Mirko
Шеф-повар
- Зайнятість:
- Повна зайнятість.
- Вік:
- 55 років
- Місто проживання:
- Київ
- Готовий працювати:
- Дніпро, Київ, Львів, Одеса, Харків
Контактна інформація
Шукач вказав телефон та ел. пошту.
Прізвище, контакти та світлина доступні тільки для зареєстрованих роботодавців. Щоб отримати доступ до особистих даних кандидатів, увійдіть як роботодавець або зареєструйтеся.
Отримати контакти цього кандидата можна на сторінці https://www.work.ua/resumes/4153551
Додаткова інформація
Mirko Pezzera
Address: Via W. Tobagi
24127 Bergamo
Bergamo, Italy
Phone/Fax:[
Mobile: [
E-mail: [
Nationality:Italian
Marital status:single
Sex: Male
About Me:
With over 29 years in the Culinary & Hospitality Industry, I have successfully managed the preparation of meals for over 3000 persons on a daily bases. This experience, combined with my food handler’s certificate and diploma in food and nutrition positions me as a potential key member of your kitchen.
As detailed below, I am highly skilled in inspecting food items, planning and developing menus, preparing and enforcing food purchase specifications; developing and presenting 5 stars recipes, and preparing pricing for all menu items and specials.
I am adept at developing new techniques for food preparation and presentation and able to assist in establishing menus. In addition, I have a demonstrated ability to train line cooks on techniques and utilization of products; in ensuring that inventory is stocked with fresh ingredients.
I work to high standards of sanitization, health and safety in my line of work, offering the best service practicable, with every meal being tasty, well presented and prepared to a high standard of safety and quality.
Work Experience:
May 2011 to present: Costa Crociere (Cruise Line)www.costacrociere.it
Kitchen Director / Executive Sous Chef for Italy largest cruise line, responsible for cooking for approximately 3000 persons, including breakfast, Lunch and full Course Dinner. I was in charge of HACCP programme.
March,09 – March,11 JW Marriott Hotel – Bucharest, Romaniawww.marriott.com/BUHRO
Executive Italian Chef at one of Romania’s Finest Hotels, which consist of 405 rooms. I was in charge of the Italian Restaurant “la Cucina” and all Italian food in general.
June,08 – March,09Radisson SAS Hotel - Bucharest, Romania www.bucharest.radissonsas.com
Executive Sous Chef assisting in all Kitchen operations over 3 Restaurants on a daily basis and was also in charge setting up large banquets for 424 rooms
Aug,07- June,08 Imperial Samui Hotel, Koh Samui, Thailandwww.imperialsamui.com
Executive Chef; my speciality was Mediterranean & Thai Menus and fully in charge of all kitchen operations and kitchen staff at the hotel.
Oct, 05 – Aug,07 Raffles Resort Canouan Islandwww.raffles-canouanisland.com
Chef de Cuisine in “La Piazza Restaurant” in the Caribbean Island state of St. Vincent & the Grenadines. I was in charge of all kitchen operations and staff, as well as formulating new menus and presentation, staff scheduling and food purchase orders.
Feb – July, 05 Costa Crociere
I was Garde Manager in the Kitchen and we catered for over 1800 passengers daily in Costa Romantica.
Oct, 04 – Jan, 05Four Seasons Hotel
I worked as Italian Restaurant Chef Consultant at Four Seasons Hotel at their two branches Pava Restaurant Milano in Via del Gesu and for a famous Chef Sergio Mei and Gresham Palace Budapest, Hungary from 1st September -1st November, 2004
2003 – Jun, 2004 Hilton Hotel and Tower – Atlanta USAwww.nikolaisroof.com
Chef de Partie at Nikolai's Roof located in the Hilton Hotel and Tower which was a 5 star Hotel compromising of 1250 rooms. The Nikolai's roof offer a 4 Star Fine Dining Restaurant and known as one of the best restaurants in Atlanta. It has been one of the top 10 in USA and at the time was run by a significantly European Team.
Nov, 02 – Sep, 03:Hilton Hotel and Tower – Atlanta USAwww.villachristina.com
I worked as Restaurant Chef at Villachristina, which was under Hilton Management. Duties included training of the staff, organization of kitchen, set up new menus, new dishes, etc.
Oct, 01 – Oct, 02Cascina Doss - Via Colombera, Iseo, Brescia, Italywww.cascinadoss.it
My role here was Pasta Chef offering high quality food in a fine dining restaurant, rustic in design and also offering a new concept of Classic Italian Cuisine. I specialized in quality pasta production and first courses meals.
June – Sep, 2001Westin Excelsior Hotel – 5 Star Venice, Italy
Seasonal Chef de Partie at the Lido of Venice, Starwood Hotel and Resort Responsibility for pasta station, I also worked in the pool kitchen and beach restaurant where actors and cinema operators frequented during the Cinema Festival in Venice. Main kitchen staff: 25 chefs.
Схожі кандидати
Пиццайоло, бренд-шеф (пицца)
45000 грн, Київ, Дистанційно
Шеф-кухар
Київ, Калинівка (Фастівський р-н), Дистанційно
Шеф кухар
Київ
Су-шеф
Київ
Су-шеф
20000 грн, Одеса
Шеф-повар
Київ