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Objectives

The sectors that interest me more specifically are:


Marketing / Advertising

Accommodation / Catering / Tourism

Sales / Purchasing



Creative, innovative, good business acumen.
Ability to recognize and act upon business needs.
Outstanding customer service skills.
Energetic and health conscious.
Outgoing personality with a customer friendly orientation.
Self motivated ability to use initiative, professional mature approach, adaptable and flexible.

Education

October 2009
June 2010

Istituto Confucio Napoli

October 2009 - June 2010

Chinese Language beginning course

March 2005
February 2006

Ho Chi Minh University

March 2005 - February 2006

Vietnamese Language

September 1994
September 1998

Universita' degli studi Federico Secondo Napoli, Italy

September 1994 - September 1998

University of Architecture

September 1989
July 1994

Istituto Bianchi Padri Barnabiti Napoli

September 1989 - July 1994

high school degree:Liceo Sientifico
Area of specialisation: scientific subjects

Experience

Since
May 2011

Founder and Executive Chef

Since May 2011

Mission: Private Chef Service in and around London

October 2009
January 2011

Designer - Importer

October 2009 - January 2011

Mission: Custom Design, Hand-Made Cement Tiles manufactured in Vietnam

September 2008
August 2009

Buying & Sales Coordinator

Mart - Wine Cellar Fine Food and Professional Service, Naples , Italy

September 2008 - August 2009

Mission: Managment of existing suppliers and find new suppliers. Design and Planning sales strategies and promotional activities. Managing the Store to achieve sales budgets, cash and inventory management, coordination of sales staff.

Means: Dilling with suppliers with the aim of obtain competitive quotations. Training of store sales staff and different outlets staff on the national territory.

April 2006
September 2008

Owner Manager

Pizzamania

April 2006 - September 2008

Mission: Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff. Ensure excellent customer service. Select, train, supervise, and discipline restaurant staff for the efficient operation of the outlets. Move throughout facility and kitchen areas to visually monitor and taking action to ensure food quality and service standards are met.
Maintaining profitability of outlet to support overall Restaurant operation. Ensuring par stock levels are maintained by calculating inventory.

Means: Interact positively with customers, promoting Restaurant facilities and services. Resolve problems to the satisfaction of involved parties. Maintain communication with all departments to ensure customer service needs are met.

January 2005
January 2006

Sale & Marketing Executive

Eit Europe-Indochine Institute of Tourism Ho chi Minh City

January 2005 - January 2006

Mission: Coordinating the School Institute courses sales, such as: Hospitality and Management, Hotel & Restaurant Management, F&B, English Language for the Hospitality. Developing, designing and calculating attractive training courses offer for individual person, Hotels, restaurants, travel agents, and companies.

Means: Implements sales promotion actions. Regular visits with large and prestigious Company, identification of potential new clients.

February 2001
December 2004

Chef - Proprietor

Acquevitae Restaurant Oxford

February 2001 - December 2004

Mission: Setting up, design and running of contemporary gastronomic Italian restaurant . Controlling the overall daily operation,overseeing day to day running of the kitchen, in charge of customer service quality control, purchasing and ensuring the profitability of food and beverages, maintaining the food and beverage costs previewed in the budget and maintaining food quality standards appropriate to a gastronomic restaurant, fresh produce only. Approving the staff weekly work schedule, interviewing and employing kitchen staff. Training staff, developing positive attitudes towards job skills, gastronomic knowledge, and cultivating autonomy. Ensuring that the staffs adhere to the correct dress code, behaviour and hygiene standards. Responsible for the menu’s planning, creation and execution. Involved in accounting marketing and promotions.

Means: Training staff, developing positive attitudes towards job skills, gastronomic knowledge, and cultivating autonomy.
Communicating closely and effectively with all departments.

Languages

  • Spanish

    Speaking competence: Intermediate ,  Written competence: School level
  • Portuguese

    Speaking competence: Intermediate ,  Written competence: School level
  • Italian

    Speaking competence: Native speaker ,  Written competence: Native speaker
  • Chinese

    Speaking competence: Basic level ,  Written competence: Basic level
  • English

    Speaking competence: Fluent ,  Written competence: Fluent

Computing skills

Software

Windows xp, MS office, internet, uso MAC, AutoCAD base, photoshop, illustrator.

Various

Interests

As a true foodie, I believe that every culinary culture in the world has something incredible to offer, I have always loved traveling and discovering the cuisines and culinary wonders of very different cultures.
Having lived for some years in Vietnam, I have been deeply influenced by the Vietnamese cuisine, in particular its wonders of spicing and the myriad of fresh herbs that can impart a very distinctive taste even to an ordinary dish.
Discovering and experimenting new combinations of ingredients and flavours, that's what I love most, those marvelous merging of flavours, that allow me to create innovative and delicious dishes.