298 Visiteurs connectés

CV de An assistant / Chocolatier, cherche un emploi de Chocolatier / islande.enligne-int.com

islande.enligne-int.com : cv

Sought job: Chocolatier with passion

Code CV : 5553a7ef918a98fa
Date de dernière connexion : 2017-04-28

Mademoiselle Wr... K...
....
105 Reykjavik
Islande




Situation actuelle:
Secteur d'activité actuel : Chocolate company
Taille de l'entreprise : 6 à 10 salariés
Fonction actuelle : An assistant
Nombre d'années à ce poste : 3 à 5 ans
Nombre de personnes sous mes ordres : 6 à 10 personnes
Salaire annuel : 30000.00 EUR
Expérience Totale : 3 à 5 ans
Disponibilité : En veille
Poste recherché:
Fonctions: Chocolatier, assistant,
Secteur d'activité: Chocolate industry, ,

Type de contrat souhaité: CDI, Agent
Temps de travail souhaité: Temps plein
Salaire Annuel Minimum / Souhaité: 30000.00 / 0.00 EUR
Etudes :
Dernier niveau d'etudes validé avec diplome : Bac+5
Dernier diplome : Diploma of higher education second cycle programme-master's degree, University of Warmia and Mazury in Olsztyn, Faculty of Food Science, Field: Food Technology and Human Nutrition, Specialization: Food Technology; Creative skills - chocolate course, Barry-Callebaut Chocolate Academy in Banbury, United Kingdom; Begginers chocolate competition showpiece course, Barry Callebaut Chocolate Academy in Banbury, United Kingdom; Cutted pralines, Barry – Callebaut Chocolate Academy in Łódź, Poland; Desserts, Barry – Callebaut Chocolate Academy in Łódź, Poland; Molded pralines, Barry – Callebaut Chocolate Academy in Łódź, Poland; Around pastry, Barry – Callebaut Chocolate Academy in Łódź, Poland; Create stunning showpieces, Barry – Callebaut Chocolate Academy in Wieze, Belgium.
Niveau d'études actuel : Bac+5
Autres Formations :


Mobilité :
nc
Outils / Logiciels / Méthodes maitrisés
- Chocolate bars infused with natural flavours - Double moulded Easter eggs - Book moulded seashell chocolates - Hand-dipped cut ganache, pate de fruit, marshmallow lollipops or aerated ganaches - Decorated moulded chocolates using coloured cocoa butters and creative powders - Dry caramelised fillings - Hand dipped aerated ganaches, - chocolate showpieces and sculptures - PC and Office skills.

Permis VL, PL, véhicules spéciaux
- Category B driving license (02/11/2008),

Langues
Anglais : Intermédiaire
Polonais : Courant
Islandais : Débutant



CV :

Mademoiselle Wr... K
105 Reykjavik
Islande


CURRICULUM VITAE





EDUCATION:

2016: Create stunning showpieces (Marijn
Coertjens),Barry – Callebaut
Chocolate Academy in Wieze, Belgium.
2016: Around pastry (Michał Kleiber), Barry –
Callebaut Chocolate Academy in Łódź, Poland.
2016: Molded pralines (Adam Marszałek),Barry
– Callebaut Chocolate Academy in Łódź, Poland.
2016: Desserts (Krzysztof Ilnicki – UMAM), Barry – Callebaut Chocolate Academy in Łódź, Poland.
2016 :Cutted pralines (Marcin Paździor),Barry – Callebaut Chocolate Academy
in Łódź, Poland.


2015: Beginners
Chocolate Competition Showpiece Course,
Barry – Callebaut Chocolate Academy in Banbury,
United Kingdom.



2015: Creative
Skills
– Chocolate Course,
Barry
– Callebaut Chocolate Academy in Banbury,
United
Kingdom.



2011 - 2012: master's degree,
University of Warmia and Mazury in Olsztyn, Faculty of Food Science, Field:
Food Technology and Human Nutrition, Specialization: Food Technology.
Thesis title: "Consumption of
non-fermented dairy drinks in Belgium based on the example of East
Flanders."



2012: student
exchange program Erasmus LLP
, conducting studies used in the thesis. University
of Ghent (Belgium), Faculty of Bioscence Engineering.



2007 - 2011: stationary
engineering studies, University of Warmia and Mazury in Olsztyn, Faculty of
Food Science, Field: Food Technology and Human Nutrition, Specialization: Dairy
Technology,
Engineering thesis title: "The
impact of homogenization on some aspects of milk fat."



2004 – 2007: Profiled Upper
Secondary School, administration- economy class, Secondary School No. 4 in Mława.



EXPERIENCE:




2013 - now: an
assistant, Hafliði Ragnarsson
Chocolatier, Kirkjustett 2-6, 113 Reykjavik, Iceland.

2015: an assistant to Stephane Leroux, Reykjavik, Iceland.
2010: specialization
practice, POLMLEK Dairy Olsztyn Sp. Ltd., ul. Poprzeczna 24, 10 - 339 Olsztyn,
Poland.

2009: specialization practice, Radosław Gawarecki
Bakery, ul. Mickiewicza 7, 06 - 500 Mława, Poland.



PREVIOUS ACHIEVEMENTS:

- How
to increase income of your company - Piotr Rogowski, project manager, Vision
For Business,
- How
to make a special selling offer in your company - Piotr Rogowski, project
manager, Vision For Business,
- Legal
aspects of food labeling, Marta Pietrzyk, lawyer, specialist of food labeling,
- Customer
service training (bakery, confectionery, ice cream parlour, café). ”, Michał
Rusek, marketing and advertising specialist,




- "Internal Auditor of Quality Management System according to PN-EN
ISO 9001:2009" Certificate (02/23-24/2013),



- "Internal Auditor Food Safety Management System according to ISO
22000 and HACCP System" Certificate (02/16-17/2013),



- Certificate in English given by the University of Warmia and Mazury in
Olsztyn - B2 (04/16/2011)



- Membership in the
Dairy Technologists Science Club (Faculty of Dairy Science and Quality Management, University of Warmia
and Mazury in Olsztyn).



ADDITIONAL SKILLS:




- Category B driving license (02/11/2008),



- PC and Office skills,
- languages: English, Polish, Icelandic.



INTERESTS:


- Chocolate showpieces,

- Cuisine of the world, cooking,

- Travelling and tourism,

- New technologies,

- Reading books.



"I consent to the processing of my personal data included in my job
application for the needs of the recruitment process.”




Lettre de candidature

Mademoiselle Wr... K
105 Reykjavik
Islande

Sought job: Chocolatier with passion


Dear Sir/Madam,
My dream is to share my
passion and love for chocolate without which I cannot imagine my future career.
Until now, I have been working for a company producing handmade chocolates. I
would like to enlarge my professional experience, improve the techniques I have
learned so far, as well as improve my knowledge of chocolate. I graduated from the University of Warmia and Mazury
in Olsztyn where, passing the exams and defending my thesis, I received very
good results. As a consequence, I was awarded the title of Master of Science in
Food Technology. In 2012, I took part in the international exchange of students
under the Erasmus program at the Ghent University in Belgium, during which I
conducted research for the thesis. In the course of studying, I actively took
part in the work of Scientific Association of Dairy Technologists where, in
addition to daily duties, I also participated in the opening of the
Education-Research Centre of Dairy Industry in Olsztyn (BIO project), as well
as the annual exhibition Milk-Expo (Warsaw), among others.
Since April 2013, I have been an assistant to Mr.
Hafliði Ragnarsson in HR Chocolatier. My duties include the control of the
manufacturing process as well as the production of pralines. I realize projects
and special orders, including the arrangement of chocolate desserts at the
Presidential Gala organized by the Association of Chefs in Iceland. Currently,
we are developing a recipe of pralines with reduced fat content while
maintaining their current taste. In March 2015, I completed a second degree
course at Barry-Callebaut Chocolate Academy in Banbury, which aimed to enhance
the knowledge and improve my creative skills. In April 2015, I participated in
the training on chocolate showpieces. Because self-fulfillment is important for
me and my plans for the future are associated with chocolate, I would like to
take part in the subsequent training.
Applying for the position in your
company is also influenced by my desire to change the environment and to gain
experience in other places. I am a person who is open to new possibilities,
responsible, full of passion and commitment as well as a good team player.
Taking a job in your company, I would have the opportunity to take
advantage of and, above all, deepen the knowledge gained during the studies and
in previous work.

Mademoiselle Wr... K...


vignette pdfCliquez ici pour récupérer ce CV au format PDF
(Anonyme)

Commandez ce CV en ligne.

Commandez ce CV en ligne.
(1 cv seul)