Carmine Buonanno

Carmine Buonanno

Chef de cuisine at Gran Melia Roma 5*
Lives in Rome, Italy
over 6 months ago

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Experience

  • Chef de cuisine

    Gran Melia Roma 5* - Rome, Italy

    F&B kitchen
    April 2018 - Now · 9 months

    • creation of menus • management of three menu lines: fine dining, breakfast, all day dining and banqueting • knowledge of new cooking techniques and new tools • implementation of plates and production lines • staff selection and elaboration of employees development plans ,together with HR • resting turn management and holiday plan • team working • leadership • ability to create an excellent working atmosphere with external and internal team building activities • responsibility and managing of HACCP process • menu engineering and food cost responsibility and achieving a pre-established monthly budget agreed with the finance department; • morning briefing with the head departments and GM • management of orders and suppliers • basical knowledge of Microsoft Office

  • Sous Chef

    Gran Melia Roma 5* - Rome, Italy

    F&B kitchen
    January 2015 - April 2018 · 3 years and 4 months

    • creation of the dishes with chef • follow the implementation of the haccp manual • implementation of plates and production lines • team working • ability to create an excellent working atmosphere with external and internal team building activities • management of orders and suppliers • basical knowledge of Microsoft Office • replace and assisting chef de partie • replace and assisting executive chef in all tasks

  • Chef de partie

    Gran Melia Roma 5* - Rome, Italy

    F&B kitchen
    April 2012 - December 2014 · 2 years and 9 months

    • responsible for the match of first and second courses • processing of sauces, fresh and stuffed pasta • cooking fish and meat with traditional or innovative systems • haccp management of the processing area and fill in forms and labels • cleaning of the processing area • management of 2 kitchen commis

  • Chef de partie

    albergo le syrenuse - Positano, Italy

    F&B kitchen
    April 2011 - November 2011 · 8 months

    • responsible of pastry • processing of desserts for the restaurant “la Sponda” 1 Michelin star • management of breakfast desserts, ice cream and sorbets, buffet and small pastries • management of 3 kitchen commis • haccp management of the processing area and fill in forms and labels • cleaning of the processing area

  • Chef de partie

    don alfonso 1890 - Sant'Agata sui Due Golfi, Italy

    F&B kitchen
    March 2009 - March 2011 · 2 years and 2 months

    • elaboration of the dishes for the restaurant “Don Alfonso 1890” 2 stars michelin • responsible one year of pastry and one year “primi piatti” • management of 3 kitchen commis • haccp management of the processing area and fill in forms and labels • cleaning of the processing area

Education

  • 70/100

    Ipssar "V - Campania, Italy

    September 1998 - June 2002

Languages

  • Italian
    Professional working
    60%
  • Spanish
    Professional working
    60%
  • English
    Professional working
    60%

Skills

  • Chef
  • Controlling food cost
  • Excellent teamwork skills
  • Food and beverage kitchen
  • Good team leader
  • HACCP
  • High quality standard
  • Hiring, training staff
  • leading
  • Menu Engineering
  • Michelin
  • Prepare menus
Connections
Elena Sartori
Assistant Guest Experience Manager at Gran Melia Roma 5*
Mattia Marziali
Agent Front Office at Gran Melia Roma 5*
Raffaele Pennetti
Food & Beverage Manager at Gran Melia Rome
View 5 connections
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