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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.
Chef de partie
Saline Ceviche - Biarritz, FranceF&B kitchenApril 2019 - November 2019 · 8 months
Casa Delle Sementi - Reggio Emilia, ItalyF&B kitchenJune 2017 - July 2018 · 1 year and 2 months
Chef de partie
I.P. - Reggio Emilia, ItalyF&B kitchenNovember 2016 - May 2017 · 7 months
Ca Matilde - Reggio Emilia, ItalyF&B kitchenMarch 2016 - September 2016 · 7 months
Limoncello - New South Wales, AustraliaF&B kitchenSeptember 2014 - December 2014 · 4 months
Catalina Restaurant - New South Wales, AustraliaF&B kitchenJanuary 2014 - September 2014 · 9 months
Attestato di Partecipazione
CBT LAB Chef Marco Pirotta - Sous Vide Cooking Technique - Milan, ItalyDecember 2019 - December 2019
Sous 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
ALMA - Parma, ItalySeptember 2015 - September 2016
Native or fluent
Date of birth
March 07th 1985
- Fish/meat preparation
- pasta fresca
- Sous vide