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 |
|---|---|
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 |
Graham Walkley 55 Ennerdale Rd, Formby, L37 2EA Telephone 01704 879539 D.O.B 11th May 1980 Email gwalkley@hotmail.co.uk Personal profile An experienced chef with a keen eye for detail and a passion for cooking. A creative, hard working and very reliable individual with experience working a wide range of roles in the kitchen and has excellent customer service skills. Keen to work in a friendly and challenging environment. Skills profile • Food hygiene I have completed a course in intermediate food hygiene, as well as practical training in work situations. • Communication and Team working I have excellent teamwork and communication skills gained through running a series of busy kitchens in different national and cultural environments. • Customer service I have developed a high level of customer service while working in a range of service based organisations. In these roles I have experience dealing with customers in a relaxed, friendly and professional manner. Employment history Nov 2008 – Apr 2009 Peak Ski Verbier Employed as chalet manager catering for 9 guests I took great pride in providing my guests an excellent holiday. My roles included cooking delightful meals and afternoon teas, ski hosting, socialising with guests and keeping the chalet immaculately clean throughout. Other duties involved inventory control, training up other staff in the kitchen, keeping accurate budget and accounts and effectively decommissioning the chalet and handing it back to the owner at the end of the season. June 2007 – Nov 2008 Mark Warner Employed in various roles in several resorts including chef de partie and head chef. My duties included managing my kitchen brigade, ordering, stock taking, menu writing, kitchen hygiene checks, staff training, staff roster and ensuring all food was cooked and served according to specified standards. December 2006 – April 2007 Crystal Finest Hotel St Louis Courchevel Employed as Sous chef for Crystal the Finest. Catering for 75 guests. Duties included preparing breakfast, afternoon tea and dinner, we also had a busy lunch terrace. During my time there the head chef left so I also took on his duties of stock taking, menu writing, kitchen hygiene checks, ordering, staff rotas and ensuring all food was served in accordance with the high standards set by the organisation. November 2004 –November 2006 Hilton Hotel Blackpool Employed part time Commis chef at the Hilton before being promoted to chef de partie. I operated across several sections in the kitchen including sauce, vegetable and larder. Working in the restaurant I served a choice of buffet or a la carte menu in the restaurant. Large banquets and wedding functions were also catered for. September 2003 – August 2004 Ego Restaurants Employed as chef de partie by Ego, a busy Mediterranean restaurant in Liverpool serving up to 200 covers a night. Duties included preparing and serving a seasonal a la carte menu and creating daily specials. January 2002 –August 2003 Cassidy’s Bistro Cassidy’s bistro, situated in Sefton meadows garden centre, employed as kitchen supervisor. Undertook a range of duties including cooking, food preparation and customer service. As supervisor duties included stocktaking, ordering, and the allocation of jobs to staff members Education and Qualifications 2004 – 2006 NVQ 3 Food Preparation and Cooking NCFE Patisserie and Confectionary (Blackpool & The Fylde College) 2002 – 2004 NVQ 2 Food preparation and cooking Intermediate Food Hygiene (Southport College) 1997 – 1999 BTEC Advanced in IT (Southport College) 1996 – 1997 GNVQ Intermediate in IT (Southport College) Vocational Training September 1999 GTR Ltd Liverpool References available on request | g_walkley@yahoo.com |
hi very talented head chef looking for summer work any were considered i work 6 months in france/swiss border in a very busy restaurant serving modern cuisine all fresh locally sourced we also provide cooking school and evening gourmet taste menus were guests hace lots of different tasteing courses and are helicoptered up and down the mountain restaurant im very happy guy and likeable im organised and lots of menus in place please contact me asap thanks garie | gariemassey@hotmail.co.uk |
I interest to get job in france,but i can't speak french anymore.i m S1,of mechanics industry and have been experience to mechanics employement. thank you. | mart_inlux@yahoo.com |
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