September 09 2010
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| Resume Title/Keywords: | Private Chef, Chef |
| Job category: |
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| Skill: | Private Chef, Chef |
| Known languages(and levels): |
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| Employement Type: |
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| Salary: | 135000 USD |
| Preferred Location(s): |
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| Would like to relocate: | yes |
Other Information |
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| Education: | Baking and Pastry Certificate Sep 2002 Jan 2002 Ecole Ritz Escoffier - Paris, France A.O.S Culinary Arts Aug 1992 Sep 1995 The Culinary Institute of America - Hyde Park, New York |
| Degree: | Associate |
| Work Experience: | Private Chef Nov 2008 Present Land-based Los Angeles, New York & Hong Kong Responsibilities: Coordinated with the Mrs. in designing the Menus for the day, week and monthly forecast Preparing daily meals for 4-8 persons in the immediate family and 4 to 6 staff members Provided frequent impromptu meals service for business meetings for 8-12 persons Planning and preparing meals for formal parties typically 12-24 persons but have accommodated 125-200 person special events Traveled ahead to each home to stock and make ready for families arrival Assisted the estate manager with overall coordination of these families three homes and numerous seasonal villa rentals both domestically and internationally Functioned as relief estate manager/chef when required Responsible for all provisioning and vendor relationships Chef Oct 2007 Oct 2008 M/Y Princess K, 160/Feadship Responsibilities: Prepared varied meals and menus for 8 to 12 guests (on paid charter) with very high culinary expectations and active entertainment schedules. Varied adaptable menus with excellent presentation were pre-requisites Chef Nov 2004 May 2007 M/Y Copacetic 142 /HikeMetal Expedition vessel Responsibilities: Prepared varied meals and menus for crew of 6 to 8 through this vessels new build yard period Assisted with design, equipment selection, provisioning and worked with owners to set up Galley systems and structure. Chef Feb 2002 Oct 2004 M/Y Chevy Toy, 142 /Trinity Responsibilities: Accommodated the culinary requests on this well known successful charter vessel, of very high net worth individuals on paid charter and for the owner who entertained frequently and with high expectations of food presentation and quality. Provided meals for a crew of 6 with typically 8 guests on board and entertaining for 30 to 75. While on board the well known and successful charter vessel M/Y CHEY TOY, we were sleeted and ranked 10th MOST POPULAR out of a charter fleet of 200. Private Chef Palm Beach Feb 2001 Jan 2002 M/Y Carobelle, 100 /Azimut Responsibilities: Prepared all meals for crew of 5 live aboard and (High Profile) Private Family who utilized this vessel frequently in Palm Beach Prepared meals for them at their home on a regular basis 4 to 6 times a week and at their villa in the Bahamas where we frequently had 12-22 house guests and kept a busy seasonal entertainment schedule Private Chef Aug 2000 Jan 2001 Land-Based: David McCourt, RCN Communications, Princeton, NJ Responsibilities: Prepared breakfast, Lunch and Dinner 5 days a week Assisted with planning of busy seasonal entertainment schedule Private Chef Jun 1998 Jul 2000 Land-based: Mr. JB Babcock, Billboard Magazine, Millbrook, NY Prepared breakfast, Lunch and Dinner 5 days a week Assisted with planning of busy seasonal entertainment schedule Private Chef Mar 1996 Jan 1998 Land-based: Miss Baldwin, Baldwin Publishing Clinton Corners NY Prepared breakfast, Lunch and Dinner 5 days a week Assisted with planning of busy seasonal entertainment schedule Professional Internships Abacus, Dallas TX Maxs Restaurant, Fort Lauderdale, FL Ritz Escoffier, Paris, France Lee Circle, New Orleans, LA Indochine, Hanoi, Vietnam Nam An Restaurant, Ho Chi Minh City, Vietnam |
| Experience: | 24 |
| Post Date: | 29/07/2010 |
Contact Information |
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