Summary
Overview
Work History
Education
Certification
Accomplishments
Languages
Languages
Timeline
Generic

VITTORIO SOLIMENE

Napoli,Italy

Summary

I chose to become passionate about the culinary world because my grandmother passed on to me a passion for cooking. I started in a bar where I prepared classic buffet food and finger food. I achieved my success by continuing and gaining experience in the field by working in pubs, restaurants and even working on cruise ships. I achieved my initial goal and started working as a Sous Chef, my secondary goal is to become Executive Chef.

Overview

9
9
years of professional experience
1
1
Certification

Work History

J1 - CHEF DE PARTIE

Disney World
Orlando, FL
10.2023 - Current
  • Entrusted to the grill station
  • My role is to work in the line together with other colleagues of different nationalities
  • Sometimes I was assigned to the pass for manage lunch and dinner service and call the order that coming from the restaurant
  • Acted as Chef de Partie in a high-volume restaurant, leading a team of culinary professionals
  • Demonstrated expertise in menu creation, recipe development, and food presentation for upscale dining
  • Proficient in maintaining inventory, ensuring food safety standards, and upholding kitchen cleanliness.

SOUS CHEF

Costa Crociere
M/V Costa Deliziosa
11.2022 - 06.2023
  • In charge of the gourmet restaurant section 'Elite Restaurant', the ship's paid restaurant
  • My role was, in agreement with the Chef, to select gourmet dishes from appetizers to desserts, to offer the customer a choice of always different dishes every day
  • Manage the team and prepare them to use tools such as the siphon, the smoker, the roner and all the equipment used
  • Manage the dinner service, ensuring that all the dishes served were plated perfectly and ensuring that the raw materials used were processed correctly to obtain an excellent, genuine and tasty final product
  • Management of food costs and management of daily orders of products used based on the chosen menu.

CHEF PARTIE

Costa Crociere
M/V Costa Fascinosa
02.2022 - 03.2023
  • In charge of the appetizer station
  • My main task was to guarantee the excellent quality of the processed products necessary for the production of the dishes chosen by the Chef based on the daily menu
  • Ensure impeccable plating
  • Have total control of the station and assigned colleagues and management of daily orders
  • Led kitchen line during busy services, ensuring smooth operations and timely communication
  • Collaborated with Chef de Partie to create and execute new menu items
  • Demonstrated proficiency in various cooking techniques and refined plating presentation skills
  • Maintain clean and organized work space while efficiently serving guests in high-pressure environments
  • Conducted routine audits to monitor and evaluate HACCP system effectiveness
  • Trained employees on HACCP principles and procedures to maintain quality standards.

SOUS CHEF

Radici Resort di Mastroberardino
Mirabella Eclano, Italy
11.2021 - 03.2022
  • Lead culinary team in preparing high-quality dishes, ensuring consistency in taste and presentation
  • Managed kitchen inventory and food ordering, optimizing cost control and minimizing waste
  • Trained and mentored junior kitchen staff, improving overall kitchen efficiency and productivity
  • Demonstrated proficiency in preparing a variety of dishes to meet client preferences
  • Managed inventory to ensure availability of ingredients for efficient meal preparation
  • Utilized proper food-handling techniques to maintain hygiene and safety standards
  • Developed and implemented HACCP plans to ensure food safety compliance
  • Conducted regular audits and inspections to verify adherence to HACCP standards.

SOUS CHEF

Dentromare
Ostuni
06.2021 - 10.2021
  • Staff management and shift organization
  • Choice of menu based on seasonal materials
  • Mainly the menu was based on fish products ordered daily, verifying the origin, traceability and freshness of the products
  • Management of the lunch and dinner service related to customer orders, calling the orders from the pass and plating at the moment and verifying that all the products served were cooked and tasty to guarantee the customer an excellent culinary experience
  • Managed kitchen inventory and food ordering, optimizing cost control and minimizing waste
  • Trained and mentored junior kitchen staff, improving overall kitchen efficiency and productivity
  • Lead culinary team in preparing high-quality dishes, ensuring consistency in taste and presentation.

CHEF DE PARTIE

Costa Crociere
M/V Costa Luminosa
02.2020 - 08.2020
  • Assisted in creating daily specials and executing menu items for service
  • Ensured proper food handling and sanitation procedures were followed in the kitchen
  • Supervised and trained junior kitchen staff to maintain high standards of excellence
  • In charge of the sauce station, my main task was to prepare the sauces, and have a control of the station and the colleagues
  • I learned a lot about preparing traditional Italian sauces from all regions
  • Furthermore, I learned a lot of manual skills in daily orders based on the products necessary for the production of the sauces on the menu decided by the Executive Chef.

DEMI-CHEF DE PARTIE

Costa Crociere
M/V Costa Smeralda
12.2019 - 01.2020
  • In charge of the paid restaurant
  • Preparation of national and international recipes based on the Chef's decision
  • Control of the presentation of the dishes
  • Followed recipes and instructions from senior chefs to ensure consistency and quality
  • Maintained cleanliness and organization of work area to uphold kitchen sanitation standards
  • Led HACCP training sessions for kitchen staff on proper procedures
  • Implemented corrective actions to address deviations from HACCP standards
  • Proficient in navigating and communicating with crew members in high-stress situations
  • Collaborated with international colleagues, fostering a diverse and inclusive work environment
  • Facilitated team-building activities to strengthen relationships with foreign colleagues.

COMMIS DE CUISINE

Costa Crociere
M/V Costa Victoria
05.2019 - 10.2019
  • Assisted with food preparation and cooking in a busy restaurant kitchen environment
  • Followed recipes and instructions to ensure consistency and quality of dishes
  • Maintained a clean and organized work station to promote efficiency and safety
  • In charge of the sauce station
  • Preparation of sauces based on the daily menu, and following typical national Italian recipes
  • Experienced in navigating vessels, including knowledge of maritime laws and regulations
  • Proficient in emergency response procedures, including fire drills and man overboard protocols
  • Developed cultural sensitivity by working with diverse nationalities in multicultural team environment
  • Communicated effectively across language barriers, fostering collaboration with international collaborators
  • Adapted to different work styles and communication norms when interacting with colleagues from other countries.

COMMIS DE CUISINE

Hotel Civita, Hosteria Manfredi
Atripalda, Italy
08.2017 - 09.2018
  • Contributed to menu planning and developing new dishes
  • Assisted in food preparation and cooking in a high-volume kitchen environment
  • Maintained cleanliness and organization of work stations to uphold food safety standards
  • Responsible for opening and closing kitchen with drafting of daily lists concerning the menus of the day
  • Assist the Chef to preparing dishes
  • Preparation of typical dishes of Irpinian and Neapolitan cuisine
  • Familiarize yourself with the various types of cuts, such as Julienne cut, bâtonnet (stick) cut, brunoise cut, mirepoix cut, fruit salad cut and giardiniera cut, sliced cut, Chionade cut
  • Other notions I learned were the various types of meat cutting, scaling and cleaning fish products and related method of cooking.

TRAINEE COMMIS DE CUISINE

Hotel Civita, Hosteria Manfredi
Atripalda, Italy
05.2017 - 08.2017
  • Assisted in preparation of culinary dishes under supervision of senior chefs
  • Ensured kitchen cleanliness and organization to meet high standards
  • Received on-the-job training in proper food handling and safety practices
  • Assist the Chef with the storage of dry and fresh materials such as vegetables, fruit, meat and fish following HACCP guidelines.

COMMIE DE CUISINE

Tour Pub
Atripalda, Italy
04.2017 - 05.2017
  • Managed kitchen operations, including inventory, ordering
  • Basic preparation for pub food such as hamburgers, french fries, cut daily, various types of Italian fried foods called 'Frittura all' Italiana'
  • Assist the chef in the preparation and at the same time following the service with menu 'À la carte'
  • In charge for sanitizing and cleaning workbenches and tools used for both preparation and the service.

PREP COOK

BeviamociSù
Atripalda, Italy
05.2015 - 04.2017
  • Experienced in setting up and organizing buffet stations for large events
  • Skilled in preparing and presenting a variety of dishes for buffets
  • Knowledgeable in maintaining cleanliness and hygiene standards in buffet areas
  • Ability to work efficiently and effectively in a fast-paced buffet setting
  • Developed and implemented HACCP plans for food safety compliance in manufacturing
  • The commitment to maintaining the order and cleanliness in the kitchen and sanitizing the tools used such as knives and cutting boards.

Education

CULINARY DIPLOMA AND HOTEL HOSPITALITY -

IPSSAR Manlio Rossi Doria
Avellino, Campania, Italy

Certification

  • BST (Basic Safety Training) - Basic firefighting - Survival and rescue, personal survival techniques - First aid; elementary first aid - PSSR, Personal safety and social responsibilities - Training for passenger Vessel
  • BLS (Basic Life Support)
  • ECDL (Computer license)
  • HACCP Certification
  • ServeSafe Certification

Accomplishments

Personally, my success was when I began my career as a Sous Chef starting from the Restaurant, then moving towards in a Resorts and maintaining the same position on board Cruise Ships.

Languages

  • Italian, native
  • English, intermediate
  • Spanish, intermediate

Languages

English
Professional
Italian
Native/ Bilingual
Spanish
Professional

Timeline

J1 - CHEF DE PARTIE

Disney World
10.2023 - Current

SOUS CHEF

Costa Crociere
11.2022 - 06.2023

CHEF PARTIE

Costa Crociere
02.2022 - 03.2023

SOUS CHEF

Radici Resort di Mastroberardino
11.2021 - 03.2022

SOUS CHEF

Dentromare
06.2021 - 10.2021

CHEF DE PARTIE

Costa Crociere
02.2020 - 08.2020

DEMI-CHEF DE PARTIE

Costa Crociere
12.2019 - 01.2020

COMMIS DE CUISINE

Costa Crociere
05.2019 - 10.2019

COMMIS DE CUISINE

Hotel Civita, Hosteria Manfredi
08.2017 - 09.2018

TRAINEE COMMIS DE CUISINE

Hotel Civita, Hosteria Manfredi
05.2017 - 08.2017

COMMIE DE CUISINE

Tour Pub
04.2017 - 05.2017

PREP COOK

BeviamociSù
05.2015 - 04.2017

CULINARY DIPLOMA AND HOTEL HOSPITALITY -

IPSSAR Manlio Rossi Doria

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