• Profilo 71612
  • Registrazione: 02 luglio 2024
    Ultima visita: 16 aprile 2026
    • Referenze presenti:
    • Referente: Comandante
      stagione 2025
      unità: Yona motor yacht 23m
    • Referente: Comandante
      stagione 2025
      unità: M/Y SOULMATE 34M
    • Referente: Comandante
      stagione 2025
      unità: M/Y TARANSAY 40m

Chef
Cameriere Secondo Cuoco Cuoco
Attualmente sotto contratto
Offerte di lavoro ricevute: 6
Cittadinanza: Italy
Posizione attuale: Genova
Compenso € 5000-7000
Dati personali
Single 57 anni, Non fumo
Residente a: Cosio d'Arroscia (IM) Italy
Esperienze di navigazione
3 anni 4 mesi
1 mesi a Libretto
Libretto di navigazione
2° categoria
Genova
Piccolo di cucina
Referenze
approvate: 3
Senza  Certificati di Competenza (CoC)
Studi, lingue
Scuola media
Italiano Inglese
Corsi IMO
STCW Basic Training (4 corsi)
First Aid
PDSD (Security Duties)
Training Navi Passeggeri
Training Navi Ro/Ro
HACCP (conseguito il 16/01/2024)
Senza  Patente nautica
Competenze alberghiere
• HACCP • Esperienza in ristoranti
Senza  Esperienza di vela

8 imbarchi (3 anni 4 mesi)

  • Periodo: aprile 2026 - ottobre 2026
    Unità: M/Y R.Paolucci 30m
    Utilizzo, zona: Commercial yacht, mediterraneo
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Responsible for food preparation and handling, supply management, Menu development based on guests' preference list and cleaning of the work environment. Developments.
  • Periodo: maggio 2025 - ottobre 2025
    Unità: M/Y TARANSAY 40m
    Utilizzo, zona: Private
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: : Complete inventore management, from sending orders to suppliers to receving and correct storage Careful plating for a pleasant presentation of dishes. Compliance whit food safety standards and hygiene regilations. Preparation and tidying up of equipment, ingredienti and work areas before and After each service.
  • Periodo: maggio 2025 - maggio 2025
    Unità: M/Y SOULMATE 34M
    Utilizzo, zona: Commercial yacht in mediterraneo
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Complete inventore management, from sending orders to suppliers to receving and correct storage Careful plating for a pleasant presentation of dishes. Compliance whit food safety standards and hygiene regilations. Preparation and tidying up of equipment, ingredienti and work areas before and After each service.
  • Periodo: luglio 2024 - marzo 2025
    Unità: Yona motor yacht 23m
    Utilizzo, zona: Private Yacht, Mediterranean
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Complete kitchen management
  • Periodo: giugno 2024 - giugno 2024
    Unità: Nave ro-ro Corsica Ferries
    Utilizzo, zona: Passengers ship
    Ruolo ricoperto: Cook
    Mansioni e responsabilità: Assistent chef crew
  • Periodo: giugno 2017 - ottobre 2017
    Unità: SULTANA - M/Y 27m
    Utilizzo, zona: Commercial yacht, navigation in Mediterranean sea
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Galley manager, purchaising manager and menù preparation for guests and crew
  • Periodo: aprile 2008 - settembre 2008
    Unità: LOUISE - M/Y 26m
    Utilizzo, zona: Commercial yacht, navigation in Mediterranean sea
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Galley manager, purchaising manager and menù preparation for guests and crew
  • Periodo: marzo 2003 - luglio 2003
    Unità: Leopard M/Y 25m
    Utilizzo, zona: Private yacht in Italia
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Galley manager, purchaising manager and menù preparation for guests and crew

Capacità e competenze

  • MY HISTORY
    I started in the kitchens of Piedmont at the age of 15 and then gained experience on the island of Elba, then in the Carabinieri Army, I specialized as a troop cook starting several canteens in western Liguria. I open two of my restaurant businesses alternating these experiences with engagements on private yachts. At the same time, I started a home chef business for private clients. Composition of dishes mainly of Mediterranean cuisine, especially breakfasts, risottos, meat and fish dishes, soups, main dishes and vegetables in general.
    Competenze professionali
    Galley management: experience in managing supplies in relation to spaces and food.
    Cover management: experience in managing up to 70 covers Bakery and pizza.
    SEAFOOD TYPE MENU: APPETIZERS Cod Friscieu, Parmesan Rolls; Green anchovies, Bruschetta with fresh tomato and Prá basil. FIRST COURSES - Shrimp and pineapple risotto spiced with ginger; Sardinian gnocchi with zucchini and clams cream; Seafood carbonara, tagliolini trumpets, muscles, zucchini flowers flavored with bottarga. SECOND COURSES: Sea bass fillet in a potato crust; Seared tuna with poppy seeds and sesame blended with brandy with Sicilian salad; Provençal prawns with grilled vegetables, Brandacujun on cannellini cream.
    MEAT TYPE MENU: APPETIZERS Vitello tonnato; Sardenaira; Stuffed Vegetables, Pumpkin pie from western Liguria. Risotto with porcini mushrooms, leek cream and turmeric; Chicche tricolore gorgonzola, speck and trevigiana; Trofie with pesto with green beans and potatoes, Ligurian minestrone in "spoon proof". SECOND COURSES: Ligurian-style rabbit with Taggiasca olives; Fillet with green pepper and fava bean and pistachio cream; Sliced Chianina beef on a bed of cherry tomatoes and parmesan flakes, Cundijun.
    MAIN COURSES: Paella, Nicoise Salad, Couscous with lamb and vegetables; Goulash in crusty bread doughnut; Chicken curry with peppers and basmati rice; Pizza.
    COCKTAILS: Mojito, Spritz, Negroni, Rum Cooler, Sangria, Gin and tonic, Perroquet.
    DESSERT: Tiramisu, Panna cotta, Apple pie, Fruit tart, Carrot Cake, Affogati, fruit salads.
    BREAKFASTS: Pancakes, Porridge with fresh berries, Scrambled or soft-boiled eggs, Cold cuts and cheeses.
    Capacità relazionali
    OTHER SKILLS: Herbalife personal coach. Basic level of spoken English. Familiarity with the use of the PC. Basic kayak technician. Hobbies: volleyball, snowboarding, Argentine tango, karate.
    Good interpersonal skills, sociable, ability to work in a team.
    Competenze organizzative
    Experience in restaurant management, management of kitchen and dining room staff and supplies.
    Competenze tecniche
    Use of the various machines in kitchens and restaurants.
           

Marineria.it
Direttore: Michele Costabile
Comunicazione Tre srl
Via Maurizio Bufalini, 8 - 00161 Roma Italy
P.IVA 10973441008 - Cap. Soc. Euro 25.000 Int. Vers.
 Ricerca Equipaggi per lo Yachting.
 Cod. Int. H501S001574 - [email protected]

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