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<pre>Array ( [var] => cut_url ) </pre> Resume for Victor J. for Chef / Food Preparation / Restaurant & Food Services in Sofia, Bulgaria. Search More Resumes for Chef / Food Preparation on Resumark.com #QAO4NUKL2
 

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Resume for Victor J. for Chef / Food Preparation / Restaurant & Food Services in Sofia, Bulgaria




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: Bulgaria City: Sofia
State: Grad Sofiya ZIP: 1632



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Curriculum Vitae  
   
Personal information  
First names / Surnames Victor Jonkov J.
Addresses Ovcha Kupel

Sofia, Bulgaria

Telephones +   +
Email
   
Nationality Bulgarian
   
Date of birth ..
   
Gender Male
   
Work experience  
Dates September Present
Occupation or position held Sous Chef
             Main activities and responsibilities 
  • Overseeing the miseenplace production of the cooks.
  • Quality control and consistency of the lunch and dinner service.
  • Relating Executive Chef's vision of the menu to the cooks.
  • Constant control of the food stock and its quality.
  • Researching and working with various food purveyors.
  • Costing and Creating menu specials by Chef’s guidelines
  •           Name and address of employer    Bodega Tapas and Wine Restaurant

       Akad. Boris Stefanov, Studenstki Grad

       Sofia, Bulgaria

      

       
    Dates August – August
    Occupation or position held Demi Chef De Partie
    Main activities and responsibilities
  • Fourth semester internship program for HRC Culinary Academy’s Associate degree in Culinary Arts
  • Utilizing previous and learning on site kitchen experience
  • Trained to operate and prep hot and cold stations in Nikola’s Roof restaurant creating a modern take on French and Russian cuisine
  • Assigned later to Southern Elements Bar & Restaurant as a MiseenPlace Cook worked directly under the Sous Chef maintain and stocking the food supply and keeping the line supplied during busy hours
  • Experinced working as a Line Cook in Southern Elements and Trader Vic’s Restaurants
  • Maintaining also the Sandwich and Salad Bar at Marketplace store to ensure a nominal level of fresh sandwiches and salads for the Hotel guests
  • Name and address of employer Hilton Atlanta & Towers

    Courtland Street NE

    Atlanta, Georgia, United States

     
    Dates
     
    August – January
    Occupation or position held Line Cook
    Main activities and responsibilities
  • Second semester internship program for HRC Culinary Academy’s Associate degree in Culinary Arts
  • Starting position as a Gardemanger Cook at Rodolpho’s Restaurant maintaining and operating the  gardemanger and pastry sections
  • Experienced Restaurant Chef position for  Rodolpho’s Restaurant under Executive Chef supervision operated the hot station during dinner hours and maintained the a staff of cooks
  • Transferred as Breakfast Chef prepared and monitored the miseenplace and the breakfast buffet in the hotel
  • Name and address of employer RadissonSAS Amsterdam Airport

    Boeing Avenue

    NL PB

    SchipholRijk

    The Netherlands

    Dates February – July ; February – June
    Occupation or position held Chef Assistant
    Main activities and responsibilities
  • Worked as an assistant of my HRC Academy director
  • Organized mise en place for classes under the teacher supervision
  • Was in charge of purchasing and quality control of the food produce used by the Academy
  • In charge of maintaining the food storage places and coolers
  • Name and address of employer HRC Culinary Academy

    Bulgaria Street

    Dobrich , Bulgaria

    Dates November – January
    Occupation or position held Cook
    Main activities and responsibilities
  • In charge of all miseenplace operations for events up to fifty people
  • Responsible for creating a variety of sandwiches, salads and desserts each day for a coffee franchise
  • Taken part of official dinners with a gourmet character
  • Name and address of employer Red Devil Catering

    A ‘Lomsko shose’ blv.

    Sofia

    Bulgaria

    Education and training  
    Dates February – November
    Title of qualification awarded Associate Degree in Culinary Arts with High Distinction
    Principal subjects/occupational skills covered Safety and hygiene in the kitchen;

    Indepth study of classic International and Regional cuisine;

    Classical and contemporary “Haute Cuisine”;

    Precision and efficiency in the kitchen;

    Mastery of intricate techniques & methods;

    Recipe production with high quality & rare produce;

    Mastery of classic “haute cuisine”;

    Adaptation of menus based on the season & product availability;

    Development of personal creativity;

    Calculation and establishing principles on recipes;

    Name and type of organisation providing education and training HRC Culinary Academy

    Bulgaria Street

    Dobrich , Bulgaria

    Level in national or international classification Associate Degree
       
                                                         Dates August – August
                     Title of qualification awarded Certificate in Liguria Regional Cuisine
         Principal subjects/occupational skills covered Introduction of the region traditions and uniqueness with Liguria Region renowned chef Sara Rizzoli;

    Specifics of the ingredients and their use;

    Preparation of regional dishes, sampling and explanation of their background and their significance;

    Name and type of organisation providing education and training Italian Trade Commission

    Regione Liguria

    Personal skills and competences  
       
    Mother tongues Bulgarian
       
    Other languages English

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