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<pre>Array ( [var] => cut_url ) </pre> Resume for Peter D. for Chef / Food Preparation / Food, Tobacco & Beverage Production in Trencianska Tepla, Slovakia. Search More Resumes for Chef / Food Preparation on Resumark.com #8D52YGPHQ
 

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Resume for Peter D. for Chef / Food Preparation / Food, Tobacco & Beverage Production in Trencianska Tepla, Slovakia




Occupation: Chef / Food Preparation Industry: Food, Tobacco & Beverage Production
Country: Slovakia City: Trencianska Tepla
State: Trencin ZIP: 91401



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OBJECTIVE
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I would like to apply for a Sous Chef/ Head Chef position in your property to progress in
my professional growth.
EDUCATION
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– Associated Secondary School of Hotel Service and Business
Slovakia
EXPERIENCES
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OTHER CERTIFICATES & SKILLS
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. NVQ Level City & Guide
. Word, Excel, Outlook,
. Stratton & Waren, AVERO, Ordering systems,
. Food & Beverage Internship Program at the Gold Strike Casino Resort,
MGM Mirage International
. Languages : English, German, Polish, Czech,
INTERESTS
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Discovering new cultures, International Cuisine, Traveling, Sport
REFERECES
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Available upon request
PETER D.
Mayerova /, Trencianska Tepla, Slovakia
Tel: +, email:
BANQUET CHEF
Presidential Kosher Holidays Inc.
Coney Island Avenue. Brooklyn, NY
April th – April th
Easter Kosher Holiday
responsible for Clean/Hot/Full service following the kosher recipes to the highest
standards and guests satisfaction
responsible for own section while working in the team by helping in other sections if
needed
working under my own initiative
preparation various kinds of kosher dishes according to strict kosher regulations
SOUS CHEF / ROOM CHEF
Chicago Steak House –
Fine Dining
Atrium Caf‰
Gold Strike Casino Resort,
MGM Mirage International, USA
September –
February
creating daily special menus from international cuisine, responsible for service of menu
Clean/Hot/Full
supervising up to cooks, training new employees, dealing with vacations, schedule,
monitoring over time
motivating employees to provide excelent service equivalent toÊ Diamond standards
operating with a Kitchen Budget, constantly oversee product consistency and make necessary
modifications according to business needs
monitoring food cost for outlets and making orders on a daily basis, monitoring waste and
over production, ensures proper food rotation and quality control
observing company and departmental safety policies, health department standards
working in a busy environment up to covers a Day Atrium Caf‰
JUNIOR SOUS CHEF
The Pines Hotel
Preston, United Kingdom
April – May
in charged in banquettes / weddings / cabaret food preparation during Banqueting Head
Chef’s absent
trained new staff to the highest standard, motivate them to meet the best results and
customer satisfaction
observation of the Health & Safety Policy and Hygiene Regulations
worked under my own initiative
responsibility for ordering products and receiving orders, handling, storing and rotating of
all products
responsibility for schedule on a weekly basis, to make sure relevant number of staff is in
the kitchen according to reservations in the busy restaurant and hotel
CHEF DE PARTIE
The Pines Hotel
Preston, United Kingdom
June – March
rotation in different sections such as: hot / cold appetizers, sautee, grill, sides and sauces
responsibility for food quality and quantity checking in my section
assisted to Head Chef with food orders and deliveries
preparation of catering for banquetts, weddings, celebrations and cabarets up to people
took part in aÊbusy breakfast shifts when necessary
HEAD CHEF
Vega Pizza
Nova Dubnica, Slovakia
November – June
preparation of various kinds of dishes from Italian Cuisine such as freshly baked pizzas,
pastas & salads
full responsibility for ordering and receiving products
Responsibility for planning and developing menus, operating with kitchen budget,
monitoring food cost
SECOND HEAD CHEF
Hauserl Am Roan
Dreimarkstein Restaurant
Wien, Austria
December –
September
incharged in preparation of various kinds of Austrian, German and other Europian dishes
oversaw and motivated kitchen employees to provide the highest standard
supervision of technological process for keeping the standard of the restaurant – leading team
to produce the best quality dishes
in charged of any special orders and requests, took part in creating menus and new dishes
monitored Health & Safety policies and high hygiene standard of all sections
responsibility for ordering & receiving products for the kitchen, handling, storing and proper
rotatation of the product
SOUS CHEF
Forenhof Restaurant
Wien, Austria
April – November
Prepared grilled meat, steaks, vegetable, various side dishes, starters, soups, entrees and
desserts
responsible for ordering & receiving product for day cooking
preparation of various celebrations and weddings for restaurant with guest capacity with
additional in summer garden
observation of the Health & Safety policy and Hygiene Regulations

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