Dayana Dimitrova

Dayana Dimitrova

Kitchen Intern at Roche
Lives in Bulgaria
over 6 months ago

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I am a third-year culinary student, looking for a challenging internship in the culinary industry, which will help me improve myself as a chef and give me a jump start for my future career. I am very passionate and dedicated to what I do, and I am keen on learning new styles of cuisine. My focus of interest is the Mediterranean cuisine and working with fresh, seasonal food.

Experience

  • Kitchen Intern

    Roche - Basel, Switzerland

    Other
    September 2018 - Now · 5 months

  • Culinary Training (during study)

    BHMS Business & Hotel Management School - Lucerne, Switzerland

    F&B kitchen
    February 2018 - August 2018 · 7 months

    A la carte menu production, contemporary cooking techniques, bakery and desserts. Food plating techniques. HACCP principles.

  • Commis Chef

    Kempinski Hotel Grand Arena Bansko - Bansko, Bulgaria

    F&B kitchen
    November 2017 - February 2018 · 4 months

    Buffet operation. A la carte restaurant- lobby bar, room service, spa bar, lounge. Cold and hot kitchen .

  • Kitchen Trainee

    Kempinski Hotels San Lawrenz - San Lawrenz, Malta

    F&B kitchen
    April 2017 - October 2017 · 7 months

    Buffet operation- in charge of cold kitchen. A la carte restaurant – lounge, room service, pool bar. Cold and hot kitchen.

  • Culinary Training (during study)

    BHMS Business & Hotel Management School - Lucerne, Switzerland

    F&B kitchen
    September 2016 - April 2017 · 8 months

    A la carte menu production, cold kitchen foundations, bakery, chocolate class, and desserts. Food plating techniques. HACCP principles.

  • Culinary Internship

    Hotel Bellevue - Iseltwald, Switzerland

    F&B kitchen
    April 2016 - September 2016 · 6 months

    A la carte menu production. Cold kitchen. Hot kitchen. Pastry.

  • Culinary Training (during study)

    B.H.M.S. Business & Hotel Management School - Lucerne, Switzerland

    F&B kitchen
    September 2015 - April 2016 · 8 months

    A la carte menu production, cold kitchen foundations, basic cooking skills, bakery and desserts. Food plating techniques. HACCP principles.

Education

  • Bachelor of Arts in Culinary Arts

    BHMS Business & Hotel Management School - Lucerne, Switzerland

    February 2018 - Now

    Course taught at B.H.M.S. Business & Hotel Management School Lucerne, Switzerland Awarded by Robert Gordon University, United Kingdom Dual Studies: alternating 1 semester theoretical and practical studies and 1 semester internship Expected completion date: June 2019

  • Higher Diploma in Culinary Arts

    BHMS Business & Hotel Management School - Lucerne, Switzerland

    October 2016 - October 2017

    Year leading to the Bachelor in Culinary Arts B.H.M.S. Business & Hotel Management School Lucerne, Switzerland Dual Studies: alternating 1 semester theoretical and practical studies and 1 semester internship

  • Diploma in Culinary Arts with Honors

    BHMS Business & Hotel Management School - Lucerne, Switzerland

    September 2015 - September 2016

    B.H.M.S. Business & Hotel Management School Luzern, Switzerland Dual Studies: alternating 1 semester theoretical and practical studies and 1 semester internship

Languages

  • Bulgarian
    Native or fluent
    100%
  • English
    Full professional
    80%
Connections
Caroline Mbasha
F&B All Rounder at The Small Maldives Island Company
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