Restaurants’ kitchen management; meticulously skillful in controlling supplies, staffing, budgets and costs.Delegates tasks and work harmoniously with the staff.Excellent multi-tasking; performs under high stress without compromising on quality of food.Complete adherence to cooking standards; maintains cleanliness and hygieneTraditional CuisineItalian

I’m in charge in fully managing kitchen operations for the PeninsulaMainly in control of day to day preparations such as lunch buffet and creating set menus and dinner promotion featuring the Italian Regions.I trained my team to bake daily the bread, homemade pastas and guide the pastry section.Able to find the best ingredients in the market and carefully in control with the food cost analysis of each dish to served to guests.Willing to train my colleagues every day to all my cooking techniques and prepare the duty roster weekly.Organize new food tasting and let my Maitre D and the dining floor staffs try the dishes so they will easily up sell to the guests.Responsible in interviewing new staff and trained those in the team and make sure to let them work in a professional environment which everyone get respected.

I’m in charge in fully managing kitchen operations for both branches owned by Regal Hotel International.Mainly in control of day to day preparations such as lunch buffet and Sunday’s brunch and constantly change Daily specials courses with an insertion of each month of a Set dinner promotion featuring the Italian Regions.I trained my team to bake daily the bread, homemade pastas and guide the pastry section.Able to find the best ingredients in the market and carefully in control with the food cost analysis of each dish to served to guests.Willing to train my colleagues every day to all my cooking techniques and prepare the duty roster weekly.Organize new food tasting and let my Maitre D and the dining floor staffs try the dishes so they will easily up sell to the guests. Responsible in interviewing new staff and trained those in the team and make sure to let them work in a professional environment which everyone get respected.Coordinate with Purchasing Department the ingredients to order from suppliers.

Under the supervision of Executive Chef Mr.Gianpaolo Belloni founder of Zeffirino,I am presently the Chef the Cuisine at Zeffirino Restaurant and its located at the Venetian Hotel &Casino in Las Vegas Nevada.Observing corporation 6days per week I supervising to the team in charge of allThe preparation for dinner service while controlling all deliveries and chefs training.Present at the“pass”I always check each plate leaving the kitchen to guaranteed that Presentation and quality are meeting the high standard levels of Zeffirino organization.

Because I had the opportunity to move abroad to explore new challenge in the French Riviera and based on my talented experience I was recruit by the owner of Le Max a very renowned restaurateur. During my time at Le Max I gain the voted of the3Stars Michelin Guide and achieve the” third fourchette”in the Michelin Guide in my last year of service.