Currently freelance

 

From 2017 to 2018

Corporate Executive Chef at Wagamama Italia and Chef Consultant for catering facilities (menu development, workflows and food costs dimostrator in fairs)

 

From 2015 to 2016

Executive chef at Hotel de Charme Laveno Mombello 5 *

 

Main activities and responsibilities:

• Supervision of suppliers.
• Hygienic and culinary training of kitchen staff through regular training activities.
• Development, planning and standardization of the menu respecting the quality standards required by company policy.
• Calculation of the food cost of each recipe.

 

From 2011 to 2012

Corporate Chef at Ligabue Catering (responsible of Saudi area)

Demonstrator at Foinox (ovens for refreshment)

 

Main activities and responsibilities:

• Planning of new recipes and menu.
• Demonstrative activities and coaching for customers and guests.
• Hygienic and culinary training of kitchen staff through regular training activities.

 

From 2008 to 2011 and in 2013-2014

Corporate Chef at MSC Crociere

 

Main activities and responsibilities:

• Development, planning and standardization of the menu respecting the quality standards required by company policy.
• Calculation of the food cost of each recipe.
• Research and assessment of new food products in line with the production techniques and presentation of recipes.
• Supervision of suppliers.
• Hygienic and culinary training of kitchen staff through regular training activities administered on board.
• Supervision of the Food Department of the cruise ships of competence through planned activities on board (respect of the menu, the food cost, the hygienic rules, the characteristics of the raw materials, the techniques of manipulation and production of raw materials).
• Cooperation with Food Department and Operation Manager in activities like start-up and daily running of the cruise ships of competence.

 

From 2006 to 2008

Executive Chef at Costa Crociere

 

Main activities and responsibilities:

• Management and control of productive activity in respect of the economic objectives (respect of food cost and control of the yield of raw materials) and hygienic standards (pass internal and external tests made by authorities) required by the company.
• Hygienic and culinary training of kitchen staff through regular training activities administered on board.
• Administration of work shifts and preparation of the work plan of the kitchen staff.
• Assessment of the kitchen staff's performance.
• Quality control of raw materials and management of any non-compliance.
• Management and resolution of complaints of passengers.
• Coordination of the start-up of new ships abroad.

 

From 2001 to 2006

Executive Chef at Hotel Splendide Royal 5*, Lugano (CH) - Hotel Serena Majestic 4*, Montesilvano, Pescara (IT) - Beef Baron Restaurant, Ontario (CDN) - Hotel la Meridiana 5*, Garlenda (IT) - Romagna Mia Restaurant, Toronto (CDN)

 

Main activities and responsibilities:

• Development and planning of menu and different recipes respecting the quality standards required by the local.
• Calculation of the food cost of each recipe.
• Study and definition of the lay-out of production areas.
• Selection of suppliers and assessment of new food products in line with the production techniques and presentation of recipes.
• Hygienic and culinary training of kitchen and dining-room staff.
• Administration of work shifts and preparation of the work plan of the kitchen staff.

 

From 1999 to 2000 and from 2004 to 2006

Responsible of own restaurant

 

Main activities and responsibilities:

• Development and planning of menu and different recipes respecting the quality standards required by the local.
• Calculation of the food cost of each recipe.
• Study and definition of the lay-out of production areas.
• Selection of suppliers and assessment of new food products in line with the production techniques and presentation of recipes.
• Hygienic and culinary training of kitchen and dining-room staff.
• Administration of work shifts and preparation of the work plan of the kitchen staff.
• Responsible of the administrative and economic management of the restaurant.