Andrea Caccamo
Homebush west
Summary
More than 20 years of professional cooking and kitchen management.
Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
28
28
years of professional experience
Work History
Chef
Eat At Robs
01.2022 - 01.2025
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
Bistro on The Green
01.2017 - 01.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
La Piazza Restaurant
01.2016 - 01.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Primaluna Restaurant
01.2011 - 01.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Head Chef
Il Faro Restaurant
01.2007 - 01.2010
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Pastry Chef
Pasticceria Cuciti
01.2004 - 01.2006
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed in-store, pick-up orders and catering needs.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
Head Chef
Eolian Inn Hotel
01.2002 - 01.2004
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
Sous-chef
Framons Hotels Company
01.1997 - 01.2002
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Education
M.D. - Tourism And Hospitality Management
Instituto Antonello
Messina, Italy06-2000
Skills
- Executive Sous-Chef
- Catering
- Kitchen productivity
- Staff performance
- Baking
- Cake decoration
- Fresh Pasta
- Sicilian Foods
- Hospitality
- Cooking
- Food safety and sanitation
- Team leadership
- Team management
- Pastry techniques
- Customer service
- Kitchen leadership
- Waste reduction
- Knife skills
- Food safety
- Food safety regulations
- Restaurant experience
- Cooking techniques
- Safe food handling
- Special event catering
- Dessert preparation
- Food quality
- Food preparation
- Cost reduction
- Kitchen management
- Kitchen organization
- Cost management
- Food presentation
- Safety management
- Seasonal menu planning
- Dough handling
- Meal preparation
- Supervising food prep
- Leadership qualities
- Baking science
- Attention to detail
- Sanitation standards
- Food plating
- Effective communications
- Safe handling
- Allergy awareness
- Training staff
- Kitchen operations
- Menu memorization
- Grilling
- Team collaboration
- Staff training
Languages
Italian
Native or Bilingual
English
Full Professional
Timeline
Chef
Eat At Robs
01.2022 - 01.2025
Sous Chef
Bistro on The Green
01.2017 - 01.2021
Sous Chef
La Piazza Restaurant
01.2016 - 01.2017
Sous Chef
Primaluna Restaurant
01.2011 - 01.2015
Head Chef
Il Faro Restaurant
01.2007 - 01.2010
Pastry Chef
Pasticceria Cuciti
01.2004 - 01.2006
Head Chef
Eolian Inn Hotel
01.2002 - 01.2004
Sous-chef
Framons Hotels Company
01.1997 - 01.2002
M.D. - Tourism And Hospitality Management
Instituto Antonello
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