Raffaele Celardo
Waitara
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Senior Chef/ Aged Care Head Chef/Bulk Cooking
Hastings People
01.2022 - Current
- Mentored junior chefs, fostering professional growth and improving overall team performance
- Optimized staffing levels to maintain efficient operations during peak periods without compromising service quality or staff morale.
- Spearheaded catering initiatives during large-scale corporate events that resulted in repeat business due to exceptional quality and service
- Cultivated a culture of excellence within the kitchen team through open communication, positive reinforcement, and constructive feedback, ultimately contributing to an elevated standard of banquet cuisine.
- Developed custom menu options to accommodate dietary restrictions and allergies, ensuring an inclusive dining experience for all guests.
- Provided comprehensive pre-event consultations with clients to understand their specific needs, preferences, and expectations for each banquet function.
- Successfully led a diverse team of culinary professionals through various challenges under high-pressure conditions while maintaining composure and focus on delivering exceptional results.
- Continuously refined recipes based on guest feedback, resulting in improved customer satisfaction ratings.
- Managed budgets effectively by forecasting expenses accurately and identifying opportunities for cost reduction where possible.
- Created visually stunning food presentations that enhanced the overall dining experience and garnered positive feedback from clients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantities.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Sous Chef
The Mattherhorn
04.2021 - 01.2022
- Experienced fine dining service, homemade European dessert and game meat.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
Bar Totti Merivale
01.2021 - 01.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
MHYC
09.2017 - 04.2021
- Service a la carte, private functions, events and Bistro
- Service up to 250 pax
- Coordinate and train up to 6 Chef
- Control of rota, stock and FC.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
Head Chef
HM ONE LTD
01.2015 - 08.2017
- In charge of creating Menu, ordering food, organizing rota, training staff, and all sections in a busy restaurant up to 250 pax per service.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Obtained fresh, local ingredients to lower grocery costs.
Chef de partie
Inkiostro
01.2013 - 06.2015
- Pasta chef specialized in fresh homemade pasta, amuse bouche, and canapé
- Fresh fish and top quality ingredients.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Junior Sous than Sous Chef
Jamies Oliver Italian limited
02.2010 - 01.2013
- In charge of ordering, rota, planning menu, training staff, cooking fresh fish and meat, and homemade pasta in a busy restaurant up to 450 pax per service.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Night Chef
The Montcalm Hotel
04.2005 - 01.2010
- In charge of room service, fully English continental breakfast (buffet and a la carte), Japanese breakfast, and night menu.
- Collaborated with other chefs on menu planning, recipe development, and seasonal ingredient sourcing to offer diverse culinary options during nighttime hours.
- Utilized culinary techniques to create visually appealing dishes.
Education
Graduate Diploma Hospitality - Hospitality
De Sanctis, catering and hospitality school
Naples, Italy07.2018
Chef - Hospitality
Alma, the international school of Italian kitchen of Gualtiero Marchesi
Parma, Italy 01.2013
Skills
- I am an enthusiastic and fast learning individual looking to develop a career as a chef i would like to find a full time position which would me allow to use my talents and/or learn new skillsClean , serious and polite whit permanent resident visa,police check and culinary degree diploma available Own knives and uniform ready to start
- Cooking methods
- Team Management
- Kitchen Operations
- Sanitation Standards
- Food presentation
- Allergen awareness
- Menu development
- Kitchen Management
- Quality Control
- Staff Training
- Waste Reduction
Personal Information
Date of Birth: 04/04/1986
References
- Daniel Reed, Head chef of MHYC in Mosman, 0451179892
- Liarne Schai, Owner of the Mattherhorn Swiss restaurant in Turramurra, 0412365545
Certification
- First Aid Training - 2022
Languages
Italian
Native or Bilingual
Spanish
Limited Working
French
Limited Working
English
Full Professional
Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Timeline
Senior Chef/ Aged Care Head Chef/Bulk Cooking
Hastings People
01.2022 - Current
Sous Chef
The Mattherhorn
04.2021 - 01.2022
Sous Chef
Bar Totti Merivale
01.2021 - 01.2022
Sous Chef
MHYC
09.2017 - 04.2021
Head Chef
HM ONE LTD
01.2015 - 08.2017
Chef de partie
Inkiostro
01.2013 - 06.2015
Junior Sous than Sous Chef
Jamies Oliver Italian limited
02.2010 - 01.2013
Night Chef
The Montcalm Hotel
04.2005 - 01.2010
Graduate Diploma Hospitality - Hospitality
De Sanctis, catering and hospitality school
Chef - Hospitality
Alma, the international school of Italian kitchen of Gualtiero Marchesi
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