1. E U R O P E A N
C U R R I C U L U M V I T A E
PERSONAL DETAILS
Name CARLO MOLON
Address Via Salvioni, 6 – Somma Lombardo (VA) ITALY
Telephone + 39 377 5169070
Date & Place of Birth 22/01/1970 at Somma Lombardo - Italy
E-mail cmolon@hotmail.it
Nazionalità Italian
WORKING EXPERIENCE
International drive licence “category B”
• Dates FROM 11/03/2015 UNTIL NOW
• Name of company SHERATON LAKE COMO HOTEL
• Business HOTEL
• Position EXECUTIVE CHEF
• Dates FROM 23/08/2010 UNTIL 10/03/2015
• Name of company SHERATON MILAN MALPENSA AIRPORT HOTEL & CONFERENCE CENTRE
• Business HOTEL
• Position SOUS-CHEF
• Job description MY JOB IS :
- SUPPORT THE EXE CHEF IN THE MANAGEMENT OF DEPARTMENT
- RESPONSIBLE , UNDER THE EXE CHEF SUPERVISION FOR THE DAILY PRODUCTION, QUALITY CONTROL
AND PROCEDURES.
- ENSURE FULL CUSTOMER SATISFACTION
- EXCELLENT COMMUNICATION WHIT THE EXE CHEF
- CAPABILITY TO ORGANIZE THE WORKLOAD TO EACH STAFF MEMBER
- SUPERVISION OF THE GOODS & REORDERING
- RECEIVING AND STORAGE OF THE GOODS
- ENSURE APPROPRIATE QUALITY AND HELPS THE EXE CHEF MANAGING THE FOOD COST
- COLLABORATION WHIT THE CHIEF STEWARDING COORDINATING CLEANING AND SANIFICATION
PROCESSES
- KEEP HIMSELF MOTIVATED AND UP TO DATE IN REGARDS OF FOOD TRENDS
- FOOL COMPLIANCE AND AKNOWLEDGEMENT OF THE HACCP
- HELPS THE EXE CHEF IN COMPILING SEASONAL MENUS
- RESPONSIBLE FOR TRAINING & COACHING THE JR ASSOCIATES
- I ATTENDED AT REGULARY SHOW COOKING INTO FELTRINELLI BOOK SHOP IN MILANO IN THE YEAR
2012/2013
- I ATTENDED AT MERANO WINE FESTIVAL AT NOVEMBER 2013
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2. -I ATTENDED AT WEEK-END DONNA IN MARCH 2013
- FROM 18/09/2013 TILL 30/09/2013 I ATTENDED TO SHERATON BANGALORE AT BRIGADE
GATEWAY
FOR ITALIAN FOOD PROMOTION WHERE I HAD A BIG SUCCES
• Dates FROM 31/12/2009 TILL 10/08/2010
• Name of company LSG SKY CHEFS – VERONA (ITALY)
• Business AIRLINE CATERING
• Position UNIT MANAGER
• Job description MY JOB IS :
-TO ORGANIZE THE UNIT STAFF OF THE AIRLINE CATERING OF LSG SKY CHEFS OF VERONA.
-TO CONTROL THE COST OF PRODUCTION
- TO FOLLOW THE COMMERCIAL ISSUE OF THE AIRLINE CATERING UNIT OF VERONA;
-TO ASSURED THAT THE UNIT HAS TO FOLLOW THE HACCP REQUIMENTS
• Dates FROM 18/05/2009 TILL 31/12/2009
• Name of company LSG SKY CHEFS – TRIPOLI LYBIA (NEW OPENING)
• Business AIRLINE CATERING
• Position CHEF MENU DESIGNER-PRODUCTION MANAGER
• Job description MY JOB WAS :
-TO CREATE THE SPECIAL MENU OF THE AIRLINE COMPANY THAT THEY WERE THE CUSTOMER THE
AIRLINE CATERING LSG-SKY CHEFS OF TRIPOLI LYBIA.
- TO MANAGE THE STAFF OF THE HOT AND COLD KITCHEN AND TO ORGANIZE THE WORKING DAY.
- TO SELECT THE NATIONAL SUPPLIER TO SERVICE AIRLINE CATERING
-TO SELECT THE NATIONAL STAFF FOR THE AIRLINE CATERING
• Dates
FROM 22/04/2009 TILL 18/05/2009
• Name of company LSG SKY CHEFS – CAIRO (EGYPT)
• Business AIRLINE CATERING
• Position EXECUTIVE CHEF
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3. • Job
description
MY JOB WAS TO ORGANIZED THE START UP OF THE AIRLINE CATERING SERVICE TO CAIRO UNIT OF
LSG SKY CHEFS-EAS.
BESIDE WE HAVE MADE THE NEW ITALIAN SPECIAL DISH FOR IMPROVE THE QUALITY LEVEL OF THE
FOOD CATERING SERVICE TO CAIRO UNIT.
MY JOB WAS TO MANAGE THE FOOD PRESENTATION ABOUT THE QUALITY ISSUE OF THE FOOD MEALS
THAT THE CUSTOMER NEEDS OF US.
• Dates
FROM 28/02/2001 TILL 22/04/2009
• Name of company LSG Sky Chefs – Milan Malpensa Airport Italy
• Business Airline catering
• Position EXECUTIVE CHEF
• Job description In charge and responsable of hot & cold kitchen production. I have managed and handle 120
employees. I depended from our Production Manager and in his absence directly by Unit
Manager. One of my main targets is to organize production based on budget working hours
calculated by our Head Management. Another aim is to maximize efficiency and synergies so
that my kitchen team can provide excel.ent service. I always try to reach and obtain consistent
quality and reliability. Furthermore, one of my main functions was to design sophisticated
menus to our airline customers proposing and offering top quality products and innovated,
detailed, authentic recipes during food presentations which adhere to budget parameters that
meet airline budget. Presented and attended following food presentations: most important
airline company therefore recognized provider and expertise of ethnic and cultural cuisine
styles. In these years, I have implemented and followed an advanced production process
(Lean) and helped to design our new kitchen layout when we moved over into our new
building.
Furthermore, organized and created the Hallal kitchen area in our unit following all the spiritual
rules and optimizing spaces. I also check all the work flows and coordinate all staff in order to
ensure adherence and compliance to HACCP regulations, quality food safety practices and
internal procedures/rules. I have also optimized the equipment process in my kitchen by
creating allocation of equipment in my production areas ensuring clean organization and fast
work flow. My success is also based on creating teamwork with our talented and accredited
chefs & workers by combing innovation and inspiration in the meals we will bring to customers.
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4. • Dates FROM 25/12/1998 TILL 28/02/2001
• Name of company Angelo Azzurro
• Business Pastry & Caffetteria Bar / Shop
• Position Owner of Pastry & Caffetteria Bar
• Job description In 1998 I personally opened up a pastry & caffetteria bar which was managed by myself plus
staff. Production of pastries were all fresh therefore produced in-house. In this period, I also
attended 2 courses regarding manufacturing and handling of chocolate.
• Dates FROM 01/11/1991 TILL 14/01/1999 (PAST JOB EXPERIENCES)
• Name of company De Montis Airline Catering
• Business Airline Catering
• Position Production Manager
• Job description In charge of production chain and work flows of tray setup assembly area & cold kitchen
including Pastry department.
• Dates FROM 15/09/1987 TILL 20/10/1991 (PAST JOB EXPERIENCES)
• Name of company Restaurant < Margherita >
• Position Kitchen chef
• Job Description Organizing kitchen production and cooking innovated Italian food.
SCHOOL BACKGROUND
• Date 1984-1987
• School C.F.P. school for Chef trainee’s at the Excelsior Hotel in Valle Ponte di Legno (BS) Italy ( one
of Italy’s most popular & professional chef training schools for Top Cusine Chefs )
LANGUAGES
• Languages (1) Italian (mother tongue)
• Languages (2) French ( Sufficient knowledge spoken & written )
• Languages (3) English ( Sufficient knowledge spoken & written )
COMPUTER SKILLS
• Skills Microsoft Windows ( Office, Excel, Word), Internet, E-mail etc.
HOBBIES
• Hobbies Reading books, listening to music, gardening fishing and obviously cooking.
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