Work History

Work History
Jun 2009 - Present

Executive Chef

Aba Twenty First Fine Dining Restaurant -

Main Activities:

• staff management (recruitment, training and

motivation)

• Maintaining quality standards of hygiene and safety

• Training staff

• Responsible for purchases, sales and profits

• Establishing systematic reports about the staff,

financial control and monitoring activities

• Managing clients and event

• Collaboration with constant Laurenziconsulting -

www.laurenzinconsulting.it

• Feedback to the constant property

• Selecting suppliers

• Creation of menus

• Processing of orders, inventories and warehouse

stocks under management, food cost control

Mar 2010 - Present

Executive chef

Restaurant Bistrò Lounge Bar 'Aba Fifth'

Main Activities:

• staff management (recruitment, training and

motivation)

• Maintaining quality standards of hygiene and safety

• Training staff

• Responsible for purchases, sales and profits

• Establishing systematic reports about the staff,

financial control and monitoring activities

• Managing clients and event

• Feedback to the constant property

• Selecting suppliers

• Creation of menus

• Processing of orders, inventories and warehouse

stocks under management, food cost control

Jun 2010 - Present

Projet Manager Buyer departement

Aba Business Center Buyer departement

• staff management (recruitment, training and

motivation)

•Creating logistics Bari-Durres

•Coordinator of suppliers in providing the documents

necessary fields for the processing of customs

•Coordination, the driver for the withdrawal of the

beverage and food in Bari

•Coordination, the driver in customs clearance

•Coordination of supplier deliveries on base in Bari

• Training staff

• Establishing systematic reports about the staff,

financial control and monitoring activities

• Feedback to the constant property

• Selecting suppliers

• Processing of orders, inventories and warehouse

stocks

under management

Sep 2010 - Present

Executive Chef

Italian Delicates Emporio

Main Activities:

• Development of the concept

• Logistics pre-opening and start up the Italian

Delicates

• Staff management (recruitment, training and

motivation)

• Training staff

•Creation of exclusive brands with various suppliers

•Selection of different Italian products

• Creation of automated ordering system, using

software from restaurants Aba Twenty First Fine

Restaurant, Bistrò Lounge Bar 'Aba Fifth' , Italian

Delicacies and Buyer Department

• Collaboration with Marketing Department

• Managing clients and event

• Feedback to the constant property

Education

Education
Sep 1990 - Jul 1995

Diploma

School Hotel Institute "Marco Polo", Genoa Italy

Vocational Diploma for Hotel Kitchen Staff

Certifying the result of the sytate exam at the end of the course of studie in Diploma of Tecnical hospitality service 

Skills

Skills

Skill

Excellent communication and ability to work in a team proven experience in multicultural environments in Italy and abroad. Over the years I served the function of leadership and relational skills developed in the management of individual employee and the ability to create positive workplace, efficient and productive. Computer skills. Knowledge: Windows: excellent - Office: excellent - Internet: Excellent "Ristora" - Software dining: excellent Driving license European driving license A and B Interests and hobbies Travel - Reading - Photography Various activities and skills References September 2003 - December 2003 • Course of creative Japanese cuisine in the restaurant "The Ra", Barcelona February 2000 - June 2000 • Course contemporary cuisine in the restauran "Mirabelle" (Michelin Star), London