Alessandro Coluccia
Brisbane,QLD
Overview
18
18
years of professional experience
1
1
Certification
Work History
Owner Chef
Green paradise resort 4 stars
Otranto, Italy
04.2024 - 09.2024
- Managed daily operations of business, including hiring and training staff.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Ensured that all meals were prepared according to health code standards and regulations.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Created daily specials based on seasonal availability of ingredients.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Evaluated performance of kitchen staff members through observation and feedback sessions.
- Assisted in developing strategies for marketing campaigns aimed at increasing sales volume from existing customers or attracting new ones.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
Executive Chef Manager
Granfuoco braceria
Napoli, Italy
01.2022 - 02.2024
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Created daily specials based on seasonal availability of ingredients.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Implemented standardized recipes to maintain consistency among dishes served in different locations within the restaurant chain.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Assisted in developing strategies for marketing campaigns aimed at increasing sales volume from existing customers or attracting new ones.
- Developed strategies for reducing food spoilage while maintaining quality standards.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
Executive Chef Manager
Alicella
Napoli, Italy
02.2021 - 02.2022
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Ensured that all meals were prepared according to health code standards and regulations.
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Created daily specials based on seasonal availability of ingredients.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Evaluated performance of kitchen staff members through observation and feedback sessions.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
Sous Chef
Romeo hotel 1 Michelin star
Napoli, Italy
12.2020 - 11.2021
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
Executive Sous Chef
Meccanismo
Roma, Italy
03.2016 - 04.2020
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Sous Chef
Da vinci restaurante
Munchen , Germany
11.2014 - 03.2016
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
Appetizer Chef
Astoria Park hotel 4 stelle
Riva Del Garda, Italiy
05.2010 - 09.2014
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Cook's Assistant
Rifugio pradalago 2100
Madonna Di Campiglio , Italy
10.2010 - 04.2014
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.
- Stocked kitchen with necessary supplies such as food items, utensils, and equipment.
- Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.
- Set up banquet tables with decorative elements following established guidelines.
- Prepared simple dishes like salads, sandwiches, as per instructions from the cook.
Cook's Assistant
La Tartana srl
Castro , Italiy
05.2006 - 09.2010
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.↳
- Stocked kitchen with necessary supplies such as food items, utensils, and equipment.
- Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.
Education
High School Diploma -
I.p.s.a.r.t. Istituto Alberghiero
Santa Cesarea Terme 09-2010
Skills
- Negotiation
- Strategic project planning
- Profit and loss analysis
- Consulting
- Marketing tactics
Languages
Italiano
First Language
English
Intermediate (B1)
B1
German
Intermediate (B1)
B1
Affiliations
- I am a very dynamic person, I adapt to all environments and I always seek improvement, I am a very ambitious person who never gets discouraged
Accomplishments
- I was chosen as a member of the Italian Chefs Association, I received praise in several newspapers and two awards as 10% of the best restaurants in the world in 2022
Certification
- in Italy I have a first aid, fire prevention and HACCP course
Timeline
Owner Chef
Green paradise resort 4 stars
04.2024 - 09.2024
Executive Chef Manager
Granfuoco braceria
01.2022 - 02.2024
Executive Chef Manager
Alicella
02.2021 - 02.2022
Sous Chef
Romeo hotel 1 Michelin star
12.2020 - 11.2021
Executive Sous Chef
Meccanismo
03.2016 - 04.2020
Sous Chef
Da vinci restaurante
11.2014 - 03.2016
Cook's Assistant
Rifugio pradalago 2100
10.2010 - 04.2014
Appetizer Chef
Astoria Park hotel 4 stelle
05.2010 - 09.2014
Cook's Assistant
La Tartana srl
05.2006 - 09.2010
- in Italy I have a first aid, fire prevention and HACCP course
High School Diploma -
I.p.s.a.r.t. Istituto Alberghiero
Similar Profiles
Rebecca ShortRebecca Short
Housekeeper at Big 4 Paradise ParkHousekeeper at Big 4 Paradise Park
Charli CalmanCharli Calman
Food and Beverage Attendant at Paradise Resort, Surfers ParadiseFood and Beverage Attendant at Paradise Resort, Surfers Paradise
Yailen FernandezYailen Fernandez
Director at Children's Paradise Learning Center #4Director at Children's Paradise Learning Center #4
Ailysh Lewis-MillarAilysh Lewis-Millar
Support and Advocacy Worker at Micah ProjectsSupport and Advocacy Worker at Micah Projects
David HowardDavid Howard
Food and Beverage Attendant at Morrison Hotel, ALH GroupFood and Beverage Attendant at Morrison Hotel, ALH Group