Diploma's / certificaten
HACCP (behaald 04-2018)
Ervaring
Sous-Chef , Amsterdam
<p><span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Sous-Chef
in busy beach club/restaurant. Duties included serving quality cuisine in a
high tempo environment with festivals/concerts/events serving up to 1000
guests. Managing all aspects of kitchen operations</span><br></p>
Head Chef , Amsterdam
<p><span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Head
chef in an exclusive restaurant focusing on high quality sea food and meat. Job
included kitchen set up, creating menu's, catering, HACCP control, making
schedules and quality control</span><br></p>
Head Chef , Amsterdam
<span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Head
Chef in French brasserie. Tasks included making menu's organizing kitchen
staff, making schedules, HACCP control and food costs</span>
Sous-Chef , Amsterdam
<p><span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Sous-Chef
in busy established restaurant. Responsible for quality control, stock,
schedules and maintining a high level of culinary standards</span><br></p>
Sous-Chef , Amsterdam
<p><span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Duties
include leading kitchen and the Chefs absence, overseeing all aspects of the
kitchen, HACCP control, ordering, menu's and maintaining foods to high
standards expected</span><br></p>
Chef de partie , Amsterdam
<p><span lang="EN-NZ" style="font-size:9.0pt;line-height:
130%;font-family:"Arial",sans-serif;mso-fareast-font-family:Arial;color:#3C3E43;
mso-ansi-language:EN-NZ;mso-fareast-language:NL;mso-bidi-language:AR-SA">Working
for one owner with two establishment on a freelance basis. One as chef de
partie and the other as cover for the head chef. Job involved HACCP control,
ordering, making menu's and maintaining high standards at both establishments</span><br></p>
Kitchen Chef , Amsterdam
<p class="MsoNormal"><span lang="EN-NZ">Working as
a kitchen Chef for a large company who's clients include Tommy Hilfiger and
Calvin Klein. The job involved organizing delicatessen, salad bar, warm buffet,
mep & ordering for 600-1000 guests. <o:p></o:p></span></p>