Colin Egan

SoiSaun –Plu* ThungMek

Sathon Bangkok 10120

Tel084 0007033 email acocr2@r.postjobfree.com

Date Of Birth 17/12/1986 Nationality- Irish Mail

Work experience

September 2012 - Present.

Chef De Partie. Remy Fine Dining French Restaurant Disney Cruise line.

Working with a team of 11 chefs. Remy caters for up to 60 people

a night. I am incharge of assigned section. The menu in Remy is

planed by award winning Chef ArnaudLallement he has won 3

Michelin stars for his restaurant in France.

`

Chef De Partie. Sea Dream Yacht Club.

April 2010- April 2012

Sea Dream is a luxury mega yacht it caters for up to 115 people. I worked

With a team of 10 chefs. The cuisine changed on a daily basis and it would

suit the country we were in. Sea Dream is recognized to be one of the best

Small ships in the Cruise Industry.

Demi Chef De Partie.J.A.R Restaurant Sydney Australia.

January 2009- August 2009

80 seat restaurant located in the heart of the Sydney Central Business District

I worked with a team of 7 chefs. The cuisine was French and Italian. J.A.R

also did outside catering for the many business located around the restaurant.

Demi Chef De Partie.Vinos Fine Dining Restaurant Brisbane Australia

June 2008- December 2008

80 seat restaurant located in the heart of the Brisbane Central Business District

I worked with a team of 13 chefs. The cuisine was French and some Asian.

Vinos has also won 2 awards called hats this is one of the highest award that a

restaurant can receive in Australia.

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Apprentice Commis. Mount Wolsley Hilton Hotel Ireland.

October 2005-Jan 2008

Mount Wosley is a 4 star hotel located in the South East of Ireland. The

Amenities included spa golf course and holiday homes. Corporate buisness

was a large part of turn over. The hotel could do functions for up to 350

people at one time and its fine dining restaurant could cater for 60 people

I worked with a team of 17 chefs. The cuisine was a mix of European.

I worked at this hotel as part of my training in college.

Education.

1998- 2003 St Pater and Pauls High School Ireland.

January 2004- May 2004. Failte Ireland introduction to professional

cookery.

September 2005- September 2007 Waterford Institute Of Technology

Ireland.Advanced professional cookery. Here I undertook 2 years of training

In professional cookery. I also undertook 4 month work placements in both

years.

Skills

Good HACCP Knowledge

Good Knowledge of USPH-United States Public Health

The ability to work under pressure

Strong communication and leadership skills

Language.English.

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