Massimo Donati Email & Phone Number

Work at the most prestigious flagship of the company is a privilege and pleasure administer my capacity on this luxurious ship. DUTY AND RESPONSIBILITY : " Equipment - Menu & kitchen Brigade ".1 Crown Grill - Menu & Brigate.1.1 Equipment Crown Grill.2 Sabatini`s - Menu & Brigate .2.1 Equipment Sabatini`s .3 Vines - Menu & Brigate.3.1 Equipment Vine’s .4 International Café - Rotation Menu & Brigate .4.1 Equipment Int. Cafe' .5 Alfredo’s Pizzeria - Menu & Brigate.5.1 Equipment Alf. Pizzeria .6 Ocean Terrace - Menu & Brigate.6.1 Equipment Ocean Terrace.7 Pub Lunch - Rotation Menu & Brigate .7.1 General Equipment

Via Medici, 14 - Fagnano Di Gaggiano (Mi)

I provide innovative, practical , and effectively support and mentor other team members to ensure effective douring operations weekends and holidays . A hands-on , flexible individual , I always try to improve processes and systems ; contributing to the overall efficiency and profitability of the department, without compromising the quality of service to the Restaurant "l'è Maistess "I introduced all my knowledge about Mediterranean gastronomy and the best service. I focused in pay attention to every single plate to make feel the guests the true taste of Mediterranean area.

Princess Cruises

• Greeted the guest • Responsible for supplies • Made the report , restaurants and arrivals • Made the request of all materials • To coordinate the departments concerned to carry out activities • Preparation of schedules and activity roles • Standardize procedures for entry and exit of food • Pass Satisfactorily the United Stated Public Health (USHP)• To achieve our goal of guest by cruises• Recipe and Meal Creation• Schedules of the team

All World

• Running the kitchen when the head chef is away• Ensuring your brigade has high culinary standards• Managing food purchasing and storage• Maintaining a safe and hygienic kitchen environment• Helping create new recipes and write menus• Recruit, train and develop a dedicated, professional team • Have responsibility to achieve food costs and staff costs in the area. To use the resources we have in order to deliver the catering profitability

Ponte Di Legno Brescia

Teach low-income participants the basics of food and kitchen safety, food preparation, and making healthy choices and substitutions • Choose recipes that demonstrate key nutrition, food budgeting, and food preparation lessons each week. • Supervise participants in the kitchen, encouraging proper technique and gently correcting as needed.

Milano, Italia

Responsibilities and Goals• Determine presentation and decoration of the plate • Determine production schedules and staff requirements necessary to ensure timely delivery of services• Estimate amounts and costs of required supplies, such as food and ingredients• Inspect supplies, equipment, and work areas to ensure conformance to established standards.• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.• Monitor sanitation practices to ensure that employees follow standards and regulations

Milano, Italia

• Delivering a variety of professional, quality culinary training programs in accordance with the training materials and operational standards of the restaurant or company• Partnering with senior culinary team to support the culinary operation, assessing individual culinary skills, supporting training and development and readiness for the culinary environment• Fulfilling the duties of the Executive Chef position at any time when needed• Managing training program activities and training schedules

Ponte Di Legno Brescia

I created a new bussines . We had internation food and a big selectiof of high cualitive of wine all together make the perfect combination that the costumers enjoy the place . We had a great team .2 cookers , 2 waitress and 2 bartenders . in the night we had live music .After 6 years i rent the bussines , To follow my dream to travel all around the world

Ponte Di Legno Brescia

I was the owner of food and beverage bussines with four employes ,1 Waiter 2 bartenders and 1 cookers. I was all the time created new dishes acording to the season , our speciality was the different selection of pasta combinated with international kind of beers

Finale Ligure Savona

A catering coordinator oversees professional catering crews as they plan, prepare and serve food at wedding receptions, charity events, holiday brunches and office functions. They may assign tasks to a team of cooks and servers and make sure those tasks are completed according to client specifications. On-the-job training is common in this field, and prior food service experience is a plus.

Noli Savona Italy

• planning menus• making sure food is of the right quality and price and is produced on time• managing stocks of food• ordering food from suppliers• controlling a budget and keeping accurate records• managing health and hygiene procedures• organising the staff duty rota• recruiting, training and developing staff

Ponte Di Legno - Brescia - Italy

• Teach low-income participants the basics of food and kitchen safety, food preparation, and making healthy choices and substitutions • Choose recipes that demonstrate key nutrition, food budgeting, and food preparation lessons each week. • Supervise participants in the kitchen, encouraging proper technique and gently correcting as needed.

Desenzano Del Garda

I was responsible for running a soup specific section of the salad bar . I manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.

56 Oliver Str Los Angeles California Usa

Cross training to the Famous Restaurant "REX il Ristorante"​ wiht the World Chef Ambassador of ItalyBombana Umberto now fame in Asia owner of Restaurant "8 e Mezzo" like a Stage Hand , that i can learn the style of the Classic Nouvelle Cuisine . The chefs were extremely inventive and created new combinations and pairings.

Civitella Al Lago Orvieto(Tr)

Cross training to the Famous Restauran "Vissani " with the Master Chef Gianfranco Vissani. He used regional dishes for inspiration instead of cuisine classique dishes, New techniques were embraced and modern equipment was often used. The chefs paid close attention to the dietary needs of their guests through their dishes.

Ghedi (Bs)

Military services in the kitchen , Officer Mess, I was the primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

New Eltham London

Hampton Court, London

• Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.• Daily checking of mis-en-place, spoilage and wastage and production controls,• To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,• Checking for the correct recipe card usage and format recipe cards,• To delegate the daily duties for the sections and to give the daily briefing,• To control the costs of the sections, making sure the correct foods are used for the correct job,

New Eltham London

Spotorno Savona

Involved with general cleaning of the kitchen, provision loading, help and support any area of the kitchen as needed, required and specified by the chef or other Kitchen management.

New Eltham , London

• Preparing, cooking and presenting dishes within your speciality• Managing and training any demi-chef de parties or commis working with you• Helping the sous chef and head chef to develop new dishes and menus• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety• Monitoring portion and waste control to maintain profit margins

Budoni -Nuoro-Sardinia

Assist with basic food preparation tasks under the chef's direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad. Stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties.