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About me
A conscientious, enthusiastic and highly motivated person who is reliable, responsible and hard working. Possessing excellent communication and interpersonal skills and the proven ability to achieve targets and results. Flexible within the working environment and able to adapt quickly and positively to challenging situations whilst remaining calm, focused and positive. Mature with an outgoing, friendly personality who enjoys the challenge of working under pressure either independently or as a member of a pro-active team.
Experience
7 years and 2 months
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Sous-chef
Bue di Picche - Novara, Italy
F&B kitchenSeptember 2023 - February 2024 · 6 months -
Co-owner & Chef
Gastronomia & street food - Novara, Italy
F&B kitchenApril 2022 - July 2023 · 1 year and 4 months -
Sous Chef
Arduino Osteria Ancestrale - Castagneto Carducci, Italy
F&B kitchenApril 2021 - October 2021 · 7 months -
Sous Chef
Saline Ceviche Bar - Biarritz, France
F&B kitchenMarch 2020 - November 2020 · 9 monthsCity: Biarritz *Preparation of the mise en place for Garde Manger, Ceviche, Hot plate and desserts *Maintenance of the quality standards of plates, inventory control and portion control *Establish food quality standards during storage, production and service *Preparation and processing of raw materials, vegetables, fish *Monitor food quality *Created unique, non-recipe "Plate du Jour" *Checks functions sheets and promotions *Maintain and ensure the quality of prepared and raw items *Closing the kitchen area in the evening shift, food storage in the correct way and cleaning of the surfaces.
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Chef de Partie
Saline Ceviche Bar - Biarritz, France
F&B kitchenApril 2019 - November 2019 · 8 monthsAddress : Biarritz *Preparation of the mise en place for Garde Manger, Ceviche, Hot plate and desserts *Maintenance of the quality standards of plates, inventory control and portion control *Establish food quality standards during storage, production and service *Preparation and processing of raw materials, vegetables, fish *Monitor food quality *Created unique, non-recipe "Plate du Jour" *Checks functions sheets and promotionsMaintain and ensure the quality of prepared and raw items *Closing the kitchen area in the evening shift, food storage in the correct way and cleaning of the surfaces.
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Chef
Casa Delle Sementi - Reggio Emilia, Italy
F&B kitchenJune 2017 - July 2018 · 1 year and 2 monthsPerform monthly inventory duties plate and recipe costing menu designs ▪ Manage daily kitchen operations and create standards hat exceed safety and health regulations; identify and provide solutions for any problem areas ▪ Created new menus and a wide range of recipes ▪ Performed with ease and efficiency under significant pressure in fast-paced environment ▪ Choosing the finest and seasonal ingredients. Turning them into artfully-crafted dishes. Preparation of the mise en place for Garde Manger, Ceviche, Hot plate and desserts ▪ Maintenance of the quality standards of plates, inventory control and portion control ▪ Establish food quality standards during storage, production and service ▪ Preparation and processing of raw materials, vegetables, fish ▪ Monitor food quality ▪ Created unique, non-recipe "Plate du Jour" ▪ Checks functions sheets and promotionsMaintain and ensure the quality of prepared and raw items ▪ Closing the kitchen area in the evening shift, food storage in the correct way and cleaning of the surfaces. ▪ Monitor food quality ▪ Respond to any customer complaint
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Chef de Partie
Iodio Puro - Reggio Emilia, Italy
F&B kitchenNovember 2016 - May 2017 · 7 monthsAddress : Reggio Emilia (Italy) *Ensure proper production of all menu items in assigned section *Establish food quality standards during storage, production and service *Monitor and ensure opening and closing procedures for all kitchens and production areas *Tests all food before it is served *Checks functions sheets, daily menus, and promotions *Ensure kitchen and wors area's cleanliness *Maintain and ensure the quality of prepared and raw items
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Chef de Partie
Cà Matilde - Reggio Emilia, Italy
F&B kitchenMarch 2016 - September 2016 · 7 monthsAddress : Reggio Emilia (Italy) * Preparation and processing of raw materials, vegetables, fish, meat, fresh pasta * Preparation of the mise en place for main pasta courses à la carte and tasting menus * Control of foodstuffs and consequent orders * Maintenance of kitchen areas and equipment according to cleaning and safety criteria; * Maintenance of the quality standards of plates, inventory control and portion control; * Closing the kitchen area in the evening shift, food storage in the correct way and cleaning of the surfaces.
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Commis Chef starters and pastry
Limoncello restaurant - New South Wales, Australia
PastrySeptember 2014 - December 2014 · 4 monthsAddress : Sydney (Australia) *Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish. *Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Chef. *Responsible for straining, cooling, and storing stocks in a timely manner. *Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, cheese, entre, and dessert courses. *Cleaned, maintained, and organized kitchen
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Commis Chef
Catalina Restaurant - New South Wales, Australia
F&B kitchenJanuary 2014 - September 2014 · 9 monthsPrepared, cooked, and served food while maintaining high quality standards for food preparation and presentation. ▪ Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage. ▪ Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies. ▪ Created and maintained safe working environment in accordance with restaurant standards, company policies, and regulatory requirements; removed hazards and identified equipment malfunctions.
Education
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CBT Lab - Chef Marco Pirotta; Sous Vide theory: from its coding to Sous Vide 2.0
ALMA - Parma, Italy
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Attestato di Partecipazione
CBT LAB Chef Marco Pirotta - Sous Vide Cooking Technique - Milan, Italy
December 2019 - December 2019Sous Vide theory: from its coding to Sous Vide 2.0 Basic rules of the Sous Vide cooking The S/V bags Advanced techniques to properly implement the production chain with S/V Preparation of food for S/V Condiments / marinades for S/V foods How to select the various cooking options with S/V How to determine S/V cooking times and temperatures Regeneration in S/V S/V food finishing S/V food preservation Food safety with S/V
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Certificate of Attendance on the Cooking Techniques Course; Basic techniques and fundamentals of Italian cuisine
ALMA - Parma, Italy
January 2015 - March 2015 -
Degree in Public Relations and Advertising
IULM - Milan, Italy
September 2007 - March 2012
Languages
4 languages
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Italian
Native or fluent
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English
Professional working
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Spanish
Professional working
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French
Limited working
Personal information
Nationalities
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Italian
Date of birth
March 07th 1985
Driving License
Yes
Skills
5 skills
- Bread
- Fish/meat preparation
- pasta fresca
- Pastry
- Sous vide
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