Enrico Luise
West Hampstead
London NW6 4LE
E-mail: luiseige@yahoo.com
Nationality: Italian

Personal Profile
Head Chef extremely skilled in Italian and International cuisine with a vast International background in fine dining restaurants, banqueting, cruise ships and the hotel industry. Computer literate with experience in London, Caribbean, Europe, Italy, Spain, and world-wide. Dynamic, responsible, results-orientated & team-spirited.
Excellent communication and management skills. Flexible and inventive with an eye for detail. Maintains the highest standards for cleanliness and order within the kitchen. Looking to improve and further career within an excellent establishment.


Education and Training

Scuola Alberghiera Di Verona, (Bardolino) Veneto, Italy.


1987-1991 Chef Diploma. Covered all aspects including chef skills, hotel management and food hygiene, as well as food and beverage management. Grade A

1991-1993 Diploma in Restaurant Management, Grade A.

2000-2001 Cunard Management development programme.
Certified by Maritime hotel Academy, Austria.
All modules completed, including Leading your team, Self-management and leading your team, Coaching and leading your team.
2005 Food and Kitchen hygiene to USPH standards.
Health and Safety Certificate, Borough of Chelsea and Kensington

Professional Experience
November 2006 - present
Head Chef
Uno Restaurant
1 Denbigh Street
Pimlico
London SW1V 2HF
0207 834 1001

www.uno1.co.uk
Core Duties:
Executed all daily facets of the kitchen, and overall restaurant operations.
Development and creation of seasonal menus, tasting menus, wine dinner menus, and total menu overhaul and specials to high level of fine dining.
Measurements:
150 covers per day. Increased from 80 covers a day.
Continued sourcing and research for high quality seasonal produce, importing Italian products (in particular, funghi) and source local organic vegetables and meats.
People Management:
Head of the multicultural team of 12.
Training and motivation of existing kitchen staff on a daily basis improving their ability and skills, on a one on one, and team. Eg; Trained sandwich maker to competent Chef de partie, and also Chef de partie to Sous Chef.
Recruitment and selection/hiring new staff members.
Co-ordinate and conduct staff rotas.
Financial Awareness
Menu costings.
Ordering, scheduling, inventory functions and P&L Statements, all within monthly targets.
Key Successes:
Research and testing of alternative good quality products to replace higher costing items to decrease menu costs.
Average cover spend increased by 40%
Through training kitchen staff I have decreased and minimised staff costs.
Significantly increased diner ratings on toptable.com, positive articles and reviews in London regional press.
3 Christmas menus, New Years Eve a la carte menus, Wine tasting focus in quiet months, new product launches (eg, Barolo wine and complementary dishes), Mushroom seasonal specials, major seasonal menu changes.


June 2005 -November 2006
Senior Sous Chef
The Neal Street Restaurant, 26 Neal Street, Covent Garden London WC2H 9PS
020 7836 8368
Antonio Carluccios flagship 2 rosettes, authentic traditional Italian restaurant in the heart of Covent Garden. Truffle specialities. Average 180 covers per day. Managed brigade of 14 chefs, 5 kitchen assistants. Responsible for all sections of the kitchen, training, motivation and recruitment, hygiene standards, orders and deliveries, health and safety. Control of labour and food costs.


April 2003 -April 2005
Chef de Cuisine
Il Villaggio, Caves Village, Nassau, Bahamas

1 242 327 0962

Working alongside Executive Manager & Chef Mark Connor providing an exclusively Italian a la carte menu for 120 covers. Managing a team of 8, responsible for restaurant on a regular basis. Responsible for private functions of up to 300 covers.

June 2002 - April 2003
Sous Chef Murano, Hill Road, Richmond, Surrey
Working under Italian Head Chef Leo Iezzi. In his absence leading the team in all sections of the kitchen. Providing exceptional modern and traditional Italian cuisine in this well established original Les Routiers Restaurant.

April 2001-April 2002
Head Chef A La Carte Italian Restaurant, Seabourn Sun. Cunard Cruises, Southampton, Hants.
Managed and organised entire kitchen team, fortnightly menu creation, extensive liaison with sommelier for complementary wine list. Achieved and maintained highest rating aboard ship. Organising and overseeing embarkation banquets for 700 covers on a fortnightly basis.

Oct 2000-April 2001
Head Chef Italian Restaurant, Renaissance Cruises French Polynesia
Head of team for the Italian restaurant on this Luxury Cruise-liner. Modern and traditional Italian. 150 covers per night.

Jan 2000-Sept 2000
Chef de Partie A la Carte Executive Restaurant Lloyds of London UK
Head of team for all entrees. Modern European cuisine. Catered for approx 130 covers per day.

Aug 1999-Jan 2000
Chef de Partie Ozer Restaurant Regent's Street, London UK
Head of team for all starters, working under Michelin star head chef - Jerome Touvron. Ottoman/French cuisine. Catered for approx 150 covers per night.

Mar 1999-Aug 1999
Head of Hot Buffet Club Med Exclusive holiday resort Ibiza, Spain
Headed a team for preparation of buffet breakfast, lunch and dinner. Variety of international cuisine’s, with daily specialities in French, Spanish, Moroccan, Italian and Chinese cuisine

Mar 1998-Mar 1999
Head Chef Le Colonne Restaurant Verona, Italy Managed a team in this traditional Italian restaurant, overseeing pizza, pasta, meat and dessert preparation.

Jun 1996-Feb 1998
Chef GAMA SAS Verona, Italy Prepared hot, cold and dessert specialties for distribution for conferences, events and buffets.

Dec 1995-Mr 1999
Chef Tavola Calda Restaurant Verona, Italy Prepared lunch for the restaurants clientele, and buffet work for exterior functions/events and weddings.

Part Time/Seasonal Experience

Chef Ristorante Menini Verona, Italy Worked within a large team to prepare traditional Italian food for weddings and parties. 1996-1998
Chef Ristorante Club 89 Verona, Italy Worked within a large team to prepare traditional Italian food for weddings and parties. 1995-1998
Commis chef Mensa Uffici, NATO, Verona, Italy Catered for senior level NATO officials. 1990-1992

Other
Military Service 1994-1995
Full clean driving licence.

Languages
Mother tongue Italian, Fluent English, French, Spanish and conversational Portuguese.

Interests and Activities
Football, NFL and keeping-fit.

References
Available on request