Chef Vincenzo De turris

Chef Vincenzo De turris

Executive Chef at SINGAPORE
Lives in Singapore
over 6 months ago

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Native Italian & Executive Chef specializing in Regional Italian,
Gourmet, Vegetarian, and International Cuisine.
Michelin Star and 5 Star Luxury Resort experience.
Able to create menus, control food costs, maintain a hygienic kitchen
And coordinate a kitchen team and their skills.
Complete chef; bread, pizza and focaccia, fresh pasta, various salads,
Appetizers, meat and poultry, fish, and dessert.
Creative chef, non-smoker, extremely focused on not creating waste.
Good at teaching and motivating a team. Decisive but also sensitive to
The needs and ideas of the other chefs. Totally passionate and dedicated
To quality, consistency, and artful presentation of food.
Love, appreciate and expert ASIAN and LATIN cuisine

Experience

  • Executive Chef

    SINGAPORE - Singapore

    F&B kitchen
    February 2018 - Now · 12 months

    Marketing To assist in the preparation, utilization and update of an Annual Marketing Plan, broken down as necessary by department. To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. To look for Marketing and Public Relations opportunities to increase awareness and ultimately business. Operational To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. To make sure that all Touches the Food and Beverage Top 20 are implemented. To feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented. To encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation. To work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. To make sure that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. To make sure that all associates are up to date with the availability of seasonal and new products on the market. To taste and monitor the food products served throughout the operation, providing feedback where appropriate. To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage. To oversee the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet. Personnel To oversee and assist in the recruitment and selection of all culinary associates. To make sure that Outlet Chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates. To oversee the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. To maximize the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

  • EXECUTIVE CHEF

    MAMBA POINT HOTEL and CASINO - Monrovia, Liberia

    F&B kitchen
    January 2017 - January 2018 · 1 year and 1 month

    MAMBA POINT HOTEL MONROVIA LIBERIA wwwinfo@mambapointhotel.com Training and teach all fusion front Italian and international food the hotel have tree restaurant plus Banquet i enjoy i lea Afrika culture.

  • executive chef

    BICE ITALIAN RESTAURANT - Tokyo, Japan

    F&B kitchen
    February 2014 - January 2017 · 2 years and 12 months

    BICE ITALIAN RESTAURANT TOKYO JAPAN www.bice-tokyo.com Training and learn all fusion the Asia in the Italian and international

Education

Languages

  • Italian
    Native or fluent
    100%
  • Spanish
    Native or fluent
    100%
  • English
    Native or fluent
    100%
Connections
Odai Alshayeb
Sr. Sous Chef at Modern Food
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