RICCARDO TIENGO
Verona
Overview
23
23
years of professional experience
Work History
Executive Chef
Restaurant Bella Italia
06.2020 - Current
- I am responsible for everything that happens in the kitchen. I take care of the shopping, testing new recipes, checking the preparations and supervising the brigade. I check the dishes when they leave the kitchen
Executive Chef
Blue Mango Bar and Grill
06.2019 - 01.2020
- Responsible for the daily management of the kitchen
- Plan, cook and present delicious dishes according to the highest standards
- Design attractive menus adapted to hotel style and guest preferences
- Managing the kitchen staff
- Manage your budget and track costs and expenses
- Order, organize and manage stocks
- Collaborate and negotiate with suppliers for the best products at the lowest prices
- Stirna deg Ii amounts and costs of supplies e.g
- Food and ingredients
- Manage customer needs, feedback, complaints and suggestions
- Catering for various events including weddings, birthdays and corporate events
- Discuss food needs and preferences with guests
- Ensure that the kitchen is clean and hygienic and complies with applicable safety regulations
- Execution of waste management and reduction activities
- Carry out marketing activities to promote hotels in the wider community
Executive Chef
Restaurant Climax
06.2017 - 05.2019
Junior sous chef
Patong Restaurant
01.2016 - 05.2017
- Promoted to a Junior Sous Chef position
- Help the head chef to organize the roaster staff/schedule and all the staff tasks
- Monthly promotion menu implemented and weekly specials
Chef Garde Manger
Blue Mango Bar and Grill
12.2013 - 11.2014
- Responsible for preparing cold appetizers and salads
- Work alongside the head chef with the regular and daily operation of the kitchen
- Responsible of the purchases and general control of the supplies
- Manage the food inventories
Chef de Partie
Blue Mango Bar and Grill
12.2014 - 12.2015
- Promoted as Chef de Partie (pasta chef)
- Help the head chef in the regular and daily management of the pasta section
- Responsible of the purchases and general control of the supplies
- Implemented monthly promotion menu and weekly specials
Assistant cook
Restaurant Rugantino
05.2013 - 11.2013
- Help in the preparation of sauces, creams, sandwiches, focaccia, pizza
- Assist in cooking and preparing dishes
Glazier
Glassworks Florence
02.2003 - 04.2013
- Cutting of various types of glass
- Disassembly and assembly of glass
Warehouse Porterage
Tuscany Service
07.2001 - 01.2003
- Loading and unloading goods
- Shipment control loading
Education
Secondary public school -
Florence07.1996
Skills
- Order the right amount of food
- Apply and maintain high standards of hygiene
- Supervise the cooking of food
- Multitasking
- Cook food from scratch
- Get and maintain the respect of junior staff
- Check the food deliveries
- Accurately document revenue and expenditure
- Update activity sheets and payroll documents
- Good knowledge of recipes and methods of cooking food
- Superb organizational skills
- Determination of portions
- Menu planning
- Monitoring of the kitchen staff
- Training of employees
- Manage the food inventories
- Passionate about food
- Good at communicating with co-workers
Personal Information
Marital Status: Married
Languages
English
Advanced (C1)
Thai
Upper intermediate (B2)
Timeline
Executive Chef
Restaurant Bella Italia
06.2020 - Current
Executive Chef
Blue Mango Bar and Grill
06.2019 - 01.2020
Executive Chef
Restaurant Climax
06.2017 - 05.2019
Junior sous chef
Patong Restaurant
01.2016 - 05.2017
Chef de Partie
Blue Mango Bar and Grill
12.2014 - 12.2015
Chef Garde Manger
Blue Mango Bar and Grill
12.2013 - 11.2014
Assistant cook
Restaurant Rugantino
05.2013 - 11.2013
Glazier
Glassworks Florence
02.2003 - 04.2013
Warehouse Porterage
Tuscany Service
07.2001 - 01.2003
Secondary public school -
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