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| Online Status | OFFLINE |
| Member Since | 02-05-2010 19:38:31 |
| Last Online | 02-05-2010 19:40:11 |
| Last Updated | 02-05-2010 19:38:31 |
Contact Info
| Your Position: | Yacht Crew |
| Overview: | I am a experienced chef, looking to work on a Yacht or Small cruise Ship |
| Current Location: | Toronto, ON, Canada |
| Latitude/Longitude: | 43.670233 -79.386755 |
| Sail or Motor Vessel: | Sailing yacht; Motor yacht; Cruise liner; Charter boat |
| Description: | Experienced young chef looking to join the Yacht crew...Attached in qualification section is my resume and contact numver as well as email... vbilic77@gmail.com |
| Type: | Chef/Cook |
| Salary Range: | Negotiable |
| Qualifications: | 1208-2542 Argyle Rd. 647-236-1089 Mississauga, ON vinko_b@hotmail.com L5B 2H5 vbilic77@gmail.com Vinko Bilic Objective To obtain a full time position within the professional environment where I can gain more experience and share my knowledge of hospitality skills and resources. Summary of July 2007-present Lambton Golf & Country Club, Toronto, ON Qualifications Chef de Partie - daily operation on the line, hot and cold, creation of daily specials supervision and training of the new staff, implementing standardized recipes and following instructions given by the Sous Chef or Executive Chef February 2007-July 2007 Hilton Downtown Toronto, On First Cook- rotated at the garde manger, vegetable station at Tundra restaurant also breakfast station and banquets while reporting to the Station Chef Sept 2005-Feb 2007 Aielli Ristorante Port Credit, On Fine Italian Cuisine- Sous Chef - implementing control of inventory creation of daily specials and menus for special events and wine tasting. Providing leadership as well as scheduling and training while ensuring to meet new policies and procedures 2002-2005 Lambton Golf &C.C Toronto, On International Cuisine-Junior Sous Chef - Responsible for daily operation, Supervision and training new staff, planning, directing and assigning work. Involved in private functions, banquets up to 300 guests, creating menus for the fine dining room 2001-2002 Ristorante Bravo Mississauga, On Mediterranean Cuisine- Second Chef- contributed to the quality of food served In the kitchen, creation of daily specials, ordering and control of inventory, as well as organizing banquets and special events 1999-2001 Open Cork Eatery & Lounge Mississauga, On Italian Californian Cuisine- Chef de Partie - Sous Chef- advanced to higher supervisory level in operation of a la carte dining room up to 150 seats, handled with supervisory of a Executive Chef planning of daily menus, ordering of inventory and development of standardized recipes. 1998- 1999 The Snug Harbour Port Credit, On Seafood Bar& Grill- Line Cook- worked at hot and cold stations, prep areas and participated in special events Education Current student of The Institute of Holistic Nutrition Mississauga, On Hotel and Restaurant Operations Constellation College of Hospitality Toronto, On Secondary School of Korcula Republic of Croatia Diploma in Secondary School Degree, Occupation-Cook/Chef Languages English and Croatian References Available upon request Activities Reading books, Cooking, Playing Music and Sports Accreditations Diploma in Catering and Tourism-(Cook/Chef), Red Seal Certificate, Food Handlers’ Training Certificate, Diploma in National Sanitation Training Program |
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