Andrea Sorrentino
Genoa,GE
Summary
High-performing Chef offering more then 25 years of restaurant, Hotel and Ships experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Disney Cruise Line
03.2018 - Current
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Chef De Cuisine
Princess Cruises Lines
02.2015 - 10.2017
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Itaian Chef
Silversea Cruise Line
07.2011 - 10.2014
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Sous Chef
Costa Cruises
10.2004 - 06.2011
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef
Istranka (private Yacht Owned By Technogym)
02.2004 - 08.2004
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Capurro Ricevimenti
Sous Chef
04.2002 - 12.2003
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Junior Sous Chef
Intercontinental Hotel London
08.1998 - 03.2002
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Whites Hotel
12.1995 - 07.1998
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
NVQ Level 3 Hotel And Catering - Chef Training
Westminster College
London08.1998
Skills
- Knife Skills
- Food Safety
- Knowledge of Cooking Equipment
- Kitchen Sanitation
- Culinary Expertise
- Team management
- Leadership qualities
- Menu development
- Budgeting and cost control
- Allergen awareness
- International cuisine
- Food safety standards
Certification
- Certified Chef de Cuisine, Disney Cruise Line - 2018
- USPH and HACCP Training
Travelling
In the period in which I' am not busy working, I like to travel the World discovering new realities, civilizations, habit and customs of other countries, traying the various regional and local cuisines with particular attention to local ingredients.
Languages
English
Bilingual or Proficient (C2)
Spanish
Advanced (C1)
French
Intermediate (B1)
Timeline
Chef De Cuisine
Disney Cruise Line
03.2018 - Current
Chef De Cuisine
Princess Cruises Lines
02.2015 - 10.2017
Itaian Chef
Silversea Cruise Line
07.2011 - 10.2014
Sous Chef
Costa Cruises
10.2004 - 06.2011
Executive Chef
Istranka (private Yacht Owned By Technogym)
02.2004 - 08.2004
Capurro Ricevimenti
Sous Chef
04.2002 - 12.2003
Junior Sous Chef
Intercontinental Hotel London
08.1998 - 03.2002
Chef De Partie
Whites Hotel
12.1995 - 07.1998
NVQ Level 3 Hotel And Catering - Chef Training
Westminster College
- Certified Chef de Cuisine, Disney Cruise Line - 2018
- USPH and HACCP Training
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