Hledat kuchaře

Matias Uhlig

Cluster Executive Chef

Ricardo Cabrera

Professional chef

<div>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;PRESENTATION&nbsp;</div><div><br></div><div><br></div><div>The professional experience begins in 1997 as kitchen assistant of the Gran Hotel el Golf (Trujillo, Peru), learning from great cooks of the other and famous Hotel Crillon de Lima, this experience was decisive to start studying this race; Entered In of the first Peruvian institutes of cuisine, high school of gastronomy and hospitality, Gastrotur (2000-2002), with teachers graduated from Le Cordon Bleu in Paris, ICIF from Italy among others.&nbsp;</div><div>I traveled to Spain and I perfected in renowned hotels in Gran Canaria: Sheraton, Riu, Meliá, Barceló. On 2010 I traveled to San Sebastián to reinforce knowledge in Martín Berasategui restaurant with three Michelin stars, months later I traveled to Peru and discovered its great gastronomic pantry. A cluster of ideas and concepts left me Lima Restaurant (London) a Michelin star, captained by the chef Virgilio Martínez in turn owner of Central Restaurant-50 Best 2018 with the 6th place, and 2đo in the 50 Best Latin America.&nbsp;</div><div>Experience gained over time is valuable; Able to define the problem, search and execute the best solutions. With a set of theoretical-practical-ethical knowledge concerning quality, handling, conservation, selection of inputs and raw materials in general, costs of food and beverages; Since these mechanisms are general and are framed in the world market whose sole objective is to achieve a quality</div><div><br></div><div>El aficionado a la cocina como el alquimista no busca un objetivo material, sino espiritual: su fin no es el oro vulgar, no es la satisfacción biológica de hambre, sino un oro interior, una forma de alimentar el espíritu, el cual goza y crece con una sublimación del gusto</div><div>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Londres, 12 de febrero 2015</div><div><br></div><div>”&nbsp;</div><div><br></div>

Tom Goetter

Executiv Chef de Cuisine

Ich arbeite zur zeit als Executive Chef de Cuisine fuer die Scenic Eclipse &nbsp;

Hannes Heinickel

Executive Chef

Gastgeber aus Leidenschaft.

Philipp Bartz

Küchenchef

Immer Vollgas voraus

Suradi Surip

Executive Chef

Simple person, humble and love to make a new friends&nbsp;

Jochen Leopold

Pastry Chef

Creative &amp; Curious<br>

MIRIANI (MIRO) TSITAISHVILI

CHEF DE PARTIE/SENIOR SOUS CHEF/EX.SOUS CHEF

8 Years experance, in all section (not in pastry/bakery) 32 restourants totaly and 3 hotels. Im not sinc im good chef, i just do my best and learn

walter urban

executive chef

I have a good command in working in the kitchen SOP’s, Planning Profit & Loss, Expenditures Quality assurance in HACCP Certified Training Personal & Kitchen Hygiene, Workable Mark Ups, Menu Creation, Pricing & Yield calculations on food costings, food presentation on buffet & Ala carte individually plated, catering and outdoor, whole F&B setup and in charge...

Tomáš Hrdý

Chef de partie

Captain of the Junior and Senior Team, Association of Chefs and Confectioners of the Czech Republic, Branch of Northern Moravia and Silesia

Balaji Hariharan

Group Culinary Head of Operations

I began working full time from the year 2006 with varied experience in global cuisines across many platforms such as Luxury Hotels, Cruise Lines, Restaurant Chains &amp; Food Start-ups.

Marek Hapka

Chef de Cuisine (Selbstständiger Mietkoch, Gastronomieberatung, Gastrodienstleistungen)

Hallo,<br>ich habe über 20-jähre Erfahrung in Gastronomie und ich bin 38 Jahre alt. Ich bin eine ehrgeizige und kreative Person. Schon als Kind wusste ich, dass ich Koch werden wollte und so machte ich aus meinem kindlichen Wunsch eine Passion.&nbsp;<br><br>Ich koche die traditionelle Küche in einer modernen Ausgabe, die in der Kombination von Aromen in Gerichten vieler Kulturen besteht.. Kochen und die Schaffung neuer Speisen ist meine Leidenschaft und Gastronomie ist mein Leben.&nbsp;&nbsp;<br><br>Dabei ist mir sehr wichtig, mich auch über die ständigen Veränderungen in der Gastronomie und damit über die neuesten kulinarischen Trends zu informieren und mir diese anzueignen.&nbsp;Ich nehme oft an verschiedenen Diskussionsrunden und Veranstaltungen teil, um meine Ansichten und Meinungen zu aktuellen Trends in der Gastronomie mit den besten Köchen der Welt auszutauschen.<br><br><div>Referenzen -&nbsp; sind diejenigen, die bestätigen, dass deine Leidenschaft von anderen geschätzt wird. Daher, für mich sind die wichtigsten Referenzen, die erchaltente Stellenangebote von solchen Orten wie Relais &amp; Châteaux 5* Hotel Jagdhof Glashütte mit Gourmet-Restaurant Ars Vivendi oder Relais &amp; Châteaux 5*Superior Hotel Dollenberg mit 2* Michelin-Guide Restaurant Le Pavillon.</div><div>Natürlich habe ich auch Referenzen von Orten, mit denen ich zusammengearbeitet habe. Alle Dokumente und Referenzen werden auf Ihre Anfrage zur Verfügung gestellt.</div><br>Ich habe berufliche schon viele erreicht, aber ich strebe immer um die höchsten Ziele zu erreichen.<br>Grüß Marek<br><br><div><a target="_blank" rel="nofollow" href="https://www.facebook.com/MarekHapkaChef">https://www.facebook.com/MarekHapkaChef</a><br><a target="_blank" rel="nofollow" href="https://www.instagram.com/marek_hapka">https://www.instagram.com/marek_hapka</a></div>

Rafał Wójcik

Executive Chef

Gdy poczujesz, zobaczysz i spróbujesz moich dań - zrozumiesz dlaczego jestem kucharzem.

Tahsin Kassim

Selbständiger Mietkoch

Stefan Staffel

Selbständiger Mietkoch

<br>Zuverlässig, Fleißig, Pünktlich, Sorgfälltig, Stress Resistend und Teamfähig<br>

Dusica Obrenovic

cook/assistent chef

Hello everyone, my name is Dusica. I'm a student of gastronomy at University of Novi Sad. My main goal is to learn as much as posible about different cuisine's and use all that knowledge to make dishes that are both healthy and delicious. Something else that you should know about me is that I don't have much experiance working in a kitchen but I compensate that with hard work and passion that I have for this job and I'm a quick learner when it comes to things that I'm interested in.

Nishan Senarathne

Pastry chef

As a highly skilled Pastry Chef, my experience would align well with the qualifications and experience you areexpecting at the Hotel, in particular my role as a Pastry Chef at Hakkasan Doha, and I am certain I would make avaluable addition to your organization.With more than 10 years of experience in the industry, I am adept in employee supervision, team leadership andeffective time management. Furthermore, my on- the- job experience has afforded me a well-rounded skillset includingfirst rate communication and motivational skills, I also excel at:✓ Menu planning &amp; Food preparation✓ Team building✓ Quality control inspections✓ Kitchen operationsWith your assistance, I can take my knowledge and culinary experience to the next level as a Chef. I truly believe thatI’m a great performer and I work extremely well under pressure and strict deadlines.In addition to my experience and personal skills, I have a solid educational foundation and a passion for international cuisine. I would consider it an honor to be associated with Your company and hope to meet you soon to discuss on this further. You can contact me at +97477826192 or nishanmatrix@yahoo.com.<br>I will follow up to request an appointment to discuss how my experience and background meets your needs.<br><br>Thank you for your time and consideration.<br>Sincerely<br>,Nishan De Silva

Любовь Гусева

шеф повар

<br><div> <div> <div> Предлагаю Вам услуги шеф повара (опыт работы30 лет) с выездом на Ваш праздник - банкет, юбилей , корпоратив, фуршет, свадьбу и просто вечеринку. В приготовление входит множество видов закусок,нарезок,салатов,канапе, первых блюд и вторых. Составлю меню по вашему заказу в любой ценовой категории. Помогу с закупкой продуктов или закуплю сама. Все обговаривается индивидуально. Оплата так же обсуждается. А так же приготовлю обед и ужин на семью. Принимаю заказы на комплексные обеды с доставкой ( от 10 шт) и пироги с начинкой по вашему желанию. </div> </div> </div><br>

Sascha Wenderoth

Wenderoth | Kulinarik. Kochschule. Catering.

Über mich können wir gern in einem persönlichen Gespräch reden... Es geht aber viel mehr um SIE!

CARLOS EDUARDO CONTRERAS

Executive chef

<div> <span> <span><span> <span> Talented, highly accomplished chef with 20 years of experience designing menus, creating new recipes, and overseeing operations of large kitchens. Committed to providing the highest quality experience to all guests, including tourists, local residents, and VIPs such as royalty, heads of government, ambassadors, and celebrities.&nbsp; Adept at designing and equipping new kitchens for restaurants, hotels, and other venues, effectively controlling costs while procuring superior equipment and tools. </span> </span> </span></span> </div>

Nicat Babayev

Executive chef

&nbsp;Nicat Babayev was born in Azerbaijan in 1992 and started to art at the age of 20.At age 20, he attended Gabala Tourism and Hotel Business Vocational Training Center and then gained valuable experience working at several reputable hotels.I am a member of the National Culinary Association since 2015. There are gold, silver, bronze and many diplomas in the culinary area.

Christian Cárdello

Cocinero

La cocina es mi pasión y me gusta conocer la gastronomía de diferentes Culturas. saber de gastronomía es conocer la cultura, hábitos, historia y tradiciones de un país.

Simon Lynch

Executive Chef of EL Cerdo

A British Chef in Hong Kong cooking Spanish Food.&nbsp;<br><br>I have been in kitchens since I was 16. Starting in my home town of Torquay, Devon England, Doing stints&nbsp;in the USA, Cruise ships back in to the UK and in Hong Kong since 2011. &nbsp;<br><br>I took over&nbsp;El Cerdo &nbsp;in the local area of Tsuen Wan in 2016, before opening our Wan Chai branch in 2017.

Nemanja Ljubisavljevic

Chef de Partie

I am ambitious chef and looking for my better position. I eager to learn new things and upgrade old ones. Can lead when given opportunity to do so and to create excellent communication. I give advice on work to colleagues and help them understand the given task. Interested in international, traditional and modern cuisine, also doing nutrition plan as clinic and in sport. Take care about food waste, at the end, this major problem in my industry, in Hospitality. Always respect time and am I punctual. In my free time I play different kinds of sports, love karaoke and dancing.

Marketa Schellenberg

Anwendungsberaterin PALUX AG

Ich bin seit 25 Jahren eine Köchin, ich bin neugierig auf neue Geschmäcker, neue Länder, neue Leute und habe Spaß am Reisen. Ich mag keine Routine, deswegen habe ich im Leben oft berufliche Veränderungen angestrebt. Wichtig war mir dabei immer die Anständigkeit- in dem Umgang mit Mensch, Tier und Natur. Nur so kann die Kochkunst erfreuen und die Zukunft bedeuten.<br>Ich habe eine Gabe die Kollegen zu motivieren und so ist es natürlich, dass ich mich als Schulungsköchin für die Umweltthemen einsetze. Wer sonst, wenn nicht wir? Wann sonst, wenn nicht jetzt?

Enrico Amatucci

cuoco

ho una grande passione per la cucina... da quando ero bambino... e questa passione cresce ogni giorno di più...

ISRAEL ATIYOE

Executive Chef

Am young Chef from Nigeria, with 15 years experience Both Local and International in the Culinary industry.who understand what the acronyms F.O.O.D means