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An Executive Chef, who studied gastronomy at the prestigious Italian institute, ‘E. Maggia Stresa’ and with over 16 years’ experience gained across a range of highly successful restaurants and hotels . Inspired from a young age by his parents who ran their own restaurant in South Italy, his passion has taken him across Italy and Europe where he has gained extensive culinary experience
COMPETENCIES & QUALIFICATIONS
Menu design & development •Kitchen management •Kitchen improvements
•Staff training & management •Project management
•Team leadership •Purchasing/budgeting •Healthy foods •Special events
•Guest & public relations •Social Media marketing
Finance Essentials (3 days training from IHG)
Experience meeting (3 days training from Rezidor)
Filini italian restaurant school (3 days training from Rezidor)
Food waste management (2 days training from Rezidor)
Chefs meeting (3 days training about new concepts
InterContinental - Bucharest, RomaniaF&B kitchenOctober 2014 - May 2018 · 3 years and 8 months
EXECUTIVE CHEF • Management of daily operations in Kitchen and Stewarding to ensure profitability; • In charge of Kitchen operations, working closely with F&B Manager and Marketing; • Responsible for 3 outlets, 11 meeting rooms, 3 ballrooms, Room Service, Casino and Club Lounge. Corso Brasserie – a restaurant open for breakfast lunch and dinner. Modigliani Restaurant - Italian steak house serving authentic Italian food and steaks. Intermezzo Bar - classic bar food. Grand Ballroom accommodating functions for up to 300 people seated; cocktail receptions for up to 500 people. Outside catering up to 150 people for gala dinners. • Direct report to General Manager; • Supporting the preparation of Food & Beverage budgets; • Regular interaction with current & potential clients, community leaders, suppliers, competitors & other members of the local community; • Educating, training, developing and leading staff in the department to ensure they have the information, tools and equipment to successfully carry out their duties.
Radisson Hotel Group - EuropeF&B kitchenMarch 2009 - June 2014 · 5 years and 5 months
Rezidor Hotel Group: March 2009- May 2014 RADISSON BLU SPLIT, Croatia (300 rooms) - EXECUTIVE CHEF Reported to the General Manager of the hotel and was responsible for 2 restaurants and 2 bars; In charge of the overall operation and administration of the culinary and banquet kitchen teams for Caper a la carte restaurant, Fig Leaves restaurant and the Door Bar, along with Room Service and 9 meeting rooms and the Grand Ballroom. RADISSON BLU SOFIA BULGARIA (150 rooms) - EXECUTIVE CHEF Reported to the General Manager of the hotel and was in charge of 2 Food & Beverage outlets: Studio restaurant and Super Breakfast, along with a la carte dinners. Also responsible for The Ballroom (240 -400 guests for a cocktail parties) and 3 small conference rooms (10-50 guests) RADISSON BLU BUCHAREST, Romania (450 rooms) - ITALIAN HEAD CHEF & EXECUTIVE SOUS CHEF June 2007- Jan 2009 Reported to the Executive Chef and was in charge of creating authentic Northern Italian menus. Trained all the kitchen staff to develop an Italian touch; Created recipes based on food cost and market offers, managed daily operations in the kitchen to ensure profitability; Regularly dealt with suppliers and interacted with guests. Promoted to Executive Sous Chef in June 2011. Assisted the Executive Chef to create menus and supervised all the different outlets: The Lounge Bar; Dacia Felix - super Breakfast Buffet (224 seats), Prime Steak & Seafood Fine Dining Restaurant, the only restaurant in town which served the authentic Hereford beef; Caffé Città, specialised in dished from Northern Italy, open kitchen, pizza oven, coffee , cakes (120 seats) and summer terrace (70 seats); Le Bistro Garden, Spanish specialties; Le Bistro, Belgium Brasserie; Pool Side Grill (110 seats); Bla Lounge Bar (80 seats) and Light Bla Terrace(60 seats). Also was responsible for the Grand Ballroom (350 seats) and cocktail receptions for up to 1500 people, along with 11 meeting rooms.
Italian Head Chef
AR Hotels & Resorts - Calp, SpainF&B kitchenJune 2007 - January 2009 · 1 year and 8 months
Italian head chef to two Italian restaurants: La Pergola, summer trattoria and La Scala, a fine Italian restaurant (55 seats) Worked with the Spanish banquet chef to create new menus for the daily buffet and weddings, also cooked authentic Spanish food
Chef de partie
Silversea cruises - Tây Ninh, VietnamF&B kitchenAugust 2006 - February 2017 · 10 years and 7 months
Six star cruise ship with all-inclusive concept. Champagne restaurant with a menu created by Relais and Château. Assistant to the Italian chef de cuisine of La Terrazza, an Italian fine dining restaurant. In charge of the breakfast buffet and lunch buffet, serving 200 people daily.
Istituto Di Istruzione Superiore IpsseoaJanuary 2003 - August 2004
II S E. Maggia Stresa - Turin, ItalyJanuary 2000 - August 2003
ItalianNative or fluent100%
- - kitchen skills