Paco Alioune Ndiaye

Paco Alioune Ndiaye

Expert en cuisine italienne et internationale at Aromi&Sapori Consulting company
Lives in Turku, Finland
over 6 months ago

Join Hosco and view Paco Alioune'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 hosco.plus
Join us

Ambition, integrity and respect are key characteristics that I value. I approach projects with curiosity and I am always ready to learn something new especially in a dyadic exchange of experiences. I hope to contribute positive impact towards change for those who are less fortunate.

Experience

  • Head Chef/ manager/ Proprietario

    Pasta Fabbrica Oy - Turku, Finland

    Other
    June 2015 - Now · 3 years and 7 months

    Sembra un déjà vu, ma non lo è affatto :) Siamo una piccola fabrica di paste fresca (corta e lunga) e prelibatezze Italiane in Turku. Una sola e corta descrizione, Amiamo quello che facciamo!

  • Head Chef/ manager & business partner

    Laguna Libre Venezia - Venice, Italy

    Other
    April 2015 - Now · 3 years and 9 months

  • Expert en cuisine italienne et internationale

    Aromi&Sapori Consulting company - Turku, Finland

    Other
    January 2010 - Now · 8 years and 12 months

    A consulting company for restaurant businesses. Kitchen planning, concept creator, menu planning, Food cost, staff trainer, kitchen equipment seller. We will always have find a solution.

  • HEAD CHEF/ RESTAURANT MANAGER

    Jexiste Srl - Venice, Italy

    F&B kitchen
    January 2015 - February 2018 · 3 years and 2 months

    Lead consultant for initial restaurant concept, kitchen design and staff recruitment. As lead manager I maintain the highest standards for kitchen staff, effective work flow, menu creation, food production, quality of service, budget management and ingredients sourcing, which remain in alignment with company’s specified policies.

Education

  • Maestro della cucina italiana

    ALMA - Parma, Italy

    January 2015 - January 2016

    One of the best experience ever.

Languages

  • Italian
    Native or fluent
    100%
  • French
    Native or fluent
    100%
  • Wolof
    Native or fluent
    100%
  • English
    Full professional
    80%
  • Finnish
    Professional working
    60%

Skills

  • Creativity
  • Critical Thinking
  • Effective time management
  • Goal oriented
  • Resiliency
Connections
Mauro Airoldi
Pastry lab trainee at Pasticceria Chocolat
MUHAMMAD SAIFUL ISLAM
Senior Executive - Front Office & Reservation at Nazimgarh Garden Resort
Following
Chef Training U.S.
New York, NY, United States
La Massara
Paris, France
Other members
Leonardo Panza
Reggio Emilia, Italy
Alessio Pierini
Bologna, Italy
Simone Salvi
London, United Kingdom
View 74106 members