Objective: Application for an overseas job
Attachments: One resumé

September 1st 2009 Le Teich

Dear Sir or Madam

Passionate about your sector of actrivity and more particularly, extremely interested in your well-renowned restaurant, I wish to become a part of your establishment as a cook.

I am of a friendly nature, responsive, efficient, autonomous and quick to learn new information, and adapt well to new situations and integrations. I hope by working for you to use the knowledge I have aquired during my education and training and to gain professional experience in the hotel and restaurant industry. I also desire greatly to improve my use of the english language.

My numerous experiences within several different establishments have allowed me to master the technical objectives of this sector.

I wish to use these skills while perfecting my English.

I would like to meet you, at least by telephone or by email, in order to convince you of my motivation to join your group and do this work.

In awaiting this moment, I express to you my greatest feelings and bid you to accept this request,

16 Bis Quartier Milon – 33470 Le Teich
Tel : 06.50.47.57.62
Né le 28 juillet 1986
Permis B
Mail : pignoly.charli@hotmail.fr

PROFESSIONAL EXPERIENCE :

June – September 2009 Larrouet Restaurant Cazaux (Arcachon)
Kitchen Chef
Responsable for the elaboration of the menu, the cooking of meats, the garnishing of plates.
Responsable for coordination in the kitchen.
Organisation of theme parties in the restaurant with creation of appropriate recipes.

Winter 2007 – 2009 Novotel (Hotel and Conference Centre) Arcachon
Employee
Responsable for the preparation of the banquet hall for seminars (as an extra during the week, weekends and on holidays).

July – August 2007 La Fontaine Marsan Restaurant Biscarosse
Cook
Preparation of main dishes and desserts.

Summers (June) 2003 – 2007 La Cabane Restaurant Pyla
Employee
In charge of desserts and the creation of the desserts menu.
Responsable for ordering from suppliers.

PROFESSIONAL TRAINING :

Mai – August 2008 Cordeillan Bages ** Restaurant Pauillac
Internship in a two-star restaurant (Michelin Guide), in the kitchen of THIERRY MARX
Responsable for hors d’oeuvres.
Daily creation of new recipes emphasizing the values of texture and colour.

February 2008 « Aquibev » Competition Paris
As a finalist from my school, I represented the region of Aquitaine at the hotel and restaurant school of La Rochelle, and later at the Ritz in Paris.

July August 2006 Les Feuillants Restaurant Céret
Training Workshops: greeting and service in the dining room.

April 2005 La Guérinière Restaurant * Gujan
Internship in the one-star restaurant (Michelin Guide) of THIERRY RENOU.

February 2005 Japan
One-week internship in Nigata and Mahibashi cities
One-week trip as an ambassador of the arcachon hotel and restaurant high school.
Preparation of theme event focussed on specialties from Aquitaine.

May 2004 La Maison de Fleuve Bordeaux
Internship in the kitchen of Jean-Marie AMAT

EDUCATION:

2007 – 2009 Lycée de Gascogne (hotel and restaurant school) Talence
BTS (two-year post-secondary technical diploma) in Innkeeping and Restauration.

2005-2007 Lycée de Gascogne (hotel and restaurant school) Talence
Baccalauréat technologique (secondary school diploma) in Innkeeping and Restauration.
2003 Lycée Condorcet Arcachon
Brevet des collèges professionnels (professional junior highschool certificate).

OTHER INFORMATION:

Languages: intermediate english and spanish

HOBBIES:

Rugby, Music, Cinéma