Alan Contigiani Email & Phone Number

Dublin, County Dublin, Ireland

Dublin, County Dublin, Ireland

Dublin, Leinster, Ireland

County Dublin, Ireland

Dublin, Leinster, Ireland

First experience as Relief Chef that gave me the opportunity to work in several hotels in Dublin area such as City West Hotel, Clontarf Castle, Clayton Ballsbridge for banqueting, preparation and service, and normal a la carte service. I also had the chance to work in hospitality business in different places for catering company as K.S.G., Fitzer Catering, Brook Food Service and many others.

Dublin, Leinster, Ireland

Managed daily kitchen operations with 5 staff members to serve up to 350 meals in the bistrò and for external catering.Highly organised and smart planning to delivery catering food strictly on time and managing the team when working under pressure. Creation of daily menù with different options, considering also allergies and intolerances, and a daily rotation of international cuisine. In direct contact with food suppliers and involved in cost management. Interviewed, hired and mentoring junior staff, ensure health and hygiene and safety.

Dublin, Leinster, Ireland

Chef de partie for the Mercantile Group, gave me the opportunity to work in the Merchantile Hotel and the East Side Tavern.

Dublin, Leinster, Ireland

Involved in the new opening of the cafè. Responsible for organisation, preparation and quality of all kitchen services with a focus on fresh, seasonal vegetable and Italian cuisine. Design and create new dishes for seasonal menu.

Dublin

First experience in Ireland. Collaboration with the Head Chef to coordinate senior and junior staff and to design seasonal menù. Gained more knowledge and skills in International and Irish cuisine and I had the opportunity to know and to cook with local products.

Central Italy

Consultant, cook and organizer of cooking courses in collaboration with other chef for BSH brand. This experience allows me to be always updated on semi-professional kitchens, having a special focus on energy-saving, innovation and new cooking techniques.

Civitanova Marche, Italy

Responsibility for organisation, preparation and quality of all kitchen services with a focus on fresh and seasonal vegetable, fish and seafood in this seasonal restaurant. Daily menu creating, making lists of needed foods, responsibility for timely food supply.

Aberlady, Scotland

I collaborate with Chef Alessandro Grillo to coordinate senior and junior staff from other departments to ensure work efficiency and working relationships.Find resolving solution for issues during work. Offer training to junior staff, ensure health and hygiene and safety within own department. Design and create new dishes for every menu and season.I gained more knowledge and skills in International and Italian cuisine and I had the opportunity to know and to cook with local products.