Gianni Pucci

Experience

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  Spaghetto restaurant

  Dec 2002 - Jan 2004

  Executive Chef

  Responsible for all purchasing of food Responsible for home made fresh bread, fresh pastry and Italian dessert.Responsible for maintaining food cost control. Supervise and participate in daily line and food prep production.Supervise line, prep cooks and dishwashers.Responsible for kitchen staff scheduling.

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  Lord Blumoon

  Jan 2004 - Oct 2005

  Gm (Executive chef first 8 months)

  Responsible for all purchasing of food productResponsible for home made fresh pasta, fresh bread, fresh pastry and Italian dessert.Responsible to divide into sections of meats, poultry, fresh fish and seafood.Responsible for monthly beginning and ending inventory.Responsible for maintaining food cost control.Supervise and participate in daily line and food prep production.Supervise line, prep cooks and dishwashers.Responsible for kitchen staff scheduling.Responsible for coordinating and production, costing, portion control of special functions and parties.Responsible for the sanitation and safety of front and back of the house operations.Responsible for coordinating and production of in house food catering events.Monitored food quality, presentation, sanitation and safety of kitchen operation. Responsible for the cleaning and closing procedures of kitchen operation.Responsible for training employees on various station.Responsible for ordering, receiving and inventory Show less

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  Cafe positano

  Oct 2005 - May 2007

  Chef

  Responsible for keeping the concept of Café positano consinting in 3 restaurants in central florida, reporting to the owner

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  Made in Italy Group Ltd

  May 2007 - Nov 2007

  Corporate Chef

  Responsible for the overall culinary operation consisting in 6 Restaurants in London Great Area, the 6 restaurants were producing 22 millions of pounds , six months contract I had to refusing the renewal because my wife pregnancy

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  Tuscan Grill

  Sept 2008 - Oct 2009

  Executive chef

  Responsible for all purchasing of food productResponsible for home made fresh pasta, fresh bread, fresh pastry and Italian dessert.Responsible to divide into sections of meats, poultry, fresh fish and seafood.Responsible for monthly beginning and ending inventory.Responsible for maintaining food cost control.Supervise and participate in daily line and food prep production.Supervise line, prep cooks and dishwashers.Responsible for kitchen staff scheduling.Responsible for coordinating and production, costing, portion control of special functions and parties.Responsible for the sanitation and safety of front and back of the house operations.Responsible for coordinating and production of in house food catering events.Monitored food quality, presentation, sanitation and safety of kitchen operation. Responsible for the cleaning and closing procedures of kitchen operation.Responsible for training employees on various station.Responsible for ordering, receiving and inventory Show less

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  AMARONE CUCINA ITALIANA

  Nov 2008 - Apr 2010

  Executive Chef

  Opened in October 2009 I developed the concept of real authentic italian food from the scratch , 80 seats in downtown Pleasanton , with the goal of 2 millions dollars sale, Responsible for all kitchen operations including the marketing of the concept, Fresh home made Pasta, Bread, Desserts

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  Ferraro's Las Vegas

  Dec 2009 - May 2010

  Chef

  Responsible for all purchasing of food productResponsible for home made fresh pasta, fresh bread, fresh pastry and Italian dessert.Responsible to divide into sections of meats, poultry, fresh fish and seafood.Responsible for monthly beginning and ending inventory.Responsible for maintaining food cost control.Supervise and participate in daily line and food prep production.Supervise line, prep cooks and dishwashers.Responsible for kitchen staff scheduling.Responsible for coordinating and production, costing, portion control of special functions and parties.Responsible for the sanitation and safety of front and back of the house operations.Responsible for coordinating and production of in house food catering events.Monitored food quality, presentation, sanitation and safety of kitchen operation. Responsible for the cleaning and closing procedures of kitchen operation.Responsible for training employees on various station.Responsible for ordering, receiving and inventory Show less

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  Sandals Resorts

  May 2010 - Feb 2012

  Specialty italian chef - Executive sous chef -

  Executive sous chef in Beaches TCI in the italian village ,you are a sort of Executive chef in the village, 4 outlets 2500 meals daily,All-Inclusive resort with 615 rooms, 16 restaurants,15 bars,PADI Dive Center with 6 dive boats,fitness center/spa,1200 employees.

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  Melia Hotels International Cuba

  Feb 2012 - May 2014

  Executive Chef

  Running the operations of Sol Cayo guillermo with 3 outlets and 1 big buffetResponsible for all purchasing of food productResponsible for home made fresh pasta, fresh bread, fresh pastry and Italian dessert.Responsible to divide into sections of meats, poultry, fresh fish and seafood.Responsible for monthly beginning and ending inventory.Responsible for maintaining food cost control.Supervise and participate in daily line and food prep production.Supervise line, prep cooks and dishwashers.Responsible for kitchen staff scheduling.Responsible for coordinating and production, costing, portion control of special functions and parties.Responsible for the sanitation and safety of front and back of the house operations.Responsible for coordinating and production of in house food catering events.Monitored food quality, presentation, sanitation and safety of kitchen operation. Responsible for the cleaning and closing procedures of kitchen operation.Responsible for training employees on various station.Responsible for ordering, receiving and inventory Show less

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  Jamie Oliver Restaurant Group

  Feb 2015 - Dec 2015

  Head Chef

  opening restaurant march 23running all culinary operations of the restaurant

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  Le Lacustre

  Apr 2016 - May 2017

  Head Chef de Cuisine

  Creating new concept of food here at Ouchy lausanne

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  Uovo Pasta

  May 2017 - Jan 2020

  Corporate Executive Chef

  Creating a new Italian concept in LA area opened 2 Locations and 1 Commissary Labin charge of all culinary operations

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  Buona Forchetta

  Jan 2020 - Jan 2022

  Executive Chef

  In charge of 6 locations all in San Diego area, plus a commissary Lab

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  Mimmo's italian palm desert

  Jan 2022 - Jan 2023

  Food And Beverage Operations Manager (executive chef)

  Running alla aspect of the restaurant

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  Drago Restaurant

  Jan 2023 - Dec 2023

  Corporate Executive Chef