Transcript E Mazzella CV_May 2016

Curriculum Vitae
PERSONAL INFORMATION
Emanuele Mazzella
Emanuele Mazzella
Via Vecchia Campagnano 24, Ischia, Naples, Italy
+39 (0)81 902489
+39 340 9070285
[email protected]
m.me/emanuele.mazzella
Gender Male | Date of birth 21/02/1982 | Nationality Italian
JOB APPLIED FOR
Executive Chef
WORK EXPERIENCE
January 14 - present
Executive Chef
Relais & Chateaux, Palazzo Seneca, Norcia, Perugia, Italy
Restaurant Vespasia, 1 Michelin star (2016)
Hotel with 24 rooms
Responsible for all food served and purchased. Breakfast, lunch and dinner service. All
food made on the premises with a brigade of 10. Cost control, food pricing and creation
of seasonal a la carte menus.
Cooking classes, banqueting and weddings.
April 12 – October 13
Executive Chef
Boutique Hotel Restaurant Nives**** Selva Val Gardena, Bolzano, Italy
Restaurant a la carte and bar
Hotel with 14 rooms
Responsible for all food served and purchased. Breakfast, lunch and dinner service. All
food made on the premises with a brigade of 6 people. Cost control, food pricing and
creation of seasonal a la carte menus.
Banqueting and weddings.
December 11 – April 12
Sous Chef
Relais & Chateaux, Gardena Grodnerhof***** Ortisei, Bolzano, Italy
Restaurant Ann Stuben, 1 Michelin star
Hotel with 54 rooms
Lunch and dinner service. All food made on the premises with a brigade of 4 people.
Working in conjunction with the Chef to determine food pricing and develop seasonal a
la carte menus.
February 11 – September 11
Sous Chef
Relais & Chateaux Rosa Alpina***** San Cassiano, Bolzano, Italy
Restaurant St. Hubertus, 2 Michelin stars
Hotel with 50 rooms and 2 restaurants
Breakfast, lunch and dinner service. All food made on the premises with a brigade of 22
people. Working in conjunction with the Chef to determine food pricing and develop
seasonal a la carte menus.
Cooking classes, banqueting and weddings.
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Curriculum Vitae
January 10 – January 11
Emanuele Mazzella
Sous Chef
Relais & Chateaux Ristorante Arnolfo**** Colle di Val D’Elsa, Siena, Italy
Restaurant Arnolfo, 2 Michelin stars
Working in all sections with the Chef de Partie. Collaborating with the Chef in preparation
for restaurant events and development of seasonal a la carte menus.
November 07 – October 09
Sous Chef
Alpenroyal Grand Hotel***** Selva Val Gardena, Bolzano, Italy
Alpenroyal Gourmet Restaurant, 1 Michelin star
Hotel with 55 rooms and 5 restaurants
Sous Chef Tournant (saucier, entremetier, garde manger, tournant).
Sous Chef Patissier for 1 year (classic and modern cakes, a la carte and buffet)
Breakfast, lunch and dinner service. All food made on the premises with a brigade of 14
people. Working in conjunction with the Chef to prepare for restaurant events and
develop seasonal a la carte menus.
Cooking classes and banqueting.
November 06 – September 07
Chef de Partie
Hotel Ciasa Salares, San Cassiano, Bolzano, Italy
Restaurant La Siriola, 1 Michelin star
Control, organization and mise en place of the entremetier section (6 months) and
saucier (5 months). Service and plating.
Events and banqueting.
April 06 – October 06
Sous Chef
Relais & Chateaux Terme Manzi***** Ischia, Naples, Italy
Restaurant Il Mosaico, 2 Michelin stars
Hotel with 50 rooms and 3 restaurants
Breakfast, lunch and dinner service. All food made on the premises with a brigade of 10
people. Working in conjunction with the Chef to prepare for restaurant events and
develop seasonal a la carte menus.
June 05 – March 06
December 04 – April 05
April 04 – October 04
December 03 – March 04
November 02 – November 03
Restaurant La Siriola – Chef de Partie
Hotel Breithom, Champoluc Aosta, Italy – Chef de Partie
Hotel Miramare e Castello, Ischia, Naples, Italy – Chef de Partie
Hotel Badrutt’s Palace, St. Moritz, Switzerland – Chef de Partie
Italian Restaurant Casa Mia, Leeds, UK – Chef de Partie
EDUCATION AND TRAINING
December 14
December 02 – February 03
September 95 – July 98
Ristorante Da Vittorio, Brusaporto, Italy
3 Michelin stars
- Stage one month.
English Language course Leeds Metropolitan University, Leeds, UK
Istituto Professionale di Stato per i Servizi Alberghieri e della Ristorazione. Vincenzo
Telese di Ischia
Qualifica conseguita Diploma di qualifica 76/100
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Curriculum Vitae
Emanuele Mazzella
PERSONAL SKILLS
Mother tongue
Italian
Other language(s)
UNDERSTANDING
English
Job-related skills
Reading
Spoken interaction
Spoken production
B1/B2
B1/B2
B1/B2
B1/B2
A1/A2
Ability to motivate and lead a team of staff in a high pressure environment (currently
responsible for a brigade of 10 people)
Good command of quality control processes
Proven track-record of working in 4 and 5 star hotels, both with and without a la carte
restaurants
Committed, determined, proactive, reliable
SELF-ASSESSMENT
Information
processing
Communication
Content
creation
Safety
Problem
solving
Intermediate
Advanced
Intermediate
Intermediate
Intermediate
§
Good working knowledge of Macintosh software and Microsoft Office for Mac.
§
Mountain biking
Marine model making – Rc powerboat
§
Driving licence
WRITING
Listening
Digital competence
Interests
SPEAKING
A–B
I authorise the use of my personal data in compliance with Legislative Decree 196/03.
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