Chef privé, Cuisinier

Ginger MENDOZA

Ginger Sweet Mendoza
Culinary Creative + Private Chef

Driven + creative with years of experience in cooking, hospitality and training.

I am a high energy, positive individual. Passionate about food, training and creative projects

Particularly Skilled At:
-International Cuisine
-Food Conceptualizations
-Training
-Research and Development
-Public Relations
-Sales and Marketing

Education

Institut Paul Bocuse, France – Intensive Culinary Program and Intensive Pastry Program – 2015

Ozeki Cooking School, Japan – Japanese Cooking – 2014

Spencer Institute, USA – Fitness Chef Certificate -2014

Seeds Of Life, Indonesia – Raw Plant Based Certificate -2012

Center for Culinary Arts, Philippines – Diploma in Culinary Arts and Technology Management – 1999- 2001

Certificates

Certificate IV – Commercial Cookery
Certificate IV- Training and Assessment



Experience

Ginger Sweet Mendoza -Private Chef, Trainer, Educator, Research and Development
Self-employed
January 2012 – Present

Worldwide

Contracted to work on superyachts, estates, private homes and villas around the globe for high-end clientele.

-Prepared menu and high quality meals depending on client's specifications, preferences and dietary needs.
-Sourced all food and provisions to the highest of standards.

-Research and Development

-Assisted sales and marketing team for a food company with research and improving products.

Chef Stagiaire
Restaurant Cuchara
2016

Belgium

Restaurant Cuchara is a creative fine-dining restaurant located in Lommel, Belgium. It is awarded with a Michelin star and a 15/20 score in the Gault&Millau guide. Jan Tournier is a chef with a vision and a clear identity. His kitchen style is a special one that you won’t find anywhere else in Belgium. It is his artistic approach with an eye for presentation that makes this one of the country’s most special restaurants.

-Culinary internship.
-Assists in daily mise-en-place.
-Cooks meals at service time.
-Plating and execution.

Chef Stagiaire
Restaurant Saisons
2015

France

This traditional establishment is a benchmark in French culinary savoir-faire, providing a perfect teaching environment for students in both culinary arts and hospitality management. Under the watchful direction of Chef de cuisine Davy Tissot - who was named Meilleur Ouvrier de France 2004, students acquire concrete knowledge of restaurant professions at the highest level.

-Culinary internship.
-Assists in daily mise-en-place and cooking.
-Plating and over all kitchen work.

Chef
Various Establishments
1999 – 2012

Manila, Australia, England

Worked as a chef in various restaurants, hotels, cafes and catering establishments

Languages: English and Beginner's French

Seuls les recruteurs abonnés à Madame est servie peuvent consulter le détail de ce profil.
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