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Job Applied for/Preferred Job:
After 25 years’ experience in hospitality industry as Chef in diverse countries, I can provide your organization with the excellence that it deserves.
I am looking for a full time Chef position.
I have international availability.
Organisational / managerial skills:
I propose a very Creative, Innovative, Mediterranean / International style of cooking.
Leadership: I am able to manage more than 100associates, responsible of training them in different outlets, responsible of maintaining of the standards, menu design and control of all outlets.
I am a dynamic, innovative, enthusiast and positive person.
I enjoy cooking in different countries, atmosphere around the world.
I kindly refers to your attention my CV, in order to be considerate for Position in your company.
My 25 years’ experience as Chef in diverse countries is sufficient to provide your organization with the excellence that it deserves. I have had the opportunity to work with very prestigious chefs, in Italy, France and Monte Carlo, that is the reason I have a very Mediterranean, international and innovative style of cooking.
I am proficient in providing efficient guest services and ensuring that all special requests are handled well. Moreover, I have a demonstrated ability to train staff in order to enable them to deliver the type of services that is expected. My understanding of the importance of teamwork necessitates that all work performed in the Kitchen is done with harmony and any discord is resolved immediately.
My resume contains information on how I can prove to be a valuable asset to your company in terms of commitment and hard work.
Hotels - Nice, FranceF&B kitchenJanuary 2017 - Now · 1 year and 11 months
From January 2017 to 30/06/2017 I opened with the Chef Étoile Sergio Schoener, the “Restaurant Blue Lemon“ at the Hotel Royal Casino by Pullman 4*,Cannes, France. From July 2017 I have participated with the Chef Étoile Sergio Schoener, in the opening of the Hotel Château Eza 5* Small Luxury Hotels of The World, Eze Village, France.
Executive sous chef
Sheraton Club Des Pins - Alger Centre, AlgeriaF&B kitchenJune 2013 - October 2016 · 3 years and 5 months
Hotel Sheraton Club Des Pins 5* to Staoueli, Algeria Beach front hotel 5 stars resort, in Algeria with private beach, 419 rooms. 9 F&B outlets, room service 15000 cover/month. Multiple meeting rooms and an auditorium with 700 seats. 90 staffs during winter season and 125 in summer season, Involvement in special project to increase revenue or reduce cost, Harmonization to respect de rules of HACCP, responsible of training associates in different outlets, responsible of maintaining of the standards Awards end of the year objectives facts, Menu design, control of all outlets, Banquets, 11000 cover/month. Type of cuisine, Algerian, Italian, International, Teppanyaki, Sushi.
Executive sous chef
La Samanna - Basse Terre, GuadeloupeF&B kitchenMarch 2011 - March 2013 · 2 years and 2 months
Hotel La Samanna 5*L The Leading Hotels of The World to St Martin French West Indies Luxurious beach resort with 83 rooms and 8 villas with private pools cabanas, tennis courts, kids’ center, private beach. Weeding and meeting venues for up to 200 people in both indoor and outdoor spaces. 5 F&B outlets, 20 Cooks, more extra seasonal,3 Sous-chef, involvement in special project to increase revenue or reduce cost, Harmonization to respect de rules of HACCP, responsible of training associates in different outlets .Developed and implemented regular floor trainings for staff with various recipes and technics, new a La Carte menus and specials on daily basis, Increase and developed banqueting standards, stations and food quality. Implemented new tools to control food-cost and matter achieve result expected by the company. Type of cuisine, Italian, French, International, and Creole.
Hotel Amigo Brussels - Brussels, BelgiumF&B kitchenSeptember 2009 - January 2011 · 1 year and 5 months
Hotel Amigo 5*L The Leading Hotels of The World to Bruxelles 174 rooms, 3 F&B outlets, meetings rooms, banqueting facilities for up to 300 people reception. Fulvio Pierangelini Corporate Exécutive chef 3* Étoile Michelin Rocco Forte Hotels. Honors and Awards: Rôtisseur, Confrérie Internationale de la Chaine de Rôtisseur à Bruxelles. “Ristorante Bocconi“. Award-winning Italian Cuisine . Type of guests, ministers and presidents around the world. 22 Cooks, more extra seasonal .Processing menus for banqueting, meetings, conferences, weddings, cocktails dînatoire, 5-stars luxury presentation. HACCP food and beverage operation certification. Type of cuisine, Italian, Belgian and International.
Chef de cuisine
Hotel Reid's Palace - Madeirã, PortugalF&B kitchenFebruary 2008 - July 2009 · 1 year and 6 months
Hotel Reid’s Palace 5*L The Leading Hotels of The World to Madeira, Portugal 163 rooms, spa, tennis courts, 4 F&B outlets, 6 meeting rooms. Honors and Awards : Garfo d’Ouro au “Ristorante Villa Cipriani” la Guide Expresso. Famous customers from all over the world, the restaurant was ranked No 4 around the Portugal. New a La Carte menus, responsible of maintaining the Cipriani ‘s standards. Type of cuisine, Italian.
Executive sous chef
Radisson Blu Hotel Nice - Nice, FranceF&B kitchenFebruary 2005 - December 2007 · 2 years and 11 months
Hotel Radisson Blu 4* to Nice, France Beach hotel located on the French Riviera, overlooking the famous Promenade des Anglais. 331 contemporary rooms, rooftop terrace and swimming pool, health club and private beach. 5 F&B outlets and conference facilities. 27 Cooks, more extra seasonal, Restaurant cuisine méditerranéenne « Bleu Citron» 120 places. Restaurant cuisine spectacle à grillades « Panorama » 140 places. Increase and developed banqueting standards, stations and food quality. Implemented new tools to control food cost and matter achieve result expected by the company. HACCP food and beverage operation certification, developed and implemented regular floor trainings for staff control of all outlets. Type of cuisine, International, French, Italian,Tex-Mex and Scandinavian
Chef de cuisine
Fairmont Monte Carlo Grand Hôtel - Monaco-Ville, MonacoF&B kitchenFebruary 2001 - January 2005 · 3 years and 12 months
Responsible Chef de cuisine Restaurant Argentin& Lobby Bar& Room service 24/24 Fairmont Monte Carlo Grand Hôtel 5*L Principauté de Monaco Montecarlo. Luxury convention resorts featuring 602 guest rooms, residences and suites, two restaurants, a bar, 18 meeting rooms, shopping arcade, in-house Casino, and unique wellness facilities: a stunning Fairmont Spa, and Fitness Centre & rooftop pool. New a La Carte menus ,responsible of maintaining the Fairmont‘s standards. Implemented new tools to control food cost and matter achieve result expected by the company. HACCP food and beverage operation certification, developed and implemented regular floor trainings for staff, control of all outlets. Once per month, I used to coked for the Prince Rainier III of Monaco, Prince Albert II. Type of cuisine, International and Mediterranean
Giuseppe Maffioli - Treviso, ItalySeptember 1982 - June 1985
ItalianNative or fluent100%
FrenchNative or fluent100%
- Active listening
- Confident and motivated
- Exellent communication
- F&B Kitchen management
- Great teamwork skills
- Highly dedicated
- Strong leadership skills