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Ermenegilda CaiazzaEC

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Freelancer profile translated to English.
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About Ermenegilda

18 years of cooking, including 7 years at the Ritz Paris as Head of Breakfast.

I support 5* hotels, restaurants, and high-end caterers on:
- Menu creation & optimization with food cost control <25%
- Training brigades to palace standards and HACCP regulations
- Operational audit: organization, technical sheets, waste reduction

Accustomed to managing 300 covers/day, VIP clientele, and budgets >€400k. My goal: 5* quality that remains profitable.

Services in Paris or 100% remote. Micro-entrepreneur.
  • Italian

    Native or bilingual

  • French

    Fluent

  • English

    Basic

Can work on-site
Paris (up to 50km)

Experience

  • Ritz Paris
    Head of Breakfast
    September 2021 - October 2025 (4 years and 1 month)
    - Head of Breakfast within a 5* Parisian palace - 200 to 300 covers/day, demanding international clientele
    - Management of a brigade of 8 to 12 people: scheduling, recruitment, HACCP training, and LQA/Forbes standards
    - Creation and renewal of seasonal menus in coordination with the Executive Chef, food cost control <25%
    - Management of annual budget >€400k: stock management, inventory, supplier negotiations
    - Guarantee of service excellence: room service, buffet, banquets, VIP reception
    - Operational optimization: 30% reduction in waiting time while maintaining palace standards
    - Reference: 7 years at the Ritz Paris available upon request
  • Ritz Paris
    Senior Chef de partie
    October 2018 - September 2021 (2 years and 11 months)
    Preparation and supervision of dishes according to standards
    Supervision and training of commis and apprentices
    Management of hot and cold stations and coordination with other sections
  • Hotel De Russie,
    Chef de partie
    January 2015 - September 2018 (3 years and 8 months)
    Rome, Metropolitan City of Rome Capital, Italy
    Preparation of hot and cold dishes
    Specialty in Italian cuisine, fresh and seasonal products
    Contribution to the setup of banquets, weddings, and private events

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Education

  • européen "Leonardo"
    CFA UTEC Marne la Vallée
    2011
    européen "Leonardo"
  • BAC en
    IPSSAR
    2010
    BAC en

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