PATRIZIO RONCATO
Chef de cuisne
Osio Sotto
Summary
High-performing Chef offering over 20 years of restaurant and 5 Stars Hotels experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Disney Cruise Line
12.2023 - 04.2024
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- USPH
- Scheduled and supervised all kitchen employees
- In Charge of the Italian Restaurant
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Managing and Preparing food for guests allergies
Private Chef
Lucale Italian Restaurant
01.2023 - 04.2023
- Consulting -Development of new recipes -Staff Training -Demonstration and use of new machines -working shoulder to shoulder with the chef-owner
Private Chef
Zulal wellness resort
04.2022 - 06.2022
- Working with different outlets, using different kinds of healthy products -Creating new wellness recipes like gluten free bread, pasta, desserts etc… -Culinary consultant in brigade yield optimization -Working on the health and wellness cuisine -For 3 Months of Internship
Private Chef
Vice Presidency Equatorial Guinea
07.2020 - 01.2022
- Supervision of 8 cooks (2 French, 4 Filipinos, 1 Cuban, 1 Local cook) -My first experience as a private chef -Preparing international food for the Vice President -International purchase of foodstuffs -Elaboration of Breakfast- Lunch- Family events- State dinners
Chef de Cuisine
Restaurant Montiblu
01.2018 - 01.2020
- Leading a kitchen of 4 cooks -Mainly Sardinian, local and Italian cuisine -Using all the produce from the owner s garden -Use new cooking techniques -Catering and Private events -Development of a new restaurant concept
Chef de Cuisine
5 Senses Restaurant
01.2017 - 01.2018
- Leading a kitchen of 10 cooks -Meeting all the new suppliers and choosing the best for us -Do markets research to get to know our competitors -Chef Consultant for the opening of a new Italian restaurant -Staff recruitment and training -Search for local suppliers
Chef de Cuisine
Guido Restaurant
01.2015 - 01.2017
- Leading a kitchen of 5 cooks -Working side by side with the Chef-Patron -Different events with others local Chefs -Research of new products -Creation of new recipes -Implementation of the menus
Chef de cuisine
Royal Palms
01.2014 - 01.2015
- Leading an International Brigade of 7 cooks -Italian cuisine with some international touch -Creation of a Gastro menu based on local products -Private events on the beach
Chef de Cuisine
Anantara Hotel
01.2012 - 01.2013
- Leading a kitchen of 5 cooks -Italian cuisine -We prepared the buffet for lunch and a la carte for dinner -up-grader the global organization of the brigade -Improve customer satisfaction
Chef de Cuisine
Shangri-La Hotel
01.2011 - 01.2012
- Supervision of 8 cooks -Italian cuisine -Follow all hygiene side by side with the hygiene manager -First experience as a chef de cuisine -Promote the restaurant to the local and international media -Direct interface with customers
Sous-Chef
French restaurant le Cepage (1 Michelin star)
01.2010 - 01.2011
- Working with other 7 cooks -French and fusion cuisine -My first time in Asia -Create new menus with the chef by testing new products -Responsible for all daily orders -Training and management of the staff
Chef de partie
FourSeasons Hotel
01.2008 - 01.2010
- Brigade of 90 French Chefs (only one Italian chef) -Expertise in all the great French recipes
Junior Sous-Chef
Restaurant Le Passage (1 Michelin Star)
01.2007 - 01.2008
- Right hand of the chef owner -Assignment of daily tasks to the brigade -Liaison between the dining room and the kitchen -reporting on customer satisfaction -development of new recipes with the chef-owner
Chef de Partie
Hotel Burj al Arab (7 Stars)
01.2006 - 01.2007
- My first experience abroad, working with 96 nationalities -Assimilation of the basics of international cuisine
Chef de Partie
Hilton Hotel (restaurante la Maison du Boeuf 1 etoile' Michelin)
01.2004 - 01.2006
- French Restaurant -My first experience in French cuisine
Chef de Partie
Four Seasons Hotel
01.2001 - 01.2004
- First 5 Star Luxury Experience -Use high quality products -Learning the high hotel standards and norms -Work quickly and accurately, zero defect mindset
Demi-Chef de partie
Restaurant Giopi and Margi
01.2000 - 01.2001
Commis
Restaurant Le Tre Lanterne
01.1998 - 01.2000
Education
High School Diploma -
IPSSAR Culinary School
San Pellegrino Terme, Italy06.1997
Skills
- International Cooking
- Budgeting, Purchasing, Cost control
- HACCP training
- Personnel management (Planning, Training, Leadership)
- Culinary expertise
- Allergen awareness
- Plating techniques
- Food Safety
- Fine-dining expertise
- Sanitation protocols
- Team Management
- Knowledge of cooking equipment
- Kitchen Operations
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Oversaw foodservice operations for 5-star like Four Seasons, Shangri-la, Hilton
- Resolved product issue through consumer testing.
- Designed whole new menu, including meal selections, beverages and pricing.
Languages
Italian
French
English
Maritime Certificates
- ENG1
- FOOD & SAFETY LEVEL 2
- B1/B2- C1/D
- STCW
- PDSD
- SHIP’S COOK CERTIFICATE
Training
I.P.S.S.A.R, San Pellegrino Terme-Bergamo-Italy, 1993-1997
Certification
- CCC - Certified Chef de Cuisine
- Maritime Certificates
- STCW
- Eng1
- Ship's cook certificates
- Food safety level 2
- PDSD Certificates
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Chef De Cuisine
Disney Cruise Line
12.2023 - 04.2024
Private Chef
Lucale Italian Restaurant
01.2023 - 04.2023
Private Chef
Zulal wellness resort
04.2022 - 06.2022
Private Chef
Vice Presidency Equatorial Guinea
07.2020 - 01.2022
Chef de Cuisine
Restaurant Montiblu
01.2018 - 01.2020
Chef de Cuisine
5 Senses Restaurant
01.2017 - 01.2018
Chef de Cuisine
Guido Restaurant
01.2015 - 01.2017
Chef de cuisine
Royal Palms
01.2014 - 01.2015
Chef de Cuisine
Anantara Hotel
01.2012 - 01.2013
Chef de Cuisine
Shangri-La Hotel
01.2011 - 01.2012
Sous-Chef
French restaurant le Cepage (1 Michelin star)
01.2010 - 01.2011
Chef de partie
FourSeasons Hotel
01.2008 - 01.2010
Junior Sous-Chef
Restaurant Le Passage (1 Michelin Star)
01.2007 - 01.2008
Chef de Partie
Hotel Burj al Arab (7 Stars)
01.2006 - 01.2007
Chef de Partie
Hilton Hotel (restaurante la Maison du Boeuf 1 etoile' Michelin)
01.2004 - 01.2006
Chef de Partie
Four Seasons Hotel
01.2001 - 01.2004
Demi-Chef de partie
Restaurant Giopi and Margi
01.2000 - 01.2001
Commis
Restaurant Le Tre Lanterne
01.1998 - 01.2000
High School Diploma -
IPSSAR Culinary School
Similar Profiles
CHINTAN CHOKSICHINTAN CHOKSI
Fitness Director at Disney Cruise Line (Disney Wish)Fitness Director at Disney Cruise Line (Disney Wish)
CINTHYA CANSECO ARCEOCINTHYA CANSECO ARCEO
Merchandise Sales Associate at The Walt Disney Company - Disney Cruise LineMerchandise Sales Associate at The Walt Disney Company - Disney Cruise Line
Gabriella S HernandezGabriella S Hernandez
Cruise Vacation Agent at Disney Cruise LineCruise Vacation Agent at Disney Cruise Line
Ivan Cruz QuispeIvan Cruz Quispe
Entertainment Host at Disney Cruise LineEntertainment Host at Disney Cruise Line
Ana BrahimajAna Brahimaj
Chief Marketing Officer at Cablotech SrlChief Marketing Officer at Cablotech Srl