Cerca un cuoco

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>Referenzen - dies sind wahrscheinlich nur diejenigen, die Ihnen bestätigen, dass Ihre Leidenschaft von anderen geschätzt wird. Daher sind die wichtigsten Referenzen für mich Stellenangebote von solchen Orten&nbsp;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&nbsp;Restaurant Le Pavillon.<br>Natürlich habe ich auch Referenzen von Orten, mit denen ich zusammengearbeitet. Alle Dokumente und Referenzen von meinem Profil werden auf Ihre Anfrage zur Verfügung gestellt.<br><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>

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>

SIYAL ( Chef Valentino SIYAL) MOHAMMAD SALEEM

Restaurang Kökschef och konsult

<div><b>Restaurang Kökschef och konsult&nbsp;</b></div><b>(Jag kan erbjuda mina tjänster för långa och korta perioder)<br></b><b>Söker ni en kreativ kock med mer än 25 års erfarenhet av både internationell och svensk á la cartematlagning?</b><b>Då kan ni hyra mina tjänster som kökschef eller konsulterande kock -</b><b>Chef Valentino Siyal.</b><b>Jag gör fakturor per timme och kan allt från att hoppa in som kock eller kökschef, men kan också utbilda er personal inom matlagning och liknande. Jag har också goda kunskaper inom juridik och ekonomi. <br>Jag har mycket goda meriter.<br></b><b>Organisationsnummer: 740214-3635, är registrerad för moms.<br></b><b>Låter detta intressant? tveka inte att kontakta mig för ett möte:<br></b><span><b>E-Post:&nbsp;</b><a target="_blank" rel="nofollow"><b>chefvalentinosiyal@yahoo.com</b></a><b></b></span><b>Telefon <br>mobil: 070 798 72 10<br></b><span><b>LinkedIn:&nbsp;</b><a target="_blank" rel="nofollow" href="https://www.linkedin.com/in/chef-valentino-siyal-8460a669/"><b>https://www.linkedin.com/in/chef-valentino-siyal-8460a669/</b></a><b></b></span><b>Kort om mig: Sedan 1989 och fram till slutet av 2013, arbetade jag i flera restauranger och högklassiga hotell i Italien som en kock. (med vissa avbrott under säsongerna för korttidskontrakt i Tyskland, Belgien, Nederländerna och Frankrike).</b><b>Mer än fem år i Sverige och under denna period arbetade på olika platser som Kökschef.<br></b><b>Med vänlig hälsning :<br></b><b>Chef Valentino SIYAL</b>

Ethem Aydemir

Executive Chef

<b>CAREER HISTORY</b> <b>Al HOKAIR GROUP K.S.A</b> <span><a target="_blank" rel="nofollow" href="http://www.alhokair.com"><b>www.alhokair.com</b></a><b></b></span> <br><b>Corporate Executive Chef 2018 July (Continuously Working)</b> <b>One of biggest leading hotel Operation Company in KSA,40 hotels trough KSA – Turkey – Jordan- UAE</b> <b>Operating and managing company</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Training to team </i> <i>Create new menus fallowing brand standards </i> <i>Cost saving and HACCP standards</i> <span><i>Organize exhibition shows live cooking shows <br></i><b></b></span> <b>NESTLE PROFESSİONAL /Istanbul –TURKEY<br></b><b>Country Executive chef o 2015 June/ June 2018</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Train to sales team &amp; freelancer chefs</i> <i>Create new menus with Nestle products</i> <i>Create presentation to potential key account clients </i> <i>Catch link with chefs and to do them live cooking </i> <i>To do new cookbook and recipes </i> <i>Organize exhibition shows live cooking shows </i> <i>Working for R&amp;D department to be produce new products</i> <b><i><u>&nbsp;</u></i></b> <b><i><u>&nbsp;</u></i></b> <b><i><u>&nbsp;</u></i></b> <br><b><i><u>RATIONAL AG – Istanbul - TURKEY </u></i></b> <span><a target="_blank" rel="nofollow" href="http://www.rational-online.com/en/">http://www.rational-online.com/en/</a><u></u></span> <b>APPLICATION CHEF February 2014-August 2014&nbsp; (6 Months)</b> <span><b><u>Responsibilities </u></b><i><u></u></i></span> <i>Train to sales team &amp; freelancer chefs</i> <i>Create new menus with Rational oven </i> <i>Create presentation to potential key account clients </i> <i>Catch link with chefs and to do them live cooking </i> <i>To do new cookbook and recipes with Rational oven</i> <i>Organize exhibition shows live cooking shows </i> <span><i>______________________________________________________________________________________</i><b>RADİSSON BLU HOTEL RESORT &amp; SPA - RUSSİA- CRİMEA&nbsp; (Pre Opening) </b><i></i></span> <span><b><u>2</u></b><b><span>06 Room Hotel, 4 F&amp;B Outlets and Banquet facilities 300 Pax indoor 400 Pax outdoor<u> </u></span></b><a target="_blank" rel="nofollow" href="http://www.radissonblu.com/resort-alushta">http://www.radissonblu.com/resort-alushta</a><u> </u><i></i></span> <span><b>EXECUTİVE CHEF - February 2013-February 2014&nbsp;&nbsp; (1 Years) Complete 1 years Contract&nbsp; </b><i></i></span> <i><u>Responsibilities </u></i> <i>Cooking up tasty nutritious and well blanched meals for costumers</i> <i>Deciding on the quantities of food to be cooked and size of portions to be served </i> <i>Creating dishes for clients with special dietary of cultural needs </i> <i>Making sure that kitchen staff always wears appropriate uniform and head wear in work place </i> <i>Negotiating with sales representatives on the price of orders and events &amp; supplies </i> <i>Maintaining the correct level of frozen, fresh and dried products in the store room</i> <i>Create new menus and food promotions&nbsp; </i> <i>Set new kitchen and new equipment’s and all pre opening process&nbsp; </i> <i>Staff duty Rota &amp; market list </i> <i>Monthly Inventory and costing and payroll</i> <i>Set all REZİDOR standards under YES I CAN ATTİUDE</i> <b>---------------------------------------------------------------------------------------------------------------------------------</b> <br><b>GRT HOTELS &amp; RESORTS&nbsp; - Chennai - INDIA&nbsp; - SOUTH İNDİA </b> <i>Indian hotel chain with 12 hotels based south India in the chain has (2) 5 star property Radisson BLU HOTELS</i> <span><i>Web:&nbsp;&nbsp; </i><a target="_blank" rel="nofollow" href="http://www.grthotels.com"><i>http://www.grthotels.com</i></a><i></i></span> <i>&nbsp;</i> <span><b>CORPORATE EXECUTIVE CHEF SPECIALTY CUISINES</b><i> </i><b>(2011-2013) (2 years) Complete 2 years Contract </b></span> <i><u>Responsibilities </u></i> <i>Manage fine dinning Mediterranean restaurant and other restaurants in the group&nbsp; </i> <i>Create new menu for specialty restaurant food promotions and festivals&nbsp; </i> <i>All day operations events and special menus for awarded fine dining restaurant </i> <i>In operation specialty restaurant guest contact and get order direct from costumer </i> <i>Coordinate with sales and marketing department support them for upselling&nbsp; </i> <i>Guide local chefs and service team coaching them </i> <i>Banqueting, Costing, inventory, payroll, Storages </i> <div> <i>Check another property and set and training to chefs </i> </div> <b>SHERATON HOTEL-Batumi - GEORGİA - EASTERN EUROPE</b> <i>Luxury 5 star international property 1st 5 star property in Batumi 226 Rooms 5 F&amp;B Outlets 2 indoor Ballroom 700 Pax &amp; 400 Pax&nbsp; and huge outdoor banquet place&nbsp; over 2000&nbsp; Pax&nbsp; and casino </i> <span><i>Web: </i><a target="_blank" rel="nofollow" href="http://www.sheratonbatumi.com"><i>http://www.sheratonbatumi.com</i></a><i></i></span> <i>---------------------------------------------------------------------------------------------------------------------------------</i> <br><b>EXECUTİVE CHEF (PRE OPENING) 2010&nbsp;&nbsp; — 6 Months </b> <i><u>Responsibilities </u></i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing STARWOOD standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory. Payroll and duty roster for kitchen and stewarding department</i> <i>Successful pre opening and training with local team members</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff __________________________________________________________________________________</i> <i>&nbsp;</i> <b>RADISSON BLU HOTEL -TASHKENT - UZBEKISTAN / CENTRAL ASIA </b> <i>First 4 star international hotel property in capitol of Uzbekistan 110 room 3 F&amp;B outlets 1 indoor ballroom for 200 Pax and outdoor banquet 400 Pax </i> <span><i>Web:&nbsp; </i><a target="_blank" rel="nofollow" href="http://www.radissonblu.com/hotel-tashkent"><i>http://www.radissonblu.com/hotel-tashkent</i></a><i></i></span> <i>---------------------------------------------------------------------------------------------------------------------------------</i> <br><b>EXECUTIVE CHEF - ACTING F&amp;B MANAGER&nbsp;&nbsp;&nbsp; - 2005 - 2009 - (3.5 Years)</b> <i><u>Responsibilities </u></i> <i>Operate kitchen and service department </i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing REZİDOR standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory.&nbsp; Payroll and duty roster for kitchen and stewarding department</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff</i> <span><i>---------------------------------------------------------------------------------------------------------------------------------<br></i><b>CROWNE PLAZA HOTEL - Jeddah - KINGDOM OF SAUDİ ARABİ - MIDDLE EAST</b></span> <i>5 star property in Jeddah 360 room international property with 5 F&amp;B outlets with 500 Pax ballroom capacities&nbsp; </i> <i>High volume outside catering business </i> <span><i>Web: </i><a target="_blank" rel="nofollow" href="http://www.ihg.com/crowneplaza/hotels/us/en/jeddah/jedsa/hoteldetail"><i>http://www.ihg.com/crowneplaza/hotels/us/en/jeddah/jedsa/hoteldetail</i></a><i><u></u></i></span> <span><i><u>---------------------------------------------------------------------------------------------------------------------------------</u></i><i></i></span> <b>EXECUTİVE CHEF-IN CHARGE EXECUTİVE CHEF 2003-2005 (2 YEARS) Complete Contract</b> <i><u>Responsibilities </u></i> <i>Operate kitchen department for all day operations </i> <i>Create all menus for all restaurants, bars, room service, and banquet events</i> <i>Train local team chef members and stewards coaching them&nbsp; </i> <i>Fallowing IHG standards and&nbsp;&nbsp; set all system in them kitchen&nbsp; </i> <i>Set HACCP standards and fallow standards train team members </i> <i>Coordinate with sales marketing department and support them for events and banquets&nbsp; </i> <i>Coordinate storage, costing, Monthly reports, inventory. Payroll and duty roster for kitchen and stewarding department</i> <i>Recruit kitchen and steward members </i> <i>Find correct suppliers and reasonable price for good quality stuff </i> <i>&nbsp;</i> <i>______________________________________________________________________________________</i> <b>&nbsp;</b> <b>CHEES RESTAURANT - Istanbul - TURKEY</b> <i>60 seat Restaurant in Istanbul it was my 1st own business than I have turn back to my profession hotel business&nbsp; </i> <b>CHEF &amp; OWNER&nbsp;&nbsp; - MY OWN BUSINNESS-2000-2003&nbsp; </b> Open my own stylish restaurant and operate for lunch and dinner operations&nbsp; The restaurant Mediterranean cuisine fresh vegetables and fresh fish and kebab selections with charcoal grill and beech oven&nbsp;&nbsp; &nbsp; ——————————————————————————————————————————— <b>&nbsp;</b> <b>CONRAD INTERNATIONAL HOTEL &amp; CASINO-Istanbul - TURKEY </b> 626 Rooms 5 star luxury hotel located Istanbul with 4 F&amp;B outlets Ballroom capacity 1000 Pax and Casino till 1997 (Casinos closed in Turkey since 1997) and big outdoor events up to 1000 Pax <span><b>SOUS CHEF: 1992-2000 (8 YEARS) Pre opening Team</b> </span> <span><a target="_blank" rel="nofollow" href="http://www.hilton.com.tr/istanbul/conrad-istanbul/"><b>http://www.hilton.com.tr/istanbul/conrad-istanbul/</b></a><b></b></span> <i><u>Responsibilities</u></i> Fallowing all day operations Handle and fallow all staff training programs and schedules Assist to Executive Chef Organize Duty Rota and market list&nbsp; Plan banquet and event operations&nbsp;&nbsp; Check all stores&nbsp; &amp; fridges&nbsp; Fallow HACCP standards&nbsp; Fallow Hilton standards and company rules&nbsp; Bridge between Executive chef and local team members <div> &nbsp; </div> <b>HILTON INTERNATIONAL PARKSA-Istanbul - TURKEY </b> 110 Rooms 4 star luxury international hotel property based Istanbul 2 F&amp;B outlets and outside catering operations up to 500 Pax <b>SAUCIER CHEF: 1990 - 1992-Pre opening Team </b> <span><a target="_blank" rel="nofollow" href="http://www.hilton.com.tr/istanbul/hilton-parksa-istanbul/"><b>http://www.hilton.com.tr/istanbul/hilton-parksa-istanbul/</b></a><b></b></span> <i><u>Responsibilities </u></i> All day operations&nbsp;&nbsp; buffets, Ala Carte and banquet&nbsp; Assist to Chef Fallowing hygiene procedures&nbsp; Check all mice are places and fridges &amp; stores <b>&nbsp;</b> <br><b>REFFERENCAS</b> <span><b>1.&nbsp;&nbsp;&nbsp; </b><b>MR.&nbsp; Necip Fincancioglu&nbsp; - General Manager&nbsp; Retired&nbsp; - Radisson BLU -Tashkent - UZBEKİSTAN</b></span> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail: </i><a target="_blank" rel="nofollow"><i>n.fincancioglu@yahoo.com</i></a><i> Cell Number: + 90 532 362 54 57</i></span> <b><span>2.&nbsp;&nbsp; <br>MR. Omer Subasi&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; -&nbsp; General Manager&nbsp; - Sheraton Batumi - GEORGİA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>Email&nbsp;&nbsp; : </i><a target="_blank" rel="nofollow"><i>omer.subasi@sheraton.com</i></a><i>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cell Number&nbsp; : + 99 587 723 06 00</i></span> <b><span>3.&nbsp;&nbsp; <br>MR.&nbsp;&nbsp; Fikret Yuksel&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; - General Manager - Radissson BLU - Alushta - RUSSİA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail: </i><a target="_blank" rel="nofollow"><i>fikret.yuksel@radissonblu.com</i></a><i> Cell Number: + 38 050 454 67 49 </i></span> <b><span>4.&nbsp;&nbsp; <br>MR. Oktay Bulgurcuoglu - F&amp;B director Crowne Plazza Jeddah - KSA</span></b> <span><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b><i>E. Mail:&nbsp;&nbsp;&nbsp; </i><a target="_blank" rel="nofollow"><i>oktaybul@gmail.com</i></a><i> Cell number:&nbsp; +90 532 352 08 57</i><b> </b></span> <b>&nbsp;</b> <br><span><b><u>MY AREAS EXPERTİC</u></b><b>E&nbsp; </b></span> <b>&nbsp;</b> <i>*Strong pre opening experiences and setting new kitchens&nbsp; </i> <i>*Management&nbsp; &amp; Leadership experiences&nbsp; </i> <i>*Seasonal food promotions&nbsp; </i> <i>*Mediterranean and Turkish food promotions &amp; festivals and organizations&nbsp; </i> <i>*Cooking &amp; Hands on operations,</i> <i>*Sharp food cost control</i> <i>*Solving problems </i> <i>&nbsp;</i> <b>&nbsp;</b> <b>&nbsp;</b> <b><u>AWARDS </u></b> <b>&nbsp;</b> <i>*Top chef Middle East 2004 Best Starter Award&nbsp; </i> <i>*Miele Guide Award Top 200 chefs in South Asia </i> <i>*Special Honors Certificate from Kingdom of Saudi Arabia </i> <b>&nbsp;</b> <br><b><u>TRAININGS </u></b> <i>*Hygiene </i> <i>*First Aid </i> <i>*Fire fight </i> <i>*Team building </i> <i>*Scratch food process </i> <i>&nbsp;</i> <i>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</i>&nbsp;<i>&nbsp;</i> <i>&nbsp;</i> <br><b>HISTORY OF PERSONAL SUMARY <br></b> <span>Over 36 year’s culinary experiences 5th generation chef family tradition to cook most famous politicians and celebrities.With some awards since 2004 Best chef Middle east 2011 and 2012 Miele Guide Award Best 200 Chef in Asia A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouth watering dishes. Gets a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that he has cooked. As a natural leader, he is not only able to give orders and delegate tasks, but is also able to reliably carry out orders as well. As an experienced Chef he has a proven track record of making great food that will entice diners and leave them wanting more. Love the freedom of expression that cooking gives him and is willing to work hard to build a career in the culinary world. Right now looking for a suitable position for Executive Chef with an international company that wants to recruit talented and enthusiastic individuals. <br>Thank&nbsp; you .<br><br><br><br><br><br><br></span><span><br><b></b></span>

Krishanu Dutta

Commis 1

Explore the world through my culinary journey.

Yusuf Momin

Sous chef

Award winning ,innovative chef with an exceptional record of service national and international experience .

Philip Leclerc

Executive Chef -Cuisinier-Patissier .

I’m pleased to introduced my self as a French Chef Cuisinier -Patissier ..<br>&nbsp;who possesses a real passion for the trade with a extensive international professional experience in all facets of cooking and baking and management with ore then 25 years experience in the hospitality industry for 4/5 Start hotel -Hight branded Patisserie and Restaurant in Asia .<br>Well organised Chef with strong leadership combined with outstanding supervision of a Sizeable Team -Good communication and management skills.<br>Knonwledge to work with different nationalities and environment with a professional attitude.<br><br>Ponctual -Eyes to details-Pre-Opening-Chefs recruitment-Hygiene implementing.<br>Good business acumen while maintaining the highest standard and quality.<br><br>Should you require any further information do not hesitate to contact me at your best convenience.<br><br>Yours Faithfully.<br>L.P.Leclerc.

Trevor Portelli

Executive Chef

Accomplished chef with 15+ years of experience preparing mouth-watering dishes for top-rated restaurants. Expertise in conceptualising, developing, and implementing innovative menus to optimise guest satisfaction and retention while leading staff training initiatives and ensuring inventory and cost containment. Excel at overseeing daily kitchen operations with responsibility for maintaining inventories, assess quality of products and select suppliers, purchasing foods, ensuring full adherence to food hygiene regulations, and assigning schedules and tasks. Responsible for preparation of annual business forecasts and budgets, on-going monitoring of actual operating results vs budgets and strive to at least meet the KPIs set at the beginning of the year. Ability to distil processes, enhance internal structures, and promote multi-skilled team competencies via inspirational leadership.&nbsp;

Ursuleac Sergiu

Общественное питание, повар

Готовить это моя страсть, а сама кулинария это философия что вдохновляет и дает мне мана для что-то большего, прекрасного, грандиозного с которым я могу порадовать свой близких и любимых, друзей. Я активировал в разные рестораны и кафе которые с каждой впитывал в свою энциклопедию по немножку! Моя цель в жизни по карьерной линий это не столь важно достичь высокого ранга, статуса и место в обществе, чем столь важно и даже приятно удовлетворять животы и языки, порадовать души и довести людям до их разума радость повара когда они испытывают вкусовой оргазм от своей еды!

Maik Oliver Hohlfeld

Selbstständiger Koch für Shows & Events (inkl. Mietkoch), Beratung & Vertrieb

<div>Nach seiner Ausbildung war Maik stolz wie Oscar. „Ich bin ein Koch!“ Seine Wanderjahre führten ihn quer durch Deutschland, durchaus auch mal nach Österreich und in die Schweiz. Im Maritim, Kempinski, Lindner und auch in kleineren Hotels mit Restaurant sowie auf einigen Flusskreuzschifffahrten durfte er seinen beruflichen Charakter stärken, bevor es wieder in die mittelhessische Heimat ging. Er unterstützte seinen Vater aus gesundheitlichen Gründen in seinem lokalen Gartenbaubetrieb und fand auch schnell wieder gefallen an dieser Arbeit. Mit der Vision, die Branchen Landwirtschaft, Gartenbau und Gastronomie wieder enger miteinander zu verbinden erschuf er die MOH Land &amp; Gast e.K. Es entwickelten sich internationale Projekte in der Land- und Forstwirtschaft, im Gartenbau und der "gastronomischen Industrie". Die MOH Land &amp; Gast wurde in zwei Abteilungen unterteilt: <br></div><div> - Gesunde Basis <br></div><div>- Land &amp; Garten <br></div><div>Nach seinem Diätkoch und seiner kürzlich erworbenen Ausbildereignung hat er wohl Lunte am erfolgreichen Lernen gerochen, nun steckt er wieder in einem Studiengang, der Küchenmeister ist im Visier! Mehr unter <a target="_blank" rel="nofollow" href="http://www.m-o-h-s.com">www.m-o-h-s.com</a> und <a target="_blank" rel="nofollow" href="http://www.land-garten.de">www.land-garten.de</a></div>