Transcript Slide 1

Chef Ray Janson
Personal Profile
Having graduated from the second to none culinary school Le Cordon Bleu, Paris,
with a prestigious “Grand Diplome” (Cuisine & Pattiserie), I am now all set
to implement those professional techniques into practice
while seeking for better opportunities to advance my passion in this hospitality
field.
Being a quick learner and self starter, hard work is not new to me.
Nonetheless, I made it a must that appearance, poise and cleanliness is part of
my daily routine.
Cooking has always been my passion especially fine dining menus.
I would go the extra mile to prepare good food using only fresh ingredients
to cook and present highest standard dishes.
Key Qualification
Certificat de cuisine de base
Certificat de pattiserie de base
Certificat de cuisine intermediarie
Certificat de pattiserie intermediare
Certificat de cuisine superior
Certificat de pattiserie superior
Le Cordon Bleu ‘Grand Diplome’
Key Skills
Exceptional Cooking’s Palate
Educated and trained by French well known chefs in Le Cordon Bleu
Le Cordon Bleu’s Grand Diplome
Through the patience and ultimately proficient master chefs and staff , I
successfully earned this Grand Diplome.The high standard skills and techniquesand
skills I absorbed during my training days at Le Cordon Bleu coupled with my
cooking passion and creativity gave me the confidence In seeking my own culinary
career path.
Aside from the fine french cuisine they also equipped students with International
menus. Therefore , I would readily take any challenge in cooking food And dessert
to serve a wider range of quality food demands using only the best and fresh
produce. This includes creative fine dine menu design.
My 50% exam grade on organizational skill reflects how strong I am in managing my
job as well as peers and subordinates.
I have had experience working in the slowfood festival in Paris as a volunteer work.
The objective of the festival is to encourage people to eat easy, fresh, and healthy
food (slow-food) instead of buying prepared meal or fast-foods.
Cooking experience outside school
During my studies in Paris, I took part as a volunteer in the Slow-Food festival
preparing meals for 400 people. The Slow-food committee entrusted me the
responsibility to handle the overall preparation of both main course and desserts
for the venue.
The job covers :
• leading the main course section, food tasting, to ensure that the meals are
being prepared to order, served on time, and in line with established standards.
• collaborating with peers in both main course, and desserts section.
• discussing menu reviews and edits with Slow-Food committee in order to
produce and present the best meal during the festival.
• constant liason with Slow-Food committee on work progress prior and during the
festival.
• ensuring that food are properly made to fulfill orders during the festival.
Others
• Strong organisation, and leaderships skills
• Well presented and has a professional and friendly manner
• Strong teamwork skills, and attenton to details
• Creative, Hardworking, Determined, People person, observant,
friendly, reliable, responsible, focussed person
• Passionate about art, especially cooking
Education and Training
March 2009 – November 2009
Le Cordon Bleu Paris
Paris, France
Qualification earned: Grand Diplome of Pattiserie, and Cuisine
July 2004 – November 2008
IPEKA International Christian School
Jakarta, Indonesia
Qualification granted: Higher School Certificate (Approved by the Australian
Board of Studies); achieved 77.7% out of 100%
Proofs of University and High School qualification and marks are available
upon request
EXPERIENCE
TV SHOW
• GameShow DagDigDugDerr at RCTI
• Koki5 at Trans TV
• 8-11 Show at Metero TV
Guest Star
•
•
•
•
Cooking Demo Kecap Sedap “Ayah Jago Masak “, Jakarta
Cooking Demo Kecap Sedap “ Ayah Jago Masak”, Bandung
Grand Final Kecap Sedap “ Ayah jago masak “ , Jakarta
Cooking Demo ABC, Bogor
Dini Aryani ( Manager)
Phone
: 0817-888886
Email
: [email protected]
[email protected]
Saiful Bahri ( Assistant for Manager)
Phone
: 0818 124 396
Email
: [email protected]
www.showtime-management.com