chef r ay j anson
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Chef R ay J anson. Personal Profile Having graduate d from the second to none culinary school Le Cordon Bleu, Paris, with a prestigious “Grand Diplome” (Cuisine & Pattiserie ), I am now all set to implement those professional techniques into practice - PowerPoint PPT PresentationTRANSCRIPT
Chef Chef RRayay J Jansonanson
Personal Profile
Having graduated from the second to none culinary school Le Cordon Bleu, Paris,
with a prestigious “Grand Diplome” (Cuisine & Pattiserie), I am now all set
to implement those professional techniques into practice
while seeking for better opportunities to advance my passion in this hospitality
field.
Being a quick learner and self starter, hard work is not new to me.
Nonetheless, I made it a must that appearance, poise and cleanliness is part of my
daily routine.
Cooking has always been my passion especially fine dining menus.
I would go the extra mile to prepare good food using only fresh ingredients
to cook and present highest standard dishes.
Key Qualification Certificat de cuisine de baseCertificat de pattiserie de baseCertificat de cuisine intermediarieCertificat de pattiserie intermediareCertificat de cuisine superiorCertificat de pattiserie superiorLe Cordon Bleu ‘Grand Diplome’
Key Skills Exceptional Exceptional Cooking’s PalateCooking’s Palate Educated and trained by Educated and trained by French well known chefs in Le Cordon BleuFrench well known chefs in Le Cordon Bleu
Le Cordon Bleu’s Grand Diplome Through the patience and ultimately proficient master chefs and staff , I successfully earned this Grand Diplome.The high standard skills and techniquesand skills I absorbed during my training days at Le Cordon Bleu coupled with my cooking passion and creativity gave me the confidence In seeking my own culinary career path.Aside from the fine french cuisine they also equipped students with International menus. Therefore , I would readily take any challenge in cooking food And dessert to serve a wider range of quality food demands using only the best and fresh produce. This includes creative fine dine menu design.My 50% exam grade on organizational skill reflects how strong I am in managing my job as well as peers and subordinates.I have had experience working in the slowfood festival in Paris as a volunteer work. The objective of the festival is to encourage people to eat easy, fresh, and healthy food (slow-food) instead of buying prepared meal or fast-foods.
Cooking experience outside school During my studies in Paris, I took part as a volunteer in the Slow-Food festival preparing meals for 400 people. The Slow-food committee entrusted me the responsibility to handle the overall preparation of both main course and desserts for the venue.
The job covers : • leading the main course section, food tasting, to ensure that the meals are being prepared to order, served on time, and in line with established standards.• collaborating with peers in both main course, and desserts section.• discussing menu reviews and edits with Slow-Food committee in order to produce and present the best meal during the festival.• constant liason with Slow-Food committee on work progress prior and during the festival. • ensuring that food are properly made to fulfill orders during the festival.
Others • Strong organisation, and leaderships skills
• Well presented and has a professional and friendly manner
• Strong teamwork skills, and attenton to details
• Creative, Hardworking, Determined, People person, observant, friendly, reliable, responsible, focussed person
• Passionate about art, especially cooking
Education and TrainingMarch 2009 – November 2009Le Cordon Bleu ParisParis, France
Qualification earned: Grand Diplome of Pattiserie, and Cuisine
July 200July 20044 – November 200 – November 20088
IPEKA International Christian School
Jakarta, Indonesia
Qualification granted: Higher School Certificate (Approved by the Australian Board of Studies); achieved 77.7% out of 100% Proofs of University and High School qualification and marks are available upon request
EXPERIENCE
TV SHOWTV SHOW • GameShow DagDigDugDerr at RCTI• Koki5 at Trans TV• 8-11 Show at Metero TV
Guest StarGuest Star • Cooking Demo Kecap Sedap “Ayah Jago Masak “, Jakarta• Cooking Demo Kecap Sedap “ Ayah Jago Masak”, Bandung• Grand Final Kecap Sedap “ Ayah jago masak “ , Jakarta• Cooking Demo ABC, Bogor
Dini Aryani ( Manager)Phone : 0817-888886Email : [email protected]
Saiful Bahri ( Assistant for Manager)Phone : 0818 124 396 Email : [email protected]
www.showtime-management.com