cook Availabe to work in : Brazil, USA, Europe |
Technical Summary I have specialty in cuisine italian, french, japanese, brazilian, roasts, grilled and sauces.
Haul of the superior graduation I have the courses:
- Hotel administration - I Center European, Curitiba - PR
- Basic cook - Great Hotel São Pedro - Hotel Escola SENAC (1044 hours, 2001).
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Specific Knowlegdes To act in the Gastronomical area, to apply and to execute in way well planned my practical and theoretical knowledge in the menu elaboration, in the production of hot and cold plates, in any part in the structure service and operation of the kitchen. To manipulate, to store and to label the foods with total hygiene. My goals are to have as base discerning information to give a better vision of how to manage the whole process in a way that can respect and to make possible the gastronomical techniques. I have specialty in cuisine italian, french, japanese, brazilian, roasts, grilled and sauces.
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Relevant Experience - Restaurant Babilônia Curitiba, Position: Gastronomical consultantship with emphasis in the standardization of the plates and to teach methods of organization of the kitchen. 10/01/04 to 11/30/04.
- Restaurant La Pasta Gialla Campinas, Chef Vinicius Lembranelli. Position: 2nd Cook (meats and masses), training in January - SP capital - inauguration 02/19/04 - to 06/22/04.
- Ship Rapisody, MSC Italian. Position: Cook, two shifts. Period: 12/23/02 to 02/04/03.
- Hotel Blue Tree Towers Curitiba - Restaurante Galipoli, Chef Antonio Carlos. Position: Cook Confeiteiro. Period: 10/01/01 to 12/20/01.
- Restaurant Boulevard - Curitiba/PR Chef Celso Freire. Position: Trainee Gard - Manger. Period: 01/10/01 to 03/31/01.
- Restaurant Business Club - Curitiba - PR, Chef Valdemar. Position: Trainee Rotissier and Saucier. Period: 07/01/02 to 02/08/02
Restaurant Bice - Curitiba - PR, Chef Ivo. Position: Trainee of Purchases and Stockpiling. 07/05/03 to 01/08/03.
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Education University in Gastronomy, group of the 1ºSemestre of 2002 - SENAC Águas de São Pedro - SP. Practical and theoretical development of the international kitchen, quality in manipulation, storage and hygiene of foods and drinks.
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Foreign Languages English - I speak, I write and I read advanced level, but not so fluent.
Italian - I speak, I write and I read basic level.
Portuguese - I speak, I write and I read in advanced level. |
Personal data Italian, 26 years old, single |
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