Jerry V.
Mid-Level Culinary Specialist Chef
Open to offersNew to PlatformAbout
Jerry V. is an accomplished culinary professional with extensive experience in the hospitality industry. Educated at the Hotelschool in Middelburg and further specializing at Roc Middelburg, Jerry completed a five-year specialization in cooking in just 2.5 years. Over his career, he has held prominent roles such as Head Chef at Europarcs Resort Limburg and Mossels en Meer, a restaurant renowned for its mussels and fish dishes, as well as De Babbelaar in Oostkapelle. Jerry's journey from kitchen assistant to sous chef showcases his expertise across various restaurant settings, from fast food to star-level establishments. His proficiency includes managing HACCP standards for managers, and he is skilled in incorporating diverse cultural influences into his cooking. Additionally, Jerry is fluent in five languages: Dutch, English, German, French, and Bisaya.
Experience
Head Chef
De Babbelaar · 1985 — 2001Progressed from kitchen assistant to sous chef, working in various types of restaurants including fast food and high-end dining.Head Chef
Europarcs Resort LimburgOversaw the kitchen operations, ensuring quality food preparation and service.Head Chef
Mossels en MeerSpecialized in mussels and fish dishes, managing kitchen staff and food inventory.
Skills & Expertise
Education
- Specialized CookRoc, Middelburg · 1991 — 1993
- CookHotelschool, Middelburg · 1989 — 1991
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