Eugenio Siracusano

Eugenio Siracusano

Catering Production at Self Employed
Lives in Champoluc, Italy
over 6 months ago

Join Hosco and view Eugenio's full profile, it's free !

As a Hosco member, you will:
  • Make yourself visible to thousands of companies in the hospitality industry'
  • Join a community of 180'000+ students and professionals
  • Learn more with new articles & videos every week on
Join us


  • Catering Production

    Self Employed - Milan, Italy

    June 2006 - Now · 12 years and 6 months

    Fulfilment of catering services.

  • Chef de partie

    campZero Active Luxury Resort - Champoluc, Italy

    F&B kitchen
    May 2018 - September 2018 · 5 months

    Chef Saucier at Summit Restaurant : Assigned to preparation of cooking Juices and both hot and cold sauces; preparation of meat and fish dishes; utilization of Josper; plating. Chef Tournant at Cliffhanger's Grill: pass service for plating dishes; alternately line-cook on main courses and second courses; making of breakfast buffet; preparation of eggs by the menù

  • Chef Consultant

    Borgo d'Orlando - Capo d'Orlando, Italy

    F&B kitchen
    February 2018 - April 2018 · 3 months

    Consultant chef on the opening of Boutique Hotel: market analysis; creation of the ordinary menù and of the varoius menù for different kind of events; organization of the kitchen brigade; food-cost control; design of the kitchen and of the meal room; selection of the suppliers.

  • Chef Consultant

    Albergo Alla Spiaggia - Grado, Italy

    F&B kitchen
    November 2017 - December 2017 · 2 months

    realization of a business plan for the gastronomic offer renovation of the Hotel.

  • Coock

    I.C.Q. srl - Milan, Italy

    F&B kitchen
    November 2017 - December 2017 · 2 months

    Preparation of cook line for banquets till 1800 pax. Food storage and control.

  • Cook

    Albergo Alla Spiaggia - Grado, Italy

    F&B kitchen
    June 2017 - September 2017 · 4 months

    Chef de cusine: creation of complete menu; selection raw material and suppliers; food cost control; managing of storage room; arrangement work schedule; mise en place and service.

  • Commis de Cusine

    Ristorante Mosconi - Luxembourg City, Luxembourg

    F&B kitchen
    April 2017 - May 2017 · 2 months

    Preparation of desserts, petit four and bakery. Mise en place during service: managing of dessert orders, dishing out, preparation of welcome amuse bouche.

  • Demi Chef de Partie

    Joia, Alta Cucina Vegetariana - Milan, Italy

    F&B kitchen
    September 2016 - February 2017 · 6 months

    Dem chef de partie Entrées: Mise en place and dish out of starters. Organisation of daily activities in the starters line. Placement of orders from different suppliers and storage and control of the goods at the arrival. Responsible for the cheese line. Commis Main Courses: Preparation of several kinds of herbs. Preparation and service of welcome amuse bouche. Assistance during mise en place and service of main courses. Commis de Patisserie: Mise en place and preparation of welcome degustation. Mise en place and preparation of petit fours. Assistance during mise en place patisserie.

  • Commis de Cusine

    Ristorante Antichi Sapori, Pietro Zito - Piedmont, Italy

    F&B kitchen
    October 2015 - December 2015 · 3 months

    General commis with different daily duties: Assistance at Rottiserie Preparation of Garde Manger de Rotisserie. Mise en place and dish out of Starters and Amuse Buche.

  • Coock

    Volo Food and Drink - Messina, Italy

    F&B kitchen
    June 2015 - September 2015 · 4 months

    Responsible cook for supper service: creation of complete menu. Placement of order by different suppliers and managing of storage room. Selection of suppliers and negotiation of prices. Preparation and service of different courses. HACCP check.

  • Commis de Cusine

    Ristorante Vizi Capitali - Rome, Italy

    F&B kitchen
    November 2014 - December 2014 · 2 months

    Assistance to chef poissonnier

  • Commis de Cusine

    Ristorante da Filippino 1910 - Messina, Italy

    F&B kitchen
    August 2014 - October 2014 · 3 months

    Assistance to chef poissonnier

  • Consultant for events management

    Hotel Ravesi - Messina, Italy

    F&B kitchen
    January 2009 - April 2018 · 9 years and 4 months

    Organisation of private events: creation of menus and research of products and suppliers; Recruiting and management of the staff; Management of the equipment rental. Events set-up.


  • ALMA - Parma, Italy

    March 2016 - February 2017


  • Italian
    Native or fluent
  • English
    Professional working


  • Accuracy and precision
  • Baking and pastry skills
  • Cheese and wine knowledge
  • Controlling food cost
  • Event coordinator
  • Homemade Pasta
  • Italian food
  • Level 3 food safety
  • Love cooking
  • Native italian
  • Polite and pleasant
  • Polyvalent
  • Rotisseur
  • vegetarian food
  • Work hard
Raji Aljesry
Pre Opening Management Trainee at Four Seasons Hotels and Resorts
View 21 connections
Issy-les-Moulineaux, France
Other members
Pietro Zoffoli
Bologna, Italy
Enrico Di Pasquale
London, United Kingdom
Elisa Verde
Milan, Italy
Andrea Panico
Apulia, Italy
View 324236 members