CV, Regional Italian chef de cuisine looking for work

Available
Serial No: 47748
Skills keywords: chef of cuisine, executive chef, head chef

Short Bio:

My Name Is Michele Maganza
You Can Find In My Person That Professionalism 'That I Have Been Trying Ability' To Control The Direction And Growth Of Kitchens Italy And Abroad, Working At Facilities With Standard Quality Precise And Attentive To Market Changes That Have Built My Thirty Years Of Professionality
I Have Matured Experience In The Hospitality Industry By Working With Hotels Restaurants And Resort / Villages And spa, In My Training I Attended Several Courses Of Specialization And Updat

Current location:  Lombardia, Italy - View on map
Nationality: italian
Preferred Sector of Employment:  Hotel and Catering, Travel and Tourism, General Management
Spoken languages: english, fluent French, fluent Spanish, good Italian native Arabic base
Location I am interested in working: Anywhere

WORK EXPERIENCE 

12/2014- 02/2016 REGIONAL ITALIAN CHEF

TRAVCO GROUP, Base HURGADA (EGYPT)

 

04/2014–10/2014 ITALIAN CHEF DE CUISINE

JAZ CRISTAL ***** Travco group, Marsa matrouah (EGYPT)

 

02/2012–02/2014 EXECUTIVE CHEF

HOTEL & RESTAURANT PARADISO****, Mercallo dei sassi VA (ITALY)

 

04/2010–10/2011 ITALIAN CHEF DE CUISINE

VERATUR SPA . HOTELS & RESORT OASIS CANOA, Bayahibe – (Dominican Republic)

 

04/2008–02/2010 EXECUTIVE CHEF

HOTEL & RESTAURANT PRIMA CAPPELLA***, Sacro Monte 21100 Varese (Italy)

 

11/2007–04/2008 CHEF GARD- MANGER

CASINO’ CAMPIONE D’ITALIA, campione d’Italia – Como (Italy)

 

04/2007–09/2007 CHEF DE CUISINE

RESTAURANT VERBELLA – yacht club, sesto calende -LAGO MAGGIORE (Italy)

 

02/2006–12/2006 CHEF DE CUISINE

RESTAURANT LA VOLPE E L’UVA, 21100 VARESE (ITALY)

 

02/2002–12/2005 EXECUTIVE CHEF

RESTAURANTS VECCHIO OTTOCENTO, GAVIRATE – Varese (Italy)

 

EDUCATION AND TRAINING 

1980–1983 COUSINIER / COOK

I.P.S.A.R institute professional tourism CARLO PORTA – MILANO, MILANO (ITALY) General-history-geography-religion – mathematics l physical education cuisine pastry butcher; course at the slaughterhouse in Milan hotel administration languages*: Italian-English- French professional sanitation science of health dietetics technique of the presentation

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