Alessandra Fontana

A professional, creative and flexible individual extensive experience gained within the Catering Industry, Comprehensive understanding of brigade management and operation with 12 years proved experience. I have currently worked as chef de party for the last 6 years and the last years I work like sous chef position. Qualified chef, possessing fine taste and ability of producing well presented dishes. Organized whit team members, to ensure the production of high quality food and Customers satisfaction. I am a very reliable and ambitious person, with high motivation in working Hospitality & Catering, I can carry out to high standard, improve my knowledge and step Forward. Multilingual: Italian  : very good English: fairly good education and training, Diploma of Hospitality and Catering services technical. Final examination mark 70/100 obtained at  IPSSAR  Fiuggi Italy. Certificate of the gastronomic contest "UNA RICETTA PER IL 3° MILLENIO" organized by the valtopina (PG) and from the community montana Monte Subasio, with classification 2° place November 24 th 2001. Certificate of the demonstration "Gusta Lazio" show market and gastronomic review December 2001 Fiuggi Italy. Certificate of  kitchen "Giuseppe Gaetani" on the theme "the hotel and the regional kitchen" in Cefalù, March 2002.  Certificate of the course HACCP at IPSSAR  Fiuggi Italy. STAGE’S: In the LOCANDA  SOLAROLA" Castel Guelfo (Imola) Italy, from 07/02 to 21/02/2001 as  kitchen chef.   In the " JOLY PARK Hotel" in  Gallipoli from 11/02 to 24/02/2002 as kitchen chef. CARRER HISTORY JUNE 2011- UNTIL  NOW   Villetta restaurant 246 26th street Santa monica , (Ca) 90402 Phone 310-394-8455 begin_of_the_skype_highlighting            310-394-8455      end_of_the_skype_highlighting  Sous chef  Head chef Dylan Hallas Duites included: Quality of control of Italian dishes. Responsible the control of the kitchen. Responsible the pasta section all preparation the fresh pasta and service 15 Octobre 2011 cook press the James Beard house foundation NEW YORK 167 West 12th Street  New York, NY 10011 (212) 675-4984November 2010 march 2011  Franco’s restaurant 61 jermyn street SW1Y 6LX. Phone  0044/020 7499 begin_of_the_skype_highlighting            0044/020 7499      end_of_the_skype_highlighting 2211Chef the partie, Head chef Stefano turconi. Duites included: Quality of control of Italian dishes. Responsible in the starter section and pasta section. February 2009    November 2010 Refettorio restaurant 19 new Bridge street  In blackfriars  the city. Phone : 0044/02074388052Chef de Partie. Head chef Alessandro Bay Directed by Michelin-starred chef Giorgio locatelli, Duties included: Quality of control of any Italian dishes. Responsibilities in every section of the kitchen: like starter, pasta section , grill, soutè , preparing an  cooking garnishes for meats and fishes and  fresh bread. October 2008 – February 2009 Restaurant Locanda Locatelli    1* Star  Michelin 8 Seymour street   W1H7JZ . Phone 0044/020 7935 9088 begin_of_the_skype_highlighting            0044/020 7935 9088      end_of_the_skype_highlighting  Chef de partie ,  Head chef Rino Bono  Duties included: working at the vegetable and starter section.   Working in the pasta section.  April 2008  September 2008  Orange restaurant at Grand Hotel Porto   Cervo ****  Localita’ Cala Granu 07020 Porto Cervo. Phone   +39.0789.91533 begin_of_the_skype_highlighting            +39.0789.91533      end_of_the_skype_highlighting Chef de partie , Head chef Mauro Pio Sanna Duties included Preparation starter , sushi and pastry section. April 2007– October    Hotel Punta Tragara*****L in Capri Italy. Phone. +39 081 8370844 begin_of_the_skype_highlighting            +39 081 8370844      end_of_the_skype_highlighting Chef de partie, Head chef Roberto Pinna Duties included :Preparation starter , pasta and pastry section . May 2006 - April 2007  Grand Hotel Palazzo Della Fonte*****L in Fiuggi, Italy. Phone +390775/5081 begin_of_the_skype_highlighting            +390775/5081      end_of_the_skype_highlighting Demi-chef de partie  Head chef Francesco Marino March 2005 – May 2006 Grand Hotel Palazzo Della Fonte*****L in Fiuggi, Italy.Kitchen  Commis,  Head chef Francesco Marino Duties included Training in all aspect of the kitchen’s duties and requirementsCleaning working fridge weekly and maintaining health and hygiene sanitary.March 1999 – March 2005 Restaurant “Il Giardino dei Tigli” in Alatri (Fr)                            Kitchen Commis  Family management.