CV of Chef formateur, conseil en patisserie / Chef /responsable , looking for a job of chef patisserie / patissiers.enligne-lv.com

Current industry: Chef formateur en patisserie boulangerie

Size of the company: 21-50 employees

Current position: Chef formateur, conseil en patisserie

Number of years spent at this position: 6-10 years

Number of persons you managed: 6-10 persons

Annual salary: 60000.00 EUR

Total working experience: more than 15 years

Availability: 3-months notice

Positions: chef /responsable, ,

Industry: patisserie/boulangerie, ,

Desired type of contract: open-ended contract

Desired working time: Full-time, One-day assignments, Available on Week-ends

Minimum annual salary desired: 40000.00 / 70000.00 EUR

Highest educational level completed: number of years studied and completed with a diploma after highschool : -3

Last diploma : brevet de maitrise patisserie

Current educational level : -3

Other training courses :

Geographical mobility: Country : South Africa, Germany, , Antarctica, Saudi Arabia, Argentina, Australia, Austria, Bahamas, Bahrain, Barbados, Belgium, British Indian Ocean Terr..., British Virgin Islands, Brunei, Brazil, Cambodia, Canada, Cape Verde, Cayman Islands, Chile, China, Christmas Island, Cyprus, Cocos Islands, Colombia, Comoros, Cook Islands, Costa Rica, Croatia, Cuba, Czech Republic, Denmark, Democratic Republic of th..., Dominican Republic, Ecuador, Spain, Estonia, United States, Faroe Islands, Fiji, Finland, France, French Guiana, French Polynesia, French Southern Territori..., Gibraltar, Grenada, Greenland, Greece, Honduras, Hong Kong, Hungary, U.S. Virgin Islands, United States Minor Outly..., Indonesia, Ireland, Iceland, Italy, Jamaica, Japan, Jersey, Jordan, Laos, Latvia, Liechtenstein, Lithuania, Luxembourg, Macao, Macedonia, Madagascar, Malaysia, Malawi, Maldives, Malta, Northern Mariana Islands, Marshall Islands, Martinique, Mauritius, Mayotte, Mexico, Monaco, Mongolia, Montenegro, Montserrat, Nauru, Netherlands Antilles, New Caledonia, Nicaragua, Norfolk Island, Norway, New Zealand, Nepal, Oman, Panama, Paraguay, Netherlands, Philippines, Poland, Puerto Rico, Portugal, Peru, Reunion, Romania, Russia, Saint Martin, Saint Pierre and Miquelon, Saint Barthélemy, San Marino, Samoa, American Samoa, Senegal, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Sri Lanka, Suriname, Sweden, Svalbard and Jan Mayen, Swaziland, Switzerland, Taiwan, Tanzania, Thailand, Trinidad and Tobago, Turkey, Ukraine, United Kingdom, Uruguay, Vanuatu, Vatican, Venezuela, Vietnam, Wallis and Futuna

Known Tools / Software/ Methods toutes techniques de patisserie

HGV, LGV, special vehicles licences voiture

Languages English : Fluent

Mr. Re... F...

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hangzhou 311100 P.R.China
China

Régis Hangzhou (China)

35 ans


Married, 1 child

PASTRY
CHEF




PROFESSIONNEL EXPERIENCE 2016/2017Pastry Teacher, International


ØEcole
Chefinary (hangzhou ,China)

-
Responsable of the opening , creation of the schedule,mise en place of the
school ,Teaching pastry,bakery,chocolate ....

2015/2016Pastry Teacher, International
Programs

ØEcole « Le Cordon Bleu Shanghai »


- Teaching pastry, confectionary, ice cream, chocolates and bakery



2013/2015Pastry Teacher, International
Programs

ØEcole Nationale Supérieure de
Pâtisserie (ENSP), Yssingeaux (43)

-
Teaching
pastry, confectionary, ice cream, chocolates and bakery (International sessions
and CAP (French apprenticeship program)

-


2006/2012 Head Pastry chef (Specialised
entremets, macarons, decorations)

(5 years) ØSARL Lyautey, Vannes (56)

-Creation of new entremets, verrines (desserts in glass) and macaron
creations

-Organisation of production and stock ordering

-Team management



2001/2006Sous Pastry Chef (Specialised in
sponges, entremets, tarts, macarons…)

(5 years) ØSARL Thierry
BOUVIER Boulangerie « La Rotonde », Rennes (35)

-Responsable for the development of
pastries « haut de gamme » also specialising in themed
croquembouches.

-Stock organisation and ordering

-rigorous, available



1998/2001 Pastry Chef

(6 months) ØMr Durand, Le Rheu (35)

-Fabrication of croissants and organising general production


TRAINING
2013 Professional
pastry courses in confectionary, ENSP Yssingeaux
(Serge Granger and
Pierre Mirgalet, MOF Chocolatiers)

2006 Brevet de maîtrise en Pâtisserie, INBP
Rouen (76)

2000 CAP
Pâtissier-Glacier-Chocolatier-Confiseur (pastry-ice cream-chocolate-confectionary)
(French pastry apprenticeship), CFA de Rennes,
Apprenticeship at
« La Gourmandine », Rennes (35)

1999 CAP-BEP Boulanger
(French bakery apprenticeship), CFA de Rennes,
Apprenticeship at
« La Gourmandine », Rennes (35)

1997 Brevet des Collèges
(French School Certificate)



PROFIL
-14 years pastry
experience

-5 years bilingual pastry teaching experince

-Qualities: Responsable, rigorous, well organisation, adaptation to a new environment, polyvalent, able to work in a team environment, teaching experience

INFORMATIONS COMPLEMENTAIRES
- Member during 20 years at Rheu Rugby Club

- Drivers
licence + vehicle

-Languages :
English, French

Mr. Re... F...

....

hangzhou 311100 P.R.China
China

Emploi de chef pâtissier

dispose d`une experience de 17 ans dans le secteur de la patisserie/boulangerie dont 5 ans en tant que chef formateur dans différentes écoles ( ENSP , Cordon Bleu ..)aptitude a former et diriger les gens , gérer les stocks ,les couts esprit d`initiative et de creation

Mr. Re... F