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Kucharz
42 lat
Nationality : Poland / from 1981residence of
USA GREEN CARD - legal stay Date of birth : 10 ApriL
WORK
EXPERIENCE ( from - to ) DATE Name and addres of employer . Type of
bizness
or
sector . Occupation or position
EDUCATION . TECHNKUM GASTRONOMICZNE - CZESTOCHOWA > 1076-1981 UKONCZONE Z
tytulem - technik gastronom > 01/1981 - 12- 1981 Training as a cook -
Dally
college Chicago USA > 02/1982 - 12 - 1982 Training as a bakery Dally
College
Technical School of Gastronomy- BTEC National Diploma-chef profession and
food
technology.Knowledge about the Russian,polish,English,Irish,European
kitchen
and
the range of dishes of fishes and the seafood.
JOKER RESTAURANT --- OWNER
10.2009 -- 01.2011
04-2009 - 09 - 2009 KEHOES PUB and RESTAURANT FULL-TIME JOBS 60
HOURS PER WEEK -- chef de partie
My work included taking orders ,cooking the meat for the next day -
beff
pork lamb turkay
serving 200-250 dishes per day
11/2008 - 04-2009 > RATHEKALE Hotel in Irland 4 STAR -- SOUS CHEF / FULL
TIME > My working hours were for 6 days in week from 1am to 8pm
There were four cook during my shift
cooking meat - pork beff corn beef and fishes , seafood
12/2007 - 10/2008 HOTEL LEXUR CZESTOCHOWA POLAND - chef de partie
cooking polish special - golabki pierogi bigos
international food steak beff pork lamb duck
-10 2006 - 11/2007 COSTA BRAVA ESPANIA 4 STAR HOTEL Chef de Partie
position in a most luxury hotel Full time job including
serving 200-250 dishes per day My work consisted of : taking the orders
cooking
and seasoning meat for the next bussiness day .
01/2006 - /10 / 2006
BRASSERIE RESTAURANT - Dublin AIPORT Chef position in a most luxury
restaurant
Called - BRASSERIE - located the Dublin Aiport Speciality of the local
cusine was : steak ,fish , lamb ,pasta and sandwiches . Full time job
including
serving 300-400 dishes per day as the major duty .During the stay
participating
in a special sanitary HACCP , training meant for highly - qualified
workers.
03/ 2002- 06/ 2005 AL!s l`s RESTAURANT - GEORGETOWN TX USA - Chef de
partie
Worked in five star restaurant including 250 people in staff. The
restaurant
was open 24 hours for seven days per week . My working hours were for 6
days
in week from 2pm to midnight. There were two cook during my shift 4-5
waitresses and couple diswashers . My work consisted of : taking the
orders
cooking
and seasoning meat for the next bussiness day like ( roast -beef
,roast-pork,corn-beef,lamb. The restaurant was supplied with Italian dood
(
pizza ,pasta
, spaghetti etc)
01/ 2000- 03/ 2002 MT . PINDOS RESTAURANT CHICAGO USA Pindos
Restaurant
Chicago IL USA This restaurant was prepared for 300 people it was open 7
days
and all day round . At first there was a bissiness place since 1935 but
the
restaurant is situated here from almost 5 years . The local was very
crowdy
because of the bussiness development . Asfar as staff is concerned there
were
5- 6 waitresses and 2 cook .It was a kind of outdoor restaurant where
client
could observe staff`s craft .My work included taking orders ,cooking the
meat
for the next day . The restaurant was placed in a melting pot place ,
where
I had large contacts with other nationalties for instance : Greek ,Irish
Italian ,Turkish .
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Preferowane miejsce pracy:
Anglia
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| Numer klienta: 169 |
Wiek: 42
Pe: Mczyzna
Inne stanowisko pracy:
Preferowany rodzaj pracy: Hotelarstwo i gastronomia
Preferowany stanowisko pracy: Kucharz
Czy zainteresowany prac w Polsce: Nie
Znajomo jzyka angielskiego: 2 - Pre-intermediate
Prawo jazdy: B, D
Licencja na wzki widowe: Nie
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