Manuel Serra Email & Phone Number

London, United Kingdom

• From 18/06/2011 - present day, renown historical 'Pasticceria and Banqueting Restaurant Vigoni SRL. Corso Strada Nuova 131, 27100 Pavia www.tortavigoni.com ( reference Enrico Vigoni tel 0382 22103 : • Responsible for interactions with five major clients, among them; Carrefour Italia, Eataly. • Assisted CEO in the designing of a 3 year company restructuring program. Responsible for the banqueting division and successfully completed M&A operation worth €240,000.• Responsible for the organization and management of work shifts for 36 employees.• Managed every aspect of the banqueting division, which included: budgeting, client relations, supply chains, recruitment, and researching and engaging with new clients. The division’s revenue increased from €36,000 to €143,000 in less than a year. duties as Head Chef for a 40 cover luxury restaurant, staff/kitchen/stock/order management, menu creation, banqueting, luxury weddings, luxury home catering etc. (I now have an extensive recipe and menu repertoire).

Pavia, Italia

• From 07/06/2010 -30/05/2011 typical local DOP products / Organic restaurant Pane e Salame www.panesalame.net Corso Carlo Alberto 72, Pavia ( reference Rampini Alessio ) 360° kitchen management managing 6 staff and catering for about 200 covers per day.• From 01/06/2009-10/05/2010 Assistant Chef, Azienda Agricola Sofitorna, Torre dell ‘Isola.• From 17/12 /2007-25/05/2009 partner in Porta Damiani Ristorante Pavia.• From 01/04/2006 - 15 /11 /2007 ‘Dali’ luxury lounge bar restaurant Pavia Head Chef, Kitchen / Restaurant Management, Buffet/ aperitif organizing.10/03/2003- 03/02 /2006 assistant chef in ' Locanda dei Frati' Belgioioso ( my ex- catering professor Mauro Ridolfi and Claudio Saddler, (www.sadler.it) organizingevents, banquets, ceremonies, conferences, weddings etc. (The restaurant was closed when Sadler began opening restaurants in Milan and worldwide and Ridolfi opened a luxury restaurant in Asia.