Claudio Tucci

Chef de Rang
Gallia Palace Beach Golf & Spa Resort (5 stelle) – Punta Ala, Toscana
10 Maggio 2026 – 10 Ottobre 2026

- Independently managed a station of 15 tables (35–45 covers), ensuring seamless and personalized service.

- Supervised and coordinated 1 Commis de Rang and 1 Runner throughout service.

- Worked closely with the Maître d' to maintain smooth operations and consistently high service standards.

- Oversaw mise en place, table service, clearing, and resetting of the assigned section.

- Coordinated service timing between the kitchen and dining room to ensure an efficient guest experience.

- Assisted guests throughout their dining experience, delivering attentive and personalized service.

- Performed guéridon service and tableside preparations, including flambé, fish filleting, and tartare preparation.

- Supported the Sommelier and Maître d' during peak service periods.

- Provided exceptional service to an international clientele in a luxury hospitality environment.

- 5-star luxury resort featuring the gourmet restaurant "La Terrazza" and the beachfront restaurant "La Pagoda."

- Delivered service in accordance with the highest standards of luxury hospitality and attention to detail.

- Worked as part of a professional team including the Maître d', Chef de Rang, Commis de Rang, Runner, and Sommelier.

Senior Waiter (Chef de Rang) Key Responsibilities

Sub Marino Restaurant – Valencia, Spain
2022 – September 2025

- Independently managed a dining section of approximately 50 covers, coordinating service through digital ordering systems and tablets.

- Supervised and supported two junior team members, delegating tasks, monitoring the flow of dishes from the kitchen, and ensuring smooth and efficient service.

- Welcomed and assisted guests, taking orders and delivering food with professionalism, attention to detail, and excellent customer care.

- Actively participated in all stages of service, including order taking, table clearing, cutlery replacement, coordination with the kitchen, and service timing.

- Optimized workflow within the team and managed the assigned section efficiently, ensuring every guest received a well-organized and high-quality dining experience.

- Communicated fluently in Spanish with both guests and colleagues, independently handling service-related issues and maintaining high standards under pressure.

Head Waiter & Front of House Supervisor Key Responsibilities

Le Favole – Valencia, Spain
2020 – 2021

- Managed the daily front-of-house operations, supervising the dining room team, assigning responsibilities, and ensuring smooth and efficient service throughout each shift.

- Coordinated reservations and table allocations, maximizing seating capacity while maintaining an organized flow of service.

- Welcomed and assisted guests, delivering a friendly, professional, and high-quality dining experience.

- Handled billing and payments, including cash and POS transactions, ensuring accuracy, accountability, and end-of-day cash reconciliation.

- Managed inventory and stock control, ensuring product availability and optimizing the use of resources.

- Provided hands-on operational support during service, assisting the team and resolving customer requests and service issues promptly and effectively.

Waiter Key Responsibilities

La Speranza - Siena, Italy
2018 – 2019

- Gained valuable experience in a busy countryside restaurant, providing high-quality table service in a fast-paced environment.

- Delivered professional table service and provided operational support throughout all stages of service.

- Independently managed an assigned section, working closely with colleagues to ensure smooth and efficient operations.

- Welcomed and assisted guests, delivering attentive service to both domestic and international clientele.

- Developed strong teamwork, communication, and service management skills through my first significant professional experience away from my hometown, taking on increasing levels of responsibility and autonomy.

Key Responsibilities

Moon Lighting - Margherita di Savoia, Italy
2008 - First Experience in the Hospitality Industry

- Assisted the front-of-house and kitchen teams in daily restaurant operations.

- Provided table service under the supervision of senior staff, ensuring attentive and courteous customer service.

- Supported daily operational tasks, including guest reception, table setup, and service preparation.

- Developed fundamental teamwork, communication, and organizational skills in a professional restaurant environment.