Actu-CV.com - CV: Commis, Apprentice Chef, Pastry chef


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Curriculum Vitaé

  Région souhaitée: Sans Précision
  Catégorie de poste: Restauration et Hôtellerie
  Type de poste: Commis, Apprentice Chef, Pastry chef

  Disponibilité, Mobilité, Qualités:

I am here from Canada as a young chef looking for inspiration, education, and work experience. I am available to start work the 20th of March this year, and do not have a specific date of termination. I do not possess a car, and thus must rely on proximit

  Experience Professionnelle:

Oviinbyrd-Atmosphere, Epicure, Golf
3 summer seasons (March-October)
Worked as Junior Sous Chef in charge or ordering, menu/event planning, catering, teaching apprentices. The restaurant produced gastronomical lunches and dinners for the 200 members. It was here that I gained my love for pastry, bread making, chocolate work, charcuterie, and gardening.

Mirazur-Menton, France
Worked at stagiere for 1 star michelin restaurant. Held position in herbs/canapés, and then garde manger.

Susur-Toronto, Ontario, Canada
Stagiere for asian inspired restaurant. It was here that I learned the importance of attention to detail and perfection in cuisine. Worked to produce amuse bouche, with the entremetier, and patissier.

  Compétences:

I am well trained in all areas of the kitchen, and have worked garde manger, entremetier, saucier, patissier, and boulanger. I possess special skills and interests in breadmaking and pastry. I helped open a chocolate business the winter of 2006 for valentines and christmas production for local boutiques. I was also fortunate enough to be introduced to charcuterie and salami making while at Oviinbyrd, as we received whole pigs throught the year. I was also involved in the planning of the garden and greenhouse at Oviinbyrd that we used to grow our own lettuces, herbs, tomatoes, and peppers.

  Etudes et Diplomes:

I graduated with honours from the Stratford Chefs School in Stratford, Ontario, Canada in the two year advanced level curriculum. Classes were taught on service, gastronomy, wine theory, ethnic cuisine, larder (butchery), food style, and kitchen management.

  Les Motivations:

I continue to motovate myself to succeed and learn as much as I possibly can from my time traveling abroad. My positive attitude allows me to remain focused and driven to reach my goals and achieve my dream of being a chef. I am eager to begin learning from new experiences as soon as I can!

Nombre de Consultations: 784

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