Classic French & Italian trained with vaste culinary experience worldwide, knowledge of mediterranean, asian, and modern culinary trend. A very estensive understanding of HACCP/USPH rules and regulation
Culinary School Saronno Italy
Work & Experience
Senior Sous Chef
In charge of the daily operation for the main kitchen, daily ordering, ensuring food standards and daily food presentation, supervising 35-40 Chefs Responsible for the USPH/HACCP of the kitchen. Attending daily meeting with the Executive Chef & Corporate Chef
Italian Chef de Cuisine Fine Dining Toscana Restaurant
OCEANIA CRUISE LINE
Responsible of 10 chefs, 150-190 covers only open for dinner In charge of the daily culinary operation of the restaurant Job Description: Responsible of the kitchens operation, training staff, guest interacting, cost control, daily special. Responsible for the preparation of all the fresh pasta for Toscana and other restaurant of the ship. During breakfast & lunch supporting other restaurants of the ship.