Alberto Bralla
Brisbane,QLD
Summary
Motivated and hardworking Junior Sous Chef with 20+ years of experience and a proven track record at Hellenika Restaurant, excelling in quality control and team supervision. Skilled in recipe development and food safety compliance, I effectively trained staff and enhanced kitchen operations, ensuring high standards and timely service. Committed to culinary excellence and fostering collaboration in fast-paced environments.
Overview
21
21
years of professional experience
Work History
Junior Sous Chef
Hellenika Restaurant
Fortitude Valley, QLD
01.2019 - Current
- In charge of grill section.
- Evaluated performance levels of team members providing feedback where needed.
- Quality control for 5 different sections.
- Trained and supervised new staff in proper culinary techniques.
- Assisted Executive Chef in recipe development and kitchen operations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
- Ensured adherence to sanitation procedures throughout the kitchen operation.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Maintained a clean work area to ensure compliance with health regulations.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Liaised closely with kitchen and front-of-house personnel.
Chef De Partie
Royal Hotel
Nundah, QLD
02.2015 - 01.2019
- In charge of grill section.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Demi Chef De Partie
Metropole Hotel
Bellagio, Italy
05.2014 - 10.2014
- Assist Chef de Partie with the preparation, cooking and presentation of first and main courses.
- Eventually promoted to Chef de Partie.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Ensured quality control of dishes before they were served to guests.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Adhered strictly to health and safety regulations while preparing meals for guests.
Breakfast Chef
Alpina Hotel
Gstaad, Switzerland
12.2013 - 04.2014
- In charge of breakfast prep and service
- Followed instructions from head chef and manager for daily tasks, special orders or requests.
- Supervised junior kitchen staff during service periods in order to maintain high standards of food production.
- Checked temperature controls periodically during shifts to ensure optimal temperatures are maintained.
- Maintained cleanliness of work area throughout shift to ensure safe food preparation practices.
- Plated meals according to presentation guidelines established by restaurant management.
Demi Chef De Partie
Ristorante La Lanchetta
Lugano, Switzerland
05.2012 - 10.2013
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Liaised closely with kitchen and front-of-house personnel.
Chef De Partie
Novello Restaurant
Lytham St Annes, England
01.2010 - 01.2012
- Assisted Head Chef with daily food preparation and service in the kitchen
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Organized the daily mise en place in order to prepare meals efficiently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Managed food usage with proper stock rotation to prevent spoilage.
Second Chef
Princess Cruises
Napoli, Italy
01.2009 - 07.2009
- In charge of meat section.
- Inspected finished plates before they are served to customers ensuring quality control standards are met.
- Monitored food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared in a timely manner and presented correctly.
- Planned and prepared meals according to restaurant recipes, standards, and customer preferences.
- Maintained cleanliness of work area at all times by cleaning surfaces regularly and disposing of waste properly.
- Provided guidance and assistance to junior chefs when needed.
- Collaborated with front-of-house personnel to ensure smooth service flow throughout shift hours.
Commis De Cuisine
Novello Restaurant
Lytham St Annes, England
02.2007 - 09.2008
- Assisted Chef de Partie with daily food preparation and service of starters and desserts.
- Cooperated with other staff members to maintain smooth workflow throughout shift hours.
- Plated individual portions according to established recipes while ensuring correct portion size was provided.
- Ensured that all dishes were presented attractively before serving to customers.
- Maintained cleanliness of work areas throughout shift; cleaned up spills immediately.
Commis Chef
Excelsior Palace Hotel
Rapallo, Italy
07.2006 - 10.2006
- Assisted chefs with daily food preparation and service of breakfast and starters.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained a clean working area at all times in compliance with health codes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Commis Chef
Excelsior Palace Hotel
Rapallo, Italy
06.2005 - 09.2005
- Assisted chefs with daily food preparation and service of starters and main courses.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained a clean working area at all times in compliance with health codes.
Commis Chef
Hotel Lenno
Lenno, Italy
07.2004 - 09.2004
- Assisted chef with daily food preparation and service of starters.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained a clean working area at all times in compliance with health codes.
Education
Diploma - Restaurant Services Specialist
Professional Institute “Crotto Caurga”
Chiavenna, Sondrio, Italia07.2006
Diploma -
Secondary school “Jacopo Rezia”
Menaggio, Como, Italia07.2001
Skills
- Quality control
- Recipe development
- Food safety compliance
- Team supervision
- Culinary techniques
- Menu planning
- Performance evaluation
- Sanitation practices
- Staff training
- Collaboration with front-of-house
- Positive and professional
- Communication
Personal Information
- Title: Junior Sous Chef
- Date of Birth: 01/22/87
- Gender: Male
- Nationality: Italian and Australian
Languages
English
Full Professional
Italian
Native/ Bilingual
References
References available upon request.
Timeline
Junior Sous Chef
Hellenika Restaurant
01.2019 - Current
Chef De Partie
Royal Hotel
02.2015 - 01.2019
Demi Chef De Partie
Metropole Hotel
05.2014 - 10.2014
Breakfast Chef
Alpina Hotel
12.2013 - 04.2014
Demi Chef De Partie
Ristorante La Lanchetta
05.2012 - 10.2013
Chef De Partie
Novello Restaurant
01.2010 - 01.2012
Second Chef
Princess Cruises
01.2009 - 07.2009
Commis De Cuisine
Novello Restaurant
02.2007 - 09.2008
Commis Chef
Excelsior Palace Hotel
07.2006 - 10.2006
Commis Chef
Excelsior Palace Hotel
06.2005 - 09.2005
Commis Chef
Hotel Lenno
07.2004 - 09.2004
Diploma - Restaurant Services Specialist
Professional Institute “Crotto Caurga”
Diploma -
Secondary school “Jacopo Rezia”
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