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<pre>Array ( [var] => cut_url ) </pre> Resume for OLIVIER T. for Chef / Food Preparation / Restaurant & Food Services in Cancún, Mexico. Search More Resumes for Chef / Food Preparation on Resumark.com #OV3SKJ2L8
 

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Resume for OLIVIER T. for Chef / Food Preparation / Restaurant & Food Services in Cancún, Mexico




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: Mexico City: Cancún
State: Quintana Roo ZIP: 77500



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OlivierFrancois T.T. Skype; olivierT. Address cancun mexico DOB // Nationality French C/D _____________________________________________________________________________________ OBJECTIVE To obtain a souschef position on a professional travelling yacht/ship/oil rig/merchant ship. CERTIFICATES CAP patisserie not obtenained CAP Boulanger EDUCATION July July School of Patisserie Grands Moulins de Paris Ploufragan Brittany Franc Paris Ile de France Ploufragan Paris France City & Guilds Diploma pastry,bakery.cuisine Traditional French patisserie, French Boulanger, Cuisine Professional Catering English as a nd language Learning Spanish SHIPS EMPLOYMENT Pinnacle Grill Chef @ Holland America Lines. months contract stars service. Sous Chef Hot Galley with Regent Seas. months contract stars service December to April Executif Sous Chef with Seabourn Cruises Lines months contract stars service. Cooking multiple course lunch&;s, the evening&; multiple course dinners. All meals were prepared for up to affluent & elite guests. Gourmet flavor. Catering to specialized dietary requirements and particular guest preferences. Intense menu planning with the corporate recipes company standards. Responsible to manage minimum waste by preparing the food in small quantity. Assist the executive chef in implementing and executing food handling and cleaning. Responsible for the performance, appearance, dress and personal conduct of all assigned employes. Adhere to all hotel directives LAND EMPLOYEMENT ­ LILY&;S RESTAURANT EXETER UK Reference Steve Mc Cann boss Head Chef Fine dining Cooking and preparing elaborate, fine cuisine Catering to dietary challenged customers i.e. Vegan, lactose intolerant, lowcarbohydrates Daily menu creating, taking into account fresh, seasonal local produce ­ L&;EXCARGOT EXETER UK Head Chef Fine dining Cooking and preparing elaborate, fine cuisine Catering to dietary challenged customers i.e. Vegan, lactose intolerant, lowcarbohydrates Daily menu creating, taking into account fresh, seasonal local produce PUCCINO&;S CAFE EXETER UK Head Chef Fine dining Cooking and preparing elaborate, fine cuisine Catering to dietary challenged customers i.e. Vegan, lactose intolerant, lowcarbohydrates Daily menu creating, taking into account fresh, seasonal local produce ­ THE ROCKINN HAYTORVALE Devon, UK SOUS CHEF Fine dining Cooking and preparing elaborate, fine cuisine Cooking to dietary challenged customers i.e. Vegan, lactose intolerant, lowcarbohydrates Daily menu creating, taking into account fresh, seasonal local produce ­ patisserie boulangerie in different area in Paris. INTERESTS Motorbikes Beaching /swimming mountain biking F

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