I looking a job like chef in United States of America

  • Cyrille Ekosso Njoh
    French, 28 years, Single
    Email: [email removed]


    OBJECTIVE
    Working as a chef and alongside top chefs has always been my passion. I am currently searching for an opportunity where I can express my cooking techniques, understanding of proper hygiene, and HACCP. I want to be in a position where I can learn from and share my 13 years of experience with future chefs.

    EDUCATION
    The College Francois Rabelais of Vitry sur Seine at Paris Paris, France
    C.A.P Option Cuisine 1996-1998

    CULINARY EXPERIENCE - SEASONAL

    Restaurant Casino Croisette Festival of Film South of France
    at Cannes Jan/2004 - Nov/2004
    Chef de Partie (traitors)
    Studied under Executive Chef Bonnard Maurice where I worked as a full time cook and culinary artist. My responsibilities included food preparation and creating cuisine and new entrees.

    Brasserie Carlton Hotel Intercontinental 5*
    at Cannes, The Leading Hotels of the World South of France
    Chef Executive Laurent Bunnel Jul/2004 - Sep/2004
    Demi Chef de Partie
    Studied alongside Executive Chef Laurent Bunnel where I perfected my preparation of sauces and refreshing the pantry. I was responsible for running the fish station.

    Restaurant La Palm d'Or Hotel Martinez 5* South of France
    at Cannes Aug/2003 - Nov/2003
    Demi Chef de Partie
    Studied under two outstanding Executive Chefs, Christian Viller and Christian Sinicropi. This restaurant received two Michelin Stars. On this team, I had the pleasure of creating a new entrée or appetizer each day.


    Relais Chateau 4* South of France
    La Bonne Etape * Jan/2003 – July/2003
    Demi Chef de Partie
    Worked alongside Executive Chef Janie Gleize where the restaurant was awarded one Michelin Star. Every morning we would clean and prepare fish. Prepared soufflés and
    worked the evening dinner service.


    ADDITIONAL EXPERIENCES

    Restaurant Le Fontainebleau San Diego, CA
    Of Hotel Westgate 4* May/2008 – Apr/2009
    Chef de Partie
    Learned to prepare Sushi and gained wonderful experience under Executive Chef Fabrice Hardel. Walked the a la carte tray around the restaurant and ran Pantry & Sushi Bars every Friday. Worked the buffets on Sunday for every brunch.

    Hotel & Catering & Restaurant 5* London, England
    at London, The Leading Hotels of the World Feb/2007 – Feb/2008
    Agency West One & Keystone
    Chef de Partie
    Experienced different venues working through a temporary agency. Worked large banquets in 5* hotels and restaurants each week. Usually 2-3 month projects at different locations.

    Restaurant Spoon London, England
    Sanderson Hotel 5* at London Apr/2006 - Feb/2007
    Chef de Partie
    Executive Chef Alain Ducasse & Pascal Feraud assigned me to oversee the hot and cold stations where I prepared salads, garnishes and 2 days per week prepped for Sous Chefs.

    Restaurant Langtry's Torquay, Devon
    Of the Osborne Hotel 4* at Torquay Oct/2005 - Apr/2006
    Chef de Partie
    Executive Chef Roberts Peter gave me my first job in United Kingdom. This is where I learned English, stock procedures for the pantry and dinner preparation.


    Restaurant à la Carte Paris, France
    Hotel Hilton 4* at Paris Orly Apr/2005 - Oct/2005
    Chef de Partie
    Managed 10 cooks for Executive Chef Jean René Triqué. Was granted more responsibilities of covering a new menu. Taught and instructed new chefs while keeping the sauce and fish stations prepared.

    Restaurant Bon 2, Paris 2ème Paris, France
    Demi Chef de Partie (larder) Aug/2001 - Nov/2002
    Under Executive Chef Richard Pommies, I worked on various aspects of the kitchen. Increase effective communication with the chefs and made fast successful workers.

    Restaurant Le Ralais Of Hotel Plaza Athenee 5* Paris, France
    at Paris 8ème, The Leading Hotels of the World May/2000 - Aug/2001
    First Commis (larder)
    Executive Chef Alain Ducasse & Jean Marc taught me how to begin as a Chef. I learned to properly use the knife with precise cuts and procedures of the kitchen.

    Restaurant traditional La Fermette Marbeuf Paris, France
    at Paris 8ème 1998-2000
    Commis Chef (sauce, grille)
    My trainer was Executive Chef Isaac Gilbert who taught sauce preparation and I began as the meat filler for the grille. Set up and take down duties of the grille.

    Restaurant gastronomy Le Berkeley Paris, France
    at Paris 8ème 1997-1998
    Culinary Apprentice
    Worked under Executive Chef Richard Flament as a Culinary Apprentice. I learned chopping, food sanitation, and the creation of sauces.

    REFERENCES
    Available at your request.

    Cyrille Ekosso Njoh 23 Jun 2009, 07:10 - Verstoß melden
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work in the U.S.

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