photo de profil d'un membre

Joy NAHAS

CV

21 ans - jnahas@institutpaulbocuse.com

Situation professionnelle

En recherche active

Souhait professionnel

Poste
commis Pâtisserie
Experience
Etudiant
Rémuneration
Non renseigné
Type de contrat
CDI, CDD
Mobilité
13 Bouches-du-Rhône, 30 Gard, 69 Rhône, 75 Paris, 83 Var - Indifférent
Fonctions
- Commis
Secteurs
- Hôtellerie,Tourisme,Restauration

Résumé


I am Joy NAHAS a students in culinary art & restauration management at the Paul
Bocuse Institute in Lyon . i have a
passion for pastries since the age of eight. A huge universe, where, thanks to my dual Italian
and Lebanese nationality, I had the chance to taste oriental and western flavours. So, it's
both my curiosity, my perseverance, and my creativity that sets me apart in this domain. On
the other hand, I speak several languages: French, English, Italian and Arabic which is an
added value, allowing me to understand and communicate with a diverse person profile and
have a good relationship with customers. So i'm pushing my limits everyday to improve my professional life. With the chance one day to be able to
open my own bakery.

Expériences professionnelles

Student

INSTITUT PAUL BOCUSE , Écully

De Janvier 2017 à Avril 2017

« Square Flaveur » - Octobre 2016 -avril 2017
Fast food – 100 PLATTER PER SERVICE (NOON)
October 2016 -april 2017
« NOMOS » - BISTRONOMIC RESTAURANT – 45 PLATTER PER SERVICE (2 SERVICES, NOON and NIGHT)
October 2016 -april 2017
« F&B » -"BRASSERIE" RESTAURANT - 100 PLATTER PER SERVICE (4 SERVICES, NOON)
October 2016 -april 2017
« Economat » - management and preparation of delivery, receptions and procurement of the merchandises for the whole Institut Paul Bocuse.
October 2016 -april 2017

professional situation

- Autres

De Février 2019 à Avril 2019

gastronomic application restaurant: Includes Managing production, creating and testing our own recipes, closing, and opening kitchen.

Production commis

- Stage

De Avril 2018 à Août 2018

Managing production, the use of a depositor and other pastry tools, stock
count, finishing cakes.

Commis polyvalant

Lucas Carton , Paris - Stage

De Avril 2017 à Juillet 2017

Lucas Carton Restaurant 1 * Michelin 20 platters per
service / Le Marche du Lucas, brewery 30 platter per service on average

Formation complémentaire

culinary management

Institut Paul Bocuse - pastry

2016 à 2019

Parcours officiels

Institut Paul Bocuse – Bachelor – Arts Culinaires & Management de la Restauration – 2019

Langues

Italien - Notions

Arabe - Courant

Anglais - Courant

Français - Langue maternelle

Compétences

Microsoft Office

Centres d'intérêt

  • science and general knowledge art swimming and yoga