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Keywords
Location
Category
Food and Beverage/Sala
Barman/Barista
Food and Beverage Manager Hotel
Host/Hostess
Restaurant Manager/Gestore del ristorante
Waiter/Cameriere
Kitchen/Cucina
Chef de Partie
Cruise Ship Chef/Chef di Nave da Crociera
Executive Hotel Chef
Executive Sous Chef Hotel
Italian Restaurant Head Chef
Kitchen Cook/ Cucina Cuoco
Pastry Chef/Pasticcere
Pizza Chef/Pizzaiolo
Private Personal Chef/Chef Personale Privato
Yacht Chef
Filter by Skills
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& mentor teams to meet targets
& researches food & expert in the history of gastronomy; passionate master in Italian traditional and contemporary kitchen original North style
• 27 years experience
• Handling the all kitchen operation the executive chef which includes Outlets. • Supervising 75 kitchen staff & responsible for the Main Coffee Shop
• Internet e Office (word
• Specializing in kitchen Mediteranea • excellent knowledge of gourmet cuisine Excellent knowledge in cooking soul food and street food -Excellent knowledge of international cuisine
• Strong leader
15 years experience (10 years overseas)
a cargo y responsable de la embajada China en el evento G20
A hardworking
A keen interest in food and baking
A la Carte Order
A skilled culinary professional
Able to ensure strict compliance with the highest standards. I have got the experience required to create a stimulating
able to multitask Fast paced decision making capability Culinary expertise and consistency
able to work under strong pressure
access
accountability
action plan • Trainer: Kitchen and restaurant
always well accepted by the staff • Lead by example. Skilled at training staff to know their products and clients. Able to get the most from people and resources • Problem solver
always willing to learn about new concepts
AND COORDINATE YOUR TEAM AND RESOURCES OF THE RESTAURANT FOR THE EFFICIENT
and is well placed to improve the standards of cuisine in your kitchen
AND MODIFICATION OF THESE DEPENDING ON THE DEMAND AND PREFERENCES OF THE CLIENTELE FOR BANQUETS. COST CONTROL
and opera
AND PROFITABLE SERVICE OF FOOD AND BEVERAGES TO TAKE A KEEN INTEREST IN THE CURRENT BUSINESS SITUATION AND TO BRING IN SOUND IDEAS TO INCREASE PROFIT
and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance
and who is sure to exceed yourcustomer’s expectations. Leadership style is to always lead by example in observing standards
Apasionado por la gastronomía
apertura de restaurante Marzo 2019. Abril 2017 Agosto 2018 “Tramonto” en Grupo Vidanta Nuevo Vallarta
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articulate & tenacious; creative with multi-tasking skills & time management ability to work under pressure
attorneys
Austria Training on human resources management at Akus Management (MI) Italy Summer Stage at the restaurant "The deer *" (1 Michelin star) (BL) Italy Cooking training vegetarian
banqueting
banquets
banquets and Holiday tasting menus
banquets.
Bars and Coffee Shops • Management of the administrative area
Basic bakery and pastry knowledges
Basic knowledge of Mexican cuisine
Brand Projects.
budget analysis and cost planning
budgeting as well
Bursar
Butcher training ( VI ) Italy Summer season internship at "Villa Michelangelo *" (1 Michelin star) (VI) Italy Stage of Tex-Mex cuisine at The Living Restaurant (Innsbruck)
calm
capable
capacitación y entrevistas. Enero 2016 Chef de Restaurante italiano en Bélgica región Charleroi cocina autentica y contemporánea Marzo 2015 Pan di Bacco Cabo San Lucas Baja california sur
Capo chef chef de partita
catering
Catering Buffet Restaurant Hotel Meditterenean Recipe International Food Passion
chef
Chef Continental and GArdeMangor
Chef de restaurante Italiano
Chef di cucina
christenings . • Developed Consulting Projects
classic italian dough making
classic pizza
communication and legal documentation (contracts). • Finance management involving Treasury
communications skills
communions
competenza
computer literate
Computer skills
computers
Confectionery
conferences
confident and fast decision maker even under pressure • Hardworking
Continental and Indian chef
Cooking classes
cooking grilled
corporate
corporate budget (Real X Estimated due to the forecast). • Operational Management: supply chain
Cost Control and Restaurant Management
cost saving
costo
costs
costs and wastage control
costs control
Costs Controlling
create and development of the menu’
creation
creation menu
Creative chef
Creativity and imagination for food presentation.
Creativity and Traditional Italian Menus
creativo
Cucina italiana e internazionale
culinary
Culinary creativity
culinary/management/training/leading/education/languages/creative/
culture
cultures.
Customer Service
Customer/staff care
day to day operations
DECREASE SPENDING
delivery to the chef keeper.
design and development
dessert
developing new dishes and creating seasonal menus
development of concept
Diets & Allergies
DIRECT
Discipline
DNP
dough
elaboración de nueva carta
electric
electric oven
english
ENGLISH SKILLS
establish quarterly budgets an annual projection
ethnic. Specific courses
event organization
event planning
everithing home made
excel
Excellent communication skill
Excellent communicator
Excellent English communication
excellent knowledge cooking techniques
exchange rate
Executive Chef
executive chef and che de cuisine Italian and international
executive chef italian
Executive italian Chef
ExecutiveItalian Chef consultants iso haccp sop
Exel
Exotic ingredients
Experience like a chef in : Italy
Experiencia Profesional Actualmente dueño de restaurante italiano “Turiddù” cocina autentica italiana Pasta fresca. Región Bélgica
F&D in Openings
facilities maintenance
financial plan
financials
Fine dining
Finedining
finger food
First Aid course Supervisor skills Handling guest complaint Cross exposure Training in Front Office Operations Good knowledge of using Opera
fish
Fish and Crustaceans
fish Chef
flexibility with a natural sense of interaction with customers. • Clear understanding of the food history
Foaming
Focus on portion and cost control
focused on the company's goals.
Food and beverage pricing
food and health safety in catering
Food Art
food cost
food cost sheet establishment
food cost. team leader
Food costing & menu engineering
Food promotion
food quality
Food Safety and Storage; Excellent Communication Skills and Positive Attitude; Active Listening and Observation; Sourcing Ingredients Locally;
food safty ect..
Food science and Food nutrition
French
french cooking.Staff upgrading. Pre op and openings all around the world. Official F.I.C. Chef Instructor for professionals.Wide experienced in gluten free and sous vide cooking.
Fresh Seafood South Italian Style
freshpasta
friendly and positive attitude.
from antipasti til dessert.
FSMS Standard s
GeneralManager Manager
german
Good cost control
good kitchen manner
good team player
Greece. I'm occasionally teacher on Gambero Rosso. I had experience on Michelin Star restaurant.
Guest Chef promotions (worldwide) Traditional. Modern
guest handling
Guest Service
HACCP
HACCP establishment
Haccp updated
hand-stretching
hand-stretching classic round pizza
handmade
Hard worker
hardworking
Hccp Food end beverage pasticceria pizzeria e Alcuin impasto per pane
head chef
Health and safety
Health safety
Heand chef / Executive chef
high standard
High standards of cleanliness and hygiene.
Highly professional
Hiring
history of cuisine and of its revenues over the centuries. • Coordination and customization of the systems implementation of administrative routines of restaurants
home made pasta preparation
honest
hotel
hygiene and service
i have 16 years culinary experience .and specialist in Italian cuisine
I have a strong spirit of adaptability
Ice Cream
IDS
im pizza and pastry chef..also i can work as a chef too
importation and inventory. • Management skills: Experience with multidisciplinary teams of Cuisines (Brazil & Argentina). Technical training Development of new recipes
In attachment
in charge of full operation food and beverage
including negotiation and control of all contracts with third parties
incrementado menú ejecutivo diario
innovando nuevos platillos de la carta
Interior design
International Fusion Cuisine Food and product promotions Event organization (marketing/advertising) and presentations Cooking and product demonstration Food and wine matching degustation’s
International kitchen
intuitive coach; astute in recognizing individuals’ strengths and assigning the right person for the right job • Inspiration
INVENTORY
Inventory management familiarity
Italian
Italian Chef
Italian contemporary
Italian cooking
Italian cuisine
italian executive HACCP ISO9001 SOP fusion seafood
Italian food
Italian Kitchen
junior sous chef at present
Kitchen design and lay-out
Kitchen management
kitchen staff training
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Knowledge in Microsoft word
Knowledge of Nutrition
languages
Leadership
liderchip
Lounge
love for foos
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lunch
luxury hotel and resorts
MAIN RESPONSIBILITIES AND FUNCTIONS PERFORMED MANAGEMENT OF GOURMET/FINE DINING RESTAURANTS. OPENING OF THE 2 RESTAURANTS FROM SCRATCH IN 5*GL HOTELS. LAS VEGAS
maintain kitchen records
make the menu
Making Recipes
management
manager in the kitchen
managment
managment skills
manejo de staff
manipulación higiénica en la cocina (cristal) innovación carta nueva
marketing plan
Maximizing kitchen productivity and staff performance
media
mediterranean
menu
Menu and its cost
menu crearono and cosa
menu creation
menu creation and costing
menu development
Menu development/Food cost /Staff training/HACCP/Banquet/Hotel/Restaurant/Team Leader/International kitchen/Italian kitchen/Stock controller/
menu developper
menu gourmet and team
Menu Planning
Menu planning; Menu costing; labor budgets; food costing; camp management; training; bar management;
menues
menus and organizational forms and methods.
MEXICO). Dando un curso de Distintivo “H” a todos los empleados de alimentos y bebidas
Michelin star achieved
micro soft
Micros
Microsoft office
mise en place
monitor quality and staff performance
motivated and enthusiastic Head Chef who has a real passion for food
motivated and passionate
multi lingual ( English
My skills word..exl
needs identification and strategies definition focusing on the process optimization and business development. • Developed of Performance Reports to the Board and Investors
New Markets Developer and Profit Increaser
new opening
no-stress
northitaliankitchen
NSW
onestitá
opening
openings
ordering and accepting deliveries
orders
organic food allergies and celiac disease ( gluten free ).(VI) Italy ( 2012 ) Cooking training of homemade pasta and bakery products. ( cakes
ORGANISE
organization
Organization food and work
Organization skills
Organize
organize the kitchen
organized.
organizing
Ottima capacità di gestione gruppo di lavoro con voglia di ottenere dei risultati
P&D and Application Food Management - including internal controls evaluation
P&L
Pasta & Stuffed Pasta production & preparation; specialize in revisiting old gastronomic traditional recipes into contemporary styles
pasta chef
Pastry
pastry chef
payroll
personnel training
Pizza
pizzakoch
Pizzeria
Plating
Please refer to my CV.
positive and energetic working atmosphere
power point
power point) – livello eccellente • SAP – livello medio
powerpoint etc......
Preparazione di primi piatti e secondi piatti italiani
Preparazione pasta fresca pane dolci al cucchiaio
professional
Professional chef
Professional italian cuisine skills
Professionalismo
promotions and customer care • Set good example
purchase
purchase equipment
Purchase Lists Controls and management reports in Hotel and Resorts. • Developed and Organization of Events
purchasing system
quality control
Rational Cooking
Receptions - weddings
Recipe management
Recruitment
regional dishes
Regional Kitchen
regionalisms
reliable and conscientious • Food and Beverage Purchasing and Cost Control
reliable and honest
rent
Resolutivo
Responsable
restaurant fine dining
Restaurant Management: Sincere & consistent performer focuses on profitability
restaurant manager
Restaurant openings
restaurante de cocina autentica italiana De Noviembre 2014 a Enero 2015 Sheraton Rio de Janeiro Como Sous Chef ejecutivo y a cargo de restaurante Italiano “Bene” dirigiendo equipo de 19 personas
restaurants management
risk analysis of the credits and resources
rotary and gas oven
rules and regulations. A unique method of cooking
S.O.P
salads
sales
schedules.food machinery
See CV.
self control
self motivated
self-control
SETS AND PROPER STORAGE OF GOODS AND RECEIPT OF THIS OVERSIGHT. DAILY VOLUME BETWEEN 700 AND 900 GUESTS. COMMERCIAL MANAGEMENT OF SALE AND HIRING OF
short vegetarian menù
skilled in Italian and asian cuisine
skills and expertise in other areas of catering: such as Bar
Smoking
Sous Vide
South American and Brazilian’s Cuisines
spanish
Spanish)
special occasion or food intolerance
Spherification
Spreadsheets Sanitary Control and Damage Reports (HACCP) • Supported Internal and External Controls and all supervisions: from the country: Federal
staff de cocina de 22 personas 2010-2011: Chef del restaurante “Amici”” en el hotel Sheraton María Isabel (ciudad de México) a cargo de un equipo de 16 cocineros
Staff development & training
staff management and training
staff training
staffs training
Standard Operation Procedures. Budget / Profit & Lost
start up . Fine dining
State and Municipal (Sanitary Authority). • Strong knowledge in Technicians meat cuts
strategy plan
stress-resistant
Strong communication and leadership skills. Ability to work under pressure
stuff orders
supervised and trained staff in single or multi outlet operation
suppliers organization
suppliers sourcing
swot
taking control of all administration tasks in the pizzeria area
tastes
team building
Team leader
Team Leadership and development
Team Managment
Team player
tests
The ability to do several tasks at once
the career has been developed in the management of the following areas: Italian
the Italian cooking classes
theme nights & Breakfast
To coordinate a team to prepare recipes
to enhance motivation of colleagues • Performance-focused
Traditional and modern cooking techniques
traditional cuisine plus napolitan pizza
traditions
train
Trainer
training
Training and Coaching
Trainning
trends
trustfull
U.K
up selling
USA. DAILY MONITORING OF ROOM
use of dough machine
Use of firewood
vegan
vegan and vegetarian food
very good organization
Well Organized
WELL-PREPARED
western food
western food design and flavour
western pastries
Wide and deep knowledge of techniques: Healty mediterranean and Toscany style Bakery
Wide knowledge of Italian and Continental Cuisine
willing to work hard and flexible
willingness to learn and teach others
Windows & Microsoft Office
Wine / Drinks and Spirits.
wine list
wine sommelier
with capability to drive change management; introduce new recipes & tirelessly drive process innovations to control food & inventory costs & augment productivity Culinary Calibre: Studies
with genuine respect to product quality • Able to associate Italian Culinary authenticity and creativity and maintain the authenticity in respect of the local culture with the food availability
with stunning presentations & wow menus; taste expertise with 100+ Michelin starred restaurants Team Leadership: proactive approach to team building & man management including steps to coach
wood fired-electric-gas-rotant oven
wood-fired oven
word
Worked as a Baker
written and spoken
written and spoken Good French
y del room service del hotel(755
yield management. • New menu and Promotions. . Managed kitchen staff and • Oversaw daily diner service
Minimum Rate
All Regions
Africa
East Africa
Middle East
Asia
Europe
Eastern Europe
Italy
Abruzzo
Basilicata
Calabria
Campania
Emilia-Romagna
Friuli-Venezia Giulia
Lazio
Rome
Liguria
Lombardia
Marche
Molise
Piemonte
Puglia
Sardegna
Sicilia
Toscana
Trentino-Alto Adige
Umbria
Valle d’Aosta
Veneto
Western Europe
North America
Canada
Mexico
United States of America
Oceana
South America
Caribbean
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