96968-2903 Bruchet

96968-2903 Bruchet

Head Chef in Baltasound Hotel
São Gonçalo, Rio de Janeiro, Brazil
  • Current:

    Baltasound Hotel

  • Past:

    Royal Free Hospital

  • Education:


Job Experience

Head Chef

Baltasound Hotel

May 2013 to October 2013

Other date in the same Hotel May 2009 to September 2010 Preparing the menu and ?a la carte? Working with fresh produce www.baltasoundhotel.org


Royal Free Hospital

November 2010 to May 2013

Preparation of the menu (with 2 menu a day, 21 days menu) Working at larder, pastry, sauce meat and fish Replacement and temporary leader chef of the kitchen

Head Chef

Hotel Restaurant Creagorry

April 2008 to March 2009

Preparing the menu and pricing the food Working with fresh produce www.isleshotelgroup.co.uk

Chef de Partie

Hotel Restaurant Craigendarroch

November 2007 to March 2008

Chef de partie sauce , meat , team leader , and pass Working in a gastronomic restaurant, 1 rosette http://www.hilton.co.uk/craigendarroch

Head Chef and Owner associated

Bistro Court Yard

November 2006 to October 2007

I was working as head Chef for the new creation of a Bistro . for the mastery of all food product from the price to to the last minute ready to be serve , specialty vegetable and plat en sauce , produit du terroir

Head Chef

Restaurant La Quille

September 2003 to November 2004

Restaurant Gastronomic Specialty Fish and Seafood Preparing the daily menu and the carte (fish and seafood) Pricing the items on the menu Buying the stock for the week Making the service



[Otra]Centre Bretagne (Brasil)

January 1997 to January 1998


[Otra]LP Pont de Buis (Brasil)

January 1986 to January 1991






IT skills

Windows, Word, Excel, Internet


Other Skills

I am a hard working and reliable individual with many years of working experienc Restaurants Chef Banquets Food Preparation Cooking Catering Gourmet Food Food Service Menu Development Fine Dining Food Industry Food Safety Recipes Food Quality Culinary Skills HACCP Cuisine

More 96968-2903

Career Goals

I am a hard working and reliable individual with many years of working experience (+15 years) in restaurants and hotels with different skills in gastronomy from Brasserie to 2AA Rosette. I?m an expert in cooking meat, sauce, fish, seafood, vegetables and potage. Working well as part of a team or alone, also under pressure. I like having some responsibility in the kitchen and make running all point. I am a friendly, proactive, leader and an enthusiastic person. I have a great experience in making the daily menu and in ?a la carte? too.

Industries of interest

Areas of interest

Availability to travel and work outside the city


Interests and hobbies

Fishing party , in boat and for a big fish or a nice trip .