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" CV Chef cuisinier restauration privée, traiteur Toute la France " |
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Curriculum Vitae
Chef cuisinier restauration privée, traiteur Toute la France
Etat civil : Single, Non smoking, ENG1 Fluent French, English, Arabic, Hebrew Cannes FRANCE STCW 95 Basic Safety Training CBS Certificate 2003-2006 Hotel & Restaurant Management, University LYON 2002-2004 Cooking & Hospitality, Institute Paul BOCUSE, 2001-2003 DVIR school for hotel and restaurant management, Israel CASHER Cuisine and Catering Management institute 1997-1998 1995 - Baccalaureate letters Expérience professionelle : 11/2010 - still working chef M/Y “Surprise” 36m expedition private and charter boat Reason for leaving: not busy charter boat, from the beginning I did, only 3 weeks of charter 07/2010 - 10/2010 Chef M/Y “HERO” 32m charter boat I prepared colorful plates with amazing textures. I also prepared gastronomic food noticing that the captain, the crew and all the guests were very happy. I do have many reference and recommendation and gratitude letters from the guests and people I worked with in this boat. In all seasons and with different guests I always kept a constant high level and unique quality of ingredients, decorations and consequently a good choice of menu. Reason for leaving: seasonal position, end of season 05/2009 - 06/2010 Chef 47m M/Y little violet, private 10 crews and 10-12 guests. A buffet with different dishes for the crew, “see menu” . I cooked for two different owners: healthy organic and vegetarian plates, oriental and kosher and Lebanese buffet. For the other family, spicy food style Thai and English, desert, cheese, and vegetable, I was required to provide a wide variety of cuisines for the party 30-40 guest each time, Reason for leaving: the new owner wanted a new captain, and new crew, 05/2008 - 09/2008 Chef 30m M/Y “L'Or”, charter 5 crews . It was always a full meal with vegetables and salads, 9 guest busy charter boat. I was required to prepare Many Styles of cuisine, such as French, Lebanese, buffet, barbeque, Italian and Mediterranean food in general. During the season I cooked for many businessmen and families from USA, France, Geneva, London, Israel, Egypt, Lebanon, and Russia. Reason for leaving: the owner sale the boat, the new owner wanted me to work for him, 05/2007 - 09/2007 Chef 32m M/Y African Queen, private and charter Five crew, 10 guests . Kosher cuisine and healthy food rich in protein for the owner family. During the charters I cooked many times for guests coming from the Middle East, I made also vegetarian food, seasonal position, end of season 08/2006 - 05/2007 Chef 40m M/Y Veni Vidi Vici, 8-13 crew, 12 guest, 100 during the party Private Boat, and very busy, Achievement of menus and buffets in honor of: International Clientele personalities Middle East and of Monaco, many party each week end with Moroccan food like couscous royal served with five different meat and chicken, a variety of salad Lebanese cuisine and Italian. Reason for leaving: 1st experience in yachting and I wanted to work in charter boat, 11/2005 - 07/2006 Chief Executive of restaurant HAREM restaurant and CHOCO dance Bar and restaurant Very famous Lebanese restaurant 120 clients, aperitif and luxury food for the bar Formation : bac + 4 de jestion d'hotelerie et de la restauration art culinire, a l'institut de Paul Bocuse Intérêt :
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