• Profilo 71612
  • Registrazione: 02/07/2024
    Ultima visita: 18/10/2024

Chef
Cameriere Secondo Cuoco Cuoco
Disponibilità incerta
Attualmente sotto contratto
Offerte di lavoro ricevute: 3
Passaporto: Italy
Compenso € 4000-5000
Dati personali
Single 55 anni, Non fumo
Residente a: Torriglia (GE) Italy
Esperienza di navigazione
1 anno 11 mesi
1 mesi a Libretto
Libretto di navigazione
2° categoria , Genova , Piccolo di cucina
NO  Referenze
NO Titoli / Certificazioni (CoC)
Titolo di studio, lingue
Scuola media
Italiano Inglese
Corsi IMO / Certificazioni
STCW Basic Training (4 corsi)
First Aid
PDSD (Security Duties)
Training Navi Passeggeri
HACCP (conseguito il 16/01/2024)
NO Patente nautica
Competenze alberghiere
• HACCP • Esperienza in ristoranti
NO Esperienza di vela

Esperienza 1 anno 11 mesi

  • Periodo: 07/2024 - 12/2024
    Unità: Yona motor yacht 23m
    Utilizzo, zona: Private Yacht, Mediterranean
    Ruolo ricoperto: Chef
    Mansioni e responsabilità: Complete kitchen management
  • Periodo: 06/2024 - 06/2024
    Unità: Nave ro-ro Corsica Ferries
    Utilizzo, zona: Passengers ship
    Ruolo ricoperto: Cook
    Mansioni e responsabilità: Assistent chef crew
  • Periodo: 06/2017 - 10/2017
    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: 04/2008 - 09/2008
    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: 03/2003 - 07/2003
    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.