Chef in Vancouver, British Columbia

Hello, My name is Mickael, I am a French trained chef from France. With 20 years of kitchen experience, I can bring value, knowledge and an excellent work ethic with me. I have worked with many talented people, and have had the opportunities to appear on some cooking shows. I am looking for fulltime employment as an executive chef. I have much experience in the day to day of running a kitchen efficiently, keeping to budgets and priding myself in being a leader and setting an example for my team. I have a strong passion for food and presentation with different styles of cooking. Please refer to my resume for my passed experiences and feel free to contact me regarding any questions. I look forward to hearing from you. Sincerely, Mickael Diabaye Mickael DIABAYE D.O.B : 01/03/19... Nationality : French Address 1255 bidwell street V6G2K8 Vancouver Phone number : 604-803-... E-mail : ...@hotmail.com EMPLOYEMENT HISTORY June 2011 TO PRESENT DAY: Head chef in Tuscany restaurant (CANADA) preparing order ,making menu , managing staff. May 2010 to June 2011 HEAD PASTRY CHEF Harkins Bistro Dromod Co . Leitrim (IRELAND) :was the pastry chef cause of my creativity of pastry, we were one of the best restaurant in Leitrim March 2006 to Dec 2009 HEAD CHEF CootehallBridge Cootehall Co.Roscommon(IRELAND) Responsible of the kitchen, H.A.C.C.P. was in europeen magazine and recommended by them for tourist , restaurant closed during the big flooding in 2009 Oct 2003 to Oct 2006 head chef The Oarsman Carrick-on-Shannon Co. Leitrim (Ireland) : we were one of the best restaurant during my stay and won many awards was on RTE 1 for a TV show morning Nov 2002 to Sep 2003 HEAD CHEF La Place Montpellier France : was managing staff and making menu , won an awards during my stay there and rebuild the restaurant name May 2002 to Oct 2002 SOUS CHEF Derg Inn Restaurant Terryglass Co.tipperary (IRELAND):seconded the chef and managing the staff and stay for summer season . April 2001 to Apr 2002 CHEF DE PARTIE Dunes restaurant Agen France: Managing cold and hot section , restaurant situed in south of france and learn mediterraneen speciality. Feb 2000 to Mar 2001 CHEF DE PARTIE l'Etoile Charmey Switzerland. I was managing cold and hot section. Worked with a one of the best chef in france . July 1999 to Jan 2000 COMMIS CHEF Le Bourgeois Gentilhomme France: commis in kitchen , managing cold section. Note 17 in gault et millau , fine dining restaurant. June 1997 to June 1999 APRENTICE Dolce International Chantilly France : apprentice in 5 stars hotel, learning pastry and catering,wedding and fine dining, worked with Lenotre, Alain Montigny, and Ringeard best French chef in France EXPERIENCE January 1998 to march 1998: Was send to LE GRAND ECUYER (France) by my chef do to a stage with Thurries for 3 months. May 1999 finish second best Apprentice of Oise (France) June 1999 certificate aptitude professionnel, and got Brevet d’etude professionnel 2002 to 2010 WON DIFFERENTS AWARDS in different restaurant where I worked for. August 2006 Was invited by RTE 1 (IRELAND) for a cooking TV show 2002 HACCP EXAM PASSED IN Ireland NOVEMBER 2013 HACCP exam passed IN NORTH VANCOUVER (CANADA)