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Dan EXPERANZIA

MARSEILLE

Electionsmunicipales 2026

RETROUVEZ GRATUITEMENTRésultat municipales à Marseille
Résultat municipales dans les Bouches-du-Rhône

En résumé

Bonjour .... chef de cuisine avec à mon actif quelques années d'expériences je suis actuellement en Asie ou mon contrat expire dans quelques temps je suis donc à l'écoute de toutes opportunités
mes préférences sont pour les pays d'Asie .... j'attends donc un nouveau challenge et un investissement à long terme

Merci

Mes compétences :
Task planning
Inventory Management
staff management
people handling
pastry handling
interpersonal skills
hygiene rules Implementation
full autonomy Staff supervision
Implementation of cards and menus

Entreprises

  • le domaine du lac - Chef

    2011 - 2011 Hotel *** restaurant area of the lake Flassans on Issole
    Reopening of the restaurant, Team of 3 people, Provencal market cuisine with Asian cuisine connotation, low temperature cooking ; 50 covers; managing the entire cooking process controlling by material costs , purchasing mainly with local producers; setup menus residents.

  • Green - Chef

    2011 - 2013 Team of 6 people handling of all tasks related to my duties:
    Task planning; Organization of seminars and weddings menus; conception and printing of invitation letters, staff coaching and inventory management tracking and monitoring station and hot pastry, following hygiene rules Implementation of Workshop for the development of revenue 50/90 average ticket covered 60jd

  • Green - Chef

    2011 - 2013 Team of 6 people handling of all tasks related to my duties:
    Task planning; Organization of seminars and weddings menus; conception and printing of invitation letters, staff coaching and inventory management tracking and monitoring station and hot pastry, following hygiene rules Implementation of Workshop for the development of revenue 50/90 average ticket covered 60jd

  • Le coeur de megeve - Chef

    2010 - 2011 Team of 8 people, 80/200 covered in full season, cuisine using fresh products from market; Regional and Provencal specialties, handling the entire kitchen task, menus and cards planning, and following hygiene rules

  • le général d'entraigues - Sous-Chef

    2010 - 2010 Team of 5 people for seasonal work, work in full autonomy; managing staff members; making of suggestion of the day; task planning; pastry handling.

  • Le Speltz - Sous- chef

    2006 - 2009 Team of 6 people; 40/65 covered; managing kitchen with full autonomy Staff supervision, inventory management, placing orders with suppliers, setup menus in agreement with the French specialties chef

  • Castle Montcalm - Kitchen Assistant

    2001 - 2006 Team of 6 people; 80/130 covered, Assisting the chef in all it's his duties, coaching staff, managing purchases and material costs. Making of menus and cards maps in collaboration with the Top Chef; and supervising the pastry

  • les boucheries du midi - Commis

    1999 - 2001 OA boucher responsable du personnel des arrivages et de l’hygiène découpe et présentoir

  • Sans - Commis

    1999 - 2001

  • Les boucheries du midi - Butcher

    1980 - 1997 ; Grade: Highly Qualified) -Marseille Handling arrivals, meat cutting, staff management.

Formations

  • Association Pour La Formation Professionnelle Des Adultes (Brive La Gaillarde)

    Brive La Gaillarde 1990 - 1990 Diplôme de niveau V CAP de boucher

    Acquis .. connaissance en pâtisserie viennoiserie et boulangerie

Réseau

Pas de contact professionnel

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