LUCA TASSAN
Chef de Cuisine
Davos-Klosters
Summary
Dynamic, resourceful and skilled Head Chef with 16 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Customer-focused Hospitality manager, successfully contributing to company profits by improving team efficiency and productivity. Skilled at effective negotiations and upselling techniques. Utilises excellent organisational skill to enhance efficiency and lead teams to achieve outstanding sales.
Overview
9
9
years of professional experience
Work History
Executive Chef (seasonal consulting)
Seven Alpina Botique Hotel 4****
10.2023 - 03.2024
- Set-up a new culinary concept of Modern Alpin Cuisine
- In Charge of all the operations(restaurant,bar,room service,apres-ski,events)
- Directed a team of 15 pax kitchen staff, assigning daily/nightly tasks
- Delivered training for Head Chef, Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
- Developed recipes and menus to align culinary trends with consumer demand.
- Limited spending to keep expenses within assigned budget.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Oversaw high-volume restaurant service, serving 150 covers daily.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Inspected individual portion control to reduce daily wastage.
- Developed opening day promotional campaign with management and marketing team.
Executive Sous-Chef
Hotel The Capra 5 *****Sup
11.2021 - 09.2023
- Opening in Summer 2022 a modern French bistrot with asian influences in the mountain for the company Hotel the capra
- Hired, trained and managed all Kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Scheduled and received food beverage deliveries, adhering to food cost and budget.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Managed daily kitchen operations for 2 restaurants, bar, room service,spa,events.
- Controlled and directed food preparation and service in high volume kitchen.
Head Chef
Hotel Allalin 4****
06.2020 - 10.2021
- Developed full, tasting, and special events menu to meet all establishment needs and maintain strong customer levels.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Monitored quality, presentation and quantities of plated food across line.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
Senior Sous-Chef
Hotel de Rougemont e & Spa 4****Sup
12.2018 - 03.2020
- Cultivated positive relationship with vendors to source best ingredients at best prices
- Plated every dish with attractive flair to meet strict standards and maintain stellar business reputation
- Established and updated staff Schedules and assignments to optimize coverage of peak times
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
Sous Chef
Hotel Saint Moritz, Mgallery By Sofitel 5*****
05.2018 - 11.2018
- Aligned season plans with ingredient availability and key are events for optimal promotions
- Prevented cross-contamination from utensil, surfaces and pans when cooking and plating meals for food allergy suffers
- Planned and directed high-volume food preparations in fast-paces environments.
Junior Sous-Chef
Mission Bay Pavilion,The Savour Group
11.2017 - 05.2018
- Developed full, tasting, and special events menus to meet alla establishment needs and maintain strong customer levels
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Senior CDP
Hotel Cafè Royal 5*****
10.2016 - 10.2017
- Designed new ways to present and enhance dishes.
- Provided supervision of shift staff in line with established policies and guidelines.
- Ensured minimal waste by accurately portioning ingredients, meats and dishes when preparing meals.
- Managed team of 7 junior chefs and porters.
Senior CDP
Kempinski Hotel 5*****
12.2014 - 09.2016
- Michelin Star Standards
- Supervised work of contracted employees to deliver work on schedule.
- Assisted head chefs in developing creative menus, developing based on seasons, themes and trends.
- Ensured minimal waste by accurately portioning ingredients, meats and dishes when preparing meals.
Education
High School Diploma - Chef
I.P.P.S.A.R.
San Pellegrino Terme, BERGAMO06.2010
Skills
- Fine dining cuisine
- Pre-opening
- Employee training
- Signature Dish Creation
- Budgeting and Cost Control
- Kitchen Management
- Excel and Words,Mirus
- leading a service from 50 up to 200 covers
Languages
English
Advanced
C1
French
Advanced
C1
Spanish
Advanced
C1
German
Intermediate
B1
Italian
Bilingual or Proficient (C2)
Skills
- Fine dining cuisine
- Pre-opening
- Employee training
- Signature Dish Creation
- Budgeting and Cost Control
- Kitchen Management
- Excel and Words,Mirus
- leading a service from 50 up to 200 covers
Timeline
Executive Chef (seasonal consulting)
Seven Alpina Botique Hotel 4****
10.2023 - 03.2024
Executive Sous-Chef
Hotel The Capra 5 *****Sup
11.2021 - 09.2023
Head Chef
Hotel Allalin 4****
06.2020 - 10.2021
Senior Sous-Chef
Hotel de Rougemont e & Spa 4****Sup
12.2018 - 03.2020
Sous Chef
Hotel Saint Moritz, Mgallery By Sofitel 5*****
05.2018 - 11.2018
Junior Sous-Chef
Mission Bay Pavilion,The Savour Group
11.2017 - 05.2018
Senior CDP
Hotel Cafè Royal 5*****
10.2016 - 10.2017
Senior CDP
Kempinski Hotel 5*****
12.2014 - 09.2016
High School Diploma - Chef
I.P.P.S.A.R.
Similar Profiles
Mfundo MafanyaMfundo Mafanya
Housekeeper at Rouge On Rose Botique HotelHousekeeper at Rouge On Rose Botique Hotel
Antonia StaffeldtAntonia Staffeldt
Receptionist at Sarayi Botique HotelReceptionist at Sarayi Botique Hotel
Noel FintaniNoel Fintani
Acquisition Manager at Alpina Financial GroupAcquisition Manager at Alpina Financial Group