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| CVs: |
Food & beverag manager/chef |
| Categoría de empleo: |
Gerencia/DirecciónHospitalidadHotel/HotelesRestaurant/Gastronomía |
| Localidad preferida: |
Canarias |
| Objetivo y CV: |
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Currículum Vitae
Profession: Chef, Máitre, Food & Beverage Manager
Languages: Spanish, Hebrew, English , Italian
Work Experience:
• 2006/07 executiv chef/ somelier new tapas bar in israel
• 2005/06 food & beverage manager in ecotulum resorts tulum Quintana roo mexico
• 2004 Executive Chef Fat Hog Bob´s Caribbean B.B.Q in Tortola, British Virgin Islands
• 2004 Organization of private outdoor special events.
Taking care of all aspects of organization and cooking. Event size ranges 15 to 200 people.
• 2004 General Manager of “Muy Paris”
Bar bistro and art space in Rodriguez. Peña 1032, Capital, Argentina.
• 2003 Teacher at the Gato Dumas Culinary School.
Introductory course for amateurs and cuisine students, presenting 36 dishes of modern Italian and Mediterranean cooking. Work demonstration of a complex dish in front of the chefs Guillermo Calabrese, Guido Gorgal y Sabrina Bortolin, thus joining their staff. Development of a course of kitchen practices and food cost.
• 2003 Kitchen and Grill Manager - El Glostoraso, Buenos Aires, Argentina.
• 2000 Sous-Chef in Un Gallo Para Esculapio, Buenos Aires, Argentina.
In charge of the day shift of the kitchen and purchasing control. Responsible for making a daily executive menu and the incorporation of new dishes, with homemade pasta making, fusion style cuisine, managing 5 people.
• 1999/2000 – Partner - Bar Restaurante Dandy in Calle Martín de los Heros 25 Madrid, Spain. In charge of designing the whole restaurant project, “Bar de Tapas” and wines in the first saloon and a restaurant a la carte in a second saloon (Bistro style).
• 1998 - Sous-Chef Restaurant Aubergue, Shulamit, Israel.
Restaurant specialized in Italian-German food and homemade smoked food, one of the 10 better Israeli restaurants.
• 1997 Sous-Cheff Restaurant 1873 (French food) Haifa, Israel.
• 1996/98 Gastronomic Consultant for the opening of 4 restaurants in Israel, the consulting consisted in market and regional demand research:
1°- El Establo, in the north of Israel. Grill at sight and specialty in meats al asador, logistics development, menu, supplier selection, work-team training, management and consulting.
2°- Menu and work schemes modification for Hostaria d’Antonio in Ertzlia, Israel; homemade pasta and pizza, and varied Italian food.
3°- Planning y modification of menu for the Kapulski restaurant chain with the goal of making a unified menu for the whole franchise, with personnel training and inspection of changes.
• 1995 Cook. Bar Meson Borrell, Valencia, Spain
6-month contract to widen my Spanish cooking knowledge.
• 1994 Cook. Hostaria d´Afiorella, Florence, Italy.
4-month contract to widen my Italian cooking knowledge.
• 1991/94 - Executive Chef – Ajziv, Israel, vacational resort.
In charge of logistics, planning, managing and building a dining space to sit 120 guests. Creation of an American breakfast & lunch menu. Management of the new kitchen opening for the garden restaurant annex, serving Arab and Mediterranean cuisine. Directing 16 people, responsible for the whole operation, except payroll payment.
• 1989/91 – Chef, Restaurante Arlequino, Tel Aviv, Israel.
Since the opening making the menus and food cost. Managing 4 people and food purchasing.
• 1987/88 – Manager, San Pedro Telmo bar, Argentina
• 1986 – Manager Cafe de la Plaza San Telmo, Argentina.
Controlling and managing the kitchen and bar staff.
• 1984 – Bar Chief in Main Street Recoleta, Buenos Aires, Argentina
Studies:
Courses:
• Cooking Hotel Moria Tel Aviv Israel:
• Bromatology, fresh and elaborated food storage,management in maintenance of the cold chain, costs and personnel management for events
• Cooking Hotel Dbir Haifa Israel: cooking for special events
• Maitre Hotel Princess Eilat Israel
• Switzerland: International Cooking. : management of kitchen restaurant esc. Aldrich Gretchen
• Food and beverage management Hotel King Salomon
• Israel: product listing planning with menu confection and food costs. Client relationship development in events and special events proposals
• Saloon Lobby Management Hotel King Salomon Israel: organized by café Illy from Italy
• Restaurant Management. Kapulski restaurant chain in Israel
• Gastronomic marketing, including personnel, cash and cost management
• Sommelier Bodegas Golan Israel: wine tasting course French style. Wine Conservation.
• Private course of hunted meats cooking Solothurn Switzerland: In Chef Günter Grass restaurant (2 Michelin stars in France)
References:
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I receive periodically reports food professional magazines, and also receive information about the newest technologies in logistics, work systems and control from Italy and Switzerland.
My experience is wide across all areas thanks to mi general management studies for bar, dinning rooms and kitchen.
General computer knowledge. graduated from a technical high school which let me detect machinery malfunction and building problems.
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| Habilidades: |
gerente a &b chef |
| Idiomas (y niveles): |
Inglés-BuenoEspañol-AvanzadoOtro: italiano
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| Tipo de empleo: |
Tiempo Completo
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| Sueldo: |
30000 USD
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| Localidad actual: |
Israel, Tel Aviv |
| Formación y cualificaciones: |
| Nivel de estudios: |
Sin especificar
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| chef gerente alimentos y bebidas
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| Experiencia de trabajo: |
| Experiencia: |
Más de 15 años |
| 25 anos de experiencia |
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