Cristopher Pelusi
Cairns,QLD
Summary
Dynamic culinary professional with extensive experience, excelling in food cost management and team leadership. Proven track record in reducing waste through strategic planning and enhancing guest satisfaction with innovative dishes. Skilled in kitchen organization and effective communication, fostering a collaborative environment in high-pressure settings.
Overview
10
10
years of professional experience
Work History
Resident Chef
RED S.r.l.
01.2023 - 12.2024
- Training manager of all professional cooking and pastry students. I personally taught lessons and helped teachers for theirs.
- Coordinate professional training courses for chefs (2 courses / year), pastry chefs (4 courses / year) and pizza chefs (1 course / year).
- Training of people outside the school with specific not professional courses (3 courses at week).
- Organization of team building courses and corporate events (1 course per month).
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Reduced food waste with strategic lessons planning and inventory control techniques.
- Responsible for equipment and any maintenance thereof.
Chef De Partie
La Chiave Bianca Relais
06.2024 - 12.2024
- Banqueting service for at least 400 people.
- Working at weekends and public holidays as a supporting chef in a kitchen brigate.
- Preparation of raw, cold and hot dishes for both fish and meat menus.
- Plating and decorating starters and main courses.
Chef De Cuisine
Villa Alessandra, Banqueting Restaurant
04.2023 - 05.2024
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Pastry Chef
Caprice, Fabrizio Camplone
12.2021 - 12.2022
- Managed the modern pastry department with production of mignon, cakes and spoon desserts.
- Creation of classic desserts of the Italian tradition.
- 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.
- Stick to the daily preparation schedule.
Chef De Partie
D. One, * Michelin Star
05.2021 - 09.2021
- Chef de partie of the starters and desserts section.
I prepared dishes for two tasting menus taking care of all the preparations, service and presentation of the dishes.
Of the two menus I took care of some fish, meat, vegetable and dessert dishes. - Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
Waiter, Commis De Cuisine
Fattoria Toccaferro
12.2019 - 03.2020
- Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
- Communicated with kitchen staff to enable accurate food preparation.
- Bar assistant for preparing drinks and desserts.
- Management of stock in the warehouse.
- Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
- Cleaned and washed all utensils, preparation equipment cutting boards and counters.
Restaurant Waiter
Ristocarne On The Road, Steakhouse
04.2018 - 12.2019
- Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
- Communicated with kitchen staff to enable accurate food preparation.
- Management of reservations and table assignments.
- Cutting the meat (show cooking) taking into account the various types of meat and cooking methods
- Bar assistant for preparing drinks
and desserts. - Management of stock in the warehouse.
Building Engineer
Edile Artist Srls
09.2014 - 04.2018
- Coordinate safety on construction sites and manage work teams.
- Create estimates and metric calculations for numerous construction projects.
- Manage construction site accounting.
- Coordinate the purchase and distribution of building materials.
- Manage internal company accounting.
- Management of relationships with consultants, banks, customers and suppliers.
Education
Pastry Chef Certificate - Hospitality, Pastry Course
RED Academy
Treglio, Italy12-2022
Professional Chef Certificate - Hospitality, Cooking Course
RED Academy
Treglio, Italy05-2021
Certificate of Attendance - Sommelier Course
Assosommelier
Pescara, Italy03-2021
Bachelor Degree - Building Engineering
University G. D'Annunzio
Pescara10-2019
High School Diploma -
High School of Surveyor Galliani
Chieti, Italy 07-2012
Skills
- Food preparation
- Plating and presentation
- Knife skills
- Kitchen organization
- Pastry techniques
- Banqueting and catering
- Food cost management
- Sanitation procedures
- Recipes and menu planning
- Teamwork attitude and ability to manage staff
- Communication and planning skills
- Punctuality and reliability
Languages
Italian
Bilingual or Proficient (C2)
English
Elementary (A2)
Timeline
Chef De Partie
La Chiave Bianca Relais
06.2024 - 12.2024
Chef De Cuisine
Villa Alessandra, Banqueting Restaurant
04.2023 - 05.2024
Resident Chef
RED S.r.l.
01.2023 - 12.2024
Pastry Chef
Caprice, Fabrizio Camplone
12.2021 - 12.2022
Chef De Partie
D. One, * Michelin Star
05.2021 - 09.2021
Waiter, Commis De Cuisine
Fattoria Toccaferro
12.2019 - 03.2020
Restaurant Waiter
Ristocarne On The Road, Steakhouse
04.2018 - 12.2019
Building Engineer
Edile Artist Srls
09.2014 - 04.2018
Pastry Chef Certificate - Hospitality, Pastry Course
RED Academy
Professional Chef Certificate - Hospitality, Cooking Course
RED Academy
Certificate of Attendance - Sommelier Course
Assosommelier
Bachelor Degree - Building Engineering
University G. D'Annunzio
High School Diploma -
High School of Surveyor Galliani
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