Armando Basile

Armando Basile

Demi chef di pasticceria at Hotel Danieli
Lives in Venice, Italy
over 6 months ago

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I worked eleven years in the kitchen, where I was employed in all the skills of chef de partie. In 2010, driven by the will to improve, I attended the 13th High School Course at Alma School, where I learned and refined my gourmet quality by purchasing multiple techniques. In 2016, led by a great desire to expand my professional knowledge, I conducted a bakery master at the Open Kitchen School in Senago (Mi) where chef Palmieri Armando, pastor and instructor, in a very well-educated school all those who they want to undertake profound knowledge in the confectionery industry have explained the secrets of the profession in which I am passionate and then ready to start another challenge with myself to achieve what I want.

Experience

  • Demi chef di pasticceria

    Hotel Danieli - Venice, Italy

    Bakery/Pastry
    October 2016 - Now

    ​I apply my self to pastry hotel and I deal with control, I monitoring and enforcement of the pastry, from the cleaning tasks to the control of supply of materials. I support the executive chef in the management of pastry employees. I specialize in creating desserts, ice creams, sorbets, biscuits, creams, bavaroise, charlottes. In particular I break up the activities in: spoon desserts, whipped up dollops and pastries.

  • Chef de partie gourmet tournant

    Resort Rosa Marina - Marina di Ostuni, Italy

    Catering
    June 2016 - September 2016

    I have worked seasonally in the restaurant of a buffet-style kitchen, where fresh local products from Puglia's country made succulent dishes of national, regional, local, and vegetarian cuisine. I have worked on purchasing planning, quality control and quantity, storage, handling and storage. I also worked on filling in menus, decorations and quantity of dishes, checking food-cost. I have observed the application on the law of the haccp.

  • Sous chef gourmet

    Hotel 4* Evaldo - Arabba, Italy

    Catering
    December 2015 - March 2016

    I have worked seasonally in a gourmet kitchen. Menu design and management, characterized by high Italian, regional, Mediterranean and international cuisine. I have checked the calorie ratios for each dish and the food-cost control. I have worked on purchasing planning in quality control, preservation, handling and storage, decoration and quantity of dishes. Constant application control over the haccp law. I have worked on additional tasks during the needs and ensuring the respect of quality standards.

  • Sous chef gourmet

    Grand hotel resort 5* L Ma & Ma - La Maddalena, Italy

    Catering
    April 2015 - September 2015

    I have seasonally worked on the design, construction and realization of creative, Mediterranean and international cuisine menus using new techniques of preparation and cooking. I have worked by calculating the levels of calories contained in the dishes and the food-cost. I have managed shopping planning, quality and quantity to buy, storage, handling, storage, filling out the menu, various types of cooking, decorating dishes, checking and the amount of dishes. I have worked for the correct application of the haccp law; I have worked on additional tasks as needed. I have worked to maintain the optimum quality of food by ensuring that the quality standards of the company I have worked on are fulfilled.

  • chef de partie gourmet tournant

    Hotel 4* Masserie del Falco - Matera, Italy

    Catering
    October 2014 - February 2015

    I have worked seasonally in a gourmet kitchen. Menu design and management, characterized by high Italian, regional, Mediterranean and international cuisine. I checked the calorie ratios for each dish and the food-cost control. I have worked on purchasing planning in quality control, preservation, handling and storage, decoration and quantity of dishes. Constant application control over the haccp law. I have worked on additional tasks during the needs and ensuring the respect of quality standards.

  • Chef de partie gourmet tournant

    Resort Rosa Marina - Marina di Ostuni, Italy

    Catering
    June 2014 - September 2014

    I have worked seasonally in the restaurant of a buffet-style kitchen, where fresh local products from Puglia's country made succulent dishes of national, regional, local, and vegetarian cuisine. I have worked on purchasing planning, quality control and quantity, storage, handling and storage. I also worked on filling in menus, decorations and quantity of dishes, checking food-cost. I have observed the application on the law of the haccp.

  • Chef de partie gourmet tournant

    Restaurant Botrus - Puglia, Italy

    Catering
    March 2014 - May 2014

    I have worked seasonally in the restaurant of a buffet-style kitchen, where fresh local products from Puglia's country made succulent dishes of national, regional, local, and vegetarian cuisine. I have worked on purchasing planning, quality control and quantity, storage, handling and storage. I also worked on filling in menus, decorations and quantity of dishes, checking food-cost. I have observed the application on the law of the haccp.

  • Demi chef de partie gourmet

    Locanda Locatelli - London, United Kingdom

    Catering
    October 2013 - December 2013

    I worked in a Michelin-starred Italian restaurant. I took care of the preparation and cooking of all the cold and hot vegetables. I was in charge of the cold and cold storage area: storing, controlling and supplying all refrigerated products and distributing them in various areas of the kitchen. I worked on extra tasks during the needs that came up.

  • Chef de partie gourmet saucier

    Restaurant Nolita - Paris, France

    Catering
    August 2012 - October 2013

    I have worked as a manager for second courses; I took care of the hot sausages (red and white), bottoms, short-baubles, marinades and dish decorations. I have worked in vacuum vacuuming and low temperature cooking. I have was employed in the reception, storage and storage of food, following the hygiene and health standards of the industry. I have followed the law of the haccp law.

  • Chef de partie gourmet garde-manger

    Restaurant La Curia - Arezzo, Italy

    Catering
    March 2012 - July 2012

    I have worked as responsible for cold dishes, cold sauces, appetizers; and the decor of the dishes. I have was employed in the reception, storage and storage of food, following the hygiene and health standards of the industry. I have followed the law of the haccp law.

  • Chef de partie with chef's tasks

    Crowne Plaza Hotel 4* - San Donato Milanese, Italy

    Catering
    December 2011 - December 2011

    I have worked temporarily with an interim agency for personal replacement. I have was a work of great responsibility with the control of the various cooks employed, the work equipment, the raw materials available and the purchase, control and decoration of the dishes.

  • Chef de partie with chef's tasks

    Hotel 4* Santa Barbara - San Donato Milanese, Italy

    Catering
    April 2011 - October 2011

    I have worked with an interim agency with a six-month contract. I have had a great job of controlling the various cooks employed, the work equipment, the raw materials available and the purchase, food-cost, control and decoration of the dishes. I have been organizing and coordinating. I made the menu compilation, following the evolution of food consumption and health-eating relationships. I made updates on new cooking techniques and new food trends.

  • Chef de partie with chef's tasks

    Risotteria Pandemonio - Milan, Italy

    Catering
    March 2011 - April 2011

    I have worked as a manager of the kitchen. I have assumed various responsibilities for controlling staff, organizing and coordinating various kitchen departments, controlling work equipment, available raw materials and purchasing, food-cost, checking and decorating dishes. I have made the menu compilation, following the evolution of food consumption and health-eating relationships. I have made updates on new cooking techniques and new food trends.

  • Chef de partie gourmet entremetier

    Taverna del Colleoni & dell'Angelo - Bergamo, Italy

    Catering
    January 2011 - February 2011

    I have worked as chef de partie gourmet entremetier. I have assumed various responsibilities for preparing all the first dishes, soups, creams and soups. I have followed the new trends in cooking, the new cooking techniques. I have ran the haccp law. I took care of the hygiene of my workplace. I've been working on extra tasks during the needs that have come up with.

  • Chef de partie gourmet garde-manger

    Osteria del Pomiroeu - Seregno, Italy

    Catering
    September 2010 - January 2011

    I have worked in a Michelin-starred Italian restaurant as a trainee at the Alma School where I was employed as a manager of cold storage and cold storage: food control, supply, and refrigerated distribution across the kitchen departments. I have worked in the preparation of cold sauces and cold appetizers. cooking all the cold and hot vegetables. I have did the storage, control and procurement of all the refrigerated products and I have worked on additional tasks during the needs that came up.

  • Chef de partie gourmet garde-manger

    Restaurant Il Capriccio - Milan, Italy

    Catering
    July 2010 - August 2010

    I have worked in a Michelin-starred Italian restaurant as a trainee at the Alma School where I was employed as a manager of cold storage and cold storage: food control, supply, and refrigerated distribution across the kitchen departments. I have worked in the preparation of cold sauces and cold appetizers. cooking all the cold and hot vegetables. I have did the storage, control and procurement of all the refrigerated products and I have worked on additional tasks during the needs that came up.

  • Chef de partie saucier

    Restaurant Regina Margherita - Vienna, Austria

    Catering
    January 2008 - November 2009

    I have done the tasks of my role; I have done pastry and pastry tasks. I have worked in all situations where additional tasks were needed.

  • Chef de partie poissonier

    Restaurant El Sombrero - Soverato Marina, Soverato, Italy

    Catering
    June 2007 - September 2007

    Busy in the season, I have worked as responsible for the preparation and cooking of all fish and fish products, using the different types of cuisine. I have worked in the bakery service; I became useful on all occasions when they needed extra tasks.

Education

  • Certificate of Attendance of the Vocational Training Course for Food Personnel "

    Hotel Danieli - Venice, Italy

    June 2017 - June 2017

    Theoretical notions of updating the general training course on safety at work.

  • Certificate of Attendance of the Vocational Training Course for Food Personnel

    Hotel Danieli - Venice, Italy

    June 2017 - June 2017

    Specific training for food handling personnel on chemical, microbiological and physical risk.

  • Certificate of Attendance of the Vocational Training Course for Food Personnel "

    Hotel Danieli - Venice, Italy

    June 2017 - June 2017

    Specific training on safety at work

  • Master of pastry

    Open pastry chef - Senago, Italy

    September 2016 - October 2016

    Professional skills and techniques for standard bread making and realization of all types of bread, different types of leaf preparation, creams, classic and modern pies, small pastries, yeast, semifreddi. Science applied to food and equipment; Professional Technology (Principles of Advanced Technique, Production).

  • Vocational Training Certificate for the "Training Course for Food Personnel"

    Rosagest - Marina di Ostuni, Italy

    November 2014 - November 2014

    Theoretical notions of updating the vocational training course for food business operators for updated haccp certification.

  • Certificate of professional training of food staff.

    Fenalca - Grottaglie, Italy

    December 2012 - December 2012

    Theoretical notions of updating the vocational training course for food engineers to update the haccp certificate.

  • Training certificate for food staff

    Company USL Parma - Department of Public Health - Parma, Italy

    April 2010 - April 2010

    Theoretical notions for the vocational training course for food specialists for obtaining the haccp certificate.

  • Professional chef of Italian cuisine

    Alma School - Colorno, Italy

    February 2010 - January 2011

    Lessons and cultural basics of eating styles, practical training for the design, construction and realization of menus, nutrition and diet.

  • Certification of participation in the German language course;

    Die Wiener Volkshochschulen Meiding - Vienna, Austria

    March 2009 - April 2009

    Basic german-language notions for no. 60 hours of frequency

  • Attestation of professional training of innovative techniques for cooking in farmhouses "

    Italian Federation Cuisines of the province of Taranto - Martina Franca, Italy

    April 2007 - April 2007

    Theoretical and practical notions about innovative organization, preparation and cooking techniques in farmhouses.

  • 1st level vocational training course certificate

    Italian Federation Cuisines of the province of Taranto - Martina Franca, Italy

    March 2007 - May 2007

    Theoretical and practical notions about the 1st level cooking course for a total of 20 hours.

  • Vocational training certificate on chocolate processing technique

    Italian Federation Cuisines of the province of Taranto - Martina Franca, Italy

    November 2006 - November 2006

    Theoretical and practical notions about the chocolate processing technique.

  • Vocational training certificate for the "Sculpture and carving of plants"

    Italian Federation Cuisines of the province of Taranto - Martina Franca, Italy

    November 2006 - November 2006

    Theoretical and practical notions for the sculpture and carving of plants.

  • Vocational Training Certificate of the "Run of Sugar Stream, Pulled and Blown"

    Italian Federation Cuisines of the province of Taranto - Martina Franca, Italy

    November 2006 - November 2006

    Theoretical and practical notions on the process of casting, pulled and blown sugar.

  • Diploma of restaurant technician

    State Professional School for Hotel and Restaurant Services - Puglia, Italy

    September 2000 - July 2005

    Completion of studies for professional cooking techniques, science applied to food and equipment, and knowledge of the business and its economic, legal and social content.

Languages

  • Italian
    Native or fluent
    100%
  • French
    Professional working
    60%
  • German
    Professional working
    60%
  • English
    Limited working
    40%

Skills

  • application with passion to the pastry area.
Connections
Sijin Varghese
Account Manager at Flair Advertising LLC
Alberto Guidolin
Head pastry chef at Bottega degli artisti
Nicole Rohrer
Receptionist at Nomad Design & Lifestyle Hotel
View 15 connections
Following
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