Executive Head or Sous Chef

Available

Serial No: 7518

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Skills keywords: buy stuff, cooking, menage, organize

Short Bio:

I would like to introduce my self to you.
My nane is Luca Bellucci im 34 years old i live in Italy, i'm qualified in Diploma di qualifica di addetto ai servizi alberghieri cucina (diploma di catering) and im looking for a permanent position as a chef.
I'm working as a private chef that's my 5th year for a Busy Italian family, in winter
Work in sanit Moritz and move to Portofino and Ibiza for the summer.
Ma kitchen is based on italian dishes but i know international, asian.I love to prepare home made pasta, breed, pizza, meat, fish, cake, desert, biscuits and everything i can do by myself. I know mediterrean diet and diet zone
I Prepare every dish and food for the beginning and choose personally the food.

Current location:  Lazio, Italy - View on map

Preferred Sector of Employment:  accounting and finance

Spoken languages: english

Location I am interested in working: Anywhere

Employment

Giugno 2013 – Settembre 2013

Hotel Imperial 4 stras Italy

Positions Held & Areas of work: Head Chef of the Hotel, 120 pax. Overseeing all section of this Italian kitchen as well as administering the ordering of food, designing of menus , planning and administration of staff management.

Dicember 2008- April 2013 Private chef : preparation of food for the family of 3 and 4 of staff. This include adhering to the various dietary needs of the family as set out buy the head of household. I also manage the menu on the private plane a daily basis as well as shopping to purchase fresh produce.Finally family enjoys dinner parties which I prepare at least once a week as well as preparing the food for the private plane.My overall work varies day to day , I spend the winter in Saint Moritz and the summer work in the family yacht 32mt. between Ibiza and Portofino, doing menu, shopping to purchase fresh produce, the rest I work in Milan.

June 2006 – November 2007

Pizza & Birra Sydney Australia

Positions Held & Areas of work: Head chef of restaurant. Overseeing all section of this Italian kitchen as well as administering the ordering of food, designing of menus , planning and administration of staff management. The restaurant is divided into a designer FERRARI bar area and a main dining area.

Genuary 2006 – May 2006

Dell’ Ugo Restaurant Brisbane

Positions Held & Areas of work: Chef de rang of one of the beautiful italian restaurant in Brisbane, The food was a mix of new and old Italian recipes using rich Italian product as white and black truffle from Alba in Italy, porcini mushroom and lobster & langoustine.

Genuary 2005 – December 2005

George club

South Audley street, Mayfair, London

Positions Held & Areas of work: second sous chef in one of the best most famous private members club in Mayfair, London which was run by chef Graziano Bonacina. I was responsible for overseeing the fish section, Pasta section and meat section .

January 2002-November 2002

Savini restaurant Pesaro Italy

I was a chef the partie of fish section and pastry.

Genuary 2001-july 2001

Ristorante Celeste

Montebbelluna Treviso Italy

I was a chef the partie overseeing starters and vegetables section.This is one of the most important restaurant in Veneto, we use to prepare party for big company as Benetton, Zonin, Coin, Zanatta, Giovanni Rana.

May2000-Settember 2000

Grand Hotel Exelsior 4 star

Senigallia Italy

position hold & area work:I was a chef the partie, overseeing meat and fish section.

Stage at the restaurant ULIASSI 2 star michelin.

Stage at the restaurant MADONNINA DEL PESCATORE 2 star michelin.

Languages: In addiction to speak Italian and I speak fluent English.