Alessandro Tuccitto
Rome
Summary
Ambitious and hardworking chef who is striving to build a career in the culinary world.
Extensive experience with menu preparation, inventory planning and kitchen staff management.
Experience in cooking high quality breakfast,lunch and dinner meals with wide assortment of Italian/ Mediterranean cuisine.
Overview
16
16
years of professional experience
Work History
Chef
Mezze Maniche
Rome
04.2025 - Current
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Supervised team members during meal service to ensure accuracy of orders.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
Chef
Cargo Burgrt Lab
Rome
01.2024 - 05.2024
- Prepared diverse menu items using fresh ingredients and unique recipes.
- Prepared high-quality dishes according to established recipes.
- Adjusted seasonings of dishes according to customers' tastes.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
chef
Ripiene
Roma
03.2021 - 12.2023
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
chef
Pagnottella's
Roma
03.2021 - 08.2021
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Checked quality of food products to meet high standards.
- Prepared diverse dishes using seasonal ingredients and culinary techniques.
Head Chef
Da Aurelio
Roma
10.2020 - 12.2020
- Created seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Maintained high standards of food safety and sanitation practices in the kitchen.
Head Chef
La Locanda Dell'orologio
Rome
03.2017 - 09.2017
- Plan and direct food preparation and culinary activities.
- Modify menus or create new ones that meet quality standards.
- Estimate food requirements and food/labour costs.
- Supervise kitchen staff's activities.
Head Chef
La terrazza
Rome
10.2009 - 02.2017
- Initially started as assistant chef, then executive chef, followed by head chef.
- Ordering and maintaining inventory of food and supplies, inspecting supplies, equipment, and work areas, for cleanliness and functionality, checking freshness of food and ingredients.
- supervise and co-ordinate activities of cooks and other food preparation.
Education
High School Diploma -
Istituti Intelligentia
Salerno Italy07-2025
Enogastronomy And Hotel Hospitality Services
Istituti Intelligentia
Salerno Italy07-2025
Skills
- Menu development
- Food safety
- Italian cuisine
- Team supervision
- Culinary techniques
- Food cost analysis
- Pantry restocking
- Attention to detail
- Inventory management
- Kitchen supervision
Languages
Italian
First Language
English
Intermediate (B1)
B1
Timeline
Chef
Mezze Maniche
04.2025 - Current
Chef
Cargo Burgrt Lab
01.2024 - 05.2024
chef
Ripiene
03.2021 - 12.2023
chef
Pagnottella's
03.2021 - 08.2021
Head Chef
Da Aurelio
10.2020 - 12.2020
Head Chef
La Locanda Dell'orologio
03.2017 - 09.2017
Head Chef
La terrazza
10.2009 - 02.2017
High School Diploma -
Istituti Intelligentia
Enogastronomy And Hotel Hospitality Services
Istituti Intelligentia
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