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Chef de Partie
Solage Calistoga - EuropeOtherMarch 2014 - Now
Learned the skills needed for restaurant cooking. Assisted with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service, organizing the preparation, storage and delivery of a small volume production for a la carte service of a 100 seat dining. Managed the performance of cooks in the restaurant kitchen. Coordinating their work assignments and ensure the kitchen is set for service and taking appropriate action to correct deficient conditions.
HRC Culinary Academy - EuropeOtherAugust 2012 - Now
Talents Restaurant - EuropeOtherSeptember 2013 - March 2014
Talents is a teaching restaurant that provides last-year students of the HRC Culinary Academy with the opportunity to gain real on the job experience in a professionally equipped fine dining restaurant. Rotating from station to station, I got to learn how to prepare and execute different kinds of meat, fish and basic pastry items. While getting hands on training under supervision of the chef instructor and chef de cuisine, I also followed food costing classes and got the opportunity to apply this in creating and executing my own menu with a limited budget.
W Doha Hotel & Residences - EuropeOtherMarch 2013 - August 2013
As a part of my education I did a 6 month internship at the W hotel Doha. To see as much as possible from the fast paced luxury hotel, I got the opportunity to see both pastry and the hot side. I worked for three months in pastry of which two in a pastry café followed by banquets. I finished my internship working as a demi chef de partie on the garde manger of banquets and in room dining kitchen.
Gauchos Nederland BV - EuropeOtherFebruary 2012 - August 2012
Team management. Setting up the restaurant for service. Oversee that staff and and kitchen are ready for service. Responsible for filling in the position of the head griller when of duty. As well as quality of the food and preparation control. Executing the stock inventory each month and the daily profit accounting. Placing orders for the kitchen as well as for the beverages and standard requirements for the restaurant.
Junior Sous Chef
Strandpaviljoen Panta Rhei - EuropeOtherJune 2008 - January 2012
Event management. Developing and executing events the restaurant hosts. Assisting the executive chef with menu development and execution. Oversee all aspects of kitchen management in terms of food preparation, presentation, quality assurance and cost control. Responsible for making the schedule and food orders for the next day.
de Bijenkorf - EuropeOtherJanuary 2007 - January 2008
HRC Culinary Academy - Sofia, Bulgaria
HRC Culinary Academy - Sofia, BulgariaSeptember 2012 - April 2015
DutchNative or fluent100%
EnglishNative or fluent100%