I am a professional, creative and experienced Italian chef executive able to let grow the business and set us above the restaurant. CHEF - Excellent menu planning - Coordinate chefs' duties, preparation, service - Training, developing and motivating culinary staff - Teaching food preparation according to well defined recipes - Constantly improving the cuisine with cooking trends and best practices - Estimate food requirements and food/labor costs SOMMELIER - Wine clients advisor - Cellar managing, reordering - Wine list creation and update OTHER SKILLS - Liaise with F&B Manager on food costs - Liaise with suppliers on new or alternative products. - Recruiting kitchen staff - Experience managing a teams - Strong problem solving skills - Communication and leadership skills - Able to build a strong team of passionate chefs that are focused on quality and consistency on every plate

I am experienced Head Chef responsible for developing and leading a team through breakfast, lunch and dinner services. CHEF - Excellent menu planning - Seasonal produce and demonstrated ability to design menus - Training, developing and motivating culinary staff - Clear and effective communication skills - Teaching food preparation according to well defined recipes - Constantly improving the cuisine with cooking trends and best practices - Ability in controlling food costs/wastage SOMMELIER - Wine clients advisor - Cellar managing, reordering - Wine list creation and update OTHER SKILLS - Recruiting and managing kitchen staff - Supliers management - New product research, selection and purchase - Ability to spot and resolve problems efficiently - Communication and leadership skills - Able to build a strong team of passionate chefs that are focused on quality and consistency on every plate

- Coordinating the activities of cooks - Instruct and develop apprentices and commis chefs - Supervise all team members within your area of responsibility - Food preparation according to well defined recipes - Constantly improving the cuisine with cooking trends and best practices - Estimate food requirements and food/labor costs - Recruiting and team management - Abel to solve problems and critical situations - Communication and leadership skills

- Work with the executive chef to produce diversified menus - Establish the working schedule and organize the work - Plan the food design - Assist with the implementation and maintenance of programs to ensure high standards - Trainee chef the party in order to reach the highest standards - Maintain order and discipline in the kitchen - Make sure the hygiene and food safety standards - Make sure that the professional equipment is in good conditions