Giacomo Vento
Modena
Summary
Professional Cook / Pastry Chef
At present, I am interested in continuing my professional experience in the field of cooking and pastry in restaurants.
Overview
5
5
years of professional experience
Work History
Commis
Hotel De Russie
08.2022 - 09.2024
- Company Overview: Chef Fulvio Pierangelini
- (i) quality control of raw materials for start-up preparation;
- (ii) line preparation;
- (iii) weighing and measuring ingredients;
- (iv) production of decorative elements of dishes;
- (v) preparation of first courses;
- (vi) taking care of proper food storage;
- (vii) cleaning work surfaces;
- Chef Fulvio Pierangelini
Intern
Hotel De Russie
05.2022 - 08.2022
- Company Overview: Chef Fulvio Pierangelini
- (i) quality control of raw materials for start-up preparation;
- (ii) line preparation;
- (iii) basic preparation;
- (iv) preparation of first courses;
- Chef Fulvio Pierangelini
Apprentice
I Picari
05.2021 - 03.2022
- Company Overview: Chef Debora Veronesi
- (i) quality control of raw materials for start-up preparation;
- (ii) line preparation;
- (iii) basic preparations;
- (iv) preparation of starters;
- (v) preparation of pastry and leavened products
- Chef Debora Veronesi
Apprentice
Modena Golf & Country Club
09.2020 - 04.2021
- Company Overview: Chef Vincenzo Trobia
- (i) quality control of raw materials for start-up preparation;
- (ii) line preparation;
- (iii) basic preparations;
- (iv) preparation of appetisers
- (v) preparation of pastry products
- Chef Vincenzo Trobia
Intern
VEBA s.a.s.
01.2020 - 08.2020
- Company Overview: Pastry Chef Debora Vena - http://www.deboravena.com/
- (i) quality control of raw materials for the start-up of production of artisanal pastry products;
- (ii) Production of basic doughs;
- (iii) baking of bakery products;
- (iv) making of bases;
- (v) composition of various pastry products
- Pastry Chef Debora Vena - http://www.deboravena.com/
Education
Corso per Sommelier 1º Livello -
ASSOCIAZIONE ITALIANA SOMMELIER (AIS EMILIA)
12.2024
Corso Professionale Chef Modulo 2 -
ITALIAN CHEF ACADEMY
01.2022
Corso Professionale Chef Modulo 4 -
ITALIAN CHEF ACADEMY
01.2022
Corso Tecniche di Pasticceria -
SCUOLA INTERNAZIONALE DI CUCINA ALMA
10.2019
Maturità Scientifica -
LICEO SCIENTIFICO DANTE ALIGHIERI
07.2019
Skills
- Creative and original approach to cooking and baking
- Good Knowledge of basic pastry techniques
- Good knowledge of basic cooking techniques
- Good knowledge of wines
- Good communication skills acquired during previous work experience and training courses
- Good Skills in organizing, managing and cleaning the kitchen, preparing and processing dishes and desserts
Personal Information
- Date of Birth: 06/11/00
- Gender: Maschile
- Nationality: Italiana
- Driving License: A1, B
Disclaimer
I declare that I am aware of the criminal and civil sanctions in the event of false declarations.
Dataprotection
I authorise the processing of the personal data contained in my CV.
Timeline
Commis
Hotel De Russie
08.2022 - 09.2024
Intern
Hotel De Russie
05.2022 - 08.2022
Apprentice
I Picari
05.2021 - 03.2022
Apprentice
Modena Golf & Country Club
09.2020 - 04.2021
Intern
VEBA s.a.s.
01.2020 - 08.2020
Maturità Scientifica -
LICEO SCIENTIFICO DANTE ALIGHIERI
Corso per Sommelier 1º Livello -
ASSOCIAZIONE ITALIANA SOMMELIER (AIS EMILIA)
Corso Professionale Chef Modulo 2 -
ITALIAN CHEF ACADEMY
Corso Professionale Chef Modulo 4 -
ITALIAN CHEF ACADEMY
Corso Tecniche di Pasticceria -
SCUOLA INTERNAZIONALE DI CUCINA ALMA
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