Giulio Puccetti
Perugia,Pg
Profilo professionale
Cook with exstensive knowledge in food preparation, excellent skills in menù creation.
Lover of Italian, Spanish, Japanese, Mexican cuisine…
Panoramica
6
6
years of professional experience
Esperienza lavorativa
Chef
Ristorante La-Bar
Ortisei, Bolzano
2025.04 - ad oggi
- Planning and execution of innovative menù while respecting budget and deadlines
- Supervision of food inventories, ordering high-quality raw materials and managing suppliers.
Sous chef
Mar Dolomit
Ortisei , Bolzano
2024.12 - 2025.04
- Kitchen organisation for new opening
- Control of goods and search for suppliers in the area
- Attention to detail and designing a seasonal menù with good food cost
Chef de partie caliente
Castell Son Claret
Es Capdellà, Andratx
2024.03 - 2025.11
- Preparation of dishes with constant attention to detail and quality.
- A guarantee of impeccable service.
- Learning the local Mallorquin cuisine.
Chef de partie gardemanger
Filippo Pietrasanta
Pietrasanta, Lucca
2023.05 - 2023.11
- Responsible for hot and cold appetizers and entrée
- Work organization and time optimization to reduce time loss
- Processing fresh fish, vegetable chops, cuts, whisking, plating-up, stocks and sauces
Chef de partie gardemanger
Hotel Lamm
Castelrotto, Bolzano
2022.11 - 2023.04
- Preparation and knowledge of new local recipe
- Order manager
- Preparation of bread: breadsticks, crakers, focaccia and flavored rolls
Demi chef de partie entremetier
Adler Spa & Resort Dolomiti
Ortisei, Bolzano
2022.01 - 2022.12
- Work in large brigades for many customers.
- Finishing of dishes and serving of soups.
- Knowledge of typical South-Tyrolean recipes.
Chef de partie entremetier
Flora eat and shop, Le cappuccinelle Suites and Spa
Perugia, Pg
2021.06 - 2022.01
- Reinterpretation of traditional Umbrian recipes in a modern key.
- Preparation of fresh pasta.
- Processing of seasonal raw materials from their own garden.
Commis
Cuicine 83
Perugia
2020.05 - 2021.05
- Processing of fresh fish, preparation of fish dishes, knowledge of the fish harvest
Commis and Plonger
Valle di Assisi
Perugia
2019.07 - 2020.01
Istruzione
Diploma scientifico -
Galileo Galilei
Perugia07.2019
Competenze
- Techniques of food preparation, plating, cutting, service
- HACCP
- Determined personality and creative minded
- Willing and curious to learn new notions
- STCW
- Ability to create a seasonal menù specifically for the customer
Lingue
Italiano
Madrelingua
Inglese
Intermedio
B1
Francese
Base
A2
Spagnolo
Intermedio avanzato
B2
Cronologia
Chef
Ristorante La-Bar
2025.04 - ad oggi
Sous chef
Mar Dolomit
2024.12 - 2025.04
Chef de partie caliente
Castell Son Claret
2024.03 - 2025.11
Chef de partie gardemanger
Filippo Pietrasanta
2023.05 - 2023.11
Chef de partie gardemanger
Hotel Lamm
2022.11 - 2023.04
Demi chef de partie entremetier
Adler Spa & Resort Dolomiti
2022.01 - 2022.12
Chef de partie entremetier
Flora eat and shop, Le cappuccinelle Suites and Spa
2021.06 - 2022.01
Commis
Cuicine 83
2020.05 - 2021.05
Commis and Plonger
Valle di Assisi
2019.07 - 2020.01
Diploma scientifico -
Galileo Galilei