CV Chef, Cook, Night Baker, contract caterer, 6 years experience
Chef, Cook, Night Baker, contract caterer, 6 years experience
Resume built for oil and gas job opportunities by a jobseeker with experience in Chef, Cook, Night Baker, contract caterer, 6 years experience - would you like to offer this candidate a job/contract employment?
Location (Residence): Ardrossan, United Kingdom Citizenship:France
French Standard Other:
Education & Experience:
Work Authorization & Relocation:
Vocational in (CAP BEP) Apprentice chef certificate Years of Experience:
Authorized to work in: European Union Present Location: Scotland, Ardrossan Relocation: Anywhere (International)
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
To whom it may concern,
As you can see from my CV, I am an experienced chef. Although most of my previous jobs have been restaurant based, I am very interested in Offshore catering. I do have experience of catering for large numbers, while training I had to cater for up to 2000 covers, per sitting.
I am an extremely self-motivated person and I understand that offshore cooks must do far more than just prepare food. I am happy to undertake any duties that are required.
I have been living in Scotland for two years now and I believe my English is good and always improving.
While training in France I gained a a lot of experience of contract catering
2. Work Experience - CV/Resume Part 2 [Mandatory]
December 2007 - Present
Sous Chef / Head Chef
Chu Chus at the Railway Station
May 2007 - September 2007
Chef de Partie
Shieldhill Castle, 4 Star, 2 Rosettes, Scotland.
October 2006 - April 2007
Restaurant traditional Les Pierres plates, Meribel, France.
May 2006 - November 2006
Restaurant Brasserie Le Sinatra, Calvi Corse, France.
November 2005 - January 2006
Restaurant Brasserie Anatole, Paris, France.
October 2003 - September 2005
Chef de partie
Restaurant Hippopotamus, Paris, France.
September 2002 - September 2003
Restaurant Brasserie de Luxe La Coupole, Paris, France.
3. Education & Training - CV/Resume Part 3 [Mandatory]
Education & Training
CAP BEP cuisinier, Ecole de Paris de Metiers de la Table, Paris, France.
(Professional Apprentice Certificate)
1995 – 1999
College Epine guyon
September 2001 - September 2002
Hotel Brad Ford 4*, Paris, France.
September 1999 - September 2001
Restaurant Brasserie Le Boeuf sur le Toit, Paris, France.
4. Computer Skills - CV/Resume Part 4 [Mandatory]
Internet & email
Average computer skills.
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]