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JOB-SEF BUCATAR-EXECUTIVE SOUS CHEF

EMANUELE CANEPATel.No 0040734430817 00393387276284PROFILE An energetic worker who is reliable polite neat in appearance and able to work fast and efficiently as a team worker having gained wide experience of working in the catering industry.KEY SKILLS Team builder able to motivate staff.Ability to adapt to changing circumstances.Experience to work alone.Computer literate.2004-TO DATECOSTA CRUISESCosta Cruise is the biggest cruise company in Italy I joined as a executive sous chef on board the Atlantica I have just scored 100 points after a USPH inspection whilst in Fort Lauderdale I was team leader to 120 staff with approximately 2500 covers per day.2000-2004FESTIVAL CRUISESI joined M.V.Mistral as chef de partie then after my first contract had finished I transferred to the M.V.European Vision as sous chef.1999-1999DISNEY CRUISESThis was my first experience on board a cruise liner. I joined as a demi chef in the Italian A-LA-CARTE restaurant Palo. I had to resign due to problems with my mother after just one month1996-1999CLUB EVRON-ISRAELClub Evron was a beach side hotel restaurant serving approximately 1000 covers per day. I started as a demi chef de partie then went up to chef de partie before moving to cruise liners.1993-1996GINOS RESTAURANTGinos restaurant was my first experience in a kitchen. It was a small restaurant in the old town of Genoa serving approximately 40 covers per day.QUALIFICATIONS STCW.95 Sea survival.ENG1 Medical certificate.Basic health and safetyBasic hygieneFire prevention and fire fightingEDUCATION Graduated 1990- Istituto AlberghieroMarco PoloLANGUAGES ItalianEnglishFrench

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EMANUELE CANEPATel.No 0040734430817 00393387276284PROFILE An energetic worker who is reliable polite neat in appearance and able to work fast and efficiently as a team worker having gained wide experience of working in the catering industry.KEY SKILLS Team builder able to motivate staff.Ability to adapt to changing cir

 

Poate esti interesat si de: steakhouse chef cuisine marriott bucharest , pastry chef partie stars hotel , sous chef chef partie international , executive chef visor waiters housekeeper , bucatar chef bucuresti restaurante bestjobs , aupair nanny driver chef house keeper urgently needed , bucatar chef confidential , EMANUELE CANEPATel.No 0040734430817 00393387276284PROFILE An energetic worker who is reliable polite neat in appearance and able to work fast and efficiently as a team worker having gained wide experience of working in the catering industry.KEY SKILLS Team builder able to motivate staff.Ability to adapt to changing circumstances.Experience to work alone.Computer literate.2004-TO DATECOSTA CRUISESCosta Cruise is the biggest cruise company in Italy I joined as a executive sous chef on board the Atlantica I have just scored 100 points after a USPH inspection whilst in Fort Lauderdale I was team leader to 120 staff with approximately 2500 covers per day.2000-2004FESTIVAL CRUISESI joined M.V.Mistral as chef de partie then after my first contract had finished I transferred to the M.V.European Vision as sous chef.1999-1999DISNEY CRUISESThis was my first experience on board a cruise liner. I joined as a demi chef in the Italian A-LA-CARTE restaurant Palo. I had to resign due to problems with my mother after just one month1996-1999CLUB EVRON-ISRAELClub Evron was a beach side hotel restaurant serving approximately 1000 covers per day. I started as a demi chef de partie then went up to chef de partie before moving to cruise liners.1993-1996GINOS RESTAURANTGinos restaurant was my first experience in a kitchen. It was a small restaurant in the old town of Genoa serving approximately 40 covers per day.QUALIFICATIONS STCW.95 Sea survival.ENG1 Medical certificate.Basic health and safetyBasic hygieneFire prevention and fire fightingEDUCATION Graduated 1990- Istituto AlberghieroMarco PoloLANGUAGES ItalianEnglishFrench

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