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

work in the U.S.