Summary
Overview
Work History
Education
Skills
Personal Information
Timeline
Generic
ALFONSO DI NOIA

ALFONSO DI NOIA

FLORENCE

Summary

Professional with strong background in meat preparation and processing, ensuring top-quality cuts and maintaining high standards of food safety. Skilled in using various butchery tools and techniques to maximize yield and minimize waste. Demonstrates focus on teamwork, reliability, and adaptability to meet evolving demands. Known for precision, efficiency, and results-driven.

Overview

30
30
years of professional experience

Work History

BUTCHER SHOP OWNER

Macelleria I'Raddi
02.2019 - Current
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.

GASTRONOMY AND WINERY OWNER

I'RADDI Di Santo Spirito
03.2016 - Current
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.

OWNER AND CHEF

TRATTORIA I’RADDI
12.2007 - Current
  • Company Overview: RESTAURANT
  • Main Duties and Responsibilities: TOTAL
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

CHEF

CLUB CANOTTIERI FIRENZE
01.2007 - 11.2007
  • Company Overview: RESTAURANT
  • HEAD OF THE KITCHEN DEPARTMENT
  • RESTAURANT

CHEF

RESTAURANT SANTO BEVITORE
10.2005 - 12.2006
  • Company Overview: RESTAURANT
  • HEAD OF THE KITCHEN DEPARTMENT
  • RESTAURANT

SUMMER SEASON - CHEF

LE RIME RAMPANTI
05.2005 - 10.2005
  • Company Overview: RESTAURANT
  • HEAD OF THE KITCHEN DEPARTMENT
  • RESTAURANT

CHEF - GALA DINNERS

AICIENDA LOS MORALES
02.2004 - 03.2004
  • Company Overview: HOTEL
  • MANAGEMENT OF THE KITCHEN DEPARTMENT
  • HOTEL

CHEF

TRATTORIA ADA
01.2003 - 01.2005
  • Company Overview: RESTAURANT
  • HEAD OF THE KITCHEN DEPARTMENT
  • RESTAURANT

2nd CHEF

HOTEL VILLA DEMIDOF
01.2002 - 01.2003
  • Company Overview: HOTEL RESTAURANT
  • PREPARATION AND ORGANIZATION OF THE KITCHEN DEPARTMENT
  • HOTEL RESTAURANT

2nd CHEF

HOTEL SOFITEL
01.2001 - 01.2002
  • Company Overview: HOTEL RESTAURANT
  • PREPARATION AND ORGANIZATION OF THE KITCHEN DEPARTMENT
  • HOTEL RESTAURANT

2nd CHEF

HOTEL BRUNELLESCHI
01.2000 - 01.2001
  • Company Overview: HOTEL RESTAURANT
  • PREPARATION AND ORGANIZATION OF THE KITCHEN DEPARTMENT
  • HOTEL RESTAURANT

HEAD CHEF DE PARTIE

HOTEL MICHELANGELO
01.1998 - 01.1999
  • Company Overview: COMPANY MANAGING HOTEL CATERING
  • MANAGEMENT OF THE KITCHEN DEPARTMENT
  • COMPANY MANAGING HOTEL CATERING

HEAD CHEF DE PARTIE

HOTEL MICHELANGELO
01.1996 - 01.1997
  • Company Overview: COMPANY MANAGING HOTEL CATERING
  • MANAGEMENT OF THE KITCHEN DEPARTMENT
  • COMPANY MANAGING HOTEL CATERING

KITCHEN ASSISTANT

RESTAURANT “LA LOGGIA”
01.1995 - 01.1996
  • Company Overview: RESTAURANT
  • PREPARATION OF FIRST COURSES
  • RESTAURANT

Education

Certificate of Technical Studies - Food Science - Kitchen Practice

CENTRO FORMAZIONE PROFESSIONALE
Florence, Italy
06-1994

Skills

  • Customer relations
  • Relationship building
  • Project management
  • Business management
  • Knife handling expertise
  • Staff management
  • Meat weighing and labeling
  • Team oversight
  • Safety practices
  • Staff hiring
  • Customer service abilities
  • Business administration
  • Deboning techniques
  • Employee development
  • Management
  • Budget development
  • Meat aging techniques
  • Training personnel
  • Recipe development

Personal Information

  • Date of Birth: 01/08/78
  • Nationality: ITALIAN

Timeline

BUTCHER SHOP OWNER

Macelleria I'Raddi
02.2019 - Current

GASTRONOMY AND WINERY OWNER

I'RADDI Di Santo Spirito
03.2016 - Current

OWNER AND CHEF

TRATTORIA I’RADDI
12.2007 - Current

CHEF

CLUB CANOTTIERI FIRENZE
01.2007 - 11.2007

CHEF

RESTAURANT SANTO BEVITORE
10.2005 - 12.2006

SUMMER SEASON - CHEF

LE RIME RAMPANTI
05.2005 - 10.2005

CHEF - GALA DINNERS

AICIENDA LOS MORALES
02.2004 - 03.2004

CHEF

TRATTORIA ADA
01.2003 - 01.2005

2nd CHEF

HOTEL VILLA DEMIDOF
01.2002 - 01.2003

2nd CHEF

HOTEL SOFITEL
01.2001 - 01.2002

2nd CHEF

HOTEL BRUNELLESCHI
01.2000 - 01.2001

HEAD CHEF DE PARTIE

HOTEL MICHELANGELO
01.1998 - 01.1999

HEAD CHEF DE PARTIE

HOTEL MICHELANGELO
01.1996 - 01.1997

KITCHEN ASSISTANT

RESTAURANT “LA LOGGIA”
01.1995 - 01.1996

Certificate of Technical Studies - Food Science - Kitchen Practice

CENTRO FORMAZIONE PROFESSIONALE

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