Давид Бонэ

Трудовая деятельность

• 08/2009-Present Executive Pastry Chef, Hotel Martinez, Cannes, France
• In charge of the entire bakery and pastry department
• Responsible for menu creation, production (pastries, breads and viennoiseries) and quality control of 7 outlets including banqueting and the two star Michelin restaurant ‘La Palme d’Or’
• Creating showpieces(sugar,chocolate and ice carving)for special functions
• Participating chocolate demonstration for Salon du chocolat in Nice
• Participating food promotions in France and Russia
• 09/2007-06/2009 Executive Pastry Chef, The Mandarin Oriental Hotel. Bangkok, Thailand
• In charge of 100 bakery staffs
• Teaching and training theory, practical and food hygiene to 20 students
• Responsible for the production of 11 outlets including: gastronomic restaurant, fish and Italian restaurant, brasserie and barbecue
• In charge of organising the production (including packaging) of Three Oriental shops in Bangkok
• Responsible for banqueting and reception (up to 1,500 people) and outside catering (up to 2,000 people)
• Menu creation for outlets and banqueting
• Checking the quality of daily production
• Weekly cooking lesson for the public and demonstration for special occasions
• 02/2006-09/2007 Executive Pastry Sous Chef, The Savoy Hotel. London, England
• Dessert of the Year Competition 2006: Won 3rd Place
• 02/2005-02/2006 Pastry Sous Chef, La Maison Trois Gros. (Relais& Châteaux, Three Star Michelin), France
• 10/2004-02/2005 Chef de Partie Pastry, La Réserve de Beaulieu. (Leading Hotel of the World,Two Star Michelin), Beaulieu Sur Mer, France
• 12/2003-09/2004 Chef de Partie Pastry, Longueville Manor. (Relais & Châteaux, One Star Michelin), England
• 11/2002-11/2003 Demi Chef de Partie Pastry, Wentworth Golf Club (Five Star Hotel), Surrey, England
• 06/2001-06/2002 Demi Chef de Partie Pastry, Bishopstrow House Hotel. (3AA Rosettes& Small Luxury Hotel of the World), England
• 06/2000-10/2000 Commis Chef, Hôtel de Paris. (LeGrill, Louis XV, Côté Jardin) Monaco

Дополнительное образование

• 2000-2001 Formation Complementaire Patisserie, Boulangerie, Chocolaterie
• 1998-2000 Brevet de Technicien Supérieur Hôtelier
• 1996-1998 Baccalauréat Technologique Hôtelier
• 1994-1996 CAP et BEP Hotelier
• 01/2010 Sugar trainning at Stephane Klein atelier, Belfort, France
• 10/2008 HACCP trainning and diploma
• 12/2006 TV show on BBC1, Master Chef Goes Large
• 07/2006 Sugar Training at Colin Martin School of Sugar
• 11/2005 Training with Frédéric Bau (Valrhonaand Director of the School of Chocolate), Institute Paul Bocuse Ecully, France
• 05/2002 Taining at Winteringham Field (TwoStar Michelin), England
• 02-03/2001 Training at Hélène Darroze (Two Star Michelin) Paris, France
• 11-12/2000 Training at Richer Bakery Shop, France

Профессиональные навыки