Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Languages
Timeline
Generic

Francesca Albanese

Bedford Hills

Summary

Dynamic private chef with a proven track record of enhancing client satisfaction through customized meal plans and exceptional culinary skills. Successfully catered diverse events while building strong client relationships. Proficient in international cuisine and sanitation practices, consistently delivering high-quality meals that exceed expectations.

Overview

3
3
years of professional experience

Work History

Private Chef

Self Employed
06.2025 - Current
  • Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
  • Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
  • Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
  • Shopped for ingredients.
  • Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.

Caterer

Self Employed
06.2025 - Current
  • Provided friendly, courteous service to create memorable moments for guests.
  • Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.

Pricate Chef

Self Employed
01.2022 - Current
  • Created customized meal plans based on client dietary restrictions and preferences.
  • Safely packaged and labeled each individual meal.
  • Provided easy-to-read cooking preparation instructions for clients.
  • Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
  • Prepared and cooked over 12 meals per week
  • Increased repeat business through consistently providing exceptional services that exceeded client expectations.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Baker

Self Employed
06.2025 - 06.2025
  • Produced consistently high-quality baked goods for customers.
  • Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
  • Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
  • Provided excellent customer service, answering questions about products and offering personalized recommendations based on individual preferences.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
  • Adjusted recipes based on available ingredients or dietary restrictions,
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.

Private Chef

Self Employed
05.2024 - 05.2024
  • Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
  • Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
  • Developed innovative recipes and cooking techniques to continually exceed client expectations.
  • Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.

Education

Associate of Arts - Culinary Arts And Operation

Auguste Escoffier School of Culinary Arts
Colorado Springs, CO
11-2021

Skills

  • Allergy awareness
  • International cuisine
  • Client relationship building
  • Cooking techniques
  • Meal preparation
  • Sanitation practices
  • Food presentation
  • Event catering
  • Menu planning
  • Special diet accommodation
  • Kitchen knife proficiency
  • Cooking equipment proficiency
  • Sanitation and safety

Accomplishments

  • Designed whole new menu, including meal selections, beverages and pricing.
  • Prepared meals, including appetizers and desserts, for high-volume catering event.
  • Created signature dish which generated high-interest and became best-sellers

Languages

Italian
Native or Bilingual

Timeline

Private Chef

Self Employed
06.2025 - Current

Caterer

Self Employed
06.2025 - Current

Baker

Self Employed
06.2025 - 06.2025

Private Chef

Self Employed
05.2024 - 05.2024

Pricate Chef

Self Employed
01.2022 - Current

Associate of Arts - Culinary Arts And Operation

Auguste Escoffier School of Culinary Arts

Similar Profiles

CREATE PROFILE