Контактна інформація

Шукач вказав ел. пошту та адресу.

Отримати контакти цього кандидата можна на сторінці https://www.work.ua/resumes/4606280

Досвід роботи

Executive Sous Chef

з 04.2018 по нині (6 років 1 місяць)
Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section

Sous Chef

з 04.2017 по 03.2018 (11 місяців)
Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section

Junior Sous Chef

з 09.2016 по 04.2017 (7 місяців)
Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section

Senior Chef de Partie

з 03.2013 по 08.2016 (3 роки 5 місяців)
Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section

Chef de Partie Chef

з 08.2010 по 03.2013 (2 роки 7 місяців)
Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.

Chef de Partie Chef

з 08.2009 по 08.2010 (1 рік)
Radisson BLU Iveria Hotel, Тбилиси (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Filini concept and standards
-Participates in preparation for food for all conferences,
Meetings and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.

Commis Chef

з 03.2007 по 06.2009 (2 роки 3 місяці)
Marriott Hotel, Тбилиси (Гостиница-Ресторан-Туризм)

-To carry out all tasks as required by the Executive Chef
-Sets up for lunch and dinner according to Chef de Partie instruction
-Follows proper safety, hygiene and sanitation practices
-Keeps chef line well stocked with china and hot plates

Освіта

BARRIER Association School

Cooking, Тбилиси
Середня спеціальна, з 2001 по 2002 (10 місяців)

5th Level Cooking Certificates

Школа № 37

Тбилиси
Середня, з 1990 по 2001 (10 років 8 місяців)

Русская школа №37 им. Мечникова

Знання і навички

Знання мов

• Англійська — просунутий
• Російська — вільно
• Вірменська — середній
• Грузинська — просунутий

Додаткова інформація

Name: Aren Minasyan
Address: Parade road Avenue house 6,
Helier JE2 3PL
Jersey
Mob; [відкрити контакти](див. вище в блоці «контактна інформація»)
[відкрити контакти](див. вище в блоці «контактна інформація»)
[відкрити контакти](див. вище в блоці «контактна інформація»)

Date of Birth:16/07/1984
Armenian Nationality.
Georgian Citizenship



PROFESSIONAL EXPERIENCE
Present position since 07.04.2017
Sous Chef.

Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom
Main Tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.


01.09.2016-01.04.2017
Junior Sous Chef.

Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom
Main Tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.

01.03.2013-31.08.2016
Senior Chef de Partie.

Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom
Main Tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.

28/08/2010:
Chef de Partie Chef

Radisson BLU Waterfront Hotel, Saint Jersey, United Kingdom
Main Tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Brasserie concept and standards
-Participates in preparation for food for all conferences,
Meetings, Breakfast and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.


12/08/09-25/08/2010
Chef de Partie Chef
Radisson BLU Iveria Hotel
Tbilisi, Georgia
Main tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Preparing mis-an place an service
-Produced food in line with Filini concept and standards
-Participates in preparation for food for all conferences,
Meetings and private dining.
-Supervising commis to achieve optimum quality
-Co-ordinates job tasks with staff in own section.






03/07-01/06/09:
Commis Chef
Restaurant Parnas, Marriott Hotel
Tbilisi, Georgia
Main tasks and Responsibilities:
-To carry out all tasks as required by the Executive Chef
-Sets up for lunch and dinner according to Chef de Partie instruction
-Follows proper safety, hygiene and sanitation practices
-Keeps chef line well stocked with china and hot plates


EDUCATION:

2001-2002BARRIER Association School Tbilisi,Georgia
5th Level Cooking Certificates

1990-2001Secondary School ,Tbilisi,Georgia
Final Diploma.


LANGUAGE SKILLS:
Georgian: Mother tongue
Armenian: Fluent, spoken and written
Russian: Fluent, spoken and written
English: Fluent, spoken and written

TRAININGS
OJS training
Yes, I can
Responsible Business
HACCP Standards
Coach training
ECOLAB Chemical Cleaning Products
Purchasing Training by Marriott
Culinary and Food Allergies by Marriott
Johnson Diversy training
Safe and Healthy
Allergies training.
Computer Skills:
Outlook, Internet, word, excel.

HOBIES & INTERESTS
Mountaineering, Traveling, Music.