Chef privé, Cuisinier

Francesco FILIPPONE

CHEF CERTIFICATES
CHEF CERTIFICATE AT “ACCADEMIA ITALIANA CHEF” - HACCP - FOOD HYGIENE CERTIFICATE LEVEL 2

YACHT CERTIFICATES
STCW95 - ENG1 - POWERBOAT LEVEL 2 - VHF -
YACHTMASTER OCEAN Italian Equivalent (ticket for S/M yacht up to 24mt, no miles limitation)
DIVE CERTIFICATION
CMAS 1 STAR INSTRUCTOR - CMAS NITROX - DEEP 62m AIR - PADI DIVEMASTER

YACHTING AND COOKING EXPERIENCE
Private Villa, Mougins, France (15 June - 4 September)
Formal cooking consisting in 3 course menu of Italian, French, Mediterranean and International dishes plated for up to 12 guests.

Private Family Household, Gstaad - Monaco (17 February - 13 June 2020)
Private Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 2 guests, following the family between Gstaad and Monaco.

Freelance Christmas Week, Tendron, France (21 - 28 December 2019)
Private Chef
Private Chef for family Christmas holiday week in a Lorraine castle, formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 8 guests, with vegan menu included.

M/Y Blooms, Overmarine Mangusta ‘108, Monaco (1 April – 31 October 2017, 1 April 2018 - 30 November 2019)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and International dishes plated for up to 10 guests on board during the summer season, in the owner’s villa in the winter season. . Docking, anchoring, navigational watch, tender driving, helping out in the shipyard.

M/Y Rahil, Bloemsma Van Breemen '157, Monaco (14 - 31 October 2016) Crew Chef
Temporary Crew Chef, cooking for up to 10 crew members, galley maintenance.

M/Y Nevermind, Arcadia '85, Barcelona, Spain (May - October 2015, April - September 2016)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean an International dishes plated for up to 8 guests. Party buffet, canapès and finger foods for up to 25-30 people.
Docking, anchoring, navigational watch (day/night), tender driving, helping out in the shipyard.

Ristorante 1*Michelin “Sarri”, Imperia, Italy (10 February – 31 March 2017) Commis chef (Stage)
Preparing food line for the sous chef, food stocking, fresh pasta, focaccia and bread, plating.

Private Winter Chalet, Megève, France (15 December - 15 April, winter 2013/2014, 2014/2015, 2015/2016)
Chef
Formal cooking consisting in 3 course menu of Italian, Mediterranean and mountain dishes plated for up to 14 guests plus 14 children. Party buffet, canapès and finger foods for up to 50-60 people.

Ristorante “Le 4 Stagioni”, Sanremo, Italy (October – December 2015, September 2016 – January 2017)
Sous Chef
Freelance collaboration (4-5 days per week) in a fine dining Italian restaurant, preparing meals, menus and provisioning with the head chef.

M/Y Solaria Too, Chantier de L'Esterel '80, Golfe Juan (April - September 2014)
Chef/Deck
Formal cooking consisting in 3 course menu of Italian, Mediterranean an International dishes plated for up to 7 guests.
All deckhand duties, navigational watch (day/night), high level exterior maintenance, mooring and anchoring, tender driving, helping out in the shipyard.

M/Y Kavalier, Sanlorenzo '88, Monaco (15 April - 15 October 2013)
Chef/Deck
Formal cooking consisting in 4 course menu of Italian and Mediterranean dishes plated for up to 12 guests. All deckhand duties, navigational watch, exterior maintenance, mooring and anchoring, tender driving.

Chef privé, Cuisinier
Seuls les recruteurs abonnés à Madame est servie peuvent consulter le détail de ce profil.
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