I am looking for work until 28th december
Resume
Christian Gottschalk
0410871006
45 Hall Street
Flat 2
Bondi Beach
NWS 2026
Profile
I am 22 years old, I was born in London. I love cooking and will one day open my own restaurant (hopefully). I enjoy working in a fast paced environment either in a team or on my own. I really enjoy learning while I work and teaching the less experienced chefs when I get an opportunity. I also enjoy watching and playing sport. I am currently in Australia on a 1 year working holiday visa.
September 2008 to September 2009
One Aldwych Hotel
Westminster
London WC2B 4RH
Demi chef.
Duties including working all the sections in a busy fine dining restaurant (60 seats). Mainly working on the sauce section, cooking all the meat and fish in service and preparing all the sauces. I was responsible for the chef on the garnish section making sure they were ready for service and in service giving a hand and generally overseeing them. I was also responsible for the ordering of the meat and fish. I also worked on functions of all sizes (from 5 to 300) , preparing hot and cold canapés.
August 2007 to August 2008
Wild honey
12 St George Street
London
W1S 2FB
Commis chef/ Demi Chef .
Working in a busy 1 Michelin star restaurant (50 seats). Working in a small team of chefs, I spent most of my time on the starter section but did have a chance to work all the sections. Here I had my first real taste of responsibility, getting to run the starter section 2 days a week and do the ordering for my section.
June 2007 to August 2007
Il San Pietro Di Positano
Via Laurito 2 -84017
Positano (SA)
Italy
Commis chef
Working on the fish section in this 1 Michelin star restaurant. My duties included preparing the fish and garnishes for the fish dishes. In service I cooked the garnish and plated the fish dishes while the Chef di Partie did the cooking of the fish. Here I was taught how to fillet and prepare fish to a high standard.
January 2006 to June 2007
Fifteen London
15 Westland Place
London N1 7LP
Apperentice Chef
Working 4 days a week and going to college 1 day a week. Here i learnt the basics and got my qualifications (nvq 1 and 2). I assisted the chef di parties on all sections and towards the end of my time ran sections. Duties included making fresh pasta. I also had a chance to work for 'fifteen to you' a private catering company, here I worked on private functions of all different sizes. Including a function for Elton Johns aids foundation at Camden roundhouse. I also had the oppurtunity to cook at Jamie Olivers house for a book Launch. Here I finished top of my class achieving a distinction. Fifteen then sent me to Italy for 10 weeks to work at a 1 Michelin star restaurant under head chef Alois Van Langenaeker.
References avaliable upon request
