Dear Sir/Madame
I am a professional and well qualified Head Patisserie Chef graduate in Paris France, with so many years of experience which I am looking for a permanent position in your firm.
All my experiences have being working as a Head Chef in different well know hotels and restaurants globally . Responsible for managing all aspects of the kitchen, including co-ordinating the activities and training for all chefs. Manage, supervise, and participate in the preparation of food.　Track food costs and assist in the development of departmental budgets.　
Ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation.
Assist with developing new menus based on food trends, regional tastes and client request. Maintain consistent standards of service, ensuring customer satisfaction while creating a work environment that supports the organisational values.　
I enclose my CV and I hope to hear from you, thank you
Yours Sincerely
Diplome(s) :
Personal Profile.
I am a professional and qualified Head Pastry Chef, graduate in Paris France, with so many years of experience working in International and well known Hotels and Restaurants. Able to manage, supervise, and participate in the preparation of food. Track food costs and assist in the development of departmental budgets.
Personal and Work History
Anglo French Bakery <London> May 1991 – April 2010
Chef Director
Developed products and menus , negotiated and reduced food costs.
Organised staff training and work rotas. Evaluated training programmes for staffs
Delivered new training solutions that meet the needs of the business and people. Follow-up concluded improved budgets, increased profits.
Preparation and designed all new desserts for major functions
Optimized stock holdings and reduced wastage by 20%
Track food cost and assists in the development of departmental budgets
I driving the van’s company to delivering our bakery to all our bakeries in London and sometimes driving to France for our requirements’ merchandise
Le Renoir Restaurant < London > December 1985 – April 1991
Pastry Chef Director
Developed products and menus, negotiated and reduced food costs.
Managing and responsible for menu and product development.
Organised staff training and work rotas. Evaluated training programmes for staffs.
Delivered new training solutions that meet the needs of the business and people. Follow-up concluded improved budgets, increased profits.
Preparation and designed all new desserts for major functions
Optimized stock holdings and reduced wastage by 20%
Track food cost and assists in the development of departmental budgets
Driving the van’s Company to get most of our requirements’ merchandise to any point of
London or France.
Boeuf Restaurante < Niza, France> 1974 - 1985
Pastry Chef
Camino Real Hotel <Mexico City> 1979 - 1983
Pastry Chef
Belvedere Leysin Hotel < Leysin, Switzerland > 1978
Pastry Chef
Les Almadie Hotel < Dakar, Senegal > 1977
Pastry Chef
Casino, Supermarket < Nice, France 1976
Pastry Chef
E D U C A T I O N
Executive Pastry Chef Certificate 1971 - 1974
Cap College < Paris, France >
Ecole de Patisseriee . Learning master the techniques of classic patisserie at the same time being introduced to all aspects of the kitchen, of baking, food productions and techniques involved in pastry making. To focus on the skills and arts of decoration and presentation. Array of classic and contemporary French desserts, advanced techniques in chocolate and sugar work.
Tolbiac College < Paris France> 1967 – 1970
French A R.E C
English Language C Electronics C
Spanish B History C
I.T C Business studies A
Maths A
Double Science C
INTERESTES
In my spare time I enjoy going to the gym, reading and photography and
I am not smoker
