The applicant is applying for the position of Executive Chef. He has over 25 years of experience as an Executive Chef working in renowned restaurants around the world, including in the US, Japan, Saudi Arabia, France, and Belgium. He possesses strong skills in financial management, training, logistics, and human resources. He is accustomed to adapting to different environments and meeting tight deadlines. The applicant holds several prestigious awards and memberships, including the Cordon Bleu from Paris and membership in the Collegium Cocorum. He is seeking to further contribute his skills and experience to the organization.
My ability to coordinate efforts of all departments within a hotel, in order to ensure total customer satisfaction, has become the major secret of my success throughout my career. I possess strong leadership qualities to supervise the staff in a manner befitting the hotel’s outlook and image, Moreover, I have extensive knowledge of providing above par guest services by anticipating their needs and striving to fulfill them immediately. I am also proficient in managing the concerns of angry guests by ensuring that they never leave the hotel premises dissatisfied
Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
The document provides a summary of an individual's experience as an outlet chef with over 8 years of experience in Italian, Mediterranean, continental, and South African cuisines. Their key skills include Italian cuisine, molecular cuisine, cost control, and fine dining. They have a bachelor's degree in hotel management and have worked in several leadership roles such as outlet chef, chef de partie, and commis chef at various hotels in Dubai and India. Their responsibilities included menu planning, food preparation, cost control, and training staff. They have received several awards for their work.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
Aaron Kirsch is a private chef with over 20 years of experience cooking for high-net-worth individuals. He has worked as a private chef on yachts and private jets, traveling between clients' homes. Kirsch has expertise in many cuisines and dietary needs. He is skilled in menu planning, staff management, and coordinating large events for hundreds of guests. Kirsch seeks a long-term position as a private chef for an estate.
Kelsey Henderson has over 10 years of experience as an executive chef for high-profile clients in Los Angeles, specializing in customized diets and event catering. She has worked for elite yacht companies, celebrities, and families, planning meals, doing grocery shopping, and keeping kitchens organized. Henderson has a degree in culinary arts and has won cooking competitions, including an NBC reality show.
Fabiopachecotavares is a hospitality professional with over 15 years of experience in food and beverage roles including room service waiter, events host, and brand ambassador. He has worked at prestigious hotels like The Grand Brighton and Nobu Restaurant London. His skills include silver service, customer service, food safety training, and hosting private events. He is seeking a new full-time or freelance opportunity where he can utilize his passion and experience in hospitality.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
My ability to coordinate efforts of all departments within a hotel, in order to ensure total customer satisfaction, has become the major secret of my success throughout my career. I possess strong leadership qualities to supervise the staff in a manner befitting the hotel’s outlook and image, Moreover, I have extensive knowledge of providing above par guest services by anticipating their needs and striving to fulfill them immediately. I am also proficient in managing the concerns of angry guests by ensuring that they never leave the hotel premises dissatisfied
Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
The document provides a summary of an individual's experience as an outlet chef with over 8 years of experience in Italian, Mediterranean, continental, and South African cuisines. Their key skills include Italian cuisine, molecular cuisine, cost control, and fine dining. They have a bachelor's degree in hotel management and have worked in several leadership roles such as outlet chef, chef de partie, and commis chef at various hotels in Dubai and India. Their responsibilities included menu planning, food preparation, cost control, and training staff. They have received several awards for their work.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
Aaron Kirsch is a private chef with over 20 years of experience cooking for high-net-worth individuals. He has worked as a private chef on yachts and private jets, traveling between clients' homes. Kirsch has expertise in many cuisines and dietary needs. He is skilled in menu planning, staff management, and coordinating large events for hundreds of guests. Kirsch seeks a long-term position as a private chef for an estate.
Kelsey Henderson has over 10 years of experience as an executive chef for high-profile clients in Los Angeles, specializing in customized diets and event catering. She has worked for elite yacht companies, celebrities, and families, planning meals, doing grocery shopping, and keeping kitchens organized. Henderson has a degree in culinary arts and has won cooking competitions, including an NBC reality show.
Fabiopachecotavares is a hospitality professional with over 15 years of experience in food and beverage roles including room service waiter, events host, and brand ambassador. He has worked at prestigious hotels like The Grand Brighton and Nobu Restaurant London. His skills include silver service, customer service, food safety training, and hosting private events. He is seeking a new full-time or freelance opportunity where he can utilize his passion and experience in hospitality.
The document is a resume for Clark R. Sarchet seeking a managerial position in the hospitality industry. It summarizes his qualifications and extensive experience as an executive chef, restaurant manager, and food and beverage director for various hotels, resorts, and restaurants over the past 30 years. It also lists his certifications, awards, and education.
Mahesh Kasun Ranga Kumara is applying for the position of Sous Chef. He has over 15 years of experience in various kitchen roles in hotels in Abu Dhabi, Dubai, and Sri Lanka. His most recent role was as Sous Chef at One to One Hotel in Abu Dhabi, where he led the main kitchen and ensured food quality and safety standards were met. He is skilled in food cost control, menu development, and team leadership. He aims to utilize his experience and skills to support colleagues and continuously improve operations.
Robert Gowett is an experienced executive chef seeking to expand his culinary skills. He has over 20 years of experience managing kitchen operations in fine dining, country clubs, universities, and catering. Gowett is skilled in menu development, food and labor cost controls, staff management, and ensuring health and sanitation standards. His most recent role was as Executive Chef of Tacky Jacks Golf Shores, where he oversaw a staff of 25 and daily revenues of $25,000.
Nyoman Picha has had a career in hospitality and culinary arts spanning over 25 years. He began helping in his brother's restaurant at a young age and went on to receive formal culinary training. Since then, he has held roles as Executive Chef and Chef de Cuisine at several prestigious hotels and resorts in Bali, Thailand, South Africa, and Angola. Currently, he is the Chef and Beverage Manager at The 101 Bali Legian, where he showcases fusion cuisine drawing from Asian and Western influences. Picha aims to continue advancing in respected international hospitality groups and innovating menus that blend Eastern and Western flavors.
Edward Rojas has over 10 years of experience as a highly skilled kitchen manager and chef. He has managed kitchens of up to 30 staff and budgets of $4-8 million annually. Rojas excels at menu planning, hiring and training staff, scheduling, ordering, and ensuring food quality and cost controls. He has experience in French, Asian, Latin, and American cuisines and is passionate about culinary arts. Rojas holds a Certificate in Culinary Arts and is proficient in Microsoft Office applications.
Gordon Michaels has over 20 years of experience in food and beverage management, including positions as general manager, bar manager, and brand ambassador. He holds certifications in bartending and food safety. His experience ranges from managing restaurants, bars, and clubs to planning events and overseeing catering operations. Michaels has a proven ability to increase sales and develop loyal customer bases.
Ephraim Angutsa is a highly accomplished culinary professional with over 16 years of experience as an executive chef in various resorts, casinos, hotels, camps and five-star restaurants. He has a demonstrated ability to develop culinary teams and deliver high quality food and service while controlling costs. Angutsa has expertise in American, Asian, Chinese, African and European cuisines and holds several certificates in food preparation, hygiene and management.
Leonard Irvine has over 30 years of experience in catering management and chef roles. He is currently the Catering Manager at Barrow Sixth Form College, where he oversees all aspects of catering service and manages a staff of 27. Previously he held several roles such as Kitchen Manager, Head Chef, and Consultant for various restaurants and pubs. He has a wealth of qualifications including NVQ assessor certifications and food safety and first aid training. He enjoys volunteering through his role as Secretary of the local Working Mens' Club.
Joseph Orango has over 6 years of experience in hospitality leadership roles including managing lodges, food and beverage, and events planning. He currently works as the Assistant Lodge Manager at Serena Sweetwaters in Nanyuki. Prior to this, he held roles such as Food and Beverage Manager and Acting Deputy General Manager at Serena Beach Spa & Resort in Mombasa. He has a demonstrated track record of improving operations, reducing costs, and enhancing revenue growth. His areas of expertise include hotel management, customer service, relationship management, administration, and people management.
George Obienge has over 10 years of experience in food and beverage management. He holds qualifications in hospitality, computer applications, and sommelier studies. His career includes positions as General Manager, Restaurant Manager, Assistant Manager, Food & Beverage Controller, and Captain. He is currently the General Manager of Sixth Element restaurant in Nairobi, where he oversees all operations.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
ALBERT HALL Resume Final 4-15-2016.docx-2Albert Hall
Albert Hall is a veteran food service professional with over 30 years of experience leading multi-million dollar restaurants, banquet, and catering operations. He has worked as an executive chef and director of food and beverage at several award-winning restaurants and resorts. His skills include extensive food and beverage knowledge, menu development, food safety compliance, large event catering, supply management, and computer software proficiency. He has received several awards and certifications for his culinary expertise.
Mr. Abel Pienaar has over 15 years of experience in food and beverage management and operations management in the hospitality industry. He is seeking an international executive managerial role where he can utilize his extensive skills. He has a proven track record of developing and managing teams to deliver exceptional customer service. He is competent in organizing tasks, increasing efficiency with limited resources, and has strong communication, business, and strategic marketing skills.
Gary Leveridge has over 15 years of experience in hospitality management, including roles as a bar manager, vocational learning advisor, stores supervisor, and licensed house manager. He holds qualifications in hospitality, health and safety, teaching, and business. Leveridge is seeking a new career challenge that utilizes his skills in people management, training, sales, and computer systems. He provides two references.
This resume is for Joan Walsh-Simms, who has over 20 years of experience as a Food and Beverage Manager in the tourism and hospitality industry. She is passionate about hospitality and has a proven track record of training staff, managing operations, and helping teams achieve goals. She currently works as the Food and Beverage Manager at the Ritz-Carlton in Grand Cayman, where she has received several awards for her performance.
Muhammad Akbar Sardar is applying for a hospitality leadership position and has over 25 years of experience in hospitality management, including 20 years working in management positions for international hotel groups in Pakistan and Canada; he has expertise in areas such as strategic management, human resources, and financial management; the document provides details of his work history and qualifications for hospitality and management roles.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Adam Long is seeking a new position in the food service industry utilizing his 15 years of experience as an executive chef and corporate chef. He has a Bachelor's and Associate's degree in culinary fields from Johnson and Wales University. His resume outlines his experience opening and managing restaurants and kitchens for various companies, including his most recent roles as Executive Chef and Corporate Chef for Bad Daddy's Burger Bar. He provides a detailed account of his responsibilities in these roles and previous roles at other restaurants.
Bobby Palacios has over 12 years of experience in customer service and restaurant management. He is currently the Guest Service Manager at Logan's Roadhouse, where he is responsible for sales, customer service, and profitability. Previously, he held management roles such as Service Manager at Texas Roadhouse and General Manager at Johnny Carino's, where he oversaw operations and supervised large staffs. Bobby has a track record of driving sales and providing exceptional customer experiences.
Louay Saegh is an experienced executive chef seeking a position where he can develop a productive team focused on service and quality. He has over 15 years of experience in luxury hotels in roles of increasing responsibility. His skills include team leadership, quality control, budget management, and staff training. He is proficient in international cuisines and holds food safety and hygiene certifications.
This curriculum vitae outlines the personal and professional experience of Andrzej Wdowiak. It summarizes his education, which includes an advanced English course and high school studies in Malbork, Poland. It also lists his work history in restaurants and pubs across Europe, including positions as a chef, kitchen manager, and head chef, spanning from 1999 to 2008. His languages are listed as English, German, and Polish, and computer skills include Microsoft programs and the internet. Personal virtues include punctuality and reliability, and interests include cinema, music, sports, traveling, and cooking.
Chef Gregory Webb Career Brief August 3rd, 2011gregorywebb
Gregory G Webb has worked as a chef for over 20 years in many prestigious kitchens across several major cities. He began as a line cook in Washington D.C. and sought to advance his skills by working in French restaurants known for their from-scratch cooking. After receiving praise and advice from a prominent American chef, Webb traveled extensively to work with talented chefs around the world. He eventually opened his own restaurant in Houston and received several awards and accolades for his cooking in Texas and New York City. Webb has held executive chef positions at hotels, casinos, and restaurants across the U.S. and Mexico, gaining widespread critical acclaim for his modern American style influenced by French techniques.
Mahesh Kasun Ranga Kumara is applying for the position of Sous Chef. He has over 15 years of experience in various kitchen roles in hotels in Abu Dhabi, Dubai, and Sri Lanka. His most recent role was as Sous Chef at One to One Hotel in Abu Dhabi, where he led the main kitchen and ensured food quality and safety standards were met. He is skilled in food cost control, menu development, and team leadership. He aims to utilize his experience and skills to support colleagues and continuously improve operations.
Robert Gowett is an experienced executive chef seeking to expand his culinary skills. He has over 20 years of experience managing kitchen operations in fine dining, country clubs, universities, and catering. Gowett is skilled in menu development, food and labor cost controls, staff management, and ensuring health and sanitation standards. His most recent role was as Executive Chef of Tacky Jacks Golf Shores, where he oversaw a staff of 25 and daily revenues of $25,000.
Nyoman Picha has had a career in hospitality and culinary arts spanning over 25 years. He began helping in his brother's restaurant at a young age and went on to receive formal culinary training. Since then, he has held roles as Executive Chef and Chef de Cuisine at several prestigious hotels and resorts in Bali, Thailand, South Africa, and Angola. Currently, he is the Chef and Beverage Manager at The 101 Bali Legian, where he showcases fusion cuisine drawing from Asian and Western influences. Picha aims to continue advancing in respected international hospitality groups and innovating menus that blend Eastern and Western flavors.
Edward Rojas has over 10 years of experience as a highly skilled kitchen manager and chef. He has managed kitchens of up to 30 staff and budgets of $4-8 million annually. Rojas excels at menu planning, hiring and training staff, scheduling, ordering, and ensuring food quality and cost controls. He has experience in French, Asian, Latin, and American cuisines and is passionate about culinary arts. Rojas holds a Certificate in Culinary Arts and is proficient in Microsoft Office applications.
Gordon Michaels has over 20 years of experience in food and beverage management, including positions as general manager, bar manager, and brand ambassador. He holds certifications in bartending and food safety. His experience ranges from managing restaurants, bars, and clubs to planning events and overseeing catering operations. Michaels has a proven ability to increase sales and develop loyal customer bases.
Ephraim Angutsa is a highly accomplished culinary professional with over 16 years of experience as an executive chef in various resorts, casinos, hotels, camps and five-star restaurants. He has a demonstrated ability to develop culinary teams and deliver high quality food and service while controlling costs. Angutsa has expertise in American, Asian, Chinese, African and European cuisines and holds several certificates in food preparation, hygiene and management.
Leonard Irvine has over 30 years of experience in catering management and chef roles. He is currently the Catering Manager at Barrow Sixth Form College, where he oversees all aspects of catering service and manages a staff of 27. Previously he held several roles such as Kitchen Manager, Head Chef, and Consultant for various restaurants and pubs. He has a wealth of qualifications including NVQ assessor certifications and food safety and first aid training. He enjoys volunteering through his role as Secretary of the local Working Mens' Club.
Joseph Orango has over 6 years of experience in hospitality leadership roles including managing lodges, food and beverage, and events planning. He currently works as the Assistant Lodge Manager at Serena Sweetwaters in Nanyuki. Prior to this, he held roles such as Food and Beverage Manager and Acting Deputy General Manager at Serena Beach Spa & Resort in Mombasa. He has a demonstrated track record of improving operations, reducing costs, and enhancing revenue growth. His areas of expertise include hotel management, customer service, relationship management, administration, and people management.
George Obienge has over 10 years of experience in food and beverage management. He holds qualifications in hospitality, computer applications, and sommelier studies. His career includes positions as General Manager, Restaurant Manager, Assistant Manager, Food & Beverage Controller, and Captain. He is currently the General Manager of Sixth Element restaurant in Nairobi, where he oversees all operations.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
ALBERT HALL Resume Final 4-15-2016.docx-2Albert Hall
Albert Hall is a veteran food service professional with over 30 years of experience leading multi-million dollar restaurants, banquet, and catering operations. He has worked as an executive chef and director of food and beverage at several award-winning restaurants and resorts. His skills include extensive food and beverage knowledge, menu development, food safety compliance, large event catering, supply management, and computer software proficiency. He has received several awards and certifications for his culinary expertise.
Mr. Abel Pienaar has over 15 years of experience in food and beverage management and operations management in the hospitality industry. He is seeking an international executive managerial role where he can utilize his extensive skills. He has a proven track record of developing and managing teams to deliver exceptional customer service. He is competent in organizing tasks, increasing efficiency with limited resources, and has strong communication, business, and strategic marketing skills.
Gary Leveridge has over 15 years of experience in hospitality management, including roles as a bar manager, vocational learning advisor, stores supervisor, and licensed house manager. He holds qualifications in hospitality, health and safety, teaching, and business. Leveridge is seeking a new career challenge that utilizes his skills in people management, training, sales, and computer systems. He provides two references.
This resume is for Joan Walsh-Simms, who has over 20 years of experience as a Food and Beverage Manager in the tourism and hospitality industry. She is passionate about hospitality and has a proven track record of training staff, managing operations, and helping teams achieve goals. She currently works as the Food and Beverage Manager at the Ritz-Carlton in Grand Cayman, where she has received several awards for her performance.
Muhammad Akbar Sardar is applying for a hospitality leadership position and has over 25 years of experience in hospitality management, including 20 years working in management positions for international hotel groups in Pakistan and Canada; he has expertise in areas such as strategic management, human resources, and financial management; the document provides details of his work history and qualifications for hospitality and management roles.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Adam Long is seeking a new position in the food service industry utilizing his 15 years of experience as an executive chef and corporate chef. He has a Bachelor's and Associate's degree in culinary fields from Johnson and Wales University. His resume outlines his experience opening and managing restaurants and kitchens for various companies, including his most recent roles as Executive Chef and Corporate Chef for Bad Daddy's Burger Bar. He provides a detailed account of his responsibilities in these roles and previous roles at other restaurants.
Bobby Palacios has over 12 years of experience in customer service and restaurant management. He is currently the Guest Service Manager at Logan's Roadhouse, where he is responsible for sales, customer service, and profitability. Previously, he held management roles such as Service Manager at Texas Roadhouse and General Manager at Johnny Carino's, where he oversaw operations and supervised large staffs. Bobby has a track record of driving sales and providing exceptional customer experiences.
Louay Saegh is an experienced executive chef seeking a position where he can develop a productive team focused on service and quality. He has over 15 years of experience in luxury hotels in roles of increasing responsibility. His skills include team leadership, quality control, budget management, and staff training. He is proficient in international cuisines and holds food safety and hygiene certifications.
This curriculum vitae outlines the personal and professional experience of Andrzej Wdowiak. It summarizes his education, which includes an advanced English course and high school studies in Malbork, Poland. It also lists his work history in restaurants and pubs across Europe, including positions as a chef, kitchen manager, and head chef, spanning from 1999 to 2008. His languages are listed as English, German, and Polish, and computer skills include Microsoft programs and the internet. Personal virtues include punctuality and reliability, and interests include cinema, music, sports, traveling, and cooking.
Chef Gregory Webb Career Brief August 3rd, 2011gregorywebb
Gregory G Webb has worked as a chef for over 20 years in many prestigious kitchens across several major cities. He began as a line cook in Washington D.C. and sought to advance his skills by working in French restaurants known for their from-scratch cooking. After receiving praise and advice from a prominent American chef, Webb traveled extensively to work with talented chefs around the world. He eventually opened his own restaurant in Houston and received several awards and accolades for his cooking in Texas and New York City. Webb has held executive chef positions at hotels, casinos, and restaurants across the U.S. and Mexico, gaining widespread critical acclaim for his modern American style influenced by French techniques.
Frazer Wood is a 32-year old British head chef with over 15 years of culinary experience. He has worked as a head chef and sous chef on private yachts around the world and in high-end restaurants in London, Australia, and Bali. He holds several culinary qualifications and has expertise in many global cuisines.
Elias Youssef is a culinary innovator with over 12 years of experience working in reputable establishments including world-class resorts, hotels, upscale restaurants, and the super yacht industry. He is seeking a senior level or management role where he can utilize his vast hospitality and management skills. His previous roles include head chef positions as well as sous chef roles on mega yachts in Turkey, France, and Lebanon.
This document contains the resume of Gigio detailing his personal and contact information, extensive education and training in food service and culinary arts from 1990-1991 in Venezuela, work experience as a chef and manager from 1991-2012 in Venezuela and Trinidad including for restaurants, hotels and embassies, and recognitions for his work including participation in culinary competitions and consultancy for restaurants from 2011-2015.
Greg Thompson has over 15 years of experience in culinary operations management. He has directed training for new restaurant openings domestically and internationally. As Executive Chef, he has had full P&L responsibility for operations of $3-7 million annually. His experience includes recruiting, training, and developing staff as well as marketing, menu development, and improving financial and operational performance.
Gustavo Jarussi is a Brazilian national with over 20 years of experience in hotel management. He currently serves as the Country Manager for Pestana Hotels in Venezuela, Colombia, and Cuba, overseeing three properties. Jarussi has a proven track record of improving financial and operational metrics across multiple hotels in South America through strategic initiatives. He holds a master's degree in marketing and university degrees in gastronomy and coaching for leadership.
Vladimir Stojanovic is a Serbian male seeking bar and restaurant work in Malta. He has over 10 years of professional culinary experience, having worked as a Chef De Partie and pastry chef/pizza maker at restaurants in Malta between 2005-2012. He has education in mechanical engineering and speaks English, Italian, Maltese, and Bulgarian. His hobbies include sports, art, history, cooking, and music.
Jean-David Groff-Daudet has over 30 years of culinary experience, including owning his own Michelin-starred restaurant in France and serving as executive chef at several acclaimed Las Vegas restaurants. He has worked as a private chef and currently oversees in-suite and corporate dining at the Venetian and Palazzo casinos. Groff-Daudet has trained at and worked in multiple 3-star Michelin restaurants in Europe.
Vincent Denayer is a Belgian chef with over 30 years of experience working in renowned restaurants across Europe, South Africa, and Asia. He has trained in classic French and Mediterranean cuisine and is known for his fresh, innovative dishes built on traditional techniques with a modern twist. Vincent takes pride in using local, high-quality ingredients and beautiful presentations that engage the senses.
Charalampos Liouvas is a Greek chef with over 15 years of experience working in hotels and restaurants in Greece, Cyprus, and other locations. He has held positions including Chef de Cuisine and Sous Chef, where he was responsible for cooking, menu planning, managing staff, and ensuring food safety and quality standards. Liouvas aims to obtain a position as Chef de Cuisine or Sous Chef and has extensive training and certifications in culinary arts, food safety, and management.
Geno Bahena is an acclaimed Mexican chef born in 1965 in Mexico. He grew up on a ranch where he helped with cooking and developed an interest in cuisine. He studied cooking in college and became a line cook and then sous chef at Frontera Grill, rising to become managing chef. Bahena is passionate about authentic Mexican cuisine and travels extensively in Mexico to research regional specialties. He owns two highly acclaimed restaurants in Chicago, Ixcapuzalco and Tepatulco, that focus on regional Mexican cuisine and have received numerous awards and recognition.
George Greij is seeking a position as an executive chef or manager and has over 15 years of experience in restaurant management. He has managed restaurants in Dubai, Bahrain, Kuwait, Lebanon, and Abu Dhabi. Greij is skilled in cost control, menu planning, recipe preparation, kitchen management, and staff training. He is computer literate and proficient in Excel, PowerPoint, and Word. Greij is seeking to utilize his management experience and culinary skills to contribute to a company's growth.
Armando Selimaj is an experienced chef seeking a new position. He has over 15 years of experience working on private yachts and in restaurants in Italy, Poland, and other parts of Europe. He has strong skills in menu planning, food preparation, budgeting, and ensuring high standards of food safety and quality. Some of the yachts and restaurants he has worked on include M/Y "Soy Amor", M/Y Ocean Paradise 55, and the Marine Hotel in Kolobrzeg, Poland. He is fluent in several languages and able to work with diverse groups of people.
The document provides a resume for David Enkaoua, who is currently the Director of Food & Beverage at a 5-star resort in French Polynesia, outlining his experience and achievements in similar roles at other luxury hotels and resorts in locations such as Algeria, Seychelles, Tahiti, and France over the past 25 years.
Ashraf Perwaiz is a restaurant manager with over 12 years of experience in hospitality management. He is currently the Restaurant Manager at Sanjeev Kapoor The Yellow Chilli Burjuman in Dubai, where he oversees a 150-cover all day dining restaurant. Prior to this role, he held management positions at Four Points by Sheraton Mumbai, Figs Kuwait, Holiday Inn Mumbai International Airport, and Taj Lands End Mumbai. He has a Bachelor's Degree in Tourism and Hospitality from the Indian Institute of Hotel Management and Catering. His skills include restaurant management, event management, and banquet and conference management.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
The applicant is applying for an advertised position in human resources. He has over 9 years of international experience in food and beverage operations, including roles as an executive chef, chef de cuisine, and sous chef. He believes his customer-oriented and revenue-focused approach will deliver success to the business. The applicant is passionate about the food and beverage industry and has strong skills in areas like financial management, organization, and development. He is interested in growing within the organization and sharing his experience with pre-opening, establishing, implementing, maintaining, and developing food and beverage operations. His resume is attached for review.
Ebenezer Acquah is an experienced Executive Chef with over 23 years of experience in food services management and culinary operations. He is currently seeking a position that allows him to utilize his extensive experience in menu development, budgeting, staff supervision, and international cuisine preparation. Some of his past roles include Executive Chef positions at 5-star hotels and restaurants in Nigeria, South Africa, Ghana, and other African countries.
Luigi Antonio Piu is an experienced Italian executive chef and culinary director with over 30 years of experience working in hotels, resorts, clubs, and restaurants around the world. He graduated from culinary school in Italy in 1972 and has held executive chef and director positions in Europe, the Middle East, and Asia Pacific. Currently, he is the Director of Executive Chef and Food & Beverage at the Abu Dhabi Country Club in the UAE, overseeing all food operations.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His objective is to actively contribute to organizational success and career advancement through demonstrating his skills and experience in hospitality and food service management.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His career includes experience as a manager and owner of various cafes and restaurants, as well as operation manager roles with food service chains.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He holds a certificate in hospitality management from Cornell University and a bachelor's degree in accounting from Modern Academy. His career includes positions as a restaurant manager, operations manager, and opening new locations for several restaurant chains. Currently he is an operations manager at Qatar Foundation, responsible for two outlets and catering.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His objective is to actively contribute to organizational success and career advancement through demonstrating his skills and experience in hospitality and food service management.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He holds a certificate in hospitality management from Cornell University and a bachelor's degree in accounting from Modern Academy. His career includes positions as a restaurant manager, operations manager, and opening new locations for several restaurant chains. Currently he is an operations manager at Qatar Foundation, responsible for two outlets and catering.
Hazem Osman Azzam is an Egyptian national born in 1979 who has over 15 years of experience in restaurant and food service management in both the United States and Egypt. He currently works as a Restaurant Manager for Qatar Foundation, where he is responsible for two outlets and catering. His objective is to actively contribute to organizational success and career advancement through demonstrating his skills and experience in hospitality and food service management.
The document provides a summary of a chef's resume. It outlines his extensive experience as an executive chef and head chef at various restaurants in France, Australia, Thailand, and Vietnam over the past 20 years. It highlights his skills in menu creation, food cost management, team leadership, and training. The resume also lists his educational background and qualifications in culinary arts from France.
Tarek K. Saleh has over 20 years of experience in food and beverage management. He has held various director and manager roles at casinos and hotels in Ohio, Pennsylvania, New Jersey, and Atlantic City. Some of his responsibilities have included overseeing multiple food and beverage outlets, developing marketing programs, ensuring health and safety compliance, controlling costs, and achieving high customer satisfaction scores. He has a bachelor's degree in hotel management from Helwan University in Cairo, Egypt.
Bahrain Family Leisure Company operates various casual dining restaurants and franchises, as well as a contract catering division and cinema businesses. As General Manager, Peter Lyons oversees the company's brands and operations, including the "Cucina Italiana" Italian restaurant and new "Bayti" Middle Eastern concept. Lyons has experience managing multiple units with annual turnovers up to £50 million and developing new brands and training programs.
Yehia Mahmoud Zaki El-Sherbini has over 35 years of experience in senior food and beverage management positions. He has worked with top international hotel brands including Four Seasons, InterContinental, and Holiday Inn. Currently he works as the Executive Assistant Manager of Food and Beverage for Shams Hotels and Resorts Group in Marsa Alam, Egypt. Previously he held roles such as Executive Director of Food and Beverage for Radisson Blu Cairo Heliopolis and Food and Beverage Consultant for Tolip Hotels and Resorts Group. He has a strong track record of improving operations and standards.
Yehia Mahmoud Zaki El-Sherbini has over 35 years of experience in senior food and beverage management positions. He has worked with top international hotel brands including Four Seasons, InterContinental, and Holiday Inn. Currently he works as the Executive Assistant Manager of Food and Beverage for Shams Hotels and Resorts Group in Marsa Alam, Egypt. Previously he held roles such as Executive Director of Food and Beverage for Radisson Blu Cairo Heliopolis and Food and Beverage Consultant for Tolip Hotels and Resorts Group. He has a strong track record of improving operations and standards.
Ernesto Dosman Allen has over 22 years of experience as an executive chef, most recently at Brasseria Luther in Brasov, Romania, and is seeking a new position as an executive chef where he can utilize his expertise in international cuisine, staff management, and ensuring quality and customer satisfaction. He has extensive experience leading kitchen operations on cruise ships and in hotels, and has received training in areas such as public health, safety, and management.
1. ATTN: To the Head of HR Department
Dear Mr/Mrs, I would like to send you my CV for consideration for theposition of Executive Chef in your organization
I believe that my experience as Executive Chef and instructor, accompanied with skills in financial management, training, logistics
and human resources accompanied with my knowledge of English, French and Italian language as well as wide international
experience meets your requirements. Furthermore, my background in economics and accounting could proveto be an additional
asset to theposition. So far, I have acquired a significant working experience in various parts of the world such as United States,
Japan, Saudi Arabia, France, Belgium etc. and I have been exposed to various culinary influences and able to develop further my
skills. I am used to adapting to different job requirements, flexible hours and working under pressurein order to meet tight
deadlines.
And it will be with a great pleasure to be part of your organization .
At the moment I working as Executive Chef consultant and manager in Bahrain Manama. On my previous job I was employed by
Sandals Group and I was working as an Executive Chef in the Sandals Grande Resort, Rodney Bay, St Lucia.. As such, my duties
include supervising thework of chefs in all outlets, food cost control for all outlets, following up and implementation of HACCP
procedures, devising menus and constant innovation, organizing special events for theVIP clientele, upgrading the Toscanini fine
dining restaurant, participation in the long term planning and implementation of strategies aimed at improving the overall score of
the resort etc.
Prior to this I was 6 months based in Belgrade, Serbia working as independent consultant and Executive Chef for boutique hotel in
Belgrade participating in all aspects related to food and beverage set up and organization in thehotel prior to the opening.
On my previous posting I was employed as Executive Chef and Instructor for the “Falcone” restaurant in Minsk, Belarus (for
further information please look at the web site www.falcone.by).This was a new restaurant and I have participated in all the steps
prior to opening such as kitchen and service staff selection and training, kitchen set up, I have devised menu and entire food costs,
organized opening event with the participation of theSecretary of theItalian Chef Federation etc.
Furthermore, I have been appointed President of the Italian Chef Federation for the Region of Belarus (which now I revoked due to
my departure), while I still hold thesame title for theregions of Serbia, Croatia, Montenegro and Greece and as such I am in charge
of recruiting new members and various promotional activities on behalf of the Federation, as well as food quality control. The
Federation has also included me as a special member of theCollegium Cocorum. Furthermore, I have been awarded Cordon Bleu
from Paris for my exceptional contribution to cuisine during my long standing career.
On my former position in New York, as Executive Chef in “Harvest on Hudson River” restaurant, I was in charge of overall
supervision of the kitchen, menus, budget costs, staff development and promotional activities. At the same time, I was doing a live
cooking show on the Food Network in partnership with thefamous chef Emerill Lagasse, 3 times a week in the period of 2 years.
Prior to this employment, I was posted for four years in Japan, working for Nagoya Castle Hotel, as Executive Chef in the
Mediterranean Restaurant and I was in charge of Italian food promotion in theperiod of 3 years for the Pacific le Meridian Hotel
in Tokyo.
All of my positions have been those of high responsibility and exposure, involving working for the renowned restaurants and
catering to demanding clientele. Enclosed you will find my CV.In case you need any additional information, I am at your disposal.
Sincerely,
Valter Piergiovanni
Address :TalaIsland,Amway
Garden view 2 apt 12
Cell phone: +97335036257
E-mail:w.piergiovanni@tiscali.it
2. Date of birth: 26 June 1963, Rome, Italy
Marital status: Married, two children
[From 1987 to 1988] Escoffier Academy, Paris, France-specializationcourse in chocolate and
Education glace preparation
[From1984-1986] Enrico Fermi,Rome, Italy-Awarded diploma of highereducation in
Accounting
[From 1979-1983] Tor Carbone Culinary School, Rome, Italy-awarded diploma of high
education- Chef degree.
Special awards and achievements:
4 November 2007, awarded title President of Delegation, forthe region of Belarus, Italian Cook
Federation, FIC
April2007, Award of Merit, by Italian Cook Federation (FIC) for deep involvement
in the development of the Federation and the legislation in the periodfrom 2003 till
2006.
January 2007, awarded honorary membershipby the Serbian Chef Association CAS for
contribution and development of culinary art in Serbia.
21 November 2006, awarded Collegium Cocorum membershipby Italian Cook
Federation (FIC) to honor25 years of professional development andoperating in
the best tradition of Italian cuisine
July 2004 food world promotion as executive chef coordinator with the pleasure to
work with Alain ducasse,GualtieroMarchesi andJoel robuchon At the Hotel Plaza
Athénée in Paris
19 October 2006, Cordon Bleus, Paris, Awarded membershipafter intense evaluation
22 May 2006, awarded title President of Delegation, forthe region of Serbia, Montenegro,
Croatia, Greece, Italian Cook Federation, FIC
3. April11, 1996, Green Ribbon of Europe for professional excellence andcollaboration
provided
June 1995, Award for Professional Merit, Association of Italian Maitres, Restaurants
and Hotels (A.M.I.R.A)
19 December 1987, Roma, Award of Merit, for the contribution to the success of Italian
cuisine, Italian Cook Federation ( FIC) and Association of Meat Production (VICAR).
22 June 1987, Award for Professionalism for significant collaboration to attain high
level of prestige in all categories and maintain the best tradition and art of the
Italian cuisine, Regional Union of Cooks in Lazio.
April1987, Award for Professionalism forthe participation in national competition
"Chicken andturkey, one big cuisine" organizedby the Italian Ministry for
Agriculture and Forestry
Medals:
2010 World Association Chef Society (WACS) appointed judge representing Italy
2006 , Special award for contribution to Serbian Chef Association. Serbian Culinary Association,
CAS.
2000, American Culinary Federation, Silvermedal on professional chef competition,
Birmingham, Alabama.
Professional experience From January 2011 till present Executive Chef Instructor Nicole’s Restaurant in Bahrain
Manama in charge of opening new Mediterranean restaurant in charge since the construction
of the planning of the restaurant menu’ planning team training kitchen instructor develop new
modern Mediterranean concept and supervision of catering division ,supervision of 35 staff
organizing cooking classes and privatedinners.
[From January 2010] till December2010 : Sandals Grande St. Lucian Spa and Beach
resort
Executive Chef for theentire resort overviewing French, Oriental and Seafood
restaurant and Italian restaurant Toscanini and Mediterranean Bistro in the Sandals
Grande Resort, Rodney Bay, St Lucia, West Indies, Caribbean
Number of staff supervising: 67
Overall supervision of the kitchen operation for all outlets: menu set up and
updates, food quality control, requisitions and procurement control, following up
HACCP procedures
Upgrade and innovations at Toscanini restaurant and Mediterranean Bistro:
organization of special events, devising new menus and daily suggestions, improving
the overall quality of food and service, training the staff in executing the changes etc.
Strategy planning andimplementation:
Devising long and short term strategy to upgrade the overall operation of the outlets
and score and supervising the implementation of the stated above.
[From July 2007-July 2009] Falcone Restaurant,Minsk Executive
Chef and Instructor
Number of staff supervising: 32
4. Overall supervision of the kitchen: menu set up and updates, food quality control,
procurement overview, health and safety control and implementation of HACCP
procedures
Staff development (Recruitment of new kitchen employees, training of existing staff,
and updateon new cooking techniques and influences in the world.
Financial Management (preparebudget/food costs forecasts on monthly basis,
procurement control, preparation of menus, suggestions on updateof kitchen
equipment and accessories and other advice as necessary.
Marketing and promotion- organizing various promotionalactivities for theFalcone
Restaurant, such as Live Cooking Show and participation in various interviews.
[From July 2005-July 2007],Execuitve chef
Overall supervision of the kitchen: food quality control, procurement overview,
health and safety controland implementation of HACCP procedures
Staff development (Recruitment of new kitchen employees, training of existing staff,
and updateon new cooking techniques and influences in the world.
Financial Management (preparebudget/food costs forecasts on monthly basis,
procurement control, preparation of menus, suggestions on updateof kitchen
equipment and accessories and other advice as necessary.
Marketing and promotion- organizing various promotional, such as Live Food Show
and participation on culinary shows such as Food and Wine on Studio B Network.
[From September2003-July 2005), Hilton International in Rome I
Executive Chef and Food Cost Manager
Number of staff supervising; 30
Overall supervision of the kitchen:food quality control, procurement overview,
health and safety controland implementation of HACCP procedures
Food Costs preparation on monthly basis,
[From August 2002-August 2003] ExcelsiorWestin grand hotel in rome , Italy
Executive Chef
Number of staff supervising; 85
In charge of day to day kitchen operations by overseeing Kitchen Team, cleaning
staff, suppliers, storage clerks etc.
Implementation of grand hotel food standards and health and safety and other relevant
policies,
5. Performs competitive procurements for goods, equipment, services and supplies and
negotiates with vendors.
Responsible for overall facilities and asset management issues
Coordinates with Food and beverage (FB) to promotecatering cohesiveness
Provides support to FB teamin coordination with training, logistics and
planning/organizing special events
Staff development-organization of staff competitions and team building events
[From January 1994-June 2002], Harvest on Hudson River Mediterranean
Restaurant, New York, UnitedStates
Executive Chef
Number of staff supervising; 42
Overall supervision of the kitchen:food quality control, implementation of health
and safety and HACCP procedures.
Food costs preparation on monthly basis, menu update, food and kitchen necessities
procurement and negotiation with the vendors.
Promotional activities such as involvement in theLive Cooking show on Food
Network TV in the course of 2 years.
[From September1989-Sep1993]Pariolli restaurant, NagoyaCastleHotel, Nagoya,
Japan, Executive Chef
Number of staff supervising; 25
Opening of the new Mediterranean restaurant in Nagoya Castle Hotel, preparation
activities, suggestions on the menu, and overall supervision of thekitchen.
[From August 1987-July 1989]Valentino restaurant, Rihad, Saudi Arabia Executive Chef
Number of staff supervising; 20
Responsible for launching a new Italian restaurant in Rihad, overall supervision of the
kitchen, preparation of the menus etc.
6. Languages
Italian [mother tongue], English [fluent], French [intermediary level],
July 1986 to july 1987 Jake's Restaurant (Paris)
Head Chef/Manager
An Island Outpost Jamaica project, part owned by Chris Blackwell
Set up operation which served Jamaican food
This Restaurant was written up in Periscope, Time Out, The
Standard
andConde Nast Magazine.
Served Grace Jones, Catherine Deneuve, Bono, Gerald Depardieu
April 1985 to june 1986 Grand Lido Sans Souci
Executive chef– Voted best Culinary Experience Casanova Gourmet
Restaurant (Haute Cuisine) 2michelin star
Ran operations for this gourmet restaurant for one year
Averaged 100 covers per night; all five course meals
Managed staff of eight Sous Chefs
February 1984 to march 1985
Monticello Villa Chef
Manager
This job involved themarketing and over-all operations of
a Swiss-owned, 4 bedroom luxury villa located in Upton,
St. Ann as well as the management of 5 employees.Did Banquets for
up to 200 people I have catered small weddings and prepared
specialty meals for theguests, as well as training the
staff.
From September1983-July 1984), DanielliRestaurant, Antwerp, Belgium
Executive Chef and Food Cost Manager
Number of staff supervising; 20
Overall supervision of the kitchen: food quality control, procurement overview,
health and safety control and implementation of HACCP procedures Food Costs
preparation on monthly basis,
Apart from thesepositions, I have also been employed by Laura Biagotti as a Personal
Chef, Sous Chef in CasinaValadier Restaurant, Rome, Italy, Lord Byron Restaurant in
Rome as a Sous Chef, Chef at TabernaUlpia HistoricRestaurant in Rome and
Entremetier in Hilton Munich Hotel in Germany. More details on these positions upon
request.
IT skills
Windows, Word, Excel, Internet User,
Interests and activities History, politics, media, sport, traveland communication
References:
Mr. Winston Anderson
General Manager
7. Sandalsgrande St. Lucian Spa and Beach Resort
E mail: sglmail@grp.sandals.com
Mr.AlessandroCirciello
Italian Chef Federation (FIC)
E mail: fic@fic.it