handling certificate
• Newspaper Magazine releases
** Women Wear Daily, France Amerique, New York Times food editorial
Career Achievements & Awards
• Worked in different food services
• Yearly visit to Boston seafood show.
• New York hotel restaurant food and equipment show; Javits Center
• Jury for food exhibit
• US Coast Guard certifications
• Safety training fire prevention, fire fighting.
• Elementary first aid, personal survival. techniques courses
• New York city health department food handling certificate
• Newspaper Magazine releases
** Women Wear Daily, France Amerique, New York Times food editorial
Motivations :
Avec la Connaissance Pédagogiques et Train de Confiance en soi Chefs Cuisiniers et l'Attente Locales Equipent Personnel. {la Nourriture, le Vin, le Service]. Gère Facilité avec le Contrôle de Directeur regional, le Séjour dans la Communication avec tout Deparments.Toujours Est sur le Bord d'Evolution.Continue Culinaire à Améliorer le Dévouement pour Obtenir une Position de Chef Cuisinier Difficile Où je Peux Meilleur Utilise Ma Complète Connaissance et Mes Compétences avec une Organisation Dévouée à l'Excellence.
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