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CV de Head chef / Private chef, cherche un emploi de Villa chef / pologne.enligne-pl.com

pologne.enligne-pl.com : cv


Code CV : 58930b044848b24f
Date de dernière connexion : 2017-02-02

Monsieur Mi... J...
06300 Nice

Situation actuelle:
Secteur d'activité actuel : Mega yaht 45m
Taille de l'entreprise : 6 à 10 salariés
Fonction actuelle : Head chef
Nombre d'années à ce poste : 1 à 2 ans
Nombre de personnes sous mes ordres : 1 à 5 personnes
Salaire annuel : 6000.00 EUR
Expérience Totale : 11 ans à 15 ans
Disponibilité : Disponibilité immédiate
Poste recherché:
Fonctions: Private chef, ,
Secteur d'activité: Private Villa, ,

Type de contrat souhaité: CDI, CDD, CDD Intermittent, Interim, Agent
Temps de travail souhaité: Temps plein, Temps partiel, En alternance, Journalier, Saisonnier, Travail le WE
Salaire Annuel Minimum / Souhaité: 4500.00 / 6000.00 EUR
Etudes :
Dernier niveau d'etudes validé avec diplome : Bac+5
Dernier diplome : Food and beverage / hotel menagment
Niveau d'études actuel : Bac+5
Autres Formations :

Mobilité :
Outils / Logiciels / Méthodes maitrisés
Strong in european and asian cuisins, good banking adn dwsserts skills

Permis VL, PL, véhicules spéciaux

Anglais : Courant
Français : Avancé

CV :

Monsieur Mi... J
06300 Nice

Head Chef -MY (46m)
Head Chef -MY MENTXU (32m) and Villa in Villefranche Sur Mer - Apr to Sep 2016privat own yacht with up to 11 guests and 5 crew , ocasionally cooking dinner partys in the villa ( pizzeria ) Relief Chef - MY SUSSURO (50m) - Oct 2015 to Jan 2016Private Yacht, duties include provisioning and preparation of all meals for 10 crew.
Freelance Chef - AMANDINE PRIVATE CHEF AGENCY, France - 2014 until presentVarious short term clients: Cote d'Azur and luxury ski chalets in Alps. Provisioning, preparing meals and dinner parties for different sized groups according to dietary requirements. Wine pairing, family style dining, cooking with children, allergy awareness.
Executive Sous Chef for European Properties - St Jean Cap Ferrat, France - April 2012 to Dec 2014 A personal sous chef for European properties based between the South of France, London, Paris and Venice. Responsible for provisioning, cooking for owners, 25 crew in summer, using fresh produce from the vegetable garden, and ensuring all remaining produce is processed for winter months or other properties. Villa Olive oil production including bottling, corking and distribution. Working with wood Pizza Oven, Tandoor, swinging grill, yakitori grill and smoker. Creating recipes, recreating restaurant dishes and original authentic recipes and accounting.Also supporting the chefs on the Owner’s yachts (M/Y Octopus (126m), M/Y Tatoosh (92m). Good knowledge of specialist diets (diabetes, low calorie, low fat and low carbohydrate diet) as well as British, American, Indian, Mediterranean, Moroccan and Eastern European cuisine. Relief Chef, UK - Nov 2011 to Jan 2012 Self-employed: Sous Chef alongside ex Executive Head Chef of QE2 Terry Greenhouse at Golf Club, running brigade of 8 chefs, creating new recipes and menus.
Senior Chef de Partie - GIDLEIGH PARK HOTEL, UK - (2 MICHELIN STARS, 4 AA ROSETTES) - Apr 2011 to Nov 2011Part of brigade of 25 Chefs, responsible for smooth, efficient running of the hot starter section, including routine operations, food preparation, managing 3 chefs.
Sous Chef - COTSWOLD 88, UK (3AA ROSETTES) - Dec 2009 to Apr 2011Worked alongside Executive Chef Lee Scott, achieved 2 Rosettes with recommendation for a third one in less than 12 months after opening. Established smooth running kitchen. Also running pastry section. I was then sent to the new sister hotel to increase food standards and implement systems to ensure the food and service reached the required level.
Junior Sous Chef - LOWER SLAUGHTER MANOR, UK (3AA ROSETTES) - July 2009 to Dec 2009Part of brigade of 10 chefs, responsible for Sous Chef's duties in his absence, dry store and chemical provisioning. Running cold starter and vegetable section.
Head Chef/Sous Chef - WASHBOURNE COURT HOTEL, UK (2AA ROSETTES) - March 2007 to July 2009 Promoted from chef de partie to head chef in short period. My restaurant was recommended for 3 AA rosettes.
Chef de Partie - AZALEES RESTAURANT, FRANCE - June 2006 to March 2007
Sous Chef - Restaurant de l'Hostellerie du Moulin de la Mere Michelle - March 2005 to Dec 2005
Apprentice - ORBIS S.A Hotel 4*‘Wrocław’ - Nov 2004 to Feb 2005 Commis Chef - Restaurant ‘Les Flot Bleus’ - Apr 2004 to Oct 2004 Apprentice - HOTEL-RESTAURANT 3*‘La Remise’ - June 2003 to Oct 2003 Apprentice - Hotel 4* ‘Jan III Sobieski’ - Jan 2013 to June 2003

Lettre de candidature

Monsieur Mi... J
06300 Nice


A hard working, pro-active chef with an upbeat, positive attitude. Passionate about food and travel. Excellent organizational skills, highly efficient and methodical with a good eye for detail. I have great team spirit, am deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health and safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking for a suitable private chef position with an ambitious and exciting company.

Monsieur Mi... J...

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