ANTONIO MORLANDO
NAPOLI,Napoli
Profilo professionale
Creative chef with experience in table setting and kitchen organization. Skilled in portion control and cost management, he excels at problem solving and creating innovative dishes. Passion for culinary excellence and the ability to work in a team.
Panoramica
10
10
anni di esperienza professionale
1
1
Certificato
Esperienza lavorativa
Chef de partie
Powerscourt hotel 5 star
Enniskery, wiclow
2025.03 - 2026.08
Specialized in seafood and meat preparation:
- ensure the highest standards of quality and consistency.
- developed expertise in various types of seafood.
- collaborated with front-of-house staff for optimal dish timing.
- prepared appetizers and supported menu development.
Chef de partie
Ristotante San Domenico, 2 michelin stars,
Imola, Bologna
2023.06 - 2024.02
Specialized in seafood and pasta preparation and presentation.
- Ensure the highest standards of quality and consistency.
- developed expertise in the various types of seafood and fresh pasta.
Junior sous chef
Ripasso
bray, wiclow
2020.10 - 2023.02
- Managed dough fermentation process
- collaborated with front of house staff for optimal dish timing
- prepared appetizers and supported menu development.
Chef de partie
il cappero alle mura
castelvetro di modena, modena
2019.07 - 2020.09
- Maneged cleanliness and ingredient orders.
- manage dough fermentation and different type of fresh pasta.
- ensure the highest standards of quality and consistency
Junior sous chef
ristorante galileo
Edenderry, Offaly
2018.07 - 2019.04
- Prepared main courses.
- Maintaned cleanliness and managed ingredient orders.
- collaborated with front of house staff for optimal dish timing.
chef de partie
mamma mia
castlebar, mayo
2017.06 - 2018.06
- prepared pasta dishes.
- maintained cleanliness and maneged ingredient orders.
- developed expertise in various types of seafood.
Demi chef de partie
hotel ideal
ischia, Napoli
2016.05 - 2016.10
- Prepared brekfast and assisted with pasta dishes.
- ensure the ingridients preparation under the supervision.
Istruzione
professional chef in advance tecnique - diploma in cuisine and hospitality
intenational school of italian cuisine ALMA
Colorno2024-02
diploma in hospitality - kitchen school
i.p.s.s.a.r angelo celletti
formia2013-09
Competenze
- Tecniche di mise en place
- kitchen organization
- dish creation and devolopment
- portion and cost control
- creativity and problem-solving
Lingue
english
Avanzato
C1
Italiano
Madrelingua
C2
Certificazioni
- basic pastry courses
- professional pizza making course
- excellence in wine and food exhibition
- master chocolatier " eggs and surroundings.
- advanced training course by the italian national chef's association.
Cronologia
Chef de partie
Powerscourt hotel 5 star
2025.03 - 2026.08
Chef de partie
Ristotante San Domenico, 2 michelin stars,
2023.06 - 2024.02
Junior sous chef
Ripasso
2020.10 - 2023.02
Chef de partie
il cappero alle mura
2019.07 - 2020.09
Junior sous chef
ristorante galileo
2018.07 - 2019.04
chef de partie
mamma mia
2017.06 - 2018.06
Demi chef de partie
hotel ideal
2016.05 - 2016.10
professional chef in advance tecnique - diploma in cuisine and hospitality
intenational school of italian cuisine ALMA
diploma in hospitality - kitchen school
i.p.s.s.a.r angelo celletti