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					                                     Gianni Pucci

                        Born November 2 1969 in Florence, Italy

                                 1923 Waterstone pl
                             San Ramon, California 94582
                                 Cell 1-760-883-0673
                                 Fax 1-760-406-9714

                                 diaccio@dilucide.com

                               www.chefgiannipucci.info



PROFESSIONAL EXPERIENCE

11/08 – Present   AMARONE CUCINA ITALIANA
                  Pleasanton, California

                  Executive Chef

                  Opened in October 2009 I developed the concept of real authentic italian
                  food from the scratch , 80 seats in downtown Pleasanton , with the goal
                  of 2 millions dollars sale, Responsible for all kitchen operations including
                  the marketing of the concept, Fresh home made Pasta, Bread, Desserts

11/07 – 11/08     TUSCAN GRILL
                  Palm Springs, California

                  Executive Chef

                  Responsible for the overall culinary operation consisting of 300 seats
                  Restaurant in Downtown Palm springs including banquet facility , and
                  Bar. Responsible for all purchasing of food Responsible for home made
                  fresh bread, fresh pastry and Italian dessert.




05/07- 11/07      LUNA ROSSA , Made in Italy group
                  London, UK

                  Corporate Chef

                  Responsible for the overall culinary operation consisting in 6 Restaurants
                  in London Great Area, the 6 restaurants were producing 22 millions of
                  pounds , six months contract I had to refusing the renewal because my
                  wife pregnancy

04/06 – 05/07     CAFFE POSITANO
                  Lake Mary, Florida
Executive Chef

                 Chef

                 Responsible for keeping the concept of Café positano consinting in 3
                 restaurants in central florida, reporting to the owner
                 .

10/05 – 04/06    ARAMARK IN UCF
                 Orlando , Florida

                 Kitchen Supervisor

                 Supervise and participate in daily line and food prep production.
                 Supervise line, prep cooks and dishwashers.
                 Monitored food quality, presentation, sanitation and safety of kitchen
                 operations
                 Responsible for the cleaning and closing procedures of kitchen operation

01/04 – 10/05    Mancuso & Lord Blumoon
                 Miami , Florida

                 General Manager (09/04 10/05)
                 Executive Chef (01/04 09/04)

                 Started as Chef and subsequently promoted to GM, Responsible for the
                 overall culinary operation consisting in 200 seats Restaurant and 2
                 millions revenue as chef , responsible for all operation as GM



12/02 – 01/04    Spaghetto Restaurant
                 Miami , Florida

                 Executive Chef

                 Responsible for all purchasing of food Responsible for home made fresh
                 bread, fresh pastry and Italian dessert.
                 Responsible for maintaining food cost control.
                 Supervise and participate in daily line and food prep production.
                 Supervise line, prep cooks and dishwashers.
                 Responsible for kitchen staff scheduling.


1992 – 2001      ONAMA SPA COMPASS GROUP
                 Tuscany , Italy

                 Started as Chef and subsequently promoted
                 District manager (1998-2001)


                 Supervising and organizing the all Tuscany region with 12 restaurants,
                 organizing the 12 Store managers with training,food control . HACCP
                 procedures, reporting directly with the head branch in Rome.
                 The zone was producing 18 millions euro for year and 3000 meals daily
Executive Chef



                      District Coordinator (1997-1998)


                      Helping the district manager in Supervising and organizing the all
                      Tuscany region with 12 restaurants, organizing the 12 Store managers
                      with training,food control . HACCP procedures, reporting directly with the
                      District manager in Rome


                      General Manager (1995-1997)
                      Chef              (1992-1997

                      Responsible for all Restaurant operations , reporting to the district
                      manager , running a 800 meals daily restaurant cafeteria inside the
                      Alenia difesa factory


1991 – 1992           ASTORIA HOTEL
                      Florence , Italy

                      Sous Chef

                      Responsible for coordinating and production, costing, portion control of
                      special functions and parties.
                      Responsible for the sanitation and safety of front and back of the house
                      operations.
                      Responsible for coordinating and production of in house food catering
                      events.
                      Monitored food quality, presentation, sanitation and safety of kitchen
                      operation. Responsible for the cleaning and closing procedures of kitchen
                      operation.
                      Responsible for training employees on various station.
                      Responsible for ordering, receiving and inventory



ECUCATION

Culinary college degree Professional Istitute alberghiero A. Saffi of Florence
Kitchen and Management (3+2 Years)

GED Hopkins institute, Miami florida

Diploma of computer technician and expert user
Expert use of office – web mastering – cobol and basic
2F School Florence, Italy

Languages fluently spoken Italian – English – Spanish – some french
Executive Chef
MEMBERSHIPS

Italian culinary federation

4.5 stars review San Bernardino sun http://www.chefgiannipucci.info/rev.htm

Diablo magazine review        http://www.diablomag.com/Diablo-Magazine/March-2009/Amarone-Cucina-
Italiana/

				
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