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nesho
nesho

mexican chef

message posted 11-Oct-08 14:29:24
We are fast expanding company from Montenegro, ex Yugoslavian republic, and nowdays independent country. We are currently looking to bring over experience chief/cook who will be able to cook mexican and oriental food in our restaurant.
Could you be kind enough to replay to us would you be able to meet our needs and if yes under what conditions.
We are willing to pay decent wages and organize the accommodation for the right person.

efrausto
efrausto
message posted 18-Nov-08 00:32:49
Hello My Name is Eduardo Frausto, actually I live in doha and work for Marriott international. I am interst is your Job Offer. My email is efrausto@hotmail.com
efrausto
efrausto
message posted 18-Nov-08 00:34:00
EMAIL efrausto@hotmail.com
Chef Eduardo Frausto Cornish
Calle 16 de septiembre 6112 puebla México
Tel. Mexico +52 222 2454093
Tel Qatar +974 5732175
Divorce


OBJECTIVE.



To utilize my abilities and experience of managing a team making special varieties dishes of different countries in a professional rewarding environment, and use my culinary expertise with passion, enrich my creativity with new experiences in a competitive market.



HIGHLIGHTS OF CULINARY ACCOMPLISHMENTS

Awarded scholarship to study abroad by I.C.U.M., Puebla, Mexico
Through my scholarship I had the opportunity to learn from other excellent chefs in Paris, France
Given the opportunity to cater for dignitaries from the Qatari Royal family
* Promoted to Jr. Executive Sous Chef from Specialty Chef
* Organized Banquets for more than 1500 in set menu style.
* Broke the year sales records of banquets in the first four months at the Doha, Marriott
* Broke the month sales records in food from QR 500 000 (USD 137 000 ) during April last year to QR 800 000 (USD 220 000) this April at the Doha Marriott
* Passed the Brand Standard Audit for the pass 2 years with excellent results at the Doha Marriott



PROFESSIONAL EXPERIENCE.

Jr. Executive Sous Chef, Marriott Hotel ,Doha ,Qatar ,since February 01/2008/ present
Responsibilities:
Hire, train and supervise the work of food and pastry production staff
Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Establish controls to minimize food and supply waste.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality.
Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
Consult with catering staff about food production aspects of special events being planned.
Cook and directly supervise the cooking of items that require skillful preparation
Plan menus for all food service locations considering customer base, popularity of various dishes, holidays and costs.
Schedule and coordinate the work of chefs, cooks, and other kitchen staff to ensure that food preparation is economical and technically correct.

Specialty Sous Chef, Salsa Restaurant, Marriott Hotel , Doha, Qatar December 2004-February 2008
Responsibilities:
Created a number of new menu items which received positive feedback
Directed food and beverage promotions
Helped the Executive chef to maintain and improve GSS, AOS, BSA, revenue and cost
Improved the ambience in the restaurant and co-coordinated banquets and operations
Created international, local and traditional recipes for buffets for special promotions
Trained kitchen and restaurant staff in procedures and regulations stipulated by company

Mexican Chef, Casa García Restaurant, Louisiana, USA May 2002 - November 2002
Responsibilities
Created and planned the menu for the restaurant
Organized and coordinated all aspects relating to the kitchen and staff
Organized opening of restaurant
Supervised over 400 covers a day

Specialty Sous Chef (Mexican Cuisine) Intercontinental Hotel, Amman, Jordan November 2003-April 2004
Responsibilities
Created the restaurant menu tested recipes and techniques for food preparation and presentation
Assisted in the co-ordination of kitchen staff

Banquet Chef, Bullicio Catering, Puebla, Mexico January 2001- January 2002
Responsibilities
Organized and coordinated functions for 2000+ guests as part of my Practical Training at the Convention Centre
Cooked and prepared a variety of foods
Applied knowledge of catering set-up procedures

Banquet Chef, Magic Catering, Puebla, Mexico 1997 -1999
Responsibilities
Organized and coordinated banquets for 300+ people
Catered to specific needs of clients where necessary implemented new recipes within the given budget


Chef , Camino Real Hotel, Puebla, México 1996-1997
Responsibilities
Cook and prepare Mexican cuisine


Student Chef, La Polard Hotel, Messieurs Eteocle Restaurant February 2002- November 2003
Responsibilities
As part of my Practical training I was put in charge of this restaurant and all aspects of what I had learnt had to be applied as the restaurant boasts 2 Michelin Stars
During this time I learnt delegation skills and stress management



EDUCATION

Bachelor degree in Culinary Arts
I.C.U.M., Puebla, Mexico

Masters Degree in Culinary Arts (AWARDED SCHOLARSHIP)
Through the scholarship I was given the opportunity to study at:
Ecole Superiere du Cuisine Francoise Ferrandi, Paris, France
Universite du Vin, Suze la Rousse, France
I.C.U.M. Puebla, Mexico.


PROFESSIONAL DEVELOPMENT

ECOLAB
“Hygiene, cleaning and disinfection in hotel kitchens.”

CAMINO REAL HOTEL
“Improved service course”
“Meat and process and uses course”

SPERMALIE HOTEL SCHOOL
“Culinary Arts seminar 2000”

MARRIOTT INTERNATIONAL HOTELS
“Partners in career management course”
“Australian Meat Quality Workshop”
“Essential skills for managers seminar”
“World class negotiating skills workshop”
“Navigating through change seminar”

CHARTERED INSTITUTE OF ENVIRONMENTAL HEALTH
“ Level 3 Award in supervision of food safety and catering”



LANGUAGES
Spanish
English
Basic French



REFERRALS

Mr. John Louis (Hotel Director Operations Doha Marriott Hotel) TE: + 974 4298888


Mr. Octavio Garcia (Owner Casa García Restaurant) TE: + 1 504 464035


Mr. Tarek Al Cherif (Manager Sheraton Jordan) TE: + 962 6 5934111


Mr. Giovanni Medina Bruzaferri (Owner ICUM) TE: + 052 222 2661690
HYPERLINK “http://www.icum.edu.mx”
chefalberto
chefalberto
message posted 25-Dec-08 17:30:22
Good morning, my name is ALBERTO, i am from Mexico and i would like to work in your company. Do you have some email, so i can sent to you my resume/cv, please. THANK YOU.
oduro
oduro
message posted 05-Aug-13 06:17:17
A Mexican, Chinese and /or Russian Chef needed for recruitment asap. +233 50 7777 211

Interested candidate should call +233 50 7777 211. If you are leaving abroad, your flight would be book for you and your spouse for free.
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