Executive Chef Sous
Resume:
Alfredo Frasca
Viale le Courbousier ***, scala B, int 23
Email:
adrplh@r.postjobfree.com
adrplh@r.postjobfree.com
adrplh@r.postjobfree.com
Wechat alfredofrasca
Skype; alfredofrasca
D.O.B. 11/11/1973
Phone/Whatsapp
Responsibilities:
• Delivering quality fresh food by managing the
team in order to achieve complete
guests satisfaction.
• Specialized in presenting great food.
• Maintained food cost analysis, inventory,
budgeting, purchasing and ordering.
• Training of cooks and chefs for quality
of food and health and safety.
• Hands on service lunch and dinner, prepare
daily foods, and involved in service operation.
May 2020 to July 2021
Head chef in Calamare sea food restaurant in Rome sea side view.
In charge of controlling the food, menus developing, quality control, purchasing and suppliers control
February 2019 to February 2020
Kande Intarnational 5* Hotel in Dongguan
Employed as Western executive Chef, I am in charge of all the western food, providing menus recipes, and training the staff for different tasks, according to different events.
Due to covid-19 the position in Kande Hotel Was Ended
August 2017 to December 2018
New opening for chain company “Cova”.
A fine pastry shop/restaurant opened in the middle of Guangzhou.
Learning the basic of fine pastries and operating with the management for the new opening. Involved In choosing suppliers, food quality, setting the kitchen choosing all the equipment needed for the daily operation, staff training.
January 2016 to June 2017
Working as Italian, Western chef in a 5* hotel in Nanjing, Jinling Hotel.
In charge of the daily operation for the Western restaurant” Pacific & grill”, and controlling the Western food, on a daily basis, for the Buffet area. Jin’s Caffe’
Menu planning and design, staff training, constantly monitor the food quality.
Searching for better food suppliers and interacting with the guests acquiring feedback about the food taste and presentation.
Jinling Group.
Also, Food controller, menu developer for the Italian and Spanish teams for the roller Olympics Games also in Nanjing, supervising the preparation of food, menu designed for athletes, combining good taste with a natural supplement of carbohydrates, sugars, minerals. Constantly communicating with the chefs about food availability for healthy meals.
www.treemmeviaggi.com
www.fisr.it
September 2012 to December 2015
Food Director for The International British School in Shanghai with 2000 students and 150 teachers.
In charge of the daily operation, tasting food, changing recipes and menus on a weekly base, accords to the students, teachers, and parent’s needs.
Managing the relation between school and parents regarding how our food is prepared, and consulting any student with allergies, in order to avoid food discomfort..
www.bisspuxi.com
March 2009 to August 2012
Corporate chef for Pasta fresca da Salvatore. Italian style restaurants chain in Shanghai and Qingdao.
Classic Italian chain of restaurants, 5 outlets, established for 20 years, 100 seats capacity each restaurant, in charge of a brigade of 8 cooks per restaurant, and 6 waiting staff.
In charge of stock control and special menus.
www.pastafresca.com
(Left the company temporarily for the opening in Mongolia in a different operation, from august 2011 to December 2011)
Executive chef position, preopening, in a fine dining restaurant situated on the 15th floor of this sky scraper in Mongolia’s capital.
Working as consultant, I was in charge of the coordination of the staff; organize the menus, food costs, and staff training.
The restaurant can accommodate more than 120 guests, with a VIP rooms available.
Also, a La Carte menu, tapas bar, salad buffet and Sunday brunch.
Monnis Companny.
www.azzurro.mn
December 2007 to February 2009
Executive Chef in O’ Sole Mio, Italian Restaurant in Muscat, Oman.
Responsible for 3 outlets, restaurant, coffee shop and wine bar. Taking care of the public relations with the Guests, responsible for the magazine’s layout and pictures of the dishes.
In charge of a brigade of 9 cooks,
Serving 2000 Weekly guests with a la Carte Menu.
February 2007 to November 2007
Senior Sous Chef in a luxury silver sea cruise line
In charge of the daily operation, lunch buffet, evening in charge of the preparation & service of the Italian restaurant La Terrazza. Reservation was a must, Maximum booking 70 guests per night.
Left early for family reasons.
January 2006 to December 2006
Head chef in TAD Concept store in Milan.
Able to satisfy a VIP clientele in restaurant operation or open finger buffet. Creating new menus, searching for mew items in supplier’s list, renovating ideas in standard operation.
www.tadmilano.it
January 2003 to January 2006
Head Chef for Denny’s Restaurant, traditional English Restaurant, based on sea food, located in Kent.
Responsible for the menus, preparation of the food and cooking, checking the supplies, responsible for the HACCP, and outdoor catering, with a brigade of 7.
Serving 1000 guests weekly.
www.dennys.com
June 2001 to January 2003
Head Chef in 5* Grance City Hotel, London, 250 rooms.
I was in charge of the Italian Restaurant, French Brasserie, organizing the menus, controlling the operation of the room service, the breakfast and the events.
Training, food control and reducing wastages, were the main key to success.
Serving 3000 guests weekly.
December 1999 to June 2001
Senior Sous Chef R.K.Stanleys, London.
I was in charge of food control, food quality and hygiene; also my duties include food rotation, daily fridges temperature control, experiencing the butchery section and bakery section.
I was in charge of a brigade of 8 per shift.
February 1997 to December 1999
Junior Sous chef in Harvey Nicol’s in London
Trendy restaurant on the top floor of this high class shop, in the heart of a very expensive part of London,
In charge of a brigade of 4 staff in the main course section,
Delivering a high-class modern cuisine.
February 1996 to February 1997
Pasta chef in Neil Street Restaurant in Covent Garden London
Preparing daily fresh pasta, and stuffed pasta,
Well known restaurant for using truffles and a vast variety of mushrooms.
June 1994 to January 1996
Sous chef in Osteria Pulcinella in Twickenham, London
Classic south Italian food with a hint of modern cuisine, following chef menus, daily tasks, and involved in preparation and sanitation of the kitchen.
September 1992 to September 1993
Military service on board of the Cacciamine Lerici, navy
STUDIES
September 1988 to june 1991 Istituto Alberghiero di Stato, “F. De Gennaro” in Vico Equense – Napoli
Achived catering diploma, 3 years course.
Certificate
Basic Safety Training Course, Costa Cruise Line.
Languages
English, well spoken, well written - Spanish, Czech, Polish, basic
Contact this candidate