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My name is Luca Radice, 38 years old.
I’m a serious person, professional, polite, creative, dynamic, worker.
I give my best into the work. I'm able to help, create, supervise, instruct.
I'm a person with a cooking ability to manage and motivate a team.
I had all safety and sanitation certificates (STCW 95, USPH, HACCP, HACCP plus), food cost control, crunch time, Microsoft and windows programs (excel, word, outlook,mxp).
I have cooking abilities for fine dining (traditional, classic, international, Italian, French, Spanish,Asian,Tex-Mex).
I'm able to work, coordinate, supervise and evaluate more than 420 food and beverage cooks-Stuart- and work for 6500 person and serve 25000 meal per day.
Food cost excellent knowledge,tv culinary demonstrations,new culinary technical and implementations.
Creations and executions of menu,recipe,portions control,standard,specialist in start up and the opening of new restaurant new ship new hotel new resort,inventory control and purchasing up(to 3.6 million of dollar every 10 days).
High standard of quality and excellent service development
Personal chef of the Royal Family of Denmark in tier monthly trip in middle est.
Permanent chef on the Helnan Palestine in Alexandria (Egypt) responsible for the American consul and American ambassadors Social event , banqueting , and personal daily meal and operations .
i open 23 restaurant brand - europe in milde est with succesful .
responsibleof teh operations , cordinations , implementations , for Egypt,Magrheb ,NORD EUROPE
executive chef director and food and beverage development
helnan international - Giza, EgyptF&B kitchenApril 2015 - Now · 3 years and 9 months
Culinary Food and Beverage Corporate Director for all the Helnan Hotel. Responsible for the Development and Implementation for all the Helnan International Hotels on the Word.supervisor in developing and implementing effective USPH training programs for galley operation, manuals and procedures for all food production personnel. Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product. always in contact with the Regional Vp Hotel Operation in regards to maintaining standards, evaluation of product utilization, preservation, yield control and preparation. Conducts sampling and testing of currently used and new recipe. Ensure that you are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals. Communicate the goals of the company and department and the action plans to the crew members. Develop a positive working relationship with all hotels departments to facilitate a team oriented atmosphere. Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner. Ensure that all galley areas are maintained in accordance with Company policy, USPH, safety and environmental regulations. Enforce cost control procedures and monitor waste and breakage. Properly plan and prepare for events and strategy Monitor and audit food items delivered to the hotels that are in compliance with Company specifications. Monitor slow moving item reports to ensure that discontinued items are not being reordered.
istituto alberghiero camogli - Milan, ItalySeptember 1994 - May 1998
ItalianNative or fluent100%
- american cusine
- asian cusine
- Controlling food cost
- cretions menu
- culinary devolpment
- devolpment plan and strategic food and beverage
- fernch cusine
- first fire course
- Food purchasing
- intrenationa cusine
- Japanese cooking
- Level 3 food safety
- midle est cuisine
- On job training
- safety on the jobs
- stwc corse
midle est tv start upnew restourants opening
tv demonstration live show
tv demonstrations in middle est