I’m new as a chef, I started on this field in 2018 but I ended up felting in love and discovering myself on this profession, I’ve been looking for an opportunist to grow up on this job and acquire knowledge and in exchange to archive that I’m compromised to work completely hard. In the kitchen I’m a person that love to work and prefer working on busy days rather than quiet ones because I have more fun on this days and enjoy it, I work well under pressure and have abilities to make quickly decisions when I’m under pressure.
Le Bon Grubeen
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Commis ChefLe Bon Grubeen Dec 2018 - PresentDublin, IrelandI’m responsible for the dessert section, some of the desserts that I have to make and plates are: Ferrero Rocher Cheesecake, Bread Butter Pudding, Lemon and Lime Tart, Guinness Brow Bread, Lemon Posset, Apple Crumble and Cinnamon Custard.Other functions mine during work are: help with the preparation on all other section and giving support to others chefs on busy days and work some days during the week on the start section.
Frequently Asked Questions about Joilson Soares Eugenio
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Joilson Soares Eugenio works for Le Bon Grubeen
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Joilson Soares Eugenio's current role is Chef at Le Bon Grubeen.
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Joilson Soares Eugenio
Bauru, Sp
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