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Registrazione utente: 28/07/2020
Ultimo aggiornamento: 28/07/2020
Visite: 47
Contatti attivati: 0
Cuoco professionista
Passaporto Italia

Scheda n. 59299
37 anni, celibe,
fumatore
(Siracusa SR  Italia)
Registrazione del: 28/07/2020 Visite: 47
Ultimo aggiornamento: 28/07/2020 Contatti attivati: 0
Disponibilità improbabile L'utente 59299 NON risulta immediatamente disponibile
Disponibilità in team
Disponibile anche in coppia/team con
con Sous chef , la mia compagna
Titoli marittimi Nessun titolo marittimo posseduto
Gente di Mare Non iscritto alla Gente di Mare
Corsi professionali Nessun Corso IMO o abilitazione professionale
Patente nautica non in possesso di patente nautica
Autodichiarazione NON ho abilitazioni specifiche per la navigazione commerciale,
NON ho mai lavorato professionalmente in mare,
NON posseggo un libretto di navigazione.
Navigazione 1 mesi di navigazione effettiva /
1 mesi di navigazione a libretto
  Ho navigato su:
Nessuna esperienza di navigazione dichiarata.
Lingue parlate: Italiano   Giapponese   Inglese  
Titolo di Studio: Liceo Linguistico
Esperienza di Ristorazione: Si
Compenso richiesto: 5000-6000 € mensili netti
Sono disponibili documenti allegati
Recensione per l?esperienza Personal Chef a Siracusa ( SR) Italia (Altro tipo di documento) Emissione: 21/07/2020
Men¨ dessert per ristorante Bice Tokyo (Altro tipo di documento) Emissione: 01/06/2016
Quotidiano La Sicilia- articolo su me (Altro tipo di documento) Emissione: 30/07/2018
Quotidiano La Sicilia- articolo su me (Altro tipo di documento) Emissione: 30/07/2018
Locandina Chef Evento Ferrero a Tokyo (Altro tipo di documento) Emissione: 09/12/2016
Lettera di presentazione scritta dall?executive chef del ristorante 1 stella Michelin Bice Tokyo. Guido Orben (Lettera di Referenze) Emissione: 04/11/2015
Competenze
e Note personali
Note personali
My name is Angelo Ingrassia, I?m 37 years old and I?m Sicilian. I?m a Chef and Travel Guide in English and Japanese language. After working in Italy, Sicily and Rome as a chef, I had a 3 years experience in Japan ( Osaka and Tokyo ) where I worked as a pastry chef in 4 Italian restaurants including two Michelin starred restaurants, Bice Tokyo and Bulgari Tokyo. In Japan I collaborated with Ferrero for demonstration events in the preparation of Ferrero Rochers. There, I also learned Japanese cuisine. Now back in Sicily I decided to combine food and tourism in Sicily . I teach cooking classes for foreigners and Italians and I work as personal chef for special dinners and catering events with Italian and Japanese cuisine. I organize food and wine, artistic and cultural trips based on the ancient Sicilian tradition and also experiences related to gastronomy (cooking lessons, food tasting, visit to agro-food and wine companies and direct collection in organic farms)
Competenze Professionali
2016-today Cooking teacher , Personal chef , tour guide (self employed) www.angeloingrassia.com 2016 July Pastry-cook www.ferrero.it Ferrero Japan Ltd - TOKYO ( JAPAN ) Worked as pastry chef for events hosted by Ferrero ? being responsible for demonstration of Ferrero Rocher creation. 2016 Cooking teacher https://www.tadaku.com/hosts/angelo Tadaku - TOKYO ( JAPAN ) Planned, structured and pursuit cooking lessons in authentic Italian cuisine in Japanese language whileconveying the Italian culture through informing about history, customs and traditions. 2015 Pastry-cook www.navonagroup.it Navona International Group - Tre Scalini - TOKYO ( JAPAN ) Working as pastry chef, mainly focusing on pastries with experience in preparing desserts for the daily menu, events, weddings, birthdays and several other events. Developed the menu further according to seasonal client requests. Budgeting menu prices according to seasonal costs of ingredients. Furthermore developed team management abilities by weekly staff scheduling as well as maintaining close contact with the owner and training new staff 2015 Pastry-cook www.bicetokyo.com BiceTokyo -TOKYO(JAPAN) Developed further skills in pastry techniques as being the main responsible person for all pastries and desserts at the restaurant. Learning first class service quality while dealing with Tokyo's upper class clientele. Responsible for creating the dessert for the daily menu of the restaurant. First experiences of team leadership while training the new members of the team. 2014 Chef Memo's co L.T.D - Trattoria Pepe - OSAKA ( JAPAN ) Responsible for the daily business, creating Italian menus and training other staff on the basics of Italian cuisine, ingredients, recipes and preparation 2014 Assistant chef Ristorante Puteca La Lanterna Maria Guarrapa - OSAKA ( JAPAN ) the chef in daily menu preparation and developed skills of techniques and selection of ingredients, spices and adjusting Italian recipes to the Japanese customer requirements. 2013 Receptionist http://www.nh-hotels.it/ Hotel NH Giustiniano 4* - ROMA ( ITALY ) Hotel NH Leonardo Da Vinci 4* - ROMA ( ITALY ) Front desk, back office and Night Porter- Reservations management (Room assignments, customer reception, concierge, cash management, check-in, check out)- daily closing (issuing credit memos, return suspended, credit recovery)- rooms inspection together all'housekeeper- correspondence- groups management- archives management (based on customers fidelity programms I took care to give them different welcome)- complaints management. 2004-2013 Groups Accompagnist www.syrako.it Syraco Tourist Guide - SIRACUSA ( Ortigia ) ( ITALY ) I worked as an assistant tour guide in eastern Sicily on behalf of the Cooperative Syrako of Syracuse and other qualified tourist guides. I accompanied foreign tourist groups (dutch, irish, english, american, japanese, israeli and turkish) during their tour, speaking mainly in english.During our tour I told them about sicilian culture and history, uses and customs. 2013 Receptionist https://www.algila.it/index/ AlgilÓ Ortigia Charme Hotel 4* superior - SIRACUSA ( Ortigia ) ( ITALY ) - front desk, back office and Night Porter- Reservations management (Room assignments, customer reception, concierge, cash management, check-in, check out)- daily closing (issuing credit memos, return suspended, credit recovery)- rooms inspection together all'housekeeper- correspondence- groups management- archives management (based on customers fidelity programms I took care to give them different welcome)- complaints management. 2012 Receptionist http://www.nh-hotels.it/ Hotel NH Villa San Mauro 4* - CALTAGIRONE (CT) ( ITALY ) Front desk, back office and Night Porter- Reservations management (Room assignments, customer reception, concierge, cash management, check-in, check out)- daily closing (issuing credit memos, return suspended, credit recovery)- rooms inspection together all'housekeeper- correspondence- groups management- archives management (based on customers fidelity programms I took care to give them different welcome)- complaints management. 2001-2011 Assistant Cook Ristorante Ottocento - SIRACUSA ( Ortigia ) ( ITALY ) Prepare food and take care of cleaning the kitchen and food according to the instructions of the cook, weigh and prepare the ingredients, clean and cut fruits and vegetables, prepare simple dishes, cleaning the kitchen utensils, clean and tidy shelves, warehouse, cold room. Decorating some dishes and in charge of maintenance of some of the dishes (glassware, silverware). 2008-2011 Sales rappresentative and accompagnist Sponsor Viaggi e Turismo di Toro Angela Maria - PALAGONIA (CT) ( ITALY ) Reservations packages, flights, accompanying groups on tour for the agency named above
Competenze Relazionali
Good communication skills gained through my experience as sales manager (travel agency and hotel receptionists) Good abilities to adapt to multicultural environments, gained at first through my last experience in Japan, where without knowing language and culture I was able to find a job and create a multiculture enviroments around me. Thank to the cultural exchanges abroad (Belgium, German and Malta) Good social relationships developt thank to my experiences in Japan, working in restaurants with multiculture staff and having cooking class with japanese customers. I always did sports (soccern, swimming) and played in a band, spending all my free time with friends and groups of people
Competenze Organizzative
I think to be able to organize daily/monthly works by priorities, sharing tasks with a team as well. I proved it through several experiences listed above, in which I tried to manage many activieties according to deadlines and goals. I think to be able to work in stressful situations, developt thanks to my previous job based on public relations (hotel, travel agency) or when I worked in restaurant in Japan with a completly new staff and nobody knew my capacities and attitudes
Competenze Tecniche
Digital competences - Self-assessment grid - good in daily use programms as Word, excel, power point, outlook - good in microsoft office - operative system as Window - database: Oracle, Merlin, Opera
Esperienze, imbarchi
PERIODO: 07/2018 - 09/2018
ARMATORE: Privato
UNITA': Catamarano
TIPO DI IMPIEGO: Chef executive
PRINCIPALI MANSIONI: Gestione della cucina di bordo per staff e clienti