Sous chef or Chef de Partie

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What I am looking for
Contract types Fixed-term contract, Permanent contract, Temporary work, Freelance
Working time Full time, Part time
Salary range Open to the market in Salzburg
Experience Expert
About

Sous chef or Chef de Partie
Conocimientos como Chef
A. Poissonnier
B. Saucier
C. Garde-Manger
D. Entremetier,
E. Boucher
My culinary background is European my specialty is Poissonnier/Seafood, Saucier/Meat/Sauces and Pastas “French, Spanish and Italian”.
I had been executive chef for several years in in the United States, The Caribbean and Russia in hotels and restaurants like Steak House, Tapas, Italian and European Fusion.
I have certificates for health hygiene and safety APPCC/HACCP.
Multilingual in Spanish and English professional communication in Russian and Italian with computer domain.

Skills
Multilingual in Spanish and English professional communication in Russian and Italian with computer domain. Scrupulous approach to food health hygiene and safety, I possess certificates on APPCC/HACCP.
Diplomas
To complement my chef experience I took more than 1000 hours in Food and Beverage Cost Control Safety and Sanitation Laws Management in American University Courses for Restaurant and Hotels Management.
Language(s) spoken

Italian (Fair)

Russian (Fair)

Spanish (Mother tongue)

English (Fluent)

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Antonio Sanchez Escobar
Antonio Sanchez Escobar
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