Milan, Lombardy, Italy
At 32 years old I only understood one thing, I want to explore the world and choose a new place to settle. Enough with concrete and skyscrapers, I want to wake up and look at the sea. Excellent problem solving skills, direct experience with customers and suppliers, spirit of adaptation, flexible hours and great curiosity. To achieve this goal I am ready to face new work challenges. Test me! A 32 anni ho capito solo una cosa, voglio esplorare il mondo e scegliere un nuovo luogo dove stabilirmi. Basta con il cemento e i grattacieli, ho voglia di svegliarmi e vedere il mare. Per raggiungere questo obbiettivo sono pronto ad affrontare nuove sfide lavorative. Ottime capacità di problem solving, esperienza diretta con clienti e fornitori, spirito di adattamento, flessibilità oraria e grande curiosità. Mettetemi alla prova!
Worked for Madame Delice Catering by Fedegroup Duties: warehouse organization and maintenance, loading/unloading vans for events, drafting and updating inventory. Skills: I learned to organize loading islands for multiple events at the same time, extensive use of pallet trucks and automated tail lifts, Experience driving various types of vans.
Duties: drafting estimates and budget management; responsible for purchasing goods or catering services; coordination of collaborators; logistics organization and implementation. Skills: I realized that I am always looking for training and information on the work I do; I have professionalized the use of the English language; I have developed good bargaining skills; at work I do everything I can to foster a good climate with colleagues and the other company departments I deal with.
Working under the direction of Chef Takeshi who has worked in renowned Michelin-starred restaurant such as: Villa Crespi, Ristorante Quadri and La Madia. I’ve learned how to lead a team in order to provide a high level service to our clients. My responsibilities included: opening the restaurant, preparing for service as well as serving food courses and wines. Gained somellerie experience through serving/sampling and ordering/stocking wine This position showed me how a professional kitchen is ran; most importantly, how time is a crucial factor in order for service to be successful.
Working, on a base nedeed, under the direction of Maître Sebastien Ferrara in a very professional and high- class restaurant which provides a very comfortable and etiquette style of service. Responsibilities include: setting up the restaurant for catering and dinner events, ensuring client needs are satisfied, serving food courses. This position has taught me how to perpare spaces for catering events and how to manage unexpected situations such as: running out of a product needed for the event.