Summary
Overview
Work History
Education
Skills
Timeline
Andrea Porzio

Andrea Porzio

Gold Coast,QLD

Summary

Accomplished Demi Chef De Partie with a proven track record at erick pub , enhancing customer satisfaction through expert pasta crafting and aesthetic presentation. Skilled in recipe adaptation and fostering teamwork, I've significantly contributed to culinary excellence and efficient kitchen operations. My dedication to food safety and passion for culinary arts drive continuous improvement and innovation.

Overview

7
7
years of professional experience

Work History

Chef Assistant

I Paesano
03.2017 - 09.2017
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.

Grill Chef

Il Macello
05.2018 - 10.2018
  • Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
  • Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.

Chef Assistant

À Cucina É Mamma
06.2019 - 09.2019
  • Coordinated with other chefs on special events menus, offering unique pasta selections tailored to specific themes or occasion requirements.
  • Enhanced customer satisfaction by consistently creating high-quality pasta dishes following traditional and innovative recipes.

Demi Chef De Partie

À Taverna É Totó
06.2020 - 12.2020
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Demi Chef De Partie

Erick Pub
03.2021 - 12.2023
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Increased customer satisfaction through meticulous attention to detail in crafting aesthetically pleasing pasta products.
  • Continuously improved personal skills in traditional Italian pasta-making methods, elevating overall quality of output.
  • Worked effectively in fast-paced environments.
  • Collaborated with team members to ensure a smooth workflow, contributing to a positive work environment.
  • Consistently followed food safety guidelines to maintain a safe and sanitary workspace for all employees.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.

Demi Chef De Partie

Double Zero
03.2024 - 04.2024
  • Kept work areas clean, neat and organized to promote safety, productivity and team success.
  • Adhered to company safety policies and procedures for proper food safety and sanitation.
  • Managed portion control efficiently while maintaining quality standards of each dish served.
  • Reduced waste by closely monitoring ingredient usage and adjusting batch sizes as necessary.
  • Increased customer satisfaction through meticulous attention to detail in crafting aesthetically pleasing pasta products.
  • Demonstrated versatility by mastering different types of pastas, from stuffed varieties to long ribbon noodles and shaped pastas like fusilli or rotini.

Demi Chef de Partie

Envy hotel
Gold coast, Qld
05.2024 - Current
  • Self-motivated, with a strong sense of personal responsibility.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and plates.
  • Manager Paolo Pavia +61 414776094

Education

Diploma Enogastronomia -

High School ELENA DI SAVOIA (NA) , Napoli
06.2020

Skills

  • Cooking methods
  • Recipe Adaptation
  • Stock management
  • Food safety knowledge
  • Knife Skills
  • Food presentation
  • Allergen awareness
  • Frying Expertise
  • Food Preparation
  • Food Safety
  • Cooking techniques

Timeline

Demi Chef de Partie - Envy hotel
05.2024 - Current
Demi Chef De Partie - Double Zero
03.2024 - 04.2024
Demi Chef De Partie - Erick Pub
03.2021 - 12.2023
Demi Chef De Partie - À Taverna É Totó
06.2020 - 12.2020
Chef Assistant - À Cucina É Mamma
06.2019 - 09.2019
Grill Chef - Il Macello
05.2018 - 10.2018
Chef Assistant - I Paesano
03.2017 - 09.2017
High School ELENA DI SAVOIA (NA) - Diploma Enogastronomia ,

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Andrea Porzio