GIANGIACOMO CELLI

*** **** ******, ***** *****

*****, *******, ****** ******

adc0mg@r.postjobfree.com

KITCHEN CHEF

SUMMARY

I’m a highly motivated Italian Chef, with a lot of experience developed during the years in many different restaurants and hotels where I worked right after studiesl I’ve done the HACCP & Hygiene courses and I followed all updatesl I am a dynamic and ambitious person with great desire to grow professionallyl During my experiences, I’ve developed a good ability to manage multiple tasks and learned many different types of cousinesl When it comes to traditional and international cousine, I learned the basics of molecular cousine and many types of preparation about fish, meat, homemade pasta and pastryl PERSONAL INFORMATION

Date of birth: 17\03\1986

Education: Professional Institute “Caterina De Medici” from 2000 to 2004 Language: Italian, English (good level), Spanish (good level) Driving license: European license A, B

Mobile Phone: +1-305-***-****

PROFESSIONAL SKILLS

.good management skills, proactive to customer’s special needs lexcellent ability and aptitude for teamwork and a sense of sharing the goals lorders and inventory management

lgood ability to create and manage the menu

lextensive product knowledge and culinary skills

lknowledge of proper/safe food handling

lknowledge in the processing of meat and whole raw and cooked fish WORK HISTORY

• Periodl July 2018/…ll

• Name. “La Centrale” Italian Food Hall

• Addressl Miami, Brickell City Center, 604 Miami Avl

• Position. Executive Sous Chef

• Activities and responsibilities. .restructure of the BOH and outlets of the Food Hall lcollaboration with the Chef on the menus

lorders and arrivals Management

lcheck storage

ldirect contact with providers

ldevelopment and organization of Production Kitchen lfresh homemade pasta

lmanagement of schedules

lmanagement of the kitchen staff

lfood cost and Labor

• Period. December 2017 Opening/ July 2018

• Name. “Casa Tua Cucina” Italian Food Court

• Address. Miami, Brickell City Center, 70 SW 7th St

• Position. Executive Sous Chef

• Activities and responsibilitiesl lcomplete development of the BOH and stations of the food court

lcollaboration with the Chef on the menus

lorders and arrivals Management

lcheck storage

ldirect contact with providers

ldevelopment and organization of Production Kitchen lfresh homemade pasta

lmanagement of schedules

lmanagement of the kitchen staff

• Period. February 2015/ November 2015

January 2017/ October 2017

• Name. Hotel Villa Rosa” and restaurant “Rose e Sapori”

• Address. Italy, Desenzano d/G (Bs), lungolago Cesare Battisti, 89

• Position. Sous Chef

• Activities and responsibilities. lorders and arrivals Management lcheck storage

lkitchen preparation and service

lpreparation of pastry and ice cream

lcollaboration with chef and create menus

lcontrol of service (when Chef out)

lbanquets and weddings

• Period. December 2015/ December 2016

• Name. “Classico” Cucina & Design

• Address. Italy, Brescia, via Antonio Callegari, 4

• Position. Executive Sous Chef

• Activities and responsibilities. l orders and arrivals Management lcheck storage

lkitchen preparation and service

lcollaboration with chef and create menus

lcontrol of service (when Chef out)

• Period. March 2013/ December 2014

• Name. Restaurant “Tancredi”

• Address. Italy, Sirmione (Bs), via XXV Aprile, 75

• Position. Executive Chef

• Activities and responsibilities. lorders and arrivals Management lcheck storage

lkitchen preparation and service

lfresh homemade pasta

lpreparation of pastry and ice cream

lquality control service

ldirect with suppliers

lmenu creation

la lot of fish preparation

lbanquets and weddings

lmanagement of the kitchen staff

• Period. January 2012/ March 2013

• Name. Restaurant “Il Ciclone”

• Address. Italy, Sirmione (Bs), Via Verona, 29

• Position. Executive Chef

• Activities and responsibilities. .orders and arrivals Management

.check storage

lkitchen preparation and service

lpreparation of pastry

lquality control service

ldirect with suppliers

lmenu creation

lmanagement of the kitchen staff

• Period. May 2011/ September 2011

• Name. Restaurant and disco “Blu Beach”

• Address. Italy, Porto Rotondo (OT), Golfo di Marinella, 07026

• Position. Sous Chef

• Activities and responsibilities. lorders and arrivals Management lcheck storage

lkitchen preparation and service

lquality control service

lmenu creation and special

la lot of fish preparation

• Period. March 2011/ May 2011

• Name. Chervo’ Golf (Club House)

• Address. Italy, Pozzolengo (Bs), Localita’ SlVigilio, 1

• Position. Line cook

• Activities and responsibilities. lcheck storage

lkitchen preparation and service

lmany meat preparation

lbanquets and weddings

lfresh homemade pasta

• Period. Septl08/Febrl09 & December 2009/ November 2010

• Name. Restaurant “La Lepre”

• Address. Italy, Desenzano d/G (Bs), Via Bagatta, 33

• Position. Sous Chef

• Activities and responsibilities. lorders and arrivals Management lcheck storage

lkitchen preparation and service

lmany fish and meat preparation

lbanquets

lfresh homemade pasta

lbakery and ice-cream preparation

ldirect with suppliers

lmenu creation

• Period. April 2009/September 2009

• Name. Restaurant “For d’Acqua”

• Addressl Italy, Porto Cervo, (OT), Piazza del Principe

• Position. Sous Chef

• Activities and responsibilities. .orders and arrivals Management lcheck storage

la lot of raw fish preparation

lkitchen preparation and service

lnew dishes studies

lbanquets

lfresh homemade pasta

• Period. April 2008/ September 2008

• Name. Restaurant “Shardana”

• Address. Italy, Porto San Paolo (OT), via Gl Deledda, 4

• Position. Sous Chef

• Activities and responsibilities. lcheck storage

lkitchen preparation and service

lmany meat and fish preparation

,banquets

lfresh homemade pasta

lbakery preparation

ldirect with suppliers

lmenu creation

la lot of raw fish preparation

• Period. February 2007/ March 2008

• Name. Restaurant “La Casa Degli Spiriti” (*Michelin)

• Address. Italy, Costermano (Vr), 37010

• Position. Line cook

• Activities and responsibilities. lcheck storage

lkitchen preparation and service

lmany meat and fish preparation

lbanquets and weddings

lfresh homemade pasta

lbakery

lice-cream preparation

lmolecular cusine

lpreparation of fine pastry

Continue until 2003………ll

l

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