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CV Executive Head Chef / Manager

 
Executive Head Chef / Manager

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CV/Resume ID no.: 87812

Location (Residence): Waterford City, Ireland
Citizenship: Italy
 
Languages:
  Native: Italian Standard
  Other: English
 
Education & Experience: Work Authorization & Relocation:
Education:
  Bachelors in law

Years of Experience: 19 years
Authorized to work in:
   European Union
Present Location:
   Ireland, Waterford
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 26 years
Other Hospitality Experienced 26 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Italian Executive Chef di Cucina

2. Work Experience - CV/Resume Part 2 [Mandatory]

European executive Head Chef / Manager

Work experience

Occupation or position held

from July 2008 Executive Chef and Manager

Il Veliero -Ristorante Itaiano
20,22 Williams Street
Waterford City - Rep. of Ireland
Coordinates activities of and directs indoctrination and training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods in restauran to ensure efficient and profitable food services. Plans in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies.
Creation menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes.
Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices.
Maintains time and payroll records.
Establishes and enforces nutrition and sanitation standards for restaurant. Supervised with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom

2007 -2008 Guest Chef " Glamour ricevimenti "
Catering and special event - Consulting chef

Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes.

2006 - 2008 ( June ) Executive Chef at Ristorante la Terrazza - Hotel Villa La Grotta – Gaiole in Chianti – Siena

Coordinates activities of and directs indoctrination and training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods in restauran to ensure efficient and profitable food services. Plans in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies.
Creation menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

From 2002 Executive Chef and Patron “Trovato Gourmet Catering & Services” in Siena
Via Ricasoli , 26 - 53100 Siena - Italy
Coordinates activities of and directs indoctrination and training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods in hotels , restaurants and in special events ( weddings,privte dinners,gala' dinners and other events ) to ensure efficient and profitable food services. Plans in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

2003 Coordinator of second workshop “Alta Cucina” organized in Siena in cooperation with Confcommercio, Saiter, EBTT Toscana and Fic Siena – Supervision of
Master Chef Giorgio Nardelli

"Tecnich for italian gourmet restaurant "

Arrangment for Master,Teacher for " Banqueting and presentation plates for special event and expo "

From 2002 Coordinator and Executive Chef of gastronomic exhibitions “Terra di Siena”, “Sud a tavola”, “Sapori d’Italia”, “Arte in tavola” in Minerbio – Bologna, Italy


1998 - 2001 Executive Chef at “Alessandro Palazzi Servizi al turismo” Via del Porrione – 53100 Siena
Executive Chef
Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

1997 – 2003 Coordinator of gastronomic exhibition “Terra di Siena” in Correggio, Italy

1998 – 2003 Coordinator of gastronomic exhibition “Terra di Siena” in Reggio Emilia, Italy

1997 – 2003 Coordinator and Executive of gastronomic exhibition “Terra di Siena” in Bologna, Italy
Commis de cuisine
1998 Chef at the Hotel “Casafrassi“ kitchen - Castellina in Chianti - Siena
Guest Chef
Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

1996 - 1997 Executive Chef at “Piatto Pronto Catering and Banqueting” in Poggibonsi – Siena

Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.


1995 - 1996 Stage at “Park Hotel Laurin“ in Bolzano, Italy
Chef de patisserie

stage name
" diffrences between france and Italian dessert .Tradition and innovation "

1993 - 1995 Sous-Chef at the restaurant “Osteria il Tinaio“ in S.Quirico d’Orcia - Siena
Sous chef

Assistance to Executive chef

1989 - 1992 Stage activity


3. Education & Training - CV/Resume Part 3 [Mandatory]

University Of Siena


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Very good
5. Other Skills - CV/Resume Part 5 [Optional]
-
6. Additional Information - CV/Resume Part 6 [Optional]
-


 

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Executive Head Chef / Manager
CV/Resume ID no.: 87812

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