Daniel Arancio
Hoppers Crossing
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.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Bistro Guillaume
08.2023 - 12.2023
- Food Preparation including Speciality Foods
- Kitchen Opening/Closeing Routines
- Maintain Food and Kitcken Standards
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Sous Chef
The Prince Alfred, The Local ,The Provincial
01.2017 - 02.2023
- AVC -The Local & The Prince Alfred, The Provincial
- Inventory Maintenance
- Team Leadership and Management
- Coaching and Development
- Shrinkage Control
- Maintain Food and Kitchen Standards
- Menu Planning
- Food Preparation
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef De Partie
The Vincent & The Duke of Wellington
04.2015 - 01.2017
- Food Preparation including Speciality Foods
- Inventory Maintenance
- Kitchen Opening Routines
- Maintain Food and Kitchen Standards
Chef
The Golden Gate Hotel
09.2014 - 04.2015
- Food Preparation including Steaks and Pizza
- Kitchen Opening and closing management
- Maintain Food and Kitchen Standards
Education
Certificate IIII in Commerical Cookery -
William Angliss Institute of TAFE
Melbourne, VICCertificate III in VET Hospitality -
The Grange College
Skills
- Inventory Management
- High-Quality Ingredients
- Budgeting and Cost Control
- Chef Assistance
- Kitchen Preparation
- Stocking and Replenishing
- Guest Satisfaction
- Dish Preparation
- Menu Planning
- High-Volume Environments
- Team Leadership
Additional Information
- I am a Passionate and enthusiastic Chef who is well acquainted and thrives in fast paced and challenging environments. I personally pride myself on time management, on being able to communicate and function within both small and large teams and at all times being approachable. I hold myself to the highest standards of integrity and have a keen eye for detail. My passion and drive make no job too big or too small to pursue. I am looking forward to the opportunity to lend my many years of skill development to this role in order to both fuel my personal and professional growth but also to add value to your business and the service you offer.
Professional References
Aaron Kennedy - Head Chef
Mobile - 0407 416 444
Evan Burrows - Area Chef Fitzroy
Mobile - 0401 078 221
Sam Heathcote - Area Manager Fitzroy
Mobile - 0403 267 076
Personal and Character Reference:
Fabiano Scrofani – Client First Leader @ I.O.O.F Investment Mgt Ltd
Mobile - 0477 477 092
Timeline
Chef De Partie
Bistro Guillaume
08.2023 - 12.2023
Sous Chef
The Prince Alfred, The Local ,The Provincial
01.2017 - 02.2023
Chef De Partie
The Vincent & The Duke of Wellington
04.2015 - 01.2017
Chef
The Golden Gate Hotel
09.2014 - 04.2015
Certificate IIII in Commerical Cookery -
William Angliss Institute of TAFE
Certificate III in VET Hospitality -
The Grange College
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