Pasquale Ciarmiello
Executive Chef
PIGNATARO MAGGIORE,CE
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian and International cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Italian/English skills.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Executive Chef
Costa Crociere S.p.A.
16121 Genova, Italy
10.2019 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Chef
Costa Cruise Lines PAO
Shangai, China
05.2018 - 10.2019
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
Trainer Executive Chef for Sign restourant
Costa Cruise Lines PAO
Shangai, China
02.2016 - 02.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Disciplined and dedicated to meeting high-quality standards.
ITS Regional Cook's Trainer
Costa Cruises,italy
Genova, Italy
01.2015 - 02.2016
- Supported student physical, mental, and social development using classroom cooking and activities.
- Conducted evaluations to measure the performance and progress of students, providing guidance for areas requiring improvement.
- Supported student teachers by mentoring on classroom management, lesson planning, and activity organization.
- Prepared quizzes, tests and examinations to gauge how well students were learning.
- Trained and mentored new personnel hired to fulfill Cook roles.
Executive Sous Chef
Costa Crociere S.p.A
16121 Genova, Italy
10.2011 - 01.2015
- Trained and managed kitchen personnel and supervised related culinary activity.
- Time management and brigade organization.
- Daily meeting to coordinate all the Sous Chef and Chef de partie.
- Supervision of all outlet to all the Main Kitchen and all Kitchen on board.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with Executive Chef to facilitate excellent service with hight standard
Head Chef
Hotel Tropical
47042 Zadina, Cesenatico, Italy
05.2010 - 10.2010
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
Head Chef
Mulini Reali , Restaurant/Banqueting, Special even
81100 Caserta, Italy
11.2008 - 02.2010
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Implemented food cost and waste reduction initiatives to save money.
- Mentored kitchen staff to prepare each for demanding roles.
Head Chef
Best Western Gold Hotel
81025 Marcianise, Caserta, Italy
11.2006 - 03.2008
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef de Partie Entremetier
Holiday Inn & Resort
81030 Castel Volturno, Caserta, Italy
05.2005 - 10.2006
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
Sous Chef
Best Western Hotel
81025 Marcianise , Casrta, Italy
01.2003 - 04.2005
- Collaborating with head Chef to maintained high food quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
- Acted as head chef when required to maintain continuity of service and quality.
Chef de Partie Gardemanger
Le Meridien , Eden Hotel
Rome, Italy
11.2001 - 03.2002
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Chef de Partie Saucier
Relais & Châteaux, La Posta Vecchia
00055, Ladispoli, Rome, Italy
04.2001 - 10.2001
- In Charge of Main course Meat, Fish and side dish
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
Chef de Partie
Sheraton Hotels, Des Bains
30126, Venice Lido, Italy
03.2000 - 10.2000
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
Chef de Partie Entremetier
Villa dei Cesari, Restaurant
London, UK
01.1999 - 01.2000
- Managed time efficiently in order to complete all tasks within deadlines.
- Skilled at working independently and collaboratively in a team environment.
- Worked effectively in fast-paced environments.
- Paid attention to detail while completing assignments.
- Specialize in fresh home made pasta and soup
Commis de Cuisine
Varius Restourant
Caserta, Italy
06.1993 - 01.1999
- Various Hotel and Restaurant as Commis de cuisine and Demi chef de cuisine.
Education
Hotel Services Operator Specialist in Culinary Art - Professional Culinary School
IPSAR - E.V. CAPPELLO
Piedimonte Matese, Ce, Italy06.1993
Skills
- Food Spoilage Prevention
- Operations Management
- Equipment Maintenance
- Budgeting and Cost Control
- Fine Dining Expertise
- Kitchen Staff Management
- Create Recipes
- Coaching and Mentoring
- Inventory Control
- Work Area Inspections
- Employee Training
- Kitchen Operations Oversight
- Staff Performance Assessments
Certification
- STCW certificate basic training
- Crowd and Crisis
- Leader and role model course held on board
- Food and safety hygiene level - 1
- Management course with "Johnson and Wile University" on board
- Drive License
Languages
English
Upper intermediate (B2)
Italian
Bilingual or Proficient (C2)
Spanish
Beginner (A1)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Costa Crociere S.p.A.
10.2019 - Current
Executive Chef
Costa Cruise Lines PAO
05.2018 - 10.2019
Trainer Executive Chef for Sign restourant
Costa Cruise Lines PAO
02.2016 - 02.2018
ITS Regional Cook's Trainer
Costa Cruises,italy
01.2015 - 02.2016
Executive Sous Chef
Costa Crociere S.p.A
10.2011 - 01.2015
Head Chef
Hotel Tropical
05.2010 - 10.2010
Head Chef
Mulini Reali , Restaurant/Banqueting, Special even
11.2008 - 02.2010
Head Chef
Best Western Gold Hotel
11.2006 - 03.2008
Chef de Partie Entremetier
Holiday Inn & Resort
05.2005 - 10.2006
Sous Chef
Best Western Hotel
01.2003 - 04.2005
Chef de Partie Gardemanger
Le Meridien , Eden Hotel
11.2001 - 03.2002
Chef de Partie Saucier
Relais & Châteaux, La Posta Vecchia
04.2001 - 10.2001
Chef de Partie
Sheraton Hotels, Des Bains
03.2000 - 10.2000
Chef de Partie Entremetier
Villa dei Cesari, Restaurant
01.1999 - 01.2000
Commis de Cuisine
Varius Restourant
06.1993 - 01.1999
- STCW certificate basic training
- Crowd and Crisis
- Leader and role model course held on board
- Food and safety hygiene level - 1
- Management course with "Johnson and Wile University" on board
- Drive License
Hotel Services Operator Specialist in Culinary Art - Professional Culinary School
IPSAR - E.V. CAPPELLO
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