Francesco Leone

Name : Francesco Leone

Marital Status: Single

Resident in Corato (Bari) Italy 70033 Zip Code in Piazza XX Settembre n.39

Manila, 116 Windsor Building – Lakeview Manors Condominium – Taguig City – Metro

Manila, Philippines

Kuala Lumpur, 15-11 Parkview Service Apartment – Golden Triangle – Kuala Lumpur -

Malaysia

Phone Number:

+639********* (Philippines)

+393********* (Italy)

+601******** (Malaysia)

Email: acgjr3@r.postjobfree.com

Professional goals: I am a dynamic young man and chef who has always wanted to learn from

other cultures and people. I like to reach always the targets that the company give to me. By

working around the world, I would like, maybe, in the future, open a business by my own.

Duties: Responsible for the planning of menu a la carte, set lunch, set dinner, special promotion, food

presentation, cost control, training staff member, hygiene and sanitation HACCP standard, staff duty

roster, minimize the kitchen spoilage, achieve revenue target given by the company.

Work Experience:

From 25/04/2014 to Present

Trattoria Cucina Italiana / Trattoria il Porcellino – Good Viable SDN. BHD.

Kuala Lumpur (Malaysia)

Chef de Cuisine;

My work in Trattoria cucina Italiana as Italian Chef for the two branches in Kuala Lumpur. In

Trattoria Cucina I lead 17 kitchen staff, excluded the dish washers. In Trattoria Porcellino I lead 6

kitchen staff. I have care of te kitchen roaster, holiday for the staff. The day is divided in two

shifts. My job is assure the pure Italian experience of the food. I produce chef’s special every

day. The set lunch is very important because we work more on office people. Even here the food

cost is checked by me and everything is supervised by me or by my sous chef. In this company

we do a really traditional Italian cuisine and we follow Italian style. We got a lot of Italian

customers and everybody is happy about the food and the place. As for always, I follow also

most public relations with the customers so they can feel really like at home with the Italian

experience.

From 19/10/2012 to 23/10/2013

Aria Cucina Italiana – Aria Restaurant Concepts Incorporated

Manila / Boracay (Phiippines)

Executive Chef;

My job in Aria was in first place to guarantee the authentic Italian food and style in every dish

that we serve to the customers. I was in charge also for the Public Relations in the restaurant to

let feel comfortable the customers, like they are at home. I leaded a kitchen staff of 15 people, I

did kitchen roaster, spoilage report, set lunch, set dinner, cost control, monthly special, checking

all the preparation from the delivery from the supplier, the storage in our chillers and freezers

and use of the raw materials until the finish product, training of the new staff in the kitchen and

follow the HACCP standard.

From 07/02/2011 to 17/07/2012

Pasta Fresca da Salvatore

Singapore (Singapore)

Chef de Cuisine;

My job in Pasta Fresca was running the kitchen of one of the branch of the Company together

other 5 persons of kitchen staff. I was in charge for the fresh pasta every day, checking all the

preparations, the delivery from the supplier, the storage, the cleaning of the kitchen sections.

Monthly special, spoilage report, kitchen roaster, set lunch, set dinner.

From 15/06/2010 to 20/09/2010

Hotel Eden – 5* Luxory Hotel – Le Meridien

Rome (Italy)

Chef De Partie;

I worked in Garde Manger section together the Executive Sous Chef and my colleague Chef

de Partie. We was running this part of the kitchen in 6 persons and we was following the

instructions of the Executive Chef.

From 09/12/09 to 11/03/10

Restaurant Acanto - Hotel Principe di Savoia – 5* Luxory Hotel

Milan (Italy)

Chef De Partie;

I worked in Garde Manger Section and i was following all the instructions of the Executive Sous Chef

and the Executive Chef. The preparation was of cold and hot items. In this Hotel, in week days, we

was doing the Business Lunch buffet then on Sunday the Brunch in the Acanto Restaurant.

From 10/06/2008 to 31/08/2009

Atahotels Tanka Village Resort – 4* Resort

Villasimius, Cagliari (Italy)

Commis and Demi-Chef Pastry Section;

In this resort I come as commis and then demi-chef of pastry section and I was following all the

process of all the dessert that we produce for the 5 restaurants inside the Resort. Pannacotta,

Mousse, Pie, Cream Brulè. When I reach the position of Demi-Chef my job was of Chef de Partie

because 3 of the Chef de Partie that we got, they go away.

From 21/06/2007 to 13/01/2008

Hotel Eden – 5* Luxory Hotel – Le Meridien

Rome (Italy)

Commis de Cuisine

I was helping in Garde Manger section and occasionally I was turnant in the kitchen.

From 18/06/2006 to 25/03/2007

Golf Hotel Resort - Atahotels Madonna di Campiglio – 4*

Madonna di Campiglio (Trento) – Italy

Demi-Chef pastry Section and Garde Manger.

From 01/01/2005 to 01/06/2006

Bar la Viennese located in Corato (Bari) – Italy wi th duties of assistant pastry chef;

From 08/12/2003 to 31/12/2004

Agriturismo Tenuta Pedale located in Corato (Bari) – Italy with duties of assistant chef;

From 17/07/2002 to 07/08/2003

Bar Plebiscito located in Corato (Bari) – Italy wit h duties of assistant pastry chef;

Educational Qualification:

Qualification to the Kitchen section and dining Diploma in Technical activities;

Specialized courses or further followed: Banqueting Specialization

September 2005

IPSSAR – Molfetta

Molfetta (Bari) – Italy

Languages:

English : Written: Good Spoken: Good

Français: Written: School level Spoken: School level

Photos of my creations

I authorize the use of my data in accordance with the law 196/03.

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