|
|
Cuoco professionista
Passaporto Italia
Scheda n. 49308
44 anni,
celibe,
non fumatore
(Sassari SS
Italia)
|
| Registrazione del: 27/03/2017 |
Visite: 7529 |
| Ultimo aggiornamento: 03/06/2019 |
Contatti attivati: 7 |
Disponibile anche come
Cuoco
Pizzaiolo
ove richiesto
|
| Disponibilità improbabile |
L'utente 49308 NON risulta immediatamente disponibile |
| Titoli marittimi |
Not |
| Gente di Mare |
Iscritto
a Cagliari/sardinia/italy,
in 2a categoria
con qualifica:
Piccolo di cucina |
| Corsi professionali |
• Antincendio base
• PSSR
• Sopravvivenza e salvataggio
• Elementary First Aid
• Familiarizzazione alla Sicurezza
|
| Patente nautica |
non in possesso di patente nautica
|
| Autodichiarazione |
Dichiaro che, per l'incarico da me richiesto, sono in possesso di abilitazioni, Corsi Professionali e libretto di navigazione come richiesto dalla legge per il charter (navigazione commerciale). |
| Navigazione |
12 mesi di navigazione effettiva /
Nessun imbarco a libretto
|
| |
Ho navigato su:
M/Y oltre 24mt Navi crociera
Lingue parlate:
Italiano
Spagnolo
Inglese
Titolo di Studio:
Ist. Tecnico
Esperienza di Ristorazione:
Si
Compenso richiesto:
4000-5000 € mensili netti
|
 Sono disponibili documenti allegati |
 |
Skylight2018
|
(Lettera di Referenze)
|
Emissione: 30/09/2018
|
|
Dagger2017
|
(Lettera di Referenze)
|
Emissione: 31/10/2017
|
|
Competenze
e Note personali |
Note personali
I'm 40years old ,22 years experience as chef,good worker ...
Looking a position as a Chef in the yacht industry,after different experience cruises,hotels,Restaurant
Competenze Professionali
Dic 2015-stil working
Chef manager? Mariscos restaurant?el caballito de mar
Sassari Sardinia Italy
April 2015-oct2015
Head chef ??lu Jaddu ?'restaurant
Cannigione Arzachena Sardinia
Italy
November 2014-March 2015
St.Anton Austria
Head Chef Egon bistrot restaurant
April2014 -September2014
Cannigione Arzachena Sardinia Italy
Sous chef la zattera restaurant
January2014- February 2014
Liege Belgium
Sous chef Babylons Restaurant
June 2013-December 2013
Negril Jamaica
Sous chef Sandals resort beaches
Head chef of the Italian Restaurant
January2013-April 2013
Chef de Partie Hotel Anthony's St. Anton Austria
May 2012-October 2012
HeadChef Villa Marzia port locations ponytail S.Teodoro OT
Full-processing menu
Complete management of the kitchen
May-October 2010
HeadChef Residence '' Baja "
Salinedda'' S.Teodoro
Creation of the a la carte menu from starter to dessert
Responsible Management (from raw material to the final product)
Responsible for the pizzeria (opened alternately to the restaurant
three times per week)
May-October2009
Chef De Partie Resort '' Valle dell 'Erica"FIVE STAR
St.T. di Gallura
Responsible for the branch and breakfast
May2008-October2008
Chef de partie The Dunes Resort Resort Badesi Sassari
FOUR STAR
Cold Dishes and Buffet.
2007
Chef de Partie (1st Cook) PRINCESS CRUISES Cruise Ship
(6 months contract)
Management-International Buffet.
Preparing Breakfast, Lunch and Dinner.
Responsible Brunch and Breakfast.
2006
Chef de Partie Barcelona Restaurant El Pino Qinto
Logistics Management Traditional Cuisine
Menu of Spanish Cuisine
2005-2006
Chef de Partie Franky's restaurant DETTORI London
Responsible for preparation "Main Course"
Employee of the Sous Chef.
Extensive experience working alongside
the Executive Chef "Marco Pierre White".
Testing of Mediterranean cuisine
with international touches.
2004-2005
Chef de Partie Stelle Marine Hotel FOUR STAR
(Cannigione) Sardinia
Responsible for preparation "Starters".
Extensive experience in all sectors of the Kitchen.
Preparation for ceremonies and banquets for
many guests (up to 500 people).
2003-2004
Owner Blue Jazz Restaurant Sardinia
Managing restaurant.
Extensive experience relating to the overall management
of the restaurant.
Integration of the catering service with social
events (themed menus for various occasions:
Concerts Jazz, Halloween
2002-2003
Chef de Partie Restaurant "Garden of Olives"
Location Torre degli Ulivi
Responsible for preparation Primi Piatti.
Preparation for ceremonies and banquets for
many guests (up to 500 people).
1998-2002
Chef de Partie Sgaver London Restaurant
Princess London restaurant
Random London Restaurant
First Moon London Restaurant
1995-1998
Commis Chef Olivetto London Restaurant
Education
October 1990 - October 1996
Certificate Quantity Surveyor
(Diploma Geometra )
January-july 2001 South thames college london
October 2002 -June 2003 ?C&G interior designe for Home?
Institute for Hospitality Management London
Crociera di 6 mese con la compagnia Princess cruises Tahitian.
Gestione completa del buffet,preparazione notturna delle colazioni,gestione del ristorante Bistrot notturno
Competenze Relazionali
Capacity to work together with other people,working in a team is essential.
|
| Esperienze, imbarchi |
| PERIODO: April /2007 |
| ARMATORE: Pricesses cruises /commercial |
| UNITA': Cruise ship |
| TIPO DI IMPIEGO: 1st cook |
| PRINCIPALI MANSIONI: Bistrot manager ,buffet manager,breakfast organizing |
| PERIODO: aprile 2007/ settembre 2007 |
| ARMATORE: Princess cruises |
| UNITA': Nave crociera |
| TIPO DI IMPIEGO: 1st cook |
| PRINCIPALI MANSIONI: Gestione buffet/bistrot restaurant night time/breakfast prep |
|
