• Profile 69263
  • Registered: 11/02/2023
    Last seen: 04/11/2024

Chef
Second Cook Cook
Uncertain availability
Job offers received: 0
Passport: Italy
Salary 6000-9000
Personal data
Sposato/a 46 years, Non fumo
Resident in: Roma (RM) Italy
Sea experience
3 years
2 years 6 months on Seaman's Book
Seaman's book
2° category, Livorno , Crew Cook assistant
Certificates of Competency
NO Certificates of Competency
IMO Courses / Certifications
STCW Basic Training (4 courses)
Advanced Firefighting
First Aid
Education, languages
Hotel Management School
Italian Spanish English
Boat license
NO Boat license
Hotel skills
• Food Safety • Experience in restaurants
Qualified for sailboats
NOT qualified for sailboats

Boardings carried out

  • Period: 01/2021 - 12/2023
    Unit: 90MY Dar
    Use, area: Commercial ,charter
    Role held: 2nd chef
    Main Tasks: Everything that is the responsibility of the galley

Personal info

  • 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.
  • Attached documents available for reading
  • Referenze
    References
    Issuing date: 04/11/2024
  • Cv 2024
    Other document
    Issuing date: 04/11/2024