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Резюме 28171152
11 октября 2014

Executive Chef

По договоренности
не имеет значения
не имеет значения
50 лет (25 марта 1967), мужской, высшее образование, не женат
Москва, Moskow, готов к переезду
Работал
Общий рабочий стаж — 3 года и 10 месяцев

июнь 2013 — н.в.
3 года и 10 месяцев

Chef executive

(Полная занятость)

Luxory hotel - restorant - and catering, г. Moskow.

Chef manager, new menu and assistance director

Ключевые навыки
CURRICULA

1989 - I'm with Angel Paracucchi where I learn the art of cooking, I collaborate with him for four years both within its restaurant, which in various national and international events. AND this is a great CHEF of great human and professional that I have my training.
1993 - create a caterer in Albania. In response to the social crisis of that period, the diplomatic and the companies that faced in that country, requiring highly skilled catering services. Even today, the project I set up, it works fine.
1995-are in Germany to Nuremberg, where back on my feet a 4 star hotel on the verge of failure-"inventing" a restaurant serving Italian and international, with center island and preparation of the dishes in front of the customer, with verbal contact and sympathy that this entails. Exhausted after a year my job, I dedicate myself to the knowledge of the kitchen of a chef, who later would become famous and still have my dishes on their menus: Type the lentil soups and seafood for Ferran Adrià, and dishes truffles for Philippe Lègenare. They have been years of study and work very intense and distinctive features. The most beautiful thing is that we phone again to talk about cooking and its evolution.
1998 - I am in Arabia, where he retired from "unknown", after a one-week trial, replace the Chef of the court, going to direct all the kitchens of the King (over 600 people) with 4 different lines of up to cucina.Questo 2000 for personal reasons where the family are forced to leave.
In 2001, under the pseudonym Earl Gideon was born from my restaurant in town Lisciano Niccone (Cortona), which terrrò for three years with much success, but also with considerable sacrifice.
in 2002 in London at the Majestic Royale for 2 years. Here together with my staff we are rewarded by the Chamber of Commerce London best restaurant in town. There is a growing amount of work because many people want our service at home. but grows POCHISSIOMO salary in 2004 and returned to Italy.
Also in 2003 some Russian guests who frequented the Majestic, call me for the gala dinner of the 300 years of the Hermitage in St. Petersburg made, unique and unrepeatable experience: 250 guests to whom we have offered a 18-course menu inspired by the Russian cuisine of the '700 with its French influences.
I had chased a collaboration with the 'International Academy of the kitchen, which led me to turn the "world" demonstration demonstration: as dinners historical, thematic, culinary competitions (which I won), and receptions for Quintana of Foligno and institutions of the place and the capital.
since 2004 are employed by dr. Gamboni consultant Luxury Hotels and Restaurants, where in a villa of the '600 host banquets and meetings of the International level. Here comes the first Michelin star and the mention of all the national and international guides. And even here the ceremonies increase. Then for personal reasons of the Director (resigned), they are "forced" to follow in Bruges in Belgium, at the Royale Restourant to mean-spirited end of 2006. In the "meantime" I have a second Michelin star, (1 +1) obtained at different restaurants!
Return to Italy. Allotment in 2007 in Mannheim in Germany C / O AIDA restaurant, here the press immediately becomes aware of my kitchen and I devoted several articles where he highlights the high quality of the proposal.
2007 head for the summer a beautiful 4 **** superior hotel-village "LE TRE TERRE" in Puglia. Here we make a gourmet kitchen in a small restaurant (60 seats), the more I responsabilà a buffet S. 4 stars with more than 600 meals daily mean, with peaks above 800 receiving congratulations on the quality of the kitchen, and the management of the FOOD PLAN, for shooting down costs by 15% over the previous year.
From September 2007 to March 2008 in Livigno. DA little I have left, ........ FOUR STAR SUPERIOR., Where I covered the post of EXECUTIVE CHEF with considerable success (according to comments feed-back, left by customers).
From April 2008 to Ibiza alll'HOTEL Mirador de Dalt Vila with the position of EXECUTIVE CHEF. My passion and professionalism in carrying out my work gave me at the end of the contract (September), awards and commendations from both the Press by the Department that
Since November 2009 I collaborate with two large companies: taking care of and organizing events in Italy and abroad. I also followed and personally managed the start up of two large villages (5 Stars) abroad...
From February 2010 to three months in Sharm El-shiekh to 'Inter Plaza Beach Hotel and Intercontinental Village, adjacent two hotels with an average attendance ranging from 1,200 to 2,500 visitors a week. Here I directed and instructed staff kitchen and dining room, both with regard to the quality of the food that his organization. Appointment of which was followed by other calls to be evaluated.
From June to Assisi coordinate hospitality structures Francescane.Ho collaborated and still collaborate with the management of the Bulgari Hotel, with regard to the organization and management of kitchens.
From October 2011 to Milazzo, where I have responsibility for the entire structure, Relais Villa Esperanza, a Relais where the kitchen is combined with the wonder of the
place... well known and appreciated for the quality and goodness of his Sicilian and international cuisine. (It was the first restaurant Stellato of Sicily)
Since September of 2012 the executive chef (as freelander) of XIANG GOLD FOOD, a Chinese company - Swiss, with 12 top restaurants livelllo. I coordinate the work of the main restaurant and the menus of the other structures.
2013- I'm in Russia for a start up. in an upscale restaurant located in the woods of Moscow international clientele and gourmet... From Maggio 2014 sono lo chef executive del Luxory Ristorante-Catering Randez-Vouz di Valuevo Oblast di Mosca, dove coordino tutte le attività di cucina
A sensitive handling of human relationships, a viable trade policy and careful financial management have enabled me to achieve significant results and achieve important successes. I wish you'd have the opportunity to deepen these aspects with you. On this occasion I am pleased I offer you my best wishes.
Учился

по 1996

Уровень образования: Высшее. Факультет: Sociology and culnary. Специальность: Dirigente. senior. Форма обучения: Дневная/Очная.
Знает и умеет
Английский язык технический, итальянский язык свободно владею, русский язык базовый
Портфолио
Больше...
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№ 28171152 обновлено 11 октября 2014, 14:37
Executive Chef
По договоренности
Мужчина, 50 лет (25 марта 1967)
Высшее образование
не женат
Москва, Moskow, готов к переезду
Опыт работы 3 года и 10 месяцев
3 года 10 месяцев
июнь 2013  — н.в.
Luxory hotel - restorant - and catering, Moskow, полная занятость
Chef executive
Chef manager, new menu and assistance director
Высшее образование
1996
Sociology and culnary
Дневная/Очная форма обучения
Dirigente. senior
Навыки и умения
Иностранные языки
Английский (технический), итальянский (свободно владею), русский (базовый).
Профессиональные навыки
CURRICULA

1989 - I'm with Angel Paracucchi where I learn the art of cooking, I collaborate with him for four years both within its restaurant, which in various national and international events. AND this is a great CHEF of great human and professional that I have my training.
1993 - create a caterer in Albania. In response to the social crisis of that period, the diplomatic and the companies that faced in that country, requiring highly skilled catering services. Even today, the project I set up, it works fine.
1995-are in Germany to Nuremberg, where back on my feet a 4 star hotel on the verge of failure-"inventing" a restaurant serving Italian and international, with center island and preparation of the dishes in front of the customer, with verbal contact and sympathy that this entails. Exhausted after a year my job, I dedicate myself to the knowledge of the kitchen of a chef, who later would become famous and still have my dishes on their menus: Type the lentil soups and seafood for Ferran Adrià, and dishes truffles for Philippe Lègenare. They have been years of study and work very intense and distinctive features. The most beautiful thing is that we phone again to talk about cooking and its evolution.
1998 - I am in Arabia, where he retired from "unknown", after a one-week trial, replace the Chef of the court, going to direct all the kitchens of the King (over 600 people) with 4 different lines of up to cucina.Questo 2000 for personal reasons where the family are forced to leave.
In 2001, under the pseudonym Earl Gideon was born from my restaurant in town Lisciano Niccone (Cortona), which terrrò for three years with much success, but also with considerable sacrifice.
in 2002 in London at the Majestic Royale for 2 years. Here together with my staff we are rewarded by the Chamber of Commerce London best restaurant in town. There is a growing amount of work because many people want our service at home. but grows POCHISSIOMO salary in 2004 and returned to Italy.
Also in 2003 some Russian guests who frequented the Majestic, call me for the gala dinner of the 300 years of the Hermitage in St. Petersburg made, unique and unrepeatable experience: 250 guests to whom we have offered a 18-course menu inspired by the Russian cuisine of the '700 with its French influences.
I had chased a collaboration with the 'International Academy of the kitchen, which led me to turn the "world" demonstration demonstration: as dinners historical, thematic, culinary competitions (which I won), and receptions for Quintana of Foligno and institutions of the place and the capital.
since 2004 are employed by dr. Gamboni consultant Luxury Hotels and Restaurants, where in a villa of the '600 host banquets and meetings of the International level. Here comes the first Michelin star and the mention of all the national and international guides. And even here the ceremonies increase. Then for personal reasons of the Director (resigned), they are "forced" to follow in Bruges in Belgium, at the Royale Restourant to mean-spirited end of 2006. In the "meantime" I have a second Michelin star, (1 +1) obtained at different restaurants!
Return to Italy. Allotment in 2007 in Mannheim in Germany C / O AIDA restaurant, here the press immediately becomes aware of my kitchen and I devoted several articles where he highlights the high quality of the proposal.
2007 head for the summer a beautiful 4 **** superior hotel-village "LE TRE TERRE" in Puglia. Here we make a gourmet kitchen in a small restaurant (60 seats), the more I responsabilà a buffet S. 4 stars with more than 600 meals daily mean, with peaks above 800 receiving congratulations on the quality of the kitchen, and the management of the FOOD PLAN, for shooting down costs by 15% over the previous year.
From September 2007 to March 2008 in Livigno. DA little I have left, ........ FOUR STAR SUPERIOR., Where I covered the post of EXECUTIVE CHEF with considerable success (according to comments feed-back, left by customers).
From April 2008 to Ibiza alll'HOTEL Mirador de Dalt Vila with the position of EXECUTIVE CHEF. My passion and professionalism in carrying out my work gave me at the end of the contract (September), awards and commendations from both the Press by the Department that
Since November 2009 I collaborate with two large companies: taking care of and organizing events in Italy and abroad. I also followed and personally managed the start up of two large villages (5 Stars) abroad...
From February 2010 to three months in Sharm El-shiekh to 'Inter Plaza Beach Hotel and Intercontinental Village, adjacent two hotels with an average attendance ranging from 1,200 to 2,500 visitors a week. Here I directed and instructed staff kitchen and dining room, both with regard to the quality of the food that his organization. Appointment of which was followed by other calls to be evaluated.
From June to Assisi coordinate hospitality structures Francescane.Ho collaborated and still collaborate with the management of the Bulgari Hotel, with regard to the organization and management of kitchens.
From October 2011 to Milazzo, where I have responsibility for the entire structure, Relais Villa Esperanza, a Relais where the kitchen is combined with the wonder of the
place... well known and appreciated for the quality and goodness of his Sicilian and international cuisine. (It was the first restaurant Stellato of Sicily)
Since September of 2012 the executive chef (as freelander) of XIANG GOLD FOOD, a Chinese company - Swiss, with 12 top restaurants livelllo. I coordinate the work of the main restaurant and the menus of the other structures.
2013- I'm in Russia for a start up. in an upscale restaurant located in the woods of Moscow international clientele and gourmet... From Maggio 2014 sono lo chef executive del Luxory Ristorante-Catering Randez-Vouz di Valuevo Oblast di Mosca, dove coordino tutte le attività di cucina
A sensitive handling of human relationships, a viable trade policy and careful financial management have enabled me to achieve significant results and achieve important successes. I wish you'd have the opportunity to deepen these aspects with you. On this occasion I am pleased I offer you my best wishes.