Francisco Signore

• 4 Crew & 8 guest.
• Design and execution of 3 different types of menu for each meal of the day.
• Design and execution of special menu for events.
• Managed Inventory and Budget, keep food safety and quality standards.
• During winter season traveled with the boss to the different houses and villas around the world as private chef.
• Worked with local suppliers to give guests the best seasonal products.
• Contact: Captain: Philippe Chicurel.

Tel: +33 (0)611369176 / Yacht.popeye@gmail.com

• Design new menu ideas to adapt for seasonal ingredients.
• Manage a kitchen with 4 chefs, Inventory, Budget, Production, Quality standards and Food Safety.
• Contact: hola.gohanyama@gmail.com

Seasonal job

• In charge of production, stock, and order placement.
• Contact: Juan López / juandylans@gmail.com

Seasonal job at a Restaurant in the mountain with 5 different selling points: A la carte, Buffet, Coffee, Bar and Fast food.

• In charge of the Buffet station managing 5 cooks to serve around 400 guest daily.
• Monitored and evaluated high-volume food production in fast-paced environment to verify quality and consistency according to ISO 22000 & ISO 9001.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Contact: dpersonal2@soldeu.ad

Seasonal job in a mountain restaurant serving 200 guest daily, menu based on traditional winter recipes.

• Inventory, Quality standard, Food safety, Staff management (2 chefs & 2 commis)
• Contact: Pablo Antelo +5492944204503

Restaurant placed at a Spa Hotel with space for 200 guest.

• Developed tailored seasonal menus for all the different needs, oversaw quality, sanitation, and safety processes for Restaurant (lunch and dinner), Hotel (Continental Breakfast, Room service, special events) and Catering.
• Managed staff (6 chefs), improving employees satisfaction through career growth opportunities, appropriate compensation rates and collaborating
• Collaborated with front-of-house staff to ensure great dining experiences for guests.
• Managed food costs through portion control and minimizing waste in order to maximize profitability.
• Contact: laposta.firmat@gmail.com

Seasonal job at a Restaurant in the mountain with 4 different selling points: A la carte, Buffet, Coffee and Fast food.

• Monitored and evaluated high-volume food production in fast-paced environment to verify quality and consistency according to ISO 22000 & ISO 9001.
• Coordinated with Head chef to manage staff, inventory and supply ordering, checking supplies quantity and quality.
• Contact: dpersonal2@soldeu.ad

Seasonal job at a Restaurant in the mountain with 5 different selling points: A la carte, Buffet, Coffee, Bar and Fast food.

• In charge of the Buffet station managing 5 cooks to serve around 400 guest daily.
• Monitored and evaluated high-volume food production in fast-paced environment to verify quality and consistency according to ISO 22000 & ISO 9001.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Contact: dpersonal2@soldeu.ad

• Worked in the design of the kitchen, the menu and development of recipes for the opening and implementing all necessary procedures to ensure quality and safety of the final product.
• Hired, managed, and trained kitchen staff.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Oversaw scheduling, Budget management, inventory management, and supply ordering to maintain fully stocked kitchen.
• Contact: Gabriel Lazzeri - gabriellazzeri@gmail.com

• Contact: info@lepi.com.ar

• Contact: Marco De Barba - marcodbg@gmail.com

• Contact: Mariana Muller - cassispatagonia@yahoo.com