Demi chef de partie, Commis de cuisine, Commis de salle
Département(s) recherché(s) :
Grèce, Wallis et Futuna, Terres Australes et Antarctiques, Saint pierre et Miquelon, Polynésie Française, Nouvelle-Calédonie, 974-Réunion, 973-Guyane, 972-Martinique, 971-Guadeloupe, 24-Dordogne
Standing :
Non renseigné
Date de disponibilité :
02/02/2010
Type de contrat :
CDI
Horaires souhaités :
Non renseigné
Langue(s) :
Francais, Anglais
Expérience professionnelle :
EMPLOYMENT HISTORY
Chef for ALPA (Arnhemland progress association)
On Elcho island (Australia) july 2009
• Responsible cooking for take away
Barman at ‘Karama Tavern’ Darwin Australia
June 2008
• Service of drink
• Work in the Australian team
Chef at “L’arbre a palabre” a la carte restaurant Savoy France
Aug. 2008-Feb 2009
• Responsible for salad and dessert,200 meals during the summer
Demi-Chef at “Rest’O des Halles” a la carte restaurant Savoy France
Jan -July 2008
• Responsible for entree and dessert
• In charge of the stock
Chef/Waitress in the three-star hotel “Auberge de Letraz” a la carte restaurant in Savoy.
Sept-Dec 2007
• Commis chef, responsible for entrée
• Waitress for dinner.
Commis chef at restaurant “Regis et Jacques MARCON” (three Michelin Stars) a la carte restaurant in St Bonnet le froid (42)
Training course Sept- Oct 2006:
• Make desserts and delicacies Presentation and dressing of dishes
• Receive goods, preliminary preparation of the food and preparing staff meals,
Cook in the traditional a la carte restaurant restaurant of Savoy France.
Summer job, July- Aug 2006
• Commis chef for entrée, main course.
• Preparation of traditional meals of Savoy.
Commis chef at “Porto Elounda resort hotel” in Greece
International training course May 2006
• Responsible with an Austrian cook, for a sideboard of starters
• Discovery of Greek cooking
Waitress at restaurant “Lamartine” (one Michelin star) in Savoy (France)
Training course Dec 2005
Commis chef in institutional kitchen of “Dassault” in the Savoy
Training course Nov 2005
• Prepared meals in large quantities,
Diplome(s) :
EDUCATION
2005/2007: professional diploma with honours in cookery (at François Bise catering school in Bonneville France)
2003/2005: professional certificate in cookery (at François Bise catering school in Bonneville France)
Motivations :
My principal objective is to obtain a job as a Chef
in a restaurant
