• Profile 52342
  • Registered: 04/03/2018
    Last seen: 01/29/2024
  • Chef
  • Single 56 y.o. Non smoker
    Resident in: Scafati (SA) Italy
    Passport: Italy
  • Available for additional task(s) as:
    Cook Purser
  • More skills:
    Food Safety Experience in restaurants
  • Uncertain availability
  • Fully Vaccinated against Covid-19
  • Expected salary: Not declared
  • Job Offers Received: 23
  • Speaking: Italian English Italian
  • Education: Secondary Education Certificate
  • Certificates of Competency:
    Academy Professional Chefs Gualtiero Marchesi. Diets and Celiac certification Cookery courses
  • IMO Courses / Qualifications
    STCW Basic Training (4 courses)
    PDSD (Security Duties)
    Pass. Ships Training
    Ship's Cook CoC
    Level 2 Award in Food Safety Catering / Diets. .HACCP Food hygiene level 2, 3, covid19 updatet.
  • Registered in 2° category in Raffaela as: Chef
    7 months on Seaman's Book
  • Navigation experience: 3 years 3 months
  • Qualified for sailboats
  • NO Nautical Licence
  • Additional info
  • Personal Notes
    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.
  • Competencies
    Silver and table service, floreal composition, tender drive.
  • Soft skills
    Team worker, as well as I've great service skills I followed also junior stewardess.
  • Organizational skills
    Higly organized, budget control, weekly report if requested, storage and food inventory.
  • Technical skills
    Web Master and DTP course. Microsoft, excell, poerpoint and photoshop ecellent level. System Windows and Mac. Intranet and internet.
  • Sea experience
  • Period: 04/2023 - 09/2023
    Unit: Uptight, 32m MY
    Intended use, area: Private
    Role held: Chef
    Main Tasks: Explorer luxury my with 6 International crew, up 10 guest and children. I used to prepare daily fresh food, patisserie three times per day, handmade pasta, ice cream, bread, pizza. Usually, Asian food for crew and Italian, Asian, Japanese, French, American and Mexican for the guests. Separate food for children and baby. Family style for lunch, fine dining for dinner.
  • Period: 05/2022 - 08/2022
    Unit: Incentive, 43m MY
    Intended use, area: Private yacht
    Role held: Chef
    Main Tasks: Kosher, Italian, Mediterranean, Asian, Mexican, and Fusion cuisine. Gluten free diet. Handmade pasta, appetizer, baking and dessert. Weekly parties of max 12 people. Big parties for 40 - 80 people serving finger food.
  • Period: 07/2021 - 08/2021
    Unit: Ice Lady, 45m MY
    Intended use, area: Private
    Role held: Chef
    Main Tasks: Cooking for Crew and guests
  • Period: 12/2019 - 09/2020
    Unit: 30m - Explorer.
    Intended use, area: ABNORMAL - Private.
    Role held: Sole Chef.
    Main Tasks: 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.
  • Period: 08/2019 - 09/2019
    Unit: 35m M/Y.
    Intended use, area: ANYTHING GOEAS V - Charter and private.
    Role held: Sole Chef.
    Main Tasks: 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
  • Period: 08/2019 - 08/2019
    Unit: 25m M/Y.
    Intended use, area: MAJE - Private.
    Role held: Sole Chef.
    Main Tasks: 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.
  • Period: 06/2019 - 07/2019
    Unit: 28m M/Y.
    Intended use, area: DESTINY - Charter and private.
    Role held: Sole Chef.
    Main Tasks: 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.
  • Period: 07/2019 - 07/2019
    Unit: 45m M/Y.
    Intended use, area: PICK UP - Private.
    Role held: Sole Chef.
    Main Tasks: Freelance Chef for owners and 9 of crew. Mediterranean and healty cuisine. Reorganization galley.
  • Period: 04/2019 - 05/2019
    Unit: 36m M/Y.
    Intended use, area: MY SANDS - Charter and private.
    Role held: Sole Chef.
    Main Tasks: Main rule preparations for yacht shows to Nice (FR) and Viareggio (IT). Crew and owners chef.
  • Period: 08/2018 - 09/2018
    Unit: 26 m M/Y
    Intended use, area: REBECCA V - Charter and private.
    Role held: Sole Chef
    Main Tasks: Kitchen responsible, cook for the owners and guest (7 children and 8 adults), plus crew of four. Stock control, shopping.
  • Period: 04/2018 - 07/2018
    Unit: 85m Vessel.
    Intended use, area: SIGNORA DEL VENTO - Charter.
    Role held: Head chef.
    Main Tasks: Reorganize new menu for crew and events. Crew cook trainer. Temperatures and stock control, supplies order.
  • Period: 12/2017 - 03/2018
    Unit: +223m Cruise Ship.
    Intended use, area: Grimaldi Euromed SPA - Commercial.
    Role held: Cook.
    Main Tasks: 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.