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CV of Confectioner/Pastry chef/Baker / Chef de partie/pastry/pastryman/patissier , looking for a job of Pastry chef/cook/baker / philippines.enligne-int.com

Sought job: Seeking a job as a pastry cook/pastry chef/ assistant pastry/baker. I am trained in French classical and international pastry and bread production. I would like to work in the Middle East/ Asia Pacific/ Carribean/ Australia and French Polynesia. Searching for a full-time/permanent job.

CV Code: 4dafcf0ee9531762
Date of last connection: 2011-05-25

Mr. Mi... C...
....
Sta. Mesa Manila
Philippines




Current situation:
Current industry: Hospitality-Cruise Ship
Size of the company: More than 1,000 employees
Current position: Confectioner/Pastry chef/Baker
Number of years spent at this position: 6-10 years
Number of persons you managed: 1-5 persons
Annual salary: 22000.00 USD
Total working experience: 6-10 years
Availability: Immediate availability

Job sought:
Positions: chef de partie/pastry/pastryman/patissier, pastry cook, assistant pastry
Industry: Hospitality, hotel/resort/yacht club, yacht

Desired type of contract: open-ended contract, fixed term contract, Fixed-term / casual work, Temporary work, Agent's contract
Desired working time: Full-time, Part-time, Study-work program, One-day assignments, Seasonal work, Available on Week-ends
Minimum annual salary desired: 0.00 / 25000.00 USD

Education:
Highest educational level completed: number of years studied and completed with a diploma after highschool : < -5
Last diploma : 2006 - Certificate in Breadmaking/ International School for Culinary Arts and Hotel Management 2001 - Certificate in Fundamentals in Culinary Arts/ International School for Culinary Arts and Hotel Management 2001 - Certificate in Culinary and Pastry Arts/ Center for Asian Culinary Studies
Current educational level : < -5
Other training courses :


Geographical mobility:
unreported

Known Tools / Software/ Methods
Microsoft Office

HGV, LGV, special vehicles licences


Languages
English : Fluent
Tagalog : Fluent


Resume:

Mr. Mi... C
Sta. Mesa Manila
Philippines


Professional experience:
September 2010 to March 2011
Silver Sea Cruises - Confectioner
Job Description - in charge of the production of lunch dessert buffet for the ship's Italian restaurant and a la carte dessert production and service to the ship's main restaurant. In charge of the production and service of dessert to the ship's haute cuisine restaurant named Le Champagne.

February 2009 to June 2009
Apollo Ship Chandlers – Assistant Confectioner
Job Description- in charge of the production, decoration and plating of lunch desserts for the ship's main restaurant such as parfait, custard, flan, souffle, pudding, bavaroise, and cakes of all varieties (cheesecakes, butter/coffee cakes, pound cakes, cream cakes). In charge of the production and decoration of tea time cakes and desserts for the ship's main lounge. In charge of the production of special-themed tea time such as Chocoholic, Viennese, German, English, Gala, Pies and Cakes Teatime.

April 2008 to December 2008
Regent Seven Seas Cruises (ultra deluxe-rated cruise ship)- Assistant Pastry
Job Description- in charge of the production of French pastries for petit fours such as eclairs, profiteroles, French mousse, layer cake, roulade, meringues, tarts, truffles, pralines, financier cakes, macarons, mousselline cakes, mille feuille etc.

September 2004 to January 2008
Regent Seven Seas Cruises– Second Baker
Job Description- In charge of the production of breakfast breads such as croissant, danish pastry, donuts, muffins, bagels, brioche and other sweet bread. Assists in the production of crust breads such as French bread, dinner bread loaves, bread rolls and multi-grain breads. Assists in the production of French, Italian, Mediterrenean and American bread varieties.

February to July 2004 – Hyatt Regency Manila (five star-rated hotel) – Trainee Cook

Qualification:

July to August 2006 – Bread Making Course –
International School for Culinary Arts and Hotel Management (ISCAHM), Quezon City, Philippines

July to August 2006 – Advanced Culinary Training Program –
ISCAHM – Quezon City, Philippines

May to October 2002 – Certificate in Baking and Culinary Arts –
ISCAHM, Quezon City, Philippines

January to April 2002 – Certificate in Baking and Culinary Arts –
Center for Culinary Studies – Manila, Philippines

June 1994 to April 1998 – Bachelor of Arts (Major in Public Administration) – University of the Philippines, Quezon City, Philippines


Cover letter

Mr. Mi... C
Sta. Mesa Manila
Philippines

Sought job: Seeking a job as a pastry cook/pastry chef/ assistant pastry/baker. I am trained in French classical and international pastry and bread production. I would like to work in the Middle East/ Asia Pacific/ Carribean/ Australia and French Polynesia. Searching for a full-time/permanent job.


Greetings!

I would like to apply for a job as a Pastry Chef/Cook. I have seven years relevant experience working for a six star ultra deluxe-rated cruise ship with worldwide itinerary. I am trained in French classical/international pastry and bread production such as souffle, cake, mousse, parfait, tart/pie, bavarois, cheesecake, macaron, pudding, mousseline, chocolate work, international bread varieties, etc. I am responsible, hardworking, a team-player and willing to be relocated to the Middle East. I have travelled the Middle east via cruise ship and found the country interesting. Thank you very much.

Mr. Mi... C...


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