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この投稿をお気に入りにする Patissier Français- French Pastry Chef この投稿を非表示 表示

Dear Madam, Dear Sir,

Graduated of Alain Ducasse and Yves Thuries ENSP Pastry Academy in Yssingeaux (France), I'm looking for a position as pastry chef in a company in which I could strengthen my skills and enrich my international experience by participating in the quality of your work. That's the reason why I send you my application.

Several years abroad (Australia, Japan, South Korea, Canada...) gave me the opportunity to increase my autonomy, take responsibilities in the tasks I was in charge, and get a real cultural and relational wealth.

In 2016 I enrolled in Alain Ducasse and Yves Thuriès ENSP Pastry Academy (Yssingeaux, France) in order to receive a world-class education. My professional experience in this field of pastry in France and abroad allowed me to get real technical and creative skills and increase my sense of organization at work.

Motivated, serious and rigorous, I would like to join your team and participate in the success of your company.

As I would be honored to join your team as pastry chef, I hope that you will look favorably upon my application.

I thank you in advance for your time and consideration and stay at your disposal for any further information.

Yours sincerly,

Clément Depierre
Nationality: French
Birth: 12/ 08/ 1983
Portfolio: clementdepierre.wixsite.com/patisserie


EMPLOYMENT EXPERIENCE

2018 Pastry Chef - Fairmont Manoir Richelieu - La Malbaie (Summer season)
Production of pastries (entremets, cakes, brioche, cookies...) for banquet, buffet, carte and service à l'assiette (800 people)

2016 - 2018 Pastry Chef - Club Med (1 year 1/2) (Méribel, Chamonix, Opio)
Production of pastries (entremets, tartes, choux, cakes, brioche, cookies, macaron...) for buffet and "à l'assiette" service (1000 people)

2016 Pastry Chef internship:
- "Au Fidèle Berger" Pastry shop - Chambéry (1 months)
Production of pastries (entremets, tartes, choux, cakes, cookies, macaron...)
- "Pâtisserie Jäger" Pastry shop at Albertville (1 months)
Production of pastries (entremets, tartes, choux, cakes...)

2010 - 2011 Pastry Commis Chef - Club Med Lindenman Island (3 months)
Production of pastries for buffet (entremets, tartes, choux, cakes, cookies...) and "à l'assiette" service (800 people)

2010 Storekeeper manager at Transpalux Lyon (7 months)
Management of lighting equipment, inventory, planning and delivery

EDUCATION

2016 CAP Pâtissier - Yssingeaux ENSP
2005-2006 Bachelor in audiovisual - Université de Savoie
2003-2005 Higher education in Sciences and Technics of Sport - Université de Savoie
2001 Baccalauréat scientific series (A-levels)

LANGUAGES AND SOFTWARES

French (mother tongue), English (fluent), Japanese (intermediate), Spanish, Italian and Korean (school notices)
Software: Microsoft Office

HOBBIES

Travel & Outdoor - Sport (Trail running, hiking, cross country ski, mountain bike) - World Cuisine and Oenology (Wine & Whisky)
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投稿ID: 6697207093

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