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Application for employment as Italian Chef - CHEF STEFANO

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					                        CURRICULUM VITAE


                              PERSONAL DETAILS   ♣


            Title♣     Mr
    Given Name♣        Stefano
   Family Name♣        Zamboni
      Date of Birth    30 /01/ 1971
        (D/M/Y)♣
      Nationality♣     Italian
   Family Status♣      Single




    (Permanent)
Home Address ♣
                      Via G.Matteotti, 1                 Private Tel.   + 39 0426 46470

                                                             Mobile:    + 39 338 7581 246
           City♣
                      CA’ EMO (RO)                            E-mail    stefanozamboni@yahoo.it
Zip (Post Code)♣      45010
        Country♣      ITALY
                                                     Personal web       www.chefprofessionista.it
               September, 2011 – April, 2013 – Executive chef & Course Tutor

                                ' ALPINE CENTER/CITY UNITY '
                        70 Poseidonos Avenue – Glyfada (GREECE)

                          Tel. (+30) 210 89 81 189 / 210 89 83 022
                                        www.alpine.edu.gr

Alpine center, is a Swiss business school for hotel and tourism management education in Greece,
with local and international affiliated (Wale university, Cardif university,Dct Switzerland ) .
 With approx 220 students (18- 55 year old) I was the course tutor responsible for culinary art
diploma and certificate, of the 32 students coming from 12 different country.
 Class divided in 20% theory and 80% practical ,teaching only in English language.
I have taught international cuisine (pastry,bakery ,savoury cuisine) in 3 difference level
(basic,advance and lasts culinary trend ) . About theoretical class I have done; food commodities
and hygiene ,according with the 20 weeks academy program.
I build my own program (Followed the school line guide)
The culinary diploma are validated by chefs coming for the final practical exam from Switzerland
( DCT Luzern, culinary school ) and is legal valid in Switzerland.
Beside of that I was the hotel executive chef (alpine is a college )
for the 55 live in students provided room service,breakfast,lunch (a la carte and buffet) and dinner.
I was responsible for my purchasing list,food cost,recipe and hotels/students,safety .
In some specific week end I was also the manager on duty for normal hotel functions control.
From May 2012 the school have change name in CITY UNITY college (under same management)


                                      ******************
                            April/September , 2011 – Consultant Chef

                                     “ DANTE ALIGHIERI"
                       Via Cala Forca,14 Badia Polesine, Ro (ITALY)
                                  Tel. (+39) 0425 591166

                                 www.didatticagenzialighieri.it

Dante Alighieri is a job training agency specialize to prepare people for the job industry.
I was contacted for realize a professional DVD series video for the future years .
The 3500 associated using the E-learning method receive the theoretical part and training 640
hours in practical they are entitled to have a Italian valid certificate for work in restarants/hotels
.

I choose to stay in Italy and take this part time job for help my family health problems.




                                       ******************
                        December ,2008 – January 2011 – Chef teacher

                            INSTITUTO CULINARIO DE MEXICO
                       Teziutlan Norte ,43– Puebla - Pue (MEXICO)
                                   Tel. 01 222 248 7372
                       Loma larga,1517– Monterrey – NL (MEXICO)
                                  Tel. 01 81 1366 9000
                                         www.icum.edu.mx

Instituto culinario de Mexico is a top Mexican culinary institute
located in Puebla with a branch in Monterrey.                                              .
With approx 1500 students (18- 25 year old) and a team of 32 international chef Teachers
( coming from 10 different countries ) the school have an real international vision..
 The plan of study consisting in 5 years to having a degree in gastronomic art.
The main focus was in the international cuisine but also in Mexican gastronomy ,wine,bar flair,ice
carving and others 70 theoretical class.
Working as Chef Instructor teaching in Spanish language (theory and practical) the following
cuisine/topic;
basic culinary skills in different levels,art of smoking, menu engineering, ingredients knowledge
,and different practical/theoretical cuisine as Italian ,experimental , seafood ,oriental,vegetarian
,poultry and game.
Beside of that I made special day class teaching ;
molecular cuisine,creative cuisine and pastry .
I also took part in special lunch set and big charity banquet until 1500 people.

The institute regularly take part in famous international competitions (IKA,ExpoLux,ect),
and until now won 78 medals.

  This institute is member of international hotel school association ,and participate in
international cultural exchange and worldwide job stage (for the students)

                                      ******************
                            July , 2007 – July, 2008 – Executive chef

                              RESTAURANT 'BIANCO LOUNGE
                     Rua Bocaiuva 1760 – Flonianopolis- SC (BRAZIL)
                                   Tel. 48 32 09 3777
                                     www.biancolounge.com.br

          Since pre-opening responsible for all aspects of kitchen organization included
                        kitchen equipments, layout, human resource, menu.
                  Organize purchasing list , staff training. wine list development .
          Fine dining restaurant (michelin star level) with contemporary Italian cuisine ,
                                53-seat and 10 local cooks brigade
 In June 2008 the original Italians owners company shut down and a new Brazilian company have
         bought the restaurant name but making local food with a new restaurant concept

                                       ******************
                   December 2005 –June 2007 - Production Manager

                                 ’IL GUSTO ITALIANO’
                                   (Italian Food factory)
                   Lianhua nan Rd-MinHang- Shanghai (CHINA)
                   Tel. +86 021 335 06630 Fax. +86 021 621 04495
                                www.italianfinefood.com.cn

      Since the project I organize all the aspects of the 4300 Mtq food factory from;
     Factory equipment selection and costing (included kitchen, floor,celling,wall,ect),
        Structure layout, human resource(selection and training of the 200 employ),
                                  menu and technical cards

                               Key Responsibilities included :
                  Catering division,retails division,professional division.
              Catering from 10 to 2000 pax/day in top hygiene environment
                             (design also for airlines catering)
              Retails;production of fresh bread , dry pastry and frozen pizza.
                    Professional division(for restaurant & hotels only);
        pasteurized fresh pasta, frozen pasta,sous vide products and canned sauce.
      Factory include also a training centre and cooking school for external business .
       Working with Italian Hi quality standard and self imported product using the
                    undervacuum method and some industrial machine,
                              but keeping the hand craft taste.

                                   ******************

               September 2004 – December 2005 - Italian Corporate Chef

                                 TAPELIA GROUP
                Polígono Industrial Finca Lacy- Elda-Alicante (SPAIN )
                       Ph. +34 902 500 508 Fax. +34 902 500 508
                                   www.tapelia.com
                                  www.buttarelli.com


          Working at I+D department(Department of development and research)
                 for the new Italian restaurants chain project ‘Buttareli’.
                                Responsibilities and duties:
                      Develop new recipe and new’ a la carte’ menu .
             Organizer standard and kitchen hygiene of every new restaurant.
                      Training the local no professional kitchen staff .
                     Collaborate with our Cocimed food factory ,using
  undervacuum food process, with top hygiene standard and vanguard industrial systems .
Collaborate with TAPELIA restaurants chain( med. cuisine) as consultant for the new menu .
                           Working with top modern equipment,
          Serving good quality food with fast service (using our codified method)
                             *******************
                September 2003 – April 2004 - Italian Guest Chef
                           ROYAL CLIFF RESORT
                                   5*****
                 ("Best Resort accommodation" By T.A.T, 2002
               “Best conventions & meetings Hotel, Asia - Pacific”
                  "Voted 8 times Best Hotel in Asia & Pacific “)

             353 Phra Tamnuk Rd, Pattaya, Cholburi , (Thailand)
                   Tel. : (66 38) 250421 Fax. (66 38) 250511
                               www.royalcliff.com

             1074 rooms, 10 restaurants, Conventions hall up 6000 guests.
            Since the new reopening of Rossini’s, responsible as kitchen chef,
     with 7 cooks brigade served Italian regional cuisine with a modern style touch .
              Open for dinner with 120-seat place and “A la carte” service.
               In November promoter for the Italian food festival featuring
    Authentic regional dishes from north and south Italy with new import ingredients .
                  I contribute to realized a new Italian recipes database
                 and also supervise the Italian food section of the resort

                           Executive chef: Mr.Walter Tenish

                                    (seasonal employee)

                               *******************

                    December 2000 – June 2003 - Pastry chef
                         SAN GIORGIO RESTAURANT
                  ( Golden medal by “Associazione Ciao Italia” )

                        Rosenborggade,7 Copenhagen-DK
                          Tel. 33126120 Fax . 33126620
                               www.san-giorgio.dk

The 2nd best Italian gourmet restaurant in Copenhagen, open for dinner with 80 seats place.
              In charge for the pastry section. My main responsibilities was:
            Develop daily fresh creative style dessert inspirited by the season .
                     Organize, supervise the bread and pasta section .
                          Select fresh ingredients from the market.
                   Prepare ice creams, chocolate, and coffee sweetness .
                   The restaurant is member of SLOW FOOD Denmark .
      In 1997 the restaurant receive the award from Italian president O.L Scalfaro
               as “official Italian restaurant” and the golden medal from the
                  Worldwide Italian restaurants association (Ciao Italia)
                                Patron/chef: Mr. Achille Melis
                           ********************

                 April - November 2000 - Chef de Partie

                 THE WESTING HOTEL EXCELSIOR
                         ( Starwood-Ciga group)
                                5*****
                   Lungomare, Venezia lido –(Italy)
                   Tel. 041 5260201 fax. 041 526727

                              www.westing.com

     250 rooms hotel, with a prestigious restaurant ( seasonal opening).
   Worked in the main restaurant under the supervision of Executive Chef.
         Responsible with 4 cooks of daily cold buffet development,
             which included international cuisine and local food.
    Our main restaurant offering a la carte Venetian menu and exclusive
            banquets up to 1200 guests with International menus.
 Responsible in dinner time for the preparation of the appetizer "A la carte"
                    for the restaurant and room service.
                  Kitchen staff made of 30 qualified cooks

                    Executive chef: Mr Alzeta Pierluigi

                                (Seasonal employee)
                           ********************


             January - November 1999 - Manager & owner

             MOVIDA TRENDY PUB & RESTAURANT

                         Via Postumia centro,121
                     San Biagio di Callalta-Tv ( Italy)

     Casual restaurant and Hi quality bar with ethnic-fusion style cuisine
                     made with original imported ingredients
    Duty included humans resource organization, menu and development,
  food cost, Bar supervision, inventories and quality control, organisation for
             special events functions, public relations with the guest,
                  organize purchasing list for bar and kitchen .
                  Goal ;Improve food and beverage standards
                       to obtain a good level of clientele.
                       80 indoor seat place + 60 outdoor

                            *******************


On request the references untill 1999

				
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