Crew employment as a chef or acook
The following people are seeking crew positions as a chef or acook
on boats, barges or yachts.
If you are seeking a a chef or acook to join your crew, contact the person directly by clicking on their E-mail address.
| Description | Contact |
|---|---|
My name is Andrew Sager and I've been a chef for 12 years working in the U.K., Australia an now France. During the winter I run my own catering company in the French Alps and during this summer I have been the head chef at a 40 seater restaurant in the Alps. On 11th of September I'm going to work on the Anjodi on the Canal Du Midi as a relief chef for two weeks. I know it's late in the season but if there is anymore work available after that then please do get in contact. Thank you for your time. Andrew Sager | sagerandrew@hotmail.com |
Please email me and I will forward you a copy of my CV. I'm an experienced chef and am available to work immediately. Look forward to hearing from you Regards Tina Hadfield | tinaeatscake@hotmail.com |
Name: Matthew Yeandle Address: Paguera, Mallorca Phone: 662 938 129 Age: 25 Nationality: Australian/English Email: matthew.yeandle@gmail.com I am a qualified chef with 9 years of industry experience. I have a British passport and am a Spanish resident. I have my own transport. Dear Sir/Madam I completed my apprenticeship in April 2005 and have worked in a number of successful restaurants and hotels over the last few years to perfect my experience and cooking skills. I am a careful methodical worker, very reliable and always willing to take on new challenges and learn. I have worked in large branded hotels and restaurants. I am available for an immediate start and willing to work flexible hours. KITCHEN SKILLS: Experienced and skilled in all areas of the kitchen cooking and service Menu planning and costing Food preparation and production for all areas of the kitchen Build positive and productive working relationships with customers and peers and encourage this behaivour in others Maintaining a safe and hygienic kitchen environment A Fine eye for detail, commitment to quality, and an abundant passion and drive to succeed in this industry COMPUTER SKILLS: General Word, Excel, Internet, Email. PROFESSIONAL EXPERIENCE: December - April 2010 Private Catering (Mallorca) September - December 2009 Sous Chef (Melbourne) Rialto Towers. Frankston Arts Centre. Clocktower Restaurant. May - September 2009 Mallorca and awaiting my British passport. March - May 2009 Sous Chef (Brisbane) Grand Central Hotel. Working Unsupervised. Prepare and serve all dishes on menu. Large Functions and Weddings. January - March 2009 Travelled East Coast of Australia with my current partner. October 2008 - January 2009 Chef de Partie (Darwin) Novotel Atrium Hotel and Darwin Casino - Catered for 5000 person Gala buffet. October 2006 - October 2008 Working for numerous hospitality job agencies. (Perth) July 2006 – September 2006 Commis Chef. Andiamo's Restaurant. Conrad Jupiters Casino (Queensland) I worked in the signature italian Restaurant for the casino. I worked in all areas of the kitchen, Hot Section, cold larder and dessert. January 2001 – April 2005 Apprentice Chef. Hotel Grand Chancellor. (Tasmania) At this hotel I gained useful culinary knowledge, my apprenticeship and was exposed to all aspects of a hotel kitchen. Breakfast buffet and room service. Al a Carte for bistro as well as signature restaurant. Buffet preparation and service . Banquet preparation and service. Pastry knowledge. Butchery. EDUCATION: 2001 – 2004 Launceston TAFE Tasmania – Certificate III in commercial cookery. INTRESTS: Cooking for family and friends. Travelling and meeting new people. Being Outdoors. REFERENCES: Anne McCarthy: Novotel Hotel:Executive Chef - 00618 8941 0755 Rodney Clark: Grand Chancellor Hotel: Executive Chef - 00613 6334 3434 | matthew.yeandle@gmail.com |
I am a private head chef living and working in St tropez and would very much like to do a summer season on the canals of France, I have an upto date c.v, menu plan and references for further details please e-mail. | keithburton@hotmail.fr |
My name is Karen Carpio, I'm looking for a temporary position in France. I have two-year culinary training and I have interned in several 5-star hotels. I have a culinary arts diploma and a bachelor in psychology from the University of Costa Rica, my home country. I speak Spanish and English fluently and I have an intermediate level in French. I'm looking to improve my french skills and to put my culinary training in practice, as well as learning more about french culture. My thesis dissertation will be next february, so I'm available starting march 2010. | karencarpiob@gmail.com |
fully qualified mature chef.30years experience.I am well travelled and a dedicated chef. | phil.jay@hotmail.com.uk |
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