Posted by on February 11, 19103 at 10:17:22:
Salvatore Pio Giuseppe Intrigila
Nationality: Italian
D.O.B: 09-08-1966
Languages: English, Italian
Marital Status: Married
Email: intrisalv@hotmail.com
Mobile #+919830255270
Employment History
Sept.2002-Till Present Taj Bengal Hotel, Kolkata India
Position: Italian Sous Chef
Feb 2001 Aug 2002 Fratini Restaurant, Bandar Seri
Begawan, Brunei
Position: Head Chef/Patron
Fratini restaurant is a modern deluxe establishment catering for a middle to upper class clientele. It features seating for 60 and concentrates on serving classic Italian cuisine. I am responsible and in charge of all kitchen duties. Including menu design and implementation, budgeting and forecasting, and hiring, training, scheduling and training of a staff of 20. I also took the initiative to begin organizing various theme nights, including an extensive buffet and dancing, which have proved to be extremely popular here, and have a high attendance.
Jun 2000 Feb 2001 Romans Ristorante, Manchester, United
Kingdom
Position: Head Chef/Patron
Romans is a bright, contemporary, highly modern Italian restaurant. Situated in the very heart of Manchester City Center, and with an extremely high turnover of clientele from every walk of life. It is situated on 2 floors, with seating for 200 people. It caters for both fine-dining, or a meal prepared at a much faster pace. With Sicilian and Sardinian specialties, and a broad and classical Italian base menu. I was responsible for all kitchen duties and also managed front of house. Cost-control, forecasting and achieving set targets. Hiring and training of a staff of 22. Design and creation of menus, developing and maintaining a high level of customer service. During this time I also helped organize the Italian Heritage Society Festival, held in Central Manchester, which culminated in a gala dinner for 400 people.
Oct 1998 Jun 2000 Mamma Lina Restaurant, Cardiff,
Wales
Position: Head Chef/Patron
Mamma Lina is a very traditional and family run restaurant, in a typical trattoria style. Here I had the chance to work on the opening of the restaurant, creation of menus and was responsible for the entire restaurant and its day to day operation. With seating for 70, and a small but loyal staff of 10, we concentrated on very traditional, regional Italian Cuisine, with a strong emphasis on dishes from Southern Italy.
Apr 1996 Oct 1998 Venezia Ristorante, Manchester, United
Kingdom
Position: Head Chef/Patron
Venezia Restaurant is a floating, 3 star seafood restaurant, situated on a converted barge. It caters for a high-class clientele, and features intimate seating for 50 covers. Once again I worked with a small and loyal team of 8, and was responsible for all restaurant operations. Marketing and public relations were especially important, as the restaurant was being re-opened after having been closed for some time due to extensive renovations. I was also able to concentrate on developing menus for banqueting, conference, and occasions such as weddings etc.
Aug 1991 Apr 1996 La Dolce Vita, Cardiff, Wales
Position: Chef/Patron
La Dolce Vita is another restaurant in traditional Italian family style, featuring seating for 90, catering for a middle-class clientele and extremely popular in the Cardiff. Once again I had the opportunity to work on the opening of the restaurant, and was in charge of all aspects of the kitchen and front of house. This experience proved especially rewarding, as I was able to watch the restaurant grow from an unknown venue, into the success it finally became. Classic Italian cuisine, once again with dishes from the South appearing regularly.
Oct 1988 Aug 1991 Manor Parc Hotel, Thornhill, Wales
Position: HeadChef/General
Manager
Manor Parc Hotel is a 5 star country house hotel situated in extensive grounds outside Cardiff. It was here that I started as Head Chef, and eventually progressed to become General Manager also.
Sep 1987 Oct 1988 La Vita Ristorante, Kolne, Germany
Position: Head Chef
La Vita is a stylish, modern, 3 star Italian restaurant, catering for an extremely high-class clientele, featuring seating for 120. Celebrities, politicians and other high-ranking dignitaries visit regularly. Here I was responsible for all kitchen duties and staff, and also concentrated on maintaining the consistently high standards of presentation needed in such an establishment. I also put a great deal of emphasis on building a solid connection between front of house and kitchen staff. Our full team stood at 40.
Jul 1985 Sep 1987 Campagnola, Paris, France
Position: Sous Chef
Campagnola, although Italian, was more of a Mediterranean restaurant. Seating 80, it was a busy restaurant with a varied clientele. It had a high turnover of covers, and was consistently busy throughout the day. Here I was responsible for all kitchen duties relating to the Sous-chef, and also 3 further staff under me. I undertook their training, and began to concentrate on creating menus, forecasting and cost-control. It also gave me the chance to experiment with Mediterranean cuisine in general, especially French.
Jun 1983 Jul 1985 Fontana di Trevi, Cardiff, Wales
Position: Chef
Fontana di Trevi is a busy classic Italian restaurant, based in Cardiff city centre. It was my first position on settling in the UK. With seating for 100, and a constant client turnover, both at mid-day and evening, it gave me the chance to experience high volume food preparation, and Italian cuisine in a foreign setting. I gained substantial experience, also mastering the English language, and very much enjoyed working as part of a large and well organized kitchen team.
Education
Sep 1983 - Jun 1985 University Of Wales
Cathays, Cardiff
Wales
Sep 1979 - Jun 1983 Istituto Tecnico Industriale
G. Vallauri
Reggio Calabria
Italy
Sep 1976 - Jun 1979 Scuole Medie Dante Alighieri
Reggio Calabria
Italy