CV of Baker/patry chef / Boulanger , looking for a job of boulanger / patissiers.enligne-hu.com

Current industry: Luxury resort

Size of the company: 51-100 employees

Current position: Baker/patry chef

Number of years spent at this position: Beginner

Number of persons you managed: 6-10 persons

Annual salary: 30.00 EUR

Total working experience: more than 15 years

Availability: 3-months notice

Positions: boulanger, boulanger, boulanger

Industry: boulangerie, ,

Desired type of contract:

Desired working time:

Minimum annual salary desired: 0.00 / 0.00 EUR

Highest educational level completed: number of years studied and completed with a diploma after highschool : +2

Last diploma : american institue of baking bakery maintenance and engineering

Current educational level : +2

Other training courses : american institute of baking

Geographical mobility: Country : Argentina, Aruba, Australia, Austria, Bahamas, Barbados, Belgium, Belize, Bermuda, Botswana, Brazil, British Virgin Islands, Canada, Cape Verde, Cayman Islands, Chile, Costa Rica, El Salvador, Fiji, Finland, France, French Guiana, French Polynesia, French Southern Territori..., Gabon, Germany, Greece, Grenada, Guadeloupe, Guyana, Honduras, Hong Kong, Hungary, Iceland, India, Ireland, Israel, Italy, Ivory Coast, Jamaica, Kenya, Lebanon, Luxembourg, Madagascar, Malaysia, Maldives, Malta, Martinique, Mayotte, Mexico, Micronesia, Monaco, Morocco, Netherlands, Netherlands Antilles, New Zealand, Oman, Panama, Peru, Portugal, Puerto Rico, Reunion, Saint Barthélemy, Saint Helena, Saint Kitts and Nevis, Seychelles, South Africa, Spain, Turks and Caicos Islands

Known Tools / Software/ Methods viennoiseries , paim au levain , produit de type europeen et americain ainsi qur amerique centrale

HGV, LGV, special vehicles licences American institute of baking : baking science and tech , maintenance engineering , sanitation , sour dough production , sweet dough production , instore bakery management . french baccalaureat

Languages French : Native
English : Native
Spanish : Working language

Mr. Se... B...

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Punta gorda
Belize

OBJECTIVE
To develop my skills as a baker and pastry chef, to work as a team player and be challenged by my work. I also enjoy teaching new employees and apprentice and make them share my pation of this trade


SPECIAL SKILLS
Artisan breads: sour dough type of breads such as paim au levain, American style sourdoughs, rye breads.
French breads , focacias , pizzas , and a variety of regular loaf bread such as, white, wheat,granola,oatmeal, braided challah and more.
Viennoiserie: croissants, Danish pastries, puff pastries, brioches and laminated brioches.
Cookies, bars, pies

EDUCATION
Year Institute Major

Dec 1995 American Institute of Baking, Baking science & Technology
Manhattan, Kansas. A 4 months course that covers

all area of the bakery industry : breads , cakes , pastries , donuts , cookies and crackers , sanitation , production management and chemistry of bakery ingredient .

June 1999 American Institute of Baking, Sourdough & rustic breads
Manhattan, Kansas seminar; mixing, processing,
Baking of sourdoughs.
Course covering the production of sourdough bread using only natural ferment commercialized cultures, also how to start a natural ferment and how to maintain it.

Aug 2001 American Institute of Baking, Maintenance & Engineering

Manhattan, Kansas Electrical troubleshooting.
Programmable controllers.
Other education: correspondence courses in bakery technologies, correspondence course in sanitation, correspondence course in store bakery management,
Wilton cake decorating level 1.


WORK EXPERIENCE

The French Bakery at Hacal Kiik, Ambergris Caye, Belize
Owner and manager July 2007- Present

French and Italian Bread, Pizzas, Sourdoughs, Croissants and Danish.


The Old French Bakery, San Ignacio, Belize
Owner and manager June 2003 – June 2007

French, American and Central American product
Croissants, Danishes, pizzas, sandwiches & appetizers
We supply a large amount of hotels, resorts, restaurants and grocery stores, also catering for specials events;


The Coffee Grinder, Seven Miles Shops
Baker – Pastry Chef. April 1996–2003

- Production of bakery products, including all breads and rolls, bagels, croissant and Danish products – replace pastry chef while on leave.
- Inventory and deliveries.


The Rustler Lodge, Alta, Utah
Head Baker Dec 1995 – May 1996

- Production of all baked products, experience in catering, developed high altitude recipe book for new desert and breads.

Maggie’s Bakery, Telluride, Colorado
Baker Dec 1993 – Aug 1995

- Production of all baked goods, retail sales, training.


PROFILE

- Very good interpersonal skills; ability to communicate at all levels;
- Bilingual: English and French (Written and conversational) and Spanish (conversational only)
- Learn quickly energetic, flexible; adapt quickly to changing needs and priorities.
- Team player; also work well Independently;
- Strong organizational and problem solving abilities.


Business and personal References available on request

Mr. Se... B...

....

Punta gorda
Belize

Cherche CDI , en boulangerie / pâtisserie , en Amérique centrale ou caraïbe

je suis actuellement boulanger a Belize , pays anglophone d'amerique centrale . je suis mon propre patron . je recherche une position serieuse dans un autre pays de la region , avec un contrat ilimite .
specialise dans la production de paim et viennoiserie . ma specialite est etendue vers les paims francais , mais aussi américain ainsi que les produits d'amerique centrale . je suis habitue a travaille avec une clientel tres varies , de nationalites diferentes et de cultures diferente . je peux travailler en francais , en anglais , et en espagnole .
tres familier avec la culture d'amerique cntrale , mais aussi avec la culture anglosaxone , je peux travailler avec les mesures metric mais aussi avec les mesures anglaise .

Mr. Se... B