Customer Service Chef

Nicolas Mauran

Unit ** Lilac Tower Oriental Garden Chino

Rove’s Makati city

Manila

E-mail:**************@*****.**.**

Tel:63-908-*******

Date of birth : 30 march 1974

Dear Sir/ Ma’am

I have proven an excellent track record as an international excellent quality Pastry Chef then becoming the HEAD PASTRY CHEF for one of the leading hotels in UK. As part of my job objectives, I work efficiently with creative and organising skills in making sumptuous desserts. I like to learn new ideas and can easily adapt and organize, clean effectively and create different methods in any kitchen. I can work as a team player or take responsibility as a leader. I can work extra hours and loves to share and implement new ideas in a dish. I always try to improve and give the best of my ability for best results in everything that I do

Qualifications are:

- Strategic Product Knowledge in pastries and different dishes

- Hard worker

- Strong Leadership

- Customer Service Oriented

- Honest

- Team Player

- Highly motivated self- starter

- Strong passion for success

Formations

2011 :Level 3 supervising food safety

2007-2008 :Nvq 3 in professional cookery

2006-2007 :Nvq 2 in professional cookery

1992-1993 :Brevet European of bakery

1989-1992 :Certificate professional of French bakery, viennoiserie, patisserie.

Professional Work experience

HEAD PASTRY CHEF ( www.thevoxcentre.co.uk)

From April 2015 – present

Amadeus Catering Company in Birmingham UK, 2rosettes etablissement

- Working at the Vox who is part of the NEC group in Birmingham in banqueting and conference suite that can cater for 900 guest

- Manage the pastry section with a chef the party

-

-We do all the pastry and plated dessert for every function and tasting room to guest till 1400 guests

SOUS CHEF ( Birmingham.recency.Hyatt.com )

January 2014 – April 2015

Hyatt Regency Birmingham with 300 bedrooms, 6 function rooms, 1 restaurant of 80 seats and with a Bar of 50 seats, 2 rosettes hotel and 5 star

-Manage a team of 4 chefs, doing everything from the start.

-Did all the pastry, cake and plated desserts.

The 2 rosette restaurant, Bar, Room service, Breakfast, Banqueting

PASTRY CHEF (www.hogarths.co.uk)

May 2013 - January 2014.

Hoggarth hotel in Dorridge, 2 rosettes hotel restaurant.

-Did pastry for the 50 seat restaurant.

-Supervised and managed Weddings and functions up to 300 and afternoon tea.

PASTRY CHEF (www.whitehorsebrancaster.co.uk)

May 2012 – May 2013,

THE WHITE HORSE, 3 rosettes gastro pub hotel

-Worked as pastry chef in a 15 bedrooms hotel restaurant 2 rosettes, situated in east Anglia.

-Looked after the pastry section, did everything fresh from ice cream,cake,afternoon tea bread,a la carte desserts. The restaurant can seat 200 to 400 guest a day while on Summer Time it can seat up to 500 and more.

CHEF DE PARTIE (www.hippodrome.com)

February 2010 - May 2012

HIPPODROME THEATER BIRMINGHAM,2 rosettes restaurant.

-Worked in brigrade of 10 chef with 3 kitchens, banqueting up to 300 guests.

-Supervised desserts, starter and canapes function.

SENIOR CHEF DE PARTIE ( www.broadwaycasino.co.uk).

2005 till 2010 :

BROADWAY CASINO, 2 rosettes restaurant

-Brigade of 15 chefs, worked every sections,mainly pastry and function up to300 guests.

HEAD CHEF ( www.zizzi.co.uk)

2003 till 2005

ZIZZI RESTAURANT, branded compagnie 1 rosettes

-Brigade of 5 chefs,I was doing order,stocktaking,rota etcc.

CHEF DE PARTIE (www.thelemontreeoxford.co.uk)

2002 till 2003:

LEMON TRAY IN OXFORD, 3 rosettes restaurant

-Doing hot and cold starter.

CHEF DE PARTIE (www.bush.Hsu.uk/hospitals/princessroyalehospitale

2001-2002

ROYALE HOSPITALE IN BURGESS HILL WEST SUSSEX

-Cooked food for cafeteria.

HEAD CHEF (www.askitalien.co.uk

PIZZA PASTA ALL OVER THE COUNTRY,branded restaurant

1997-2001

1995 till 1997 :chef assistant Pierre Victoire,oxford, (www.pierrevictoire.co.uk)

1994 till 1995 :chef baker, la Savoyarde oxford, bakery and patisserie artisanale

-Making bread, viennoiserie,patisserie.

1993 till 1994 :chef baker,le petit croissant in Chipping Campden, bakery and patisserie artisanale

-Making bread and viennoiserie hotels in Costwolds.

PART TIME WORK

May 2010 till September 2010,chefde Partie ramada hotel,3 star hotel and 2 rosettes restaraurant

Cooking for 170 guests.

July 2010 till June 2011 :chef de Partie,chameleon brasserie Eaterie Birmingham, 2 rosettes restaurant,

Language: French

English

Interests

Cinema,Music,Walking,Running,Volley ball,The world,Food,read, Cycling, going to museum, see new places, Athletisme, Rugby, swimming

Contact this candidate