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I'm a young man with many goals. I have choosed this job thanks to my long family traditions, when my granfathers working like farmers. The fact that they used products of their cultivation always surprised me. I like cooking with fresh, seasonal and local raw materials and I think that this is the first thing to consider to work sustainable. I'd like to learn a lot of secrets of this job, so that one day I will be able to manage a kitchen.
1 year and 2 months
Commis de partie
Ristorante Borgo la pietraia - Capaccio, ItalyF&B kitchenJune 2018 - September 2018 · 4 months
Fundamental educational experience. The head chef gave me, from the first moment, confidence and after 15 days, gave me even in management the preparations of starters.
Commis de partie
Hotel Approdo Resort SPA - Castellabate, ItalyF&B kitchenMay 2017 - August 2017 · 4 months
Very good experience. My Hotel and catering school found me this stage in a wonderful hotel four stars, with two services (one at lunch with a buffet, one at dinner with a menu à la carte). I have worked in the morning to prepare buffet and in the night I prepared entrèe and desserts.
Hotel L'Araba Fenice - Altavilla Silentina, ItalyF&B kitchenDecember 2015 - May 2016 · 6 months
My first experience in big brigate of an Hotel with five stars. Still with little experience in a kitchen I worked to the total service of chef and chef de partie. I could learned basic preparations like the cuts of vegetables.
ALMA - La Scuola Internazionale di Cucina Italiana - Parma, ItalyNovember 2018 - Now
IPSSAR Capaccio- PaestumSeptember 2013 - June 2018
Native or fluent
- Capable in work team
- Multitasking Skills