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Main chef, Norway-Stavanger

Hello everybodyWe are looking for high expertize on italian cuisine and who want to take the next step on their carrier.if u want to know more, contact me in phone 0047 954 91 166 or post@allegromat.noGrazieMergimAllegro

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  • i SENDING A E-MAIL WITH MY CERTIFICATES, MY CV TO YOU FOR A JOB ITALIAN CHEF,
    I WAITING YOUR ANSWER

    BESTE REGARDS ,

    GIOVANNI MICHELE MAIULLARI

  • GOOD EVENING I GIVE IMMEDIATLEY MY DISPONIBILITY FOR THIS JOB AND I SEND MY CV ,
    TANKS

    Curriculum vitae

    GIOVANNI MICHELE MAIULLARI
    Carrera 1 D BIS # 46-50 CONJUNTO RINCON DE SALOMIA TOWER G APARTAMENT 202
    760002 Santiago de Cali - Colombia
    STATUS : Married
    +57 3007288980 // +57 3175542894 // MOBILE +57 3175542894
    Email: /// giodnunu2@msn.com giodsandra1964@hotmail.com
    Skype Name: teqiero9
    FACEBOOK GIOVANNI MICHELE MAIULLARI
    Facebook: https://www.facebook.com/giovannimichele.maiullari1960/?ref=aymt_ho... (Facebook: the art of the Italian cuisine) MY FACTORY PAGE

    HOTEL AND TOURISM

    CHEF IS COOKING WITH 35 YEARS OF EXPERIENCE IN INTERNATIONAL CUISINE (MEDITERRANEAN, ITALIAN, SPANISH, FRENCH, ENGLISH, SOUTH AMERICA, INDOCHINA).
    POLYGLOT ARE A PERSON WHO SPEAKS, READ AND WRITES: ITALIAN, ENGLISH, SPANISH, DUTCH AND PORTUGUESE, SPEAK ONLY: FRENCH CREOLE OF CAPE VERDE AND GERMAN).
    I’M EXPERTS COOKING FOR ALLERGIC AND INTOLERANT, I HAVE ALSO A CERTIFICATE OF THE H.A.C.C.P. I ALSO HAVE THE CERTIFICATE FOR SURVIVAL AT SEA
    “ B.S.T.” (BASIC SAFTEY TRAINING: BASIC COURSE FOR SHIPS CRUISE CREWS).

    WORK EXPERIENCE

    RESTAURANT "LA MAREA" OLD SEABROOK CT. / USA
    SOUS CHEF EXECUTIVE
    HORECA FOOD INDUSTRY
    JOB POSITION: EXECUTIVE HEAD SOUS CHEF
    WORK AREA: FOOD - HORECA
    FUNCTION: SOUS CHEF EXECUTIVE SUPERVISER
    KITCHEN'S SERVICE
    DURATION: December - 01-2016 UNTIL MARCH - 01-2017

    Grand Palladium Lady Hamilton Resort
    SOUS CHEF EXECUTIVE
    FOOD INDUSTRY
    JOB POSITION: EXECUTIVE SOUS CHEF
    WORK AREA: THEMATIC ITALIAN RESTAURANT - BAKERY - PIZZERIA
    DURATION: February 2015 UNTIL February 2016
    FUNCTION: EXECUTIVE SOUS CHEF OF ITALIAN RESTAURANT
    WITH SUPERVISION OF THE ITALIAN BAKERY AND PIZZERIA.

    Costa Crociere SpA
    HEAD SOUS CHEF EXECUTIVE
    FOOD INDUSTRY
    WORKING POSITION DIRECTOR OF KITCHEN
    GALLEY AREA OF WORK
    DURATION: July 2011 January 2013 UP TO ABOUT 3 YEARS
    FUNCTION: HEAD SOUS CHEF IN DEPARTMENT BUFFET,

    VILLA CAMILLA DE GENNARO GROUP SPA BARI ITALY
    SOUS CHEF SUPERVISER
    FOOD INDUSTRY
    WORK AREA: PRODUCTION
    Duration: JUNE UNTIL 2010 APRIL 2011 (10 months)
    FUNCTION:
    CHEF MANAGER EXECUTIVE

    RESTAURANT THE 4 SEASONS
    EXECUTIVE CHEF
    FOOD INDUSTRY
    WORK AREA: PRODUCTION
    DURATION: DECEMBER 2008 MAY 2009
    FUNCTION:
    CHEF MANAGER EXECUTIVE WITH CULINARY SPECIALTY OF ITALIAN AND FRENCH KITCHEN.

    PASTA BAR RESTAURANT MIAM MIAM
    CHEF EXECUTIVE DIRECTOR
    FOOD INDUSTRY
    WORK AREA: PRODUCTION
    DURATION: OCTOBER 2007 OCTOBER 2009
    FUNCTION:
    EXECUTIVE CHEF FOR ITALIAN, FRENCH AND ARABIC KITCHENS

    RESTAURANT BISTRO AMICI
    EXECUTIVE CHEF DIRECTOR
    FOOD INDUSTRY
    WORK AREA: PRODUCTION
    DURATION: OCTOBER 2002 - JULY 2006,
    FUNCTION:
    EXECUTIVE CHEF DIRECTOR FOR A ITALIAN, FRENCH AND KOSHER KITCHEN .

    RESTAURANT BISTRO DANIELI IL DIVINO
    SOUS CHEF COOKING
    FOOD INDUSTRY
    PRODUCTION WORK AREA
    DURATION: March 1998 March 2002, 4 YEARS
    FUNCTION:
    SOUS CHEF EXECUTIVE DIRECTOR

    RESTAURANT LA GONDOLA
    EXECUTIVE CHEF COOKING
    FOOD INDUSTRY
    WORKING AREA
    DURATION: JANUARY 1988 - JANUARY 1998 10 YEARS
    FUNCTION:
    CHEF EXECUTIVE TO MAKE ITALIAN CUISINE AND INTERNATIONAL.

    BAKERY SANTA MARIA DEGL’ ANGELI
    FOOD INDUSTRY
    WORKING ARE: PRODUCTION
    DURATION: MARCH 1980 - MARCH 1988
    TELEPHONE: +39 080776351
    FUNCTION: CHEF BAKER, SALLER AT THE BANK
    INSTRUCTION
    ELEMENTARY SCHOOL ALCIDE DE GASPERI NOICATTARO ( BARI – ITALY)
    NICOLA PENDE MIDDEL SCHOOL NOICATTARO (BARI - ITALY)
    THREE-YEAR BASE STUDY OF THE ENGLISH LANGUAGE
    GRADUATE OF MIDDLE SCHOOL YEAR 1975
    THREE-YEAR COURSE OF LEARNING ENGLISH 1975
    GRADUATE OF HOTEL KITCHEN HORECA SCHOOL SERVICES 1978
    PARALLEL BASIC COURSE OF FRENCH 1978
    CERTIFICATE SUPPLEMENTARY LEARNING
    THE DUTCH LANGUAGE IN CAPPELLE AAN DE IJSSEL
    ROTTERDAM - NETHERLANDS 1989 - 1991

    LANGUAGE’S
    1 LANGUAGE: ITALIAN 100% NATIVE LANGUAGE
    2 LANGUAGE: ENGLISH 80%
    3 LANGUAGE: SPANISH 90%
    4 LANGUAGE: DUTCH 90%
    5 LANGUAGE: PORTUGUESE 80%
    6 LANGUAGE: FRENCH 75%
    7 LANGUAGE: GERMAN 40%
    8 LANGUAGE CREOLE OF CAPE VERDE 70%

    TRAINING COURSES

    THESI S.R.L. MOLA DI BARI (BARI PUGLIA)
    B.S.T. (BASIC TRAINING FOR SAILORS AND SHIPS CREUW)
    24 / June / 2016 UNTIL 24 / June / 2021

    PUGLIA COUNTRY
    H.A.C.C.P. . CERTIFICATE OF FOOD SPECIALIST 16 DECEMBER 2015

    COVER LETTER

    MY NAME IS GIOVANNI MICHELE MAIULLARI,
    I'M A KITCHEN CHEF EXECUTIVE WITH THIRTY FIVE YEARS EXPERIENCE IN THE KITCHEN’S OF THE WORLD. I'M A SPECIALIST OF THE IN ITALIAN AND INTERNATIONAL KITCHENS, EXPERT FOR ALLERGIC AND INTOLERANT PEOPLE'S, EXPERT OF DIETS AND VEGETARIAN KITCHENS, I'M ALSO A GOOD SAUSIERE, WITH A GREAT EXPERIENCE IN BAKERY AND PASTRY.
    I HAVE EXPERIENCE AND KNOWLEDGE’S OVER THE FOOD COST AND ADMINISTRATION, OVER THE LOGISTICS OF THE KITCHENS AND THAT ALLOWS ME FOR TO MANAGE THE VARIOUS DEPARTMENTS, WITH LOW COST,GOOD MANAGEMENT OF THE HUMAN RESOURCES FOR A GOOD BUSINESS AND DEVELOPMENT.

    BEST REGARDS,

    GIOVANNI.MICHELE MAIULLARI

    L'arte della Cucina Italiana
    L'arte della Cucina Italiana, Cali Colombia. 4 likes. Event Planner
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