• Profilo 52342
  • Registrazione: 03/04/2018
    Ultima visita: 29/09/2022
  • Chef
  • Single 55 anni, Non fumo
    Residente a: Scafati (SA) Italia
    Passaporto: Italia
  • Anche disponibile come:
    Cuoco(a)
  • Competenze aggiuntive:
    Esperienza in ristoranti
  • Disponibilità incerta
  • Vaccinazione Covid-19 non dichiarata
  • Offerte di lavoro ricevute: 21
  • Lingue: Italiano Inglese Italiano
  • Titolo di studio: Altro Istituto Professionale
  • NO Titoli / Certificazioni
  • Iscrizione in 2° categoria in Raffaela come: Capo cuoco/Chef
  • Navigazione: 2 anni 10 mesi effettivi - 7 mesi a Libretto
  • NO esperienza di vela
  • Corsi e Abilitazioni professionali
    STCW Basic Training (4 corsi)
    Awareness Famil. Sicurezza
    Professional Course Chefs from Gualtiero Marchesi Academy. Milan, Italy. Festive Food, Simply Bread Make, Bake and Decorative. Westminster College. London, UK. Level 2 Award in Food Safety Catering. HACCP Food hygiene level 2.
  • NO patente nautica
  • Info aggiuntive
  • Note personali
    I did various experience, with families as private chef and for restaurants. The creativity and manual skills, the organizational sense and professionality have allowed me to grow in this field developing also skills as gourmet and International cuisine. I am easy and reliable person, hard-working, self-motivated and a confident with also management experience. I am capable to work on my own initiative at all times. With a great background I'll be happy to travel worldwide sharing new experiences.
  • Capacità e competenze
    Silver and table service, floreal composition, tender drive.
  • Capacità relazionali
    Team worker, as well as I've great service skills I followed also junior stewardess.
  • Capacità organizzative
    Higly organized, budget control, weekly report if requested, storage and food inventory.
  • Competenze tecniche
    Web Master and DTP course. Microsoft, excell, poerpoint and photoshop ecellent level. System Windows and Mac. Intranet and internet.
  • Imbarchi effettuati:
  • Periodo: 12-2019 / 09 - 2020.
    Armatore: AB NORMAL - Private.
    Unità: 30m - Explorer.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Chef for two owners on board all the time,and 4 guests for 1 month, 5/6 crew including chef. Cooking fresh daily food: Italian, Mediterranean, Asian, French and American. Formal service, most of the food preparation was gourmet. Fresh daily baking like bread and desserts twice per day. Fresh daily handmade bread, pasta and pizza. Handmade vegetables preserves and sweet sauce. Badget control, daily galley sanitation, high hygiene level, high quality selection food for owners and guests, and crew. Special food preparation for gluteen free guest and two vegetarian crew member. Florida-Caribbean-Bahamas.
  • Periodo: 08 - 2019
    Armatore: MAJE - Private.
    Unità: 25m M/Y.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Cooking for crew three meals per day. International breakfast and dinner gourmet, for two owners and two guests, based on four dishes. Starter, soup, pasta, second dishes as fish or meat, dessert. Owner birthday party.
  • Periodo: 08-09 2019
    Armatore: ANYTHING GOEAS V - Charter and private.
    Unità: 35m M/Y.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Guest max 10 plus crew of 6. Experience of 14 days with Saudi Royal family cooking Mediterranean and fusion cuisine, plus patisseries. Birthday party with cakes and patisseries. Italy and France
  • Periodo: 07 - 2019
    Armatore: PICK UP - Private.
    Unità: 45m M/Y.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Freelance Chef for owners and 9 of crew. Mediterranean and healty cuisine. Reorganization galley.
  • Periodo: June/2019 - July 30
    Armatore: DESTINY - Charter and private.
    Unità: 28m M/Y.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Provisioning for max 11 guests plus 4 crew. Diet based on Mediterranean and Italian cuisine. Fish and shellfish were the principal dishes, then pasta, barbecue, baking, pizza and patisserie. Italy and France.
  • Periodo: 4/19-05/19
    Armatore: MY SANDS - Charter and private.
    Unità: 36m M/Y.
    Qualifica di imbarco: Sole Chef.
    Mansioni e responsabilità: Main rule preparations for yacht shows to Nice (FR) and Viareggio (IT). Crew and owners chef.
  • Periodo: 08/2018-09-2018
    Armatore: REBECCA V - Charter and private.
    Unità: 26 m M/Y
    Qualifica di imbarco: Sole Chef
    Mansioni e responsabilità: Kitchen responsible, cook for the owners and guest (7 children and 8 adults), plus crew of four. Stock control, shopping.
  • Periodo: 06/2018-07/2018
    Armatore: SIGNORA DEL VENTO - Charter.
    Unità: 85m Vessel.
    Qualifica di imbarco: Head chef.
    Mansioni e responsabilità: Reorganize new menu for crew and events. Crew cook trainer. Temperatures and stock control, supplies order.
  • Periodo: 12/2017 - 03/2018
    Armatore: Grimaldi Euromed SPA - Commercial.
    Unità: +223m Cruise Ship.
    Qualifica di imbarco: Cook.
    Mansioni e responsabilità: Responsible of row vegetables dishes for more or less 100 people per day, general help for restaurant and self-service including patisseries. Daily meals for 140 Event Christmas preparation plus events for max 1.200 people. Daily storage and cells temperature control. Daily sanitation, high hygiene level. Crew cook.