Imbarchi effettuati

• Periodo: 04/2023 - 09/2023
  Unità: Uptight, 32m MY
  Utilizzo, zona: Private
  Ruolo ricoperto: Chef
  Mansioni e responsabilità: 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.

• Periodo: 05/2022 - 08/2022
  Unità: Incentive, 43m MY
  Utilizzo, zona: Private yacht
  Ruolo ricoperto: Chef
  Mansioni e responsabilità: 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.

• Periodo: 07/2021 - 08/2021
  Unità: Ice Lady, 45m MY
  Utilizzo, zona: Private
  Ruolo ricoperto: Chef
  Mansioni e responsabilità: Cooking for Crew and guests

• Periodo: 12/2019 - 09/2020
  Unità: 30m - Explorer.
  Utilizzo, zona: ABNORMAL - Private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: 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.

• Periodo: 08/2019 - 09/2019
  Unità: 35m M/Y.
  Utilizzo, zona: ANYTHING GOEAS V - Charter and private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: 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

• Periodo: 08/2019 - 08/2019
  Unità: 25m M/Y.
  Utilizzo, zona: MAJE - Private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: 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.

• Periodo: 06/2019 - 07/2019
  Unità: 28m M/Y.
  Utilizzo, zona: DESTINY - Charter and private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: 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.

• Periodo: 07/2019 - 07/2019
  Unità: 45m M/Y.
  Utilizzo, zona: PICK UP - Private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: Freelance Chef for owners and 9 of crew. Mediterranean and healty cuisine. Reorganization galley.

• Periodo: 04/2019 - 05/2019
  Unità: 36m M/Y.
  Utilizzo, zona: MY SANDS - Charter and private.
  Ruolo ricoperto: Sole Chef.
  Mansioni e responsabilità: Main rule preparations for yacht shows to Nice (FR) and Viareggio (IT). Crew and owners chef.

• Periodo: 08/2018 - 09/2018
  Unità: 26 m M/Y
  Utilizzo, zona: REBECCA V - Charter and private.
  Ruolo ricoperto: Sole Chef
  Mansioni e responsabilità: Kitchen responsible, cook for the owners and guest (7 children and 8 adults), plus crew of four. Stock control, shopping.

• Periodo: 04/2018 - 07/2018
  Unità: 85m Vessel.
  Utilizzo, zona: SIGNORA DEL VENTO - Charter.
  Ruolo ricoperto: Head chef.
  Mansioni e responsabilità: Reorganize new menu for crew and events. Crew cook trainer. Temperatures and stock control, supplies order.

• Periodo: 12/2017 - 03/2018
  Unità: +223m Cruise Ship.
  Utilizzo, zona: Grimaldi Euromed SPA - Commercial.
  Ruolo ricoperto: Cook.
  Mansioni e responsabilità: 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.

Note personali

• 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.
  Silver and table service, floreal composition, tender drive.
  Team worker, as well as I've great service skills I followed also junior stewardess.
  Higly organized, budget control, weekly report if requested, storage and food inventory.
  Web Master and DTP course. Microsoft, excell, poerpoint and photoshop ecellent level. System Windows and Mac. Intranet and internet.