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My career started as a cook assistant in a restaurant in the province of Catanzaro and is continuing as a match chef in a 5-star hotel in the province of Siena, internationally renowned. Thanks to these experiences, I was able to experiment with the preparation of different dishes, from the Italian regional cuisine to the high gastronomy. Often I participate in refresher courses to improve my knowledge, so as to follow the new trends, without neglecting the classic of Italian cuisine! In 2014 I attended a course with Michelin Star Chef - Paolo Cappuccio, which allowed me to acquire great skills in the preparation and creative presentation of refined dishes, based on the use of simple and quality ingredients, with various combinations. I take care of the details in everything I do, and I value any raw material available without wasting anything. I have a good capacity for teamwork, I am able to prepare elaborate dishes with speed. Passion, creativity and patience are the main ingredients of my work.
I am looking for an opportunity for professional growth that allows me to undertake new paths.
Chef de partie
ADLER Thermae - Bagno Vignoni, ItalyF&B kitchenMarch 2013 - Now · 5 years and 11 months
I work as the Chef the Partie for the starters section, continually improving guest and employee satisfaction while maintening the operating budget. Responsible for delivering always high quality products with an appetizing presentation, I lead the buffet food preparation staff at lunch and the starters section commis during dining service, always ensuring sanitation and food standards are achieved. I am responsible for all aperitifs and quick snacks that the bar of the Hotel offers to our guests. I also make some rotisserie and bakery products including also some special breads , like gluten-free one, which is something I am getting more and more passionate about. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for some special events, I help the Head Chef to do it every day for what concerns my starters section. Finally, I help others chefs in their others section, substituting also them when absent.
Chef de partie tournant
ADLER Thermae - Bagno Vignoni, ItalyF&B kitchenFebruary 2010 - January 2013 · 2 years and 12 months
Responsible for preparation and organization of first courses, side dishes, main courses and sauces, I also process and cook meat and fish, make fresh stuffed pasta and baked products, such as breads, focacce, savory pies.
Demi chef de partie tournant
ADLER Thermae - Bagno Vignoni, ItalyF&B kitchenFebruary 2008 - January 2010 · 1 year and 12 months
As a demichef Tournant of all the kitchen sections, I had the possibility to see and deal with every kind of culinary preparation.
Commis de cuisine
ADLER Thermae - Bagno Vignoni, ItalyF&B kitchenFebruary 2006 - January 2008 · 1 year and 12 months
As a commis de cuisine, most of the times I prepared salads and side dishes, lunch buffet and I was responsible for the arrangement of the pantry.
Tavernetta pub - Calabria, ItalyF&B kitchenJune 2005 - September 2005 · 4 months
I had to prepare all the rotisserie products and pizza.
Commis de cuisine
Bar Pizzeria Sulla since 1951 - Calabria, ItalyF&B kitchenJune 2004 - September 2004 · 4 months
Family company in which I helped the pizza maker to prepare the pizza dough, panzerotti and focacce, I was responsible for the rotisserie and in the evening I used to help my parents make ice cream.
Commis de cuisine
Hotel Ristorante Paris Club - Calabria, ItalyF&B kitchenJuly 2001 - September 2003 · 2 years and 3 months
I spent three summer seasons working for this company, while studying during the winter seasons. I started as an Intern until I became an effective cook assistant. My job was to process fish for seafood salads, make fresh pasta and create second course dishes. In addition to the “a la carte” service, we organised big ceremonies and banquets for special events.
Offere by Adler Thermae - Bagno Vignoni, ItalyApril 2018 - July 2018
Offered by Hotel Adler Thermae - Bagno Vignoni, ItalyMarch 2018 - March 2018
Standard and innovative baking professional techniques
Production and /or administration of gluten-free food (2017GL0245)
Progetto Ambiente Soc Coop - Livorno, ItalyMay 2017 - May 2017
Evaluation Mode: written test, practical test or simulation
Finger Food Course and Aperitif
Castalimenti - chef Paolo Cappuccio - * Michelin Star - Brescia, ItalyMarch 2014 - April 2014
Aperitifs, finger food, buffet and happy hour preparation recipes and suggestions for an appetizing presentation
Innovative vacuum-seal cooking techniques
offered by Hotel Adler Thermae - Bagno Vignoni, ItalyFebruary 2011 - February 2011
Agenzia NIP - Catanzaro, ItalyOctober 2005 - October 2005
Demonstrations, insights, thematic paths on pizza, professional
Instituto tecnico Commerciale Statale - Siderno, ItalyApril 2000 - November 2001
Ipssar Soverato - Soverato, ItalySeptember 1999 - July 2005
ItalianNative or fluent100%
- Basic photoshop
- Excellent computer skills
- Playing Music