Michel Frere

Michel Frere

Pastry Chef at privat
Lives in Bucharest, Romania
over 6 months ago

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executive pastry chef /instructor experience international

Experience

  • Pastry Chef

    privat - Bucharest, Romania

    Bakery/Pastry
    August 2018 - Now · 6 months

  • Executive Pastry Chef

    privat - Bucharest, Romania

    Bakery/Pastry
    August 2018 - Now · 6 months

Languages

  • English
    Native or fluent
    100%
  • Romanian
    Professional working
    60%
  • Georgian
    Limited working
    40%
  • Russian
    Limited working
    40%

Skills

  • Advance pastry & bakery
  • baker pastry chef

Other

  • executive pastry chef baker

    i am a professional baker Pastry chef, Viennoisier ,chocolatier ,traiteur, with 30 years of experience in first classes international bakery ,pastry shops, catering companies , five stars hotel and Palace ,and first star hospitality culinary school . i am very interested for the position you are offering within your organization i am forwarding you my resume for that interest my engagement is long terms commitment with in a companies where i can contribute to the success of that organization Attentive and dedicated to the demand of the direction and customer i am a strong leader. and manager work very well under pressure very strict with the quality of my work, clean courteous polite and good teacher and pedagogue , organize, work wells fast to adapt myself whit news environment and news product works condition people and work regulation and legislation . fully bilingual i have no problem off communication my international and professional experience make me an accomplish professional Hard and dedicated worker, punctual and attentive and serious \\\\ consultant in hospitality industry organization and creation of new independent and artisanal enterprise or chain and franchise .organization of work plan and new line of production, in bakery, pastry laboratory .kitchen , school teacher .i work mainly in artisanal way master all aspect of working by hand in panification ,pastry and, cooking and international food processing world wild
    easy to adapt myself with new ingredient, métier premier familiar with new menu creation new recipe elaboration, food cost ,fiche technique ordering and food control and laboratory hygiene . Work essentially in artisanal way familiar with all aspect of international and French pontification/ classic and new pastry /chocolate and confiserie and vienoiserie sandwichery soup and light cuisine

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