Experience

The Ritz-Carlton Yacht Collection

• United States
• Travel Arrangements
• 300 - 400 Employee

• Executive Sous Chef

  • Dec 2022 - Present

• Chef De Cuisine

  • Jun 2022 - Dec 2022



Crystal Cruises

• United States
• Leisure, Travel & Tourism
• 700 & Above Employee

• Executive Sous Chef

  • Aug 2021 - Jun 2022

• Chef De Cuisine

  • Nov 2017 - Feb 2022

  In Charge of Different Buffets around the Ship.Taking care of menu development and rotation of Buffet For breakfast and Lunch with selection of International food with Focus on the Local Port Cuisine.In charge of Brazilian Churrascaria, taking care of menu planning and Hands on Cooking and presentation of the different kinds of meat .Organising and Participating Cooking demos and Seminars,with different guests Chef.In Charge of Trident Grill serving freshly made to order Burgers, Pizzas , Wraps and Sandwiches and Also Scoops Ice cream bar.Position with a lot of guest handling, and dealing with special requests and dietary requirements. Show less

• Senior Sous Chef

  • Apr 2016 - Dec 2017

  Sous Chef in the new Crystal Cruises Luxury Yacht Esprit



The Dorchester

• United Kingdom
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Oct 2014 - Feb 2016

  Working in the Banqueting production kitchen, with focus on chef's table dinners, special events and menu tasting. Multi-tasking and planning to ensure smooth service and reduce food wastage. Time-keeping in a fast paced and high standard fine dining kitchen. Caterer for VIP guests and meet special dietary requirements. Preparation of buffet with international food. Live cooking, delivering outstanding food with a great service. Junior staff and kitchen apprentices supervising and training. Working alongside the executive team , helping to write recipes and cooking methods. Show less



glh Hotels

• United Kingdom
• Hospitality
• 400 - 500 Employee

• Senior Chef de Partie

  • Dec 2012 - Oct 2014

  Restaurant Service- Working on the kitchen pass taking care of food presentation and safety as well as preparation of starters, main courses and desserts. Preparation of hot and cold buffets with selection of International food. Supervising of junior staff and agency workers . Training duties to new colleagues. Banqueting events with Up to 350 Guests. In-Room dining service. Time-keeping in a fast paced and demanding environment. Multi-tasking, planning and preparation to ensure smooth service and reduce food wastage. Substitute for different positions of colleagues in their absence. Mastering specific skills and cooking processes applicable to the menus. Show less



Emporio Armani Caffè

• London, United Kingdom

• Chef de Partie

  • 2012 - 2013

  Preparation of starters, pasta dishes, main courses, desserts and side dishes, food orders, maintaining HACCP and health and safety standards. Preparation of starters, pasta dishes, main courses, desserts and side dishes, food orders, maintaining HACCP and health and safety standards.



Il Baretto

• London, United Kingdom

• Chef de Partie

  • 2012 - 2012

  Working on a rota basis in different areas of the kitchen as well as filling in for colleagues in different areas, including fresh pasta to the pastry section as well as starters, main courses, wood fired oven pizza and side dishes. Working on a rota basis in different areas of the kitchen as well as filling in for colleagues in different areas, including fresh pasta to the pastry section as well as starters, main courses, wood fired oven pizza and side dishes.



Italian Army

• Armed Forces
• 400 - 500 Employee

• MILITARY CHEF, SUPERVISOR

  • 2011 - 2012

  Preparation of starters, pasta dishes, main courses and side dishes as well as coordinate with superiors, create menu's , recruitment and training of new staff and supervising of junior staff. Preparation of starters, pasta dishes, main courses and side dishes as well as coordinate with superiors, create menu's , recruitment and training of new staff and supervising of junior staff.



RESTAURANT “BAGLIO SICILIA ANTICA”

• Sicilia, Italy

• DEMI CHEF DE PARTIE – CHEF DE PARTIE – PIZZAIOLO

  • 2008 - 2011

  Preparation of starters, main courses, Italian pasta, buffets, wedding dinners, celebrations and events, preparation and cooking of Italian pizza in wood fired oven in a really busy environment with up to 200 covers. Preparation of starters, main courses, Italian pasta, buffets, wedding dinners, celebrations and events, preparation and cooking of Italian pizza in wood fired oven in a really busy environment with up to 200 covers.



Relais & Châteaux

• Hospitality
• 400 - 500 Employee

• Commis chef

  • Jun 2009 - Aug 2009

  Preparation of mise en place for Main Courses, Italian Pasta and Side Dishes and also helping different chef de partie running a busy service in a really high standard 2 michelin starred kitchen. Preparation of mise en place for Main Courses, Italian Pasta and Side Dishes and also helping different chef de partie running a busy service in a really high standard 2 michelin starred kitchen.