• Profilo 69263
  • Registrazione: 02/11/2023
    Ultima visita: 11/04/2024

Chef
Secondo Cuoco Cuoco
Disponibilità incerta
Offerte di lavoro ricevute: 0
Passaporto: Italia
Compenso 6000-9000
Dati personali
Sposato/a 46 anni, Non fumo
Residente a: Roma (RM) Italia
Esperienza di navigazione
3 anni
2 anni 6 mesi a Libretto
Libretto di navigazione
2° categoria, Livorno , Piccolo di cucina
Titoli / Certificazioni (CoC)
NO Titoli / Certificazioni
Corsi IMO / Certificazioni
STCW Basic Training (4 corsi)
Antincendio Avanzato
First Aid
Titolo di studio, lingue
Istituto Alberghiero
Italiano Spagnolo Inglese
Patente nautica
NO patente nautica
Competenze alberghiere
• HACCP • Esperienza in ristoranti
Esperienza di vela
NO esperienza di vela

Imbarchi effettuati

  • Periodo: 01/2021 - 12/2023
    Unità: 90MY Dar
    Utilizzo, zona: Commercial ,charter
    Ruolo ricoperto: 2nd chef
    Mansioni e responsabilità: Everything that is the responsibility of the galley

Note personali

  • Lavoro nella ristorazione da tantissimi anni ,spero di trovare un buono imbarco e far vedere quali sono le mie capacita.
    Ho lavorato in tanti contesti differenti da piccoli ristoranti, a resort, catering, ristoranti stellati.
    Lavorare in team è una consuetudine per me ho ottime capacità relazionali con team multietnici.
    Sono capace di gestire tutto quello che compete il mio settore dalla gestione del personale, food cost, compilazione di menù.

    Extremely motivated to constantly develop my skills and grow professionally. I am confident in my ability to come up with interesting ideas for guest and crew meals.
    I have worked both Private and charter with an extensive restaurant background. I have a passion for combining flavours and textures using local ingredients and I have anexcellent knowledge of raw materials.
    I specialize in international cuisines: med, sushi, vegan, seafood, fusion, mexican and gluten free.
    I am used to working in multi-ethnic environments and to organize work and optimize timing to reduce waste of time.
    I like to seek customer satisfaction through a high level of attention to service.
    I propose quick solutions to unforeseen events and problems in the workplace.
    APR 2019 – JAN 2020 Rome, Italy
    CHEF TOURNANT RELAIS LE JARDIN
    Preparation of dishes with constant attention to detail and quality. Planning and verification of cleaning and sanitizing activities of surfaces and equipment at the end of each activity. Preparation and tidying up of equipment, ingredients and work areas before and after each service. Application of hygienic-sanitary regulations for food preservation. Check supply levels and place purchase orders before supplies run out.

    DEC 2017 – APR 2019 Rome, Italy
    KITCHEN MANAGER OSTERIA DEI BRIGANTI
    Food sector manager. Quality control and compliance with company standards of supplies. Food cost control Menu design. Selection and organization of kitchen staff. Responsible for the HACCP protocol.

    JAN 2010 – JUN 2017 Rome, Italy
    KITCHEN MANAGER RISTORANTE IL TAGLIERE
    Food sector manager. Quality control and compliance with company standards of supplies. Food cost control Menu design. Selection and organization of kitchen staff. Responsible for the HACCP protocol.

    JAN 2009 – DEC 2009 Rome, Italy
    CHEF TOURNANT OSTERIA DA BENITO E GILBERTO
    Collaboration for the lunch service

    JAN 2007 – DEC 2007 Rome, Italy
    CHEF GARDE MANGER OSTERIA DELL'ORSA DI GUALTIERO MARCHESI
    Preparation of cold dishes and garnishes.
  • Documenti allegati disponibili per la lettura
  • Referenze
    Lettera di Referenze
    Data di emissione: 11/04/2024
  • Cv 2024
    Altro tipo di documento
    Data di emissione: 11/04/2024