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Julien Occhionorelli is looking for a Restaurant & Food Service job in Nicosia;Limassol;Larnaca;Paphos;Famagusta, Cyprus.
Candidate Info
Name
Julien Occhionorelli
Gender
Male
Marital Status:
Single
Children:
No children
Country Of Origin:
FRANCE
Last Updated:
24/10/2010
Residence / Contact Details
Address
9 rue Paul Verlaine
40480 Vieux Boucau, Vieux Boucau, FRANCE
40480 Vieux Boucau, Vieux Boucau, FRANCE
Phones
Email
Professional Experience
Hôtel Bar Restaurant “La Pomme de Pin”, Vieux Boucau, France.
June to September 2010 & August to October 2009. Full service cook and bartender.
- Summer tourist season contracts preparing lunch and dinner for a 50 cover restaurant in a beach resort
town.
- La Pomme de Pin restaurant specializes in local south-west French cuisine.
Featured dishes I prepared include:
- Sole meunière – traditional French fish dish with a brown butter sauce
- Gambas flambées à l'Armagnac – Armagnac flambéed prawns
- Various duck specialties including grilled duck breast and mi-cuit foie gras
- Raspberry millefeuille pastry (also called the Napoleon pastry)
Restaurant “La Voute”, St. M artin de Belleville, France.
December 2009 to April 2010. Full service cook.
- Winter tourist season contract preparing lunch and dinner for a 120 cover restaurant in a ski resort in the
French Alps.
- La Voute restaurant specializes in local “Savoyard” style cuisine using local mountain cheeses and herbs.
Featured dishes I prepared include:
- Tartiflette – traditional Savoie dish of potatoes, onions, reblochon cheese and ham
- Fondue Savoyarde – traditional blend of local cheeses melted together with seasonings and white wine
- Crème brûlée – the traditional French cream and egg custard with a hard caramel top
- Fondant au chocolat – individual sized rich chocolate cake with creamy center
Boucherie Charcuterie Traiteur “Deyris”, Vieux Boucau, France.
June to July 2009. Assistant caterer.
- Summer tourist season contract preparing take-away dishes for a delicatessen-style shop.
Featured dishes I prepared include:
- Pork and duck liver patés
- Terrines of all types including fish, poultry and pork
- Foie gras – preserved duck and goose liver local specialty
- Various salads and side-dishes
Restaurant “La Farandole”, Deux-Alpes, France.
December 2008 to April 2009. Full service cook.
- Winter tourist season contract preparing lunch and dinner for a 100 cover restaurant in a ski resort in the
French Alps. The kitchen team was very international and the daily working language was English.
- La Farandole restaurant specializes in traditional French as well as international cuisine.
Featured dishes I prepared include:
- Tartare de saumon – diced raw salmon prepared with herbs
- Filet mignon de porc en feuilleté – pork tenderloin in a flaky crust
- Tarte au citron meringuée – French style lemon meringue pie
- Saint Honoré – traditional French cake made of puff pastry, custard and whipped cream and decorated
with tiny caramel dipped choux puffs
Hôtel Bar Restaurant “La Pomme de Pin”, Vieux Boucau, France.
July 2006 to October 2008, April 2006 & June 2005. Apprentice cook.
- Internships of varying lengths during my years of culinary school studies. La Pomme de Pin asked me to
return for all of my internships and offered me a full-time seasonal position as soon as my studies were
completed.
- Please see above for details about La Pomme de Pin restaurant.
June to September 2010 & August to October 2009. Full service cook and bartender.
- Summer tourist season contracts preparing lunch and dinner for a 50 cover restaurant in a beach resort
town.
- La Pomme de Pin restaurant specializes in local south-west French cuisine.
Featured dishes I prepared include:
- Sole meunière – traditional French fish dish with a brown butter sauce
- Gambas flambées à l'Armagnac – Armagnac flambéed prawns
- Various duck specialties including grilled duck breast and mi-cuit foie gras
- Raspberry millefeuille pastry (also called the Napoleon pastry)
Restaurant “La Voute”, St. M artin de Belleville, France.
December 2009 to April 2010. Full service cook.
- Winter tourist season contract preparing lunch and dinner for a 120 cover restaurant in a ski resort in the
French Alps.
- La Voute restaurant specializes in local “Savoyard” style cuisine using local mountain cheeses and herbs.
Featured dishes I prepared include:
- Tartiflette – traditional Savoie dish of potatoes, onions, reblochon cheese and ham
- Fondue Savoyarde – traditional blend of local cheeses melted together with seasonings and white wine
- Crème brûlée – the traditional French cream and egg custard with a hard caramel top
- Fondant au chocolat – individual sized rich chocolate cake with creamy center
Boucherie Charcuterie Traiteur “Deyris”, Vieux Boucau, France.
June to July 2009. Assistant caterer.
- Summer tourist season contract preparing take-away dishes for a delicatessen-style shop.
Featured dishes I prepared include:
- Pork and duck liver patés
- Terrines of all types including fish, poultry and pork
- Foie gras – preserved duck and goose liver local specialty
- Various salads and side-dishes
Restaurant “La Farandole”, Deux-Alpes, France.
December 2008 to April 2009. Full service cook.
- Winter tourist season contract preparing lunch and dinner for a 100 cover restaurant in a ski resort in the
French Alps. The kitchen team was very international and the daily working language was English.
- La Farandole restaurant specializes in traditional French as well as international cuisine.
Featured dishes I prepared include:
- Tartare de saumon – diced raw salmon prepared with herbs
- Filet mignon de porc en feuilleté – pork tenderloin in a flaky crust
- Tarte au citron meringuée – French style lemon meringue pie
- Saint Honoré – traditional French cake made of puff pastry, custard and whipped cream and decorated
with tiny caramel dipped choux puffs
Hôtel Bar Restaurant “La Pomme de Pin”, Vieux Boucau, France.
July 2006 to October 2008, April 2006 & June 2005. Apprentice cook.
- Internships of varying lengths during my years of culinary school studies. La Pomme de Pin asked me to
return for all of my internships and offered me a full-time seasonal position as soon as my studies were
completed.
- Please see above for details about La Pomme de Pin restaurant.
Qualifications
Hard-working, energetic career chef with cumulated 2 years of professional experience and 4 years of formal
training in the culinary arts.
Skill set includes food selection, preparation, cooking and presentation on a wide range of local specialty dishes as
well as international cuisine. Proficient in the use of all professional kitchen utensils and knowledgeable about all
common cooking techniques as well as French cuisine basics including sauces, grilling, braising and poaching
methods, meat, poultry, fish and seafood preparation. Experienced in cooking multi course meals, from
appetizers to main courses with side-dishes through to dessert. Particular interest and expertise in French pastry.
I am interested in furthering my career in a position that will offer new challenges and new cuisines to expand my
taste palate, experience and horizons, while capitalizing on my current skill set and expertise.
training in the culinary arts.
Skill set includes food selection, preparation, cooking and presentation on a wide range of local specialty dishes as
well as international cuisine. Proficient in the use of all professional kitchen utensils and knowledgeable about all
common cooking techniques as well as French cuisine basics including sauces, grilling, braising and poaching
methods, meat, poultry, fish and seafood preparation. Experienced in cooking multi course meals, from
appetizers to main courses with side-dishes through to dessert. Particular interest and expertise in French pastry.
I am interested in furthering my career in a position that will offer new challenges and new cuisines to expand my
taste palate, experience and horizons, while capitalizing on my current skill set and expertise.
Languages
French native speaker
Good working knowledge of English
Good working knowledge of English
Education
Centre de Formation d'Apprentis des Métiers de l’Hôtellerie de DAX, Dax, France
http://www.cfa-hotellerie-dax.org/ (site in French only)
Two year, full-time vocational program in the culinary arts including courses, hands-on training in the school’s
restaurant which is open to the public, and several restaurant internships.
Obtained the Brevet Professionnel Cuisine (BP Cuisine) diploma, the highest professional education qualification
available in France, October 2008.
Lycée Hôtelier de Biarritz – The Hospitality School of Biarritz, Biarritz, France
http://www.lycee-hotelier-biarritz.com/pages/anglais/cadreanglais.htm (site in English)
Two year, full-time program including general education and professional chef training.
Obtained the Brevet d'Etudes Professionnelles Cuisine (BEP Cuisine) diploma, June 2006.
Collège François Mitterrand, Soustons, France
Standard French junior high school.
Obtained the Brevet des Collèges diploma, June 2004.
http://www.cfa-hotellerie-dax.org/ (site in French only)
Two year, full-time vocational program in the culinary arts including courses, hands-on training in the school’s
restaurant which is open to the public, and several restaurant internships.
Obtained the Brevet Professionnel Cuisine (BP Cuisine) diploma, the highest professional education qualification
available in France, October 2008.
Lycée Hôtelier de Biarritz – The Hospitality School of Biarritz, Biarritz, France
http://www.lycee-hotelier-biarritz.com/pages/anglais/cadreanglais.htm (site in English)
Two year, full-time program including general education and professional chef training.
Obtained the Brevet d'Etudes Professionnelles Cuisine (BEP Cuisine) diploma, June 2006.
Collège François Mitterrand, Soustons, France
Standard French junior high school.
Obtained the Brevet des Collèges diploma, June 2004.
Interests
Snowboarding, surf, swimming and reading
References
- Laurent Audu (managing director of La Pomme de pin) - lapommedepin40@orange.fr
