Executive Chef Culinary Arts

DE Turris Vicenzo

Italian Chef

Nationality: Italian

Age: DOB: 12/08/1972)

Civil status: Married

Education: Bachelor’s degree in business administration and culinary arts

Present position: Executive Chef

Years of experience: 27 years total

Expected salary: Open nego plus and other benefits Visa status: Italian Citizen

Availability to start: Immediately

Current location: Italy Milano

Reason for moving: Finish Contract; looking for a full-time job Movil: +393*********

WhatsApp: +248*******

Biggest Assets: A results-oriented individual, very organized, self-starter, energetic, problem solver and team player with excellence interpersonal, cultural, written communication' skills. I am a serious, motivated, and professional chef. I believe in working as a team. I also believe in transparency between myself and my employer and adherence to quality in order to reach and maintain high standards. My approach to cuisine is light, fresh, 100% homemade and beautifully presented. I have experience training, leading and mentoring a kitchen team, managing food costs, constructing menus and knowledge about hygiene in the kitchen. Summary of Experience

Culinary:

Native Italian & Executive Chef specializing in Gourmet, Vegetarian, and International Cuisine. Michelin Star and 5Star Luxury Resort experience.

Able to create menus, control food costs, maintain a hygienic kitchen, HACCP And coordinate a kitchen team and their skills.

Complete chef; bread, various salads, appetizers, meat and poultry, fish, and dessert. Creative chef, non-smoker, extremely focused on not creating waste. Good at teaching and motivating a team. Decisive but also sensitive to the needs and ideas of the other chefs. Totally passionate and dedicated to quality, consistency, and artful presentation of food. Love, appreciate and expert Asia –Mediterranean-Latin Italian cuisine. Objective: To secure a chef position that will capitalize on my experience and culinary skills EDUCATION:

LaSalle, College, Milan Italy, 1989 BBA in Business Administration. La Salle, College Milan Italy, 1986

Institute Manzoni, Milan- Italia 3 year’s degree in Culinary Arts. (Chef) Certified National Registry of Food Safety Professionals. Several Professional Training courses.

Ft. Lauderdale Florida Culinary Arts 3 years degree in Culinary Arts.(Chef) BASIC SAFETY TRAINING

SEAFARERS WITH DESIGNATED SECURITY DUTIES

SECURITY AWARENESS TRAINING

CRISIS MANAGEMENT AND HUMAN BEHAVIOUR

CROWD MANAGEMENT

Valid STCW95 certification.

SEAMAN”S BOOK Vilify

Language Skills:

English

Italian

Spanish

COMPUTER PROFICIENCY Responsibilities: Marketing

To assist in the preparation, utilization, and update of an Annual Marketing Plan, broken down as necessary by department.

To constantly evaluate local, national, and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. Operational

To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

To make sure that all Touches the Food and Beverage Top 20 are implemented. To make sure that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

To make sure that all associates are up to date with the availability of seasonal and new products on the market. To taste and monitor the food products served throughout the operation, providing feedback where appropriate. To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. To work closely with the Stewarding Manager to ensure that hygiene standards are maintained, and that operating equipment is cared for to maximize its useful life and to minimize breakage To oversee the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet. Personnel

To oversee and assist in the recruitment and selection of all culinary associates. To make sure that Outlet Chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates. To oversee the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

To maximize the effectiveness of Heads of Department by developing each of their skills and abilities through appropriate training, coaching, and/or mentoring.

Employment History:

07 August 2024 till now EXECUTIVE CHEF

Running full operation to outlet quality and performance to Guest Contract for season only

Hideaway Beach Resort & Spa at Dhonakulhi Maldives Tel: +960-***-**** Mobile: +960-******* Ext : 829 Email: ***.****@*********************.***

20 July 2023 01 August 2024 EXECUTIVE CHEF

SAIPEM – Company Marjan Gas SAIPEM

Running 64 Chef Running Catering kitchen plus 475 Vip 05 March 2023 to 12 July 2023 - EXECUTIVE ITALIAN CHEF HILTON Seychelles Labriz Resort & Spa HR Manager *****.*****@******.*** Tel. +248-******* I am in charger open the Italian restaurant Portabello, Aria restaurant Pizzeria a la cart rest. pool area and VIP. Breakfast Suite and Presidential Villas. Seasonal contract 3 Months Training and make news menus. 10 October 2022 01 March 2023 EXECUTIVE CHEF02 October 2022 to 27 Feb. 2023 - EXECUTIVE CHEF Basel. Switzerland HR Ms. IRENE Tel. +41-61-638-**-** I **.***@******.*** I viking.com River, Ocean, & Expedition Cruises Around the World Viking® Vienna Austria Open I am prepared full ship for operation menus and 2-week full order ready for the team working. 25 March 2022 to 25 SEPT 2022 - EXECUTIVE ITALIAN CHEF Silver sea Cruises Ltd, Sassoon House, Shirley Street & Victoria Avenue, Nassau, Bahamas. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in La Terraza Italian restaurant in the night breakfast buffet morning and lunch. In charge and supervisor Spaca Napoli Pizzeria in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction

05 March 2020 to 20 March 2022 - EXECUTIVE ITALIAN CHEF Moonshine Planning and directing food preparation and culinary activities. Modifying menus or creating new ones that meet quality standards. Estimating food requirements and food/labor costs. Restaurant 19 people kitchen international food Italian Asian fusion 01 Feb.2019 to 05 Feb.2020 - EXECUTIVE CHEF

MS Crucebelle Ship ANQOR

COMPANY Limassol, Cyprus–Seasonal contract

Elena Schiza T +357-**-***-*** - www.anqor.eu - E **@*****.** Exe. Chef teach of each crew member his operation daily in the galley operation. Ensure that the set standards, and crew members working. make Seasonal Contract in my career never work in the ship I make more strong I experience a executive chef. 19jan.2017 to 20jan.2019 - EXECUTIVE ITALIAN CHEF

MAMBA POINT HOTEL MONROVIA LIBERIA *******@***************.*** Training and teach all fusion front Italian and international food the hotel have two Casinos tree restaurant plus Banquet. lear food and culture. Mr ALEXIS BSAIBES - Tlf.+231-*********-Tlf.+231-******** Ext. 200 06feb.2014 to14jan.2017 - EXECUTIVE CHEF

BICE ITALIAN RESTAURANT TOKYO JAPANwww.bice-tokyo.com Training and learn all fusion the Asia in the Italian and international

Food The restaurant 1 stars 378p.

ANGELLO VISIGALLI- Tlf.+81-355******-Tlf.+81-906******* 15june.2011 to01feb. 2014 - EXECUTIVE CHEF

Rotana Hotel in Erbil rotana.com - Erbil Rotana hotel Phone:+964-**-***-****

A 5 Star property with 207 luxurious rooms and 7 deluxe suites with 5 international Restaurants. Oversaw daily diner service, banquets.

20june.2010-to 13june.2011 - EXECUTIVE CHEF

PANE & VINO RESTAURANT – ITALYwww.panevinomilano.com Exe. Chef 70hs. Week Owner - ROBERTO CALARCO Tlf.0039 339-***-**** – 0039

286451984

Covers. 325p. Staff 13 in the kitchen ITALIAN European cuisine. 04april. 2008-to 15june. 2010 - - EXECUTIVE CHEF

REST. BRASERIA DEJORDE - ESPAN www.cerveceriasdjorge.com Exe. Chef/ General Manager - SERGIO MAZA MARTINEZ Tlf.003*-*********

Covers. 496p. Staff 26 in the kitchen grill SPAIN European cuisine. 05jan. 2003-to 30march. 2008 - EXECUTIVE CHEF

CAESAR PALACE HOTEL - Las Vegas, USA

Exe. Chef/ General Manager - MAURIZIO GOMEZ Tlf.001 702-***-**** Cover. HOTEL Plus rest. Staff 98 in the kitchen ITALIAN USA European cuisine.

2001 –2003- GAMBINO S ITALIAN RESTAURANT - California, USA - EXECUTIVE CHEF / GENRAL MANAGER

1999– 2001- DISNEY WORLD WIND INC. - Orlando, USA - EXECUTIVE CHEF 1997-1999- ROASTED PEPPERRESTAURANT– Miami, USA 1er Chef/ General Manager 1995-1997- EXPLOIT DRINK & DINNERS MILAN- ITALIA 1er Chef Exe. SAMPLE WORKS/PORTFOLIO

Contact this candidate