Roberto Meneghetti

Roberto Meneghetti

Executive Chef at Apsara beachfront resort
Lives in Veneto, Italy

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About me

Cover letter
I hereby forward my candidacy for the position of Executive chef / Executive sous Chef / Head chef
I have 11 years experience as Chef in restaurants and mid-high level hotels (Union Lido 5 Star Hotel, Apsara Beachfront Resort, Le repaire Boutique Hotel, Zanotti Group Bangkok).
I was a company owner, director and Chef for about seven years.
Gastronomy and pizzeria Da Roby 1-2
Free Time private club restaurant
I had the opportunity to manage teams of up to 65 people, confronting me with co-directing human resources under direct supervision.
I received excellent references, for my culinary skills, management skills, command ability and for my direct performance in every restaurant area.
In Apsara we won the TUI TOP QUALITY 2019 Award
In Le Repaire we reached 7 to 2 place on Tripavisor.
The opportunity that a company like yours could give me would allow me an important professional goal, growing with a new reality, where I could invest the entire wealth of experience already gained.
Being a Chef is having gained experience in every sector and role in a restaurant environment, having humility of mind to be open to new ideas and new concepts of organization.
Being a Chef means being a leader, a guide and an example of life for the brigade and management.
Being a Chef is the continuous search for a vocation that lasts a lifetime
I remain available for further clarification regarding my resume vitae and thanking you for the attention given to me, I await your kind reply.
Best regards
Meneghetti Roberto
LinkedIn & Skype : roberto meneghetti


24 years and 4 months

  • Executive Chef

    Apsara beachfront resort - Phang-nga, Thailand

    September 2018 - February 2019 · 6 months

    Work season

  • Head Chef

    Le repaire hotel boutique Italian restaurant - Seychelles

    F&B kitchen
    March 2017 - September 2018 · 1 year and 8 months

  • Head Chef

    Restorant Vino di Zanotti - Bangkok, Thailand

    F&B kitchen
    September 2016 - March 2017 · 7 months

    Work season

  • Operative Executive Chef

    Restorant Moma' - Ibiza, Spain

    F&B kitchen
    March 2016 - September 2016 · 7 months

    Work season

  • Chef de cuisine

    Union Lido Park Hotel Resort 5 stars - Veneto, Italy

    F&B kitchen
    March 2015 - October 2015 · 9 months

    Work season

  • Bakery and head pizza Chef

    Restorant Pizzeria Terrazza Beach - Veneto, Italy

    March 2014 - October 2014 · 9 months

    Work season

  • Head Chef

    Restorant Portofino - Rawai, Thailand

    F&B kitchen
    October 2012 - September 2013 · 1 year

    Contract one year

  • Chef de cuisine

    Restorant Naviglio - Veneto, Italy

    F&B kitchen
    May 2011 - October 2012 · 1 year and 6 months

  • Sous Chef &Pastry Chef

    Restorant Re' Gio' - Sant'Angelo di Piove di Sacco, Italy

    March 2008 - November 2010 · 2 years and 9 months

  • Owner,Director and Executive Chef

    Restaurant Free Time, Da Roby 1-2, gastronomy e pizza - Veneto, Italy

    F&B kitchen
    September 1998 - September 2006 · 8 years and 1 month

  • Pizza Maker

    Restorant pizzeria Da Gianni - Lido di Jesolo, Italy

    March 1997 - September 1997 · 8 months

    Work season

  • Chef de partie

    Restaurant Il Saraceno - Veneto, Italy

    F&B kitchen
    February 1995 - February 1997 · 2 years and 1 month

  • Cook Help/ Demi Chef de partie

    Restorant pizzeria Da Hermes - Veneto, Italy

    F&B kitchen
    January 1990 - January 1994 · 4 years and 1 month


  • electronics

    Enaip - Veneto, Italy

    September 1993 - May 1995


4 languages

  • Italian

    Native or fluent

  • English

    Full professional

  • Spanish

    Limited working

  • French

    Limited working

Personal information


  • Italian

Date of birth

July 05th 1976


4 skills

  • For over 28 years of experience in the Restaurant sector, I believe punctuality, quality, stability, kindness, spirit of will and optimism I bring in the work environment are the main objective set for a perfect result of the Company.
  • • Keeping within budget when ordering food stock • Implementing all relevant Food Hygiene and safety requirements • Monitoring the taste, visual appeal, financial cost and temperature of all meals served • Menu Restaurant Buffet, A La Carte Planning
  • • Leadership experience and authority in personnel management • Culinary talent and intuition for Business • Development of people, creating opportunities to increase the cooking class • Food cost and prevention H.A.C.C.P.
  • • Prepare recipe for new menu • Organize chart kitchen staff • Set up Equipment in the kitchen

Additional Information

3 informations shared

Raunaq Charles
F&B supervisor at Hilton Worldwide
Arnaud LaMonica
Restaurant Manage - Fine Dining at Hua Hin Marriott Resort & Spa
Srushti Jade
Student from Vatel Madrid (Spain)
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