Your browser is outdated!

To ensure you have the best experience and security possible, update your browser. Update now

×

Nitai Shevach

Nitai Shevach

CV

36 years old
Lyon (69001) France
Student Open to opportunities
I started my way in the kitchen world after my military service. From the day I started working in the kitchen, I aimed myself at the goals that would enable me to learn and receive as much information as possible.
My abilities are expressed in leadership, high emotional and environmental intelligence, diligence, understanding and quick response.
And more:
High knife capabilities
Knowledge of French, Italian cuisine, Mediterranean cuisine, and Thai cuisine.
Menu engineering.
Resume created on DoYouBuzz
  • Menu Engineering - detailing prices and calculating costs, using the skills I have learned in IPB.
  • The Role of the "Turner"-Fills each position as needed.
  • International environment.
  • Mixing Thai,Japanese and Indian methods with the basic of french & italian cuisines.
Learn more
  • Garde Manger commis.
  • Responsible for herbs and the garden. Responsible for garnish and icecream.
  • Working in a intercultural surrounding.
  • Worked side-by-side the Chef Anne Sophie Pic and her team of chefs.
Learn more
  • performed as the executive sous chef
  • Dealing with suppliers, stocks, purchase in a daily basis.
  • Responsible on 12 cooks - training, recruiting, discipline and work performance.
Learn more
  • Chef de partie - Garde-manger. 6 months.Chef de partie - Hot line. 6 months.
  • Working in a strict atmosphere, high discipline.
  • Working with the best ingredients, continuous work with suppliers, local farmers.
Learn more
  • Responsible for the team and the "daily specials" menu.
  • Manage and direct cooks in accordance with safety and health standards.
  • Supply, inventory management.
Learn more
  • Chef de partie- Garde-manger. cold and hot dishes.
  • Working with entire animal as ducks, lambs and gots. bouchring
  • Responsible for orders, arrangement of goods and warehouses.
Learn more
Culinary Arts Higher Education.
3 years study learning the french basics, modern techniques, pâtisserie et boulangerie.
3 interships during the studies in France and abroad.
Specialization in 3rd year in pastry

Scholarship for Institute Paul Bocuse

Peace by Tourism

Since 2015
Foundation "peace by tourism" grants every 3 years a full scholarship for 6 young Israelis and Palestinians to the Institute Paul Bocuse.
In 2015, I was chosen to be part of the 2nd formation of this foundation.

Culinary Art

Hadassa college Jerusalem

2010 to 2011
10 months formation :
learning the kitchen basic
Pastry basic

military service

IDF

2007 to 2010
3 years compulsory military service.
Served as a driver in the Home Front Command

High school studies

Sieff and Marks School

  • English
    Advanced
  • French
    Good
  • Hebrew
    Expert