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CV de Cosultant / Chef executif, chef de cuisine, cherche un emploi de chef executif / grece.enligne-int.com

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Dear confidential, Please find attached my resume

Code CV : 5600003cc27e30cb
Date de dernière connexion : 2015-11-23

Monsieur He... P...
....
55236 Thessalonique
Grèce




Situation actuelle:
Secteur d'activité actuel : Su entertainment
Taille de l'entreprise : 101 à 1000 salariés
Fonction actuelle : Cosultant
Nombre d'années à ce poste : 11 ans à 15 ans
Nombre de personnes sous mes ordres : 101 à 1000 personnes
Salaire annuel : 90000.00 EUR
Expérience Totale : + de 15 ans
Disponibilité : Disponibilité immédiate
Poste recherché:
Fonctions: chef executif, chef de cuisine, ,
Secteur d'activité: Hotellerie, restauration, ,

Type de contrat souhaité: CDI, CDD, CDD Intermittent, Interim, Agent
Temps de travail souhaité: Temps plein, Saisonnier, Travail le WE
Salaire Annuel Minimum / Souhaité: 0.00 / 0.00 EUR
Etudes :
Dernier niveau d'etudes validé avec diplome : Bac-3
Dernier diplome : CAP cuisine
Niveau d'études actuel : Bac
Autres Formations :


Mobilité :
nc
Outils / Logiciels / Méthodes maitrisés


Permis VL, PL, véhicules spéciaux
permis vl

Langues
Français : Langue maternelle
Anglais : Courant
Grec : Courant



CV :

Monsieur He... P
55236 Thessalonique
Grèce


CURRICULUM VITAE


-BORN: 23 may 1965
Paris France



-NATIONALITY: French



-ADRESS: philellinon 10, Thessaloniki, Greece



-SPOKEN LANGUAGES, French mother tongue, English fluent,
Greek fluent





-PROFESSIONAL STUDY: Ferrandi School, professional cooking
school, Paris France from September
1981 to June 1983.


-PROFESSIONAL EXPERIENCE:





-SU entertainment, Istanbul
turkey.



-Consultant executive chef, from 15 February to 15 March
2015, and 1 May 2015 to 15 July 2015.





-“Sofitel Stephansdom,
Vienna”,
Vienna, Austria.



-Executive chef,
from 1 July 2014 to January 30 2105.

Reason for leaving:
family reason I had to go back to Greece.






-“The chateau
Berjaya hotels group. Kuala lumpur, Malaysia



-Consultant executive chef, from 4 of February to 4 of May


-“Danai beach
resort& villas”:
Member of The leading
hotel of the world
,



-Executive chef, from May 2001 until 2013 executive chef, in
charge of 35-member team.



4 outlets, Greek Turkish restaurant, Mediterranean
restaurant

And gastronomic restaurant “the squirrel” awarded every year
from golden hat award equivalent of the Michelin guide in Greece, plus
banqueting up to 300 pax. Private dining, on the beach and in the wine cellar
and butler service.

No Michelin star because the Michelin guide does not come in
the province only Athens.





-“Spondi restaurant”,
Athens Greece.



-Head chef, 2 Michelin *, Grande table du monde.

Golden hat awards plus chef of the year award of Greece,

From September 1997 to May 2001





-“Inter catering”,
Athens Greece.



-Executive chef, 60 full time brigade and up to 250 brigade
on busy period, up to 35 different function with different menus, and big
functions up to 5 thousand persons per day, buffet, seat down dinner or
cocktail party, private dinner party for all the biggest family’s of Greece
(ship owner, political figures, big business people, ambassadeur) I was always
going myself for this type of function
From January 1996 to august 1997





-“Pil poul
restaurant, Athens Greece



-Head chef, from January 1995 to January 1996,

Awarded from the golden hat awards 15.5/20, equivalent of
Michelin guide in Greece


-“Hotel graigendaroch”,
Scotland 5*



-Executive chef, from October 1993 to December 1994.

4outlets: all day restaurant, gastronomic restaurant 3
rosettes AA, banqueting and outside catering up to 500 pax.





-“Athenaeum
Intercontinental hotel”
, Athens Greece,



-Head chef outlet gastronomic restaurant “ la rotisserie”

From October 1990 to October 1992.



-Then promoted as ex sous chef for the all hotel, October
1992 to October 1993

8 outlet, gastronomic restaurant, Mediterranean restaurant,
all day restaurant, Asian restaurant, café Vienna, outside catering, and
banqueting up to 2500 pax.


- L’Escargot,
restaurant, London,



-Head chef from October 1989 to October 1990

1 Michelin*.





-“Astoin rive gauche”
restaurant, Paris France,



-Head chef, from January 1988 to October 1989, 1 Michelin*.


-“Jamin”
restaurant, Paris. Chef owner Mr. Robuchon Joel,



-Chef the party then 1rst chef the party tournant,

From July 1986 to
January 1988. 3 Michelin *


-MILITARY SERVICE:
June 1985 to June 1986.



-Private Chef, for the general.


-“Le Dodin bouffant
restaurant, Paris, France, from 1June 1983 to June 1985.



Commis cuisine then first commis and finished as chef the
party fish section, 1 Michelin *.





-“La fontaine gaillon”,
restaurant, Paris, France from September 1981 to June 1983.

1Michelin *


-CONSULTANT EXPERINCE:



-“Radisson Park hotel
5*”,
Athens Greece from September 2002 to 2008

4 outlets, all day restaurant, outside catering, banqueting
up to 600 pax, gastronomic restaurant “S’tastra” awarded from the golden hat
awards.



-“SU Entertainment”
group Istanbul Turkey,

From October 2003 to February 2007. In and out.





-“Hainan empress”,
SUPERYACHT Hainan island south china.

From December 2010 to March 2011 organizing special meal for
Ms. Meei Wong and Mr. Victor Restis, chip owner and the government of china



-OTHER PROFESIONAL EXPERIENCE



- 2 stages the Fat duck restaurant UK, Mr. Heston Blumenthal
2005 and 2006, 3 Michelin *





-Pastry stage from 2001 to 2012 with Philippe Park MOF and
world champion of pastry and winner of the pastry world cup


-LAST REFERENCES


-PERSONAL INTREST:



-Diving, spear fishing, ski, reading, cinema, traveling for
fine dining experience.



-Excellent knowledge
on computer both apple and pc.




Lettre de candidature

Monsieur He... P
55236 Thessalonique
Grèce

Dear confidential, Please find attached my resume


Dear confidential



I am a very high skilled executive chef in all kinds of
domains in one kitchen and pastry.



As you can read in my resume, I’m always ready for new
challenge anywhere in the world, I’m very strict in the hygiene and the quality
standard of food production.

I consider myself very creative, opened minded, motivated at
all time. With my attention to detail and being driven to work hard, I can
offer great support to the team.



I you need more details don't hesitate to contact me



Sincerely

Monsieur He... P...


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