recursos humanos!

Carlos O’Farrill
2074 Robie St
Halifax, Nova Scotia B3K 5L3
H:(902) 4 46 6318 . C:(902) 448 12 12 . caofcae@hotmail.com

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Objective:
I
am an energetic, hardworking recent graduate who is seeking a position
in the culinary arts field that requires a superior knowledge of
cuisine and technique in the kitchen.

Skills Summary:
5 years of Management experience
Restaurant experience in all levels
Ability to learn and adapt quickly and pass the knowledge on to others

Education:
Cuisine Diploma
Le Cordon Bleu Paris Culinary Arts Institute of Ottawa, Ontario Canada.
Graduated March 2005

Basic Cuisine Certificate
Intermediate Cuisine Certificate
-Superior Cuisine Certificate

· Developed the fundamental techniques in French Gastronomy to work in a high paced culinary environment.
· Learned, practiced and maintained a high level of food and kitchen safety.
· Gained experience in working in a high pressure environment.

Certificad de Traiteur
(Catering Certificate)
Le Cordon Bleu Paris Culinary Arts Institute of Ottawa, Ontario Canada.
Graduated September 2004
· Developed the skills required to determine and prepare a variety of hot and cold foods for any number of guests.
· Expanded my experience in a fast paced catering kitchen paying attention to quality, quantity and safety.
· Expanded my ability to work in a team to reach a common goal on schedule.

English
Algonquin Collage
Ottawa, Ontario Canada
Completed level 5, December 2003.
· Developed and practiced basic and intermediate level English in the areas of grammar, writing and reading skills.

Livello 1: lengua Italiana
( level 1: Italian language)
Centro Lingüístico Italiano Dante Alighieri
Florence, Italy
Completed March 2003.
·
Learned and practiced Italian Language and developed the necessary
skills to be able to function in Italian culture and cuisine.
· Learned and developed the practical skills of Italian Cuisine.

Turismo (3 years)
(Tourism)
Centro de Estudios Lomas
México City Estado de México, México
1994-1997.
· Learned the necessary management skills appropriate for Hotel and Restaurant operations.
· Developed the skills for hotel and restaurant planning.

Experience:
Assistant Director
Industrial Patrona S.A.
A factory to manufacture, produce and distribute edible oil products.
1 year (2002-2003)
· Managed and took responsibility for in excess of 100 employees
· Responsible for maintaining inventory and international ordering.
· Produced reports and quality, procedures and company standards for government review and company rating and ranking.
· Liaise between upper management and employees and maintain appropriate relations.

Store Manager
Ice Cream Bing Franchise
5 years (1998-2003)
· Responsible for employee relations, hiring, training and termination.
· Produced weekly employee schedules.
· Responsible for inventory
· Conducted routine store maintenance.

Other experience
6 years (1997-2003)
·
Experience in all levels of restaurant employment from Dishwasher,
Busser, Host, Server and Chef de Partie (Italian and Mexican food)
· Experience in event planning including the areas of logistics, food and beverage, Sponsorship and promotion.

· Organized 2 large raves with in excess of 1000 people per event, taking care of all aspects of event.

ofarrill_ca@yahoo.com

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