Experience

Millennium Hotel and Resort

• India
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Oct 2017 - Present

  • Total organization of both starter/pastry and pasta section • Knowledge and use of vacuum cooking, blast chiller and water bath • Set up the section in time and ready for the service • Pasta home made fresh every day • Controlling and organization of main fridge and freezer • Vacuum pack and label all the food • Able to work in a brigade • Total organization of both starter/pastry and pasta section • Knowledge and use of vacuum cooking, blast chiller and water bath • Set up the section in time and ready for the service • Pasta home made fresh every day • Controlling and organization of main fridge and freezer • Vacuum pack and label all the food • Able to work in a brigade



CACCIARI'S LIMITED

• London

• Chef De Partie

  • Feb 2017 - Oct 2017

  -Set up section properly and in time for each service - Make sure all food is prepared by recipes designated by the Head Chef - Management of the starter section first, and then main courses - Ensured all fridges and food storage areas were maintained and all stocks were kept under optimum conditions - Be able to work in another area when needed - Provide training for the new staff - Organization and list of the orders for the following days - Closure of the kitchen at the end of the service Show less



E.V. Restaurant

• 97-99 Isabella St, the Arches, London SE1 8DD

• Chef De Partie

  • Jan 2016 - Jan 2017

  My task in the morning consist of the preparation and organization of the service and subsequently managing the grill and fryer for the entirety of my shift. In some particular situations I also assisted the Chef de Partie in the preparation of starters My task in the morning consist of the preparation and organization of the service and subsequently managing the grill and fryer for the entirety of my shift. In some particular situations I also assisted the Chef de Partie in the preparation of starters



Olio d’Oliva Restaurant

• Via Nomentana 1006 (00100) Rome, Italy

• Assistant Chef

  • Mar 2015 - Dec 2015

  Initially my duties were to assist the chef with the preparation of salads and cold dishes, and subsequently in the preparation of appetizers and desserts whilst following and implementing all health and safety regulations. I learned various cooking techniques such as vacuum cooking, rational oven, blast chiller and dehydration. Initially my duties were to assist the chef with the preparation of salads and cold dishes, and subsequently in the preparation of appetizers and desserts whilst following and implementing all health and safety regulations. I learned various cooking techniques such as vacuum cooking, rational oven, blast chiller and dehydration.



Golf Club Park of Rome

• Golf Club Park of Rome, Viale dei Due Ponti 110, 00191, Rome, Italy

• Assistant Chef

  • Oct 2013 - Jan 2015

  Contract of cook at the restaurant of the “Golf Club Park of Rome": • For the first eight months I worked under chef Amedeo Zonetti. • From August to September the restaurant management changed and I worked with chef Carolina Torres Hot and cold appetizers, salads, line management managing the fryer and supporting the head Chef. Cooking techniques: in skillet, at low temperature under vacuum and with rational ovens. Food storage with vacuum pack machines and blast freezers. Contract of cook at the restaurant of the “Golf Club Park of Rome": • For the first eight months I worked under chef Amedeo Zonetti. • From August to September the restaurant management changed and I worked with chef Carolina Torres Hot and cold appetizers, salads, line management managing the fryer and supporting the head Chef. Cooking techniques: in skillet, at low temperature under vacuum and with rational ovens. Food storage with vacuum pack machines and blast freezers.



Internship at the restaurant "Molto"​ in Rome

• Restaurant “Molto”, Viale dei Parioli 122, 00197, Rome, Italy

• Assistant Chef

  • May 2013 - Jul 2013

  Preparing dishes and supporting the head Chef. Preparing dishes and supporting the head Chef.



Internship at “Tudini” restaurant

• Restaurant “Tudini”, Via Principe Amedeo 27, 00185, Rome, Italy

• Assistant Chef

  • Jan 2013 - Apr 2013

  Putting into practice the knowledge acquired during the course entitled "the pleasures of the palate" and gaining experience working in a brigade. Preparing dishes and supporting the head Chef Putting into practice the knowledge acquired during the course entitled "the pleasures of the palate" and gaining experience working in a brigade. Preparing dishes and supporting the head Chef