resume- trainer133

INDUSTRY & POSITION:

HOSPITALITY: FOOD & BEVERAGE

NAME: Not available for viewing

Company / Trading name: n/a

STREET ADDRESS: Not available for viewing

COUNTRY: Victoria, Australia

PHONE: Not available for viewing

FAX: Not available for viewing

EMAIL ADDRESS: gerardgarbe@hotmail.com

EMPLOYMENT HISTORY:
1989 – Geelong Grammar School – Co-educational boarding school. Timbertop Campus Mansfield Victoria( 800 meals a day)
Chef Supervisor, Catering Manager.
- Duties: Menu planning, rosters, selecting staff and training staff.
- Organising functions up to 2000 people.
- Organising Parent dinners over 300 people and VIP Tours.
- Training weekly 15 years old students with health regulations rules.
- and table service
- All general duties of chef Supervisor.
- Responsible for an annual budget of $550.000 for food and equipment
- In charge of kitchen staff and dining hall staff.
- Helped in designing the new Dining Hall complex in 1996
- Has written the School Food Plan, already approved by The Council.
- Involved in numerous meetings including OHS, Food Committee, and staff meetings.

EMPLOYMENT HISTORY 2:
aug 1986-oct 89 - Le Trianon Restaurant, Fully licensed Malop street Geelong.
Chef owner. French Restaurant-85 seats-

Creating and opening a French Restaurant in Geelong.
Obtain Fully License. Have formed 4 apprentices
Obtain 3 Good Mentions on the Good Food Guide: The Age: Claude Forrel.

Sold it to take a position with GGS.just before Pyramid Crash

1985 At home: Geelong 4 Fairview street.Belmont Vic

Chef: Teaching French cooking and patisserie at home.

Cooking classes: authorised by Belmont Council.

EMPLOYMENT HISTORY 3:/ SUMMARY:

Dec 84- mar 85 Ambassador Motor Inn – Frankston

Executive Chef:
A la carte, weddings, and smorgasbord
Sept 84 dec 84 Le Chef in the Pocket. Fairfield, Victoria
Chef de cuisine
Chef in processing plant in charge of cryogenics. (quick freeze)
IN FRANCE : 1978-84 Le Pot au Feu- Cooking School- Paris-1er
Headmaster, and technology teacher.
(nominated by French Education Department for level IV.
I took over a run down business and rebuilt its reputation internationally, restructured the school for the formation of apprentice cooks. teaching Maths, Technology, Cooking and Hygiene. Presenting candidates for their CAP (Certificates)..

Giving cooking lessons, running the office, programming the year’s itinerary, interviewing each student and family. Holding examinations mid-year.
Producing Video programs for lessons (Cooking recipes in VHS) (First in France)
Holding classes for foreign students, and one or two weeks programs for Japanese, Canadians, Malaysian, American etc. During this time trips around the world, gaining contact and better ideas for the future. Obtained very good result at examinations: see printed results per school.
Sold business: to take position in helping setting up a frozen food factory in AUSTRALIA.

QUALIFICATIONS:

Languages: English, Latin, Spanish.
1963-1967 - International Hotelerie School: Lycee Hotelier Jean Drouant-PARIS
1966…..CERTIFICATE of CHEF-(CAP de cuisine)
1966…..CERTIFICATE of Table Service- (CAP de Restaurant
1966 WINE TESTING First Prize-(Prix d’Oenologie)
1967….CERTIFICATE of Accounting-(CAP de comptabilite)
1967….CERTIFICATE of Front Office Recetion(CAP d’employd’Hotel)
1967….DIPLOMA OF HOTEL ADMINISTRATION-(BTH-Bachelor hotelerie)
(highest qualification in hotel management (BTH being created in 1966)
1980….Level Brevet de technicien superior-BTS
1980….Authorised by the Rectorat of Paris to be the Principal of the cooking school:
Le Pot au Feu- and teach up to level IV-
1981 to 1984- Member of Jury (Cooking CAP examinations-PARIS.

In Australia in 1884
1986 - Authorised to teach apprentices in Australia (State Training board of Australia).
1987,1988 and 1989 in the Good Food Guide of the Age
1994 – Wilderness First Aid Course. (3 days course)
1999 – Occupational Hygiene for Food Handlers (La trobe University)short Course
1999 – Basic Food Safety Practices (Swinburne University) short course
1999 – Writing a Food Safety Program (Swinburne University) 3 days course
1999 – Part of Certificate IV in food technology.
2000 – Certificate Restaurant & Catering Management( Harcourt learning direct)
2000 – Written the food Safety Plan for Geelong Grammar School (Accepted by the Environmental Officer from the Shire of Benalla.
2001- Certificate IV – Assessment and Workplace Training

Computer Skills
Started working with computers in early days with a Honeywell Bull computer since 1971.
Completed a few courses since.
Possess a good knowledge of Excel, Word and Food Works.
Other skills:
Carving margarine (see photos)
Working with sugar (see photos)
Cake decorating-Use also computerised cake decorating system. Photos scanned on edible rice paper for cakes (see photos)

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