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Chef R ay J anson

Chef R ay J anson. Personal Profile Having graduate d 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

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Chef R ay J anson

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  1. Chef Ray Janson

  2. Personal Profile Having graduatedfrom 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.

  3. 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

  4. 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.

  5. Cooking experience outside school • During my studies in Paris, I took part as a volunteerin 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.

  6. 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

  7. 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

  8. EXPERIENCE • TV SHOW • GameShow DagDigDugDerr at RCTI • Koki5 at Trans TV • 8-11 Show at Metero TV • Guest Star • Cooking DemoKecapSedap “Ayah JagoMasak“, Jakarta • Cooking Demo KecapSedap “ Ayah JagoMasak”, Bandung • Grand Final KecapSedap “ Ayah jagomasak“ , Jakarta • Cooking Demo ABC, Bogor

  9. DiniAryani ( Manager) • Phone : 0817-888886 • Email : diniaryani@yahoo.com • dini@showtime-management.com • Saiful Bahri ( Assistant for Manager) • Phone : 0818 124 396 • Email : saiful@showtime-management.com • www.showtime-management.com

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