Luca Carichini Cv

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Hi there, I have just returned to Australia with my partner and we just got married. I was born and raised in Italy, but I then decided to progress with my career in England. It was in the UK where I had the opportunity to exploit my passion for the trade, and my working experiences within Relais & Chateaux Hotels, Fine Dinning Restaurants, Michelin Starred Restaurants, Café Bars, Boutique hotels and Top Restaurant Chain, has definitely helped me to further develop my skills and knowledge. During my previous experience in Sydney I had chance to gain a better understanding of the Australian trade while working for Maurice Terzini and Robert Marchetti, at both Icebergs Dining Room and Bar and at North Bondi Italian Food. In the eventuality that you currently have any managerial positions in the Central Coast area –or that they may become available in the near future- either within the hotels or restaurants, I would greatly appreciate if you could take a couple of moments to consider my curriculum. I would like to thank you for your time and sincerely wish to hear back from you. Kindest Regards Luca
  Personal details Full name: Luca Carichini Address: 92 Old Gosford Road, Wamberal, NSW, 2260Telephone: 0432846312 (mobile)E-mail: Date of Birth: 17 May, 1980Place of brith: Cesena, ItalyMarital Status: EngagedDrivers licence; EU - Current - Manual   E mployment History Icebergs dining room and bar October 2007 – March 2008 North Bondi Italian Food (Australia) Restaurant ManagerFull Time Employment Following few weeks spent visiting Australia and Tasmania, I found my next challengesidelining the famous Bondi Beach in Sydney.After starting at the iconic Icebergs, I was approached by the owners, Maurice Terzini andRobert Marchetti, and asked to ponder the opportunity of helping the management team attheir other restaurant, on the other side of the beach, North Bondi Italian Food.Initially reluctant on taking the position, mainly due to the very fast paced brasserie nature of the venue –very different from the fine dining style I was used to-, I then found myself trulyenjoying the experience. Initially I started as support manager but soon after I found myself running the place. A very easy concept for what concerns food and service, but with a highlevel of customer service, professionalism and organising skills required, mainly due to thenumbers of staff working within, the amount of covers served daily and the type of clientele.Opening and closing the premises, cashing up, and managers’ report to be drafted daily,weekly rotas, stock control and staff training were all within my daily tasks.   Strada (England) August 2008 – October 2009General ManagerFull Time Employment After my experience in UK and Australian’s Fine Dining Restaurants, Relais & and Chateaux, fastpaced Café’ Bar, revamped old pub into restaurant, dealt with openings and refurbishments, I foundmyself wanting to deal with a totally different challenge, and so, short after I returned to Exeter (UK),I was offered the position of General Manager at Strada Exeter, the Italian Restaurant, part of the Tragus Group, that with its 6 different restaurant’s brands and over 300 restaurant throughout theUK, its one of the biggest leaders in the restaurant trade in Europe. The position itself of managing a busy restaurant mirrored what I had been doing until then, but withthe extra of having to look after the whole running of the building, and care for all of themanagement, Kitchen, HR, H&S, safeguard, accounts, marketing, maintenance, and P&L reports.Working for major organisation, meant that there were certain “brand standards” to adhere to, andobviously to be able to perform within “strict” budgets and with target lines to achieve periodically.Previous my appointment, there hadn’t been a very steady management and the place had been letgo a tad, so that meant an added challenge to achieve. Within the first few months, we bettered ourmystery diners score, and soon became one of the better run restaurants within our area, with-  June 2007 – September 2007I spent this period travelling around the globe, from the United States to Australia,passing through Singapore, Thailand and New Zealand. This passion for travelling alsohelped me to gain a better knowledge in understanding different cultures and differenttes of food and customers service. A ver secial time in m life that has left me with  ABode Exeter  (United Kingdom) 2005 – May 2007Operations ManagerFull Time Employment After a really challenging and major refurbishment, Andrew Brownsword and Michael Cainesopened their first ABode Boutique Hotel in 2005. My role as Operation Manager was tomanage the day-to-day running of the Michael Caines Fine dining Restaurant, Café Bar,Champagne Bar, Well House Tavern, Boutique, 3 function suites, 53 Bedrooms and also act asthe GM in his absence. My day would commence with the morning internal meeting with alldepartment heads to ensure that everyone were clear on the days activities.I was responsible for staffing issues, ordering of stock, monitoring and implementing servicestandards, preparing and monitoring budgets, resolving guest’s complaints, monitoring allmaintenance issues, overseeing the organisation of events within the establishment. Iensured smooth communication was present between all departments and acted as the faceof the company. Additionally, I was responsible for ensuring health and safety regulationswere being adhered to, training and coaching staff and acting as the General Manager.  Michael Caines Restaurant (United Kingdom)  2002-2005Restaurant ManagerFull Time Employment I was approached by the 2 Michelin Star Chef Michael Caines who offered me the opportunityto lead his newly refurbished restaurant based at the Royal Clarence Hotel, in very operative& hands-on role. My responsibilities included rosters for the department, running thebreakfast – Lunch – Dinner service, overseeing the Champagne Bar, monitoring andimplementing service standards, ensuring health and safety regulations were being adheredto for my department, training and coaching staff, and developing incentives, implementingand documenting new service procedures and liaising with the Operations Manager.  The Inn on the Green  (United Kingdom) 2001-2002Restaurant ManagerFull Time Employment  This position required me to manage all aspects of the restaurant and help it to become a finedine establishment. It included hiring, training, and coaching employees, developing incentivesand implementing and documenting new service procedures. On a daily basis I liaised with theGM, Kitchen department to discuss the daily procedures. I ensured smooth communication waspresent between all departments.     The Castle Hotel  (UnitedKingdom)   1 Michelin Star April2005-May 2005Chef De Rang/Junior Head waiterFull Time Employment After the beautiful experience at theChewton, the Castle offered me theopportunity of a main role within itsMichelin Star restaurant as Chef de Rangsoon promoted to Junior Head Waiter.Here is where I first started to learn themanagerial skills that are needed to run ahigh standard-busy restaurant.Supervising the Restaurant during lunchesand dinner services, ensuring high level of service. Assisting the Restaurant Manager  The Chewton Glen   (UnitedKingdom) –The Hotel, SPA & Country Club   1 Michelin Star 1999-2000Commis- Demi Chef De RangFull Time Employment In 1999 I then decided to move to England toimprove upon my English and discover adifferent culture. Whilst learning the language, Istarted as commis but I was soon promoted to ademi-chef de rang role within the mainrestaurant and helped the team maintain theirMichelin star.   HotelSuisse (Italy) ã  1995-1999Chef De RangCasual Employment  This is where I first started, in a family runHotel with a Rosette Restaurant. Inbetween school breaks and during theever so busy summer seasons, Icommenced my working experience by Education 1994-1999 I.P.S.S.A.R. Cervia (95/100)Hotel & Management / CateringCollege GCSE English A; German B; Italian &History A; Law C; Restaurant & Bar A;Reception & Front Desk A; Kitchen &Science of Food B; Physical EducationA; Geography B; Science B; Maths C;Religious Education A Interests &Hobbies -Cinema-Football-Basketball Referees  Julien Wilkinson, General Manager ABode Exeter, Michael Caines, F&B director of ABode Hotels, Paul Hunter, Strada Restaurants Senior Manager,
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