Daniela Colagreco
Lockleys
Summary
Highly professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
22
22
years of professional experience
Work History
Head Chef
La Vita Restaurant
11.2023 - Current
- 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.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- 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.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
Head Chef
Hotel Antares
06.2022 - 09.2023
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
Head Chef
Hotel Seehof Nature Retreat
06.2022 - 05.2023
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Second Chef
Hotel Pragser Wildsee
10.2021 - 05.2022
- Managed time effectively during high-volume shifts, prioritizing tasks appropriately to meet service deadlines without compromising quality standards.
- Assisted in managing food inventory, reducing waste and lowering overall food costs.
- Continuously refined personal culinary skills through practice and experimentation, contributing to innovative menu offerings for guests over time.
- Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.
- Developed daily specials utilizing seasonal ingredients, providing guests with fresh and unique dining options.
- Implemented creative garnishing techniques that enhanced dish presentation and overall visual appeal for customers.
- Addressed customer concerns promptly, demonstrating commitment to superior guest experience while maintaining professionalism.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with health regulations at all times.
- Streamlined kitchen operations by implementing efficient cooking techniques and organization methods.
- Mentored junior kitchen staff, improving their culinary skills and fostering a positive work environment.
- Assisted Head Chef in monitoring food safety practices throughout the kitchen, ensuring compliance with local regulations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Second Chef
La Vita Restaurant
04.2019 - 08.2021
- Managed time effectively during high-volume shifts, prioritizing tasks appropriately to meet service deadlines without compromising quality standards.
- Worked closely with the front-of-house team to ensure seamless communication and coordination during service, resulting in exceptional customer satisfaction.
- Assisted in managing food inventory, reducing waste and lowering overall food costs.
- Continuously refined personal culinary skills through practice and experimentation, contributing to innovative menu offerings for guests over time.
- Developed daily specials utilizing seasonal ingredients, providing guests with fresh and unique dining options.
- Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.
Second Chef
Café Bravo Westlake's
10.2018 - 03.2020
- Managed time effectively during high-volume shifts, prioritizing tasks appropriately to meet service deadlines without compromising quality standards.
- Assisted in managing food inventory, reducing waste and lowering overall food costs.
- Developed daily specials utilizing seasonal ingredients, providing guests with fresh and unique dining options.
- Participated in recipe testing sessions, refining dishes for inclusion on the restaurant's menu offerings.
- Addressed customer concerns promptly, demonstrating commitment to superior guest experience while maintaining professionalism.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with health regulations at all times.
Chef
La Vita Café Ristorante
10.2016 - 04.2019
- Coordinating kitchen operations, including food operation, cooking and clean-up
- Ensure that kitchen and wait staff adhere to food safety and hygiene regulations
- Inspect fresh, raw, and cooked food items to guarantee the quality of the goods
- Recruit, induct and train chefs, cooks and kitchen staff
- Sound knowledge of operational health and safety
- Understanding of food labelling and temperature control
- Knowledge of all the different sections in the kitchen
- Maintaining general cleanliness of the kitchen
- Receiving and rotating new stock
Manager
La Vita Café Ristorante
01.2014 - 10.2016
- Catering for large groups and functions
- Performance management
- Staff Hiring and Training
- Supervising staff
- Keeping accurate paperwork and administrative records
- Consistently working to high standards
- High knowledge of operational health and safety
- Understanding of food labelling and temperature control
- Knowledge of all the different sections in the kitchen
- Maintaining general cleanliness of the kitchen and dining area
- Receiving and rotating new stock
- Replenishing the alcohol and beverage fridge
- Greeting and serving customers
- Receiving phone calls (take away orders and booking
- Front of house upkeep and cleaning
- Banking
- Ordering
- Relating with suppliers
Quality Control Inspector
South Australia Potato Company
07.2013 - 12.2013
- Receiving and controlling the products
- Responsible for labelling system
- Responsible for checking the good condition of equipment
- Be involved and contribute to the team
- Relating with suppliers
Food Attendant
Café Bravo
01.2013 - 07.2013
- Delivering excellent customer service
- Assisting in keeping front of house tidy
- Serving and presenting food quickly and efficiently
- Being involved and contributing to the team
- Operating the espresso machine
- Serving non-alcoholic and alcoholic beverages
- Counter Service
Manager
Café Duerre
01.2012 - 12.2012
- Company Overview: (ITALY)
- Delivering excellent customer service
- Assisting in keeping the establishment clean and tidy
- Serving and presenting food quickly and efficiently
- Operating the espresso machine
- Serving non-alcoholic and alcoholic beverages
- Counter Service
- Table Service
- Ability to work well under pressure with high customer traffic
- (ITALY)
Manager
Piqua Café
01.2010 - 12.2012
- Company Overview: (ITALY)
- Preparing to open the store
- Taking order and ringing up payment
- Preparing and serving light food and snacks
- Cleaning work areas, coffee machines, and equipment
- Creating stock displays
- Keeping track of inventory and placing new orders
- Preparing the store to close
- Great customer service
- Ability to work well under pressure with high customer traffic
- (ITALY)
Commis Chef
Albergo Ristorante Bocca Di Valle
01.2003 - 12.2011
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Housekeeper
Albergo Ristorante Bocca Di Valle
01.2009 - 12.2009
- Company Overview: (ITALY)
- Clean rooms and bathroom with prescribed equipment and to the required standard
- Replace and supply toiletries on regular basis
- Report repairs where necessary
- Collect food trays from rooms and return to the kitchen
- Clean spills in rooms and other parts of the Hotel
- Dispose of trash in an environment friendly manner
- (ITALY)
EMPLOYEE
RESPONSIBLE OF PRODUCTS, SERVICES AND MARKETING
01.2009 - 12.2009
- Company Overview: (ITALY)
- Responsible of vehicles special permissions, maintenance
- Researching and reporting on external opportunities
- Understanding current and potential customers
- Managing the customer journey (customer relationship management)
- Developing the marketing strategy and plan
- Managing agencies
- Managing budgets
- Ensuring timely delivery
- Developing guidelines
- Preparation of the Invitation to tender documentation and follow up
- Creator of an internal and effective inventory system
- (ITALY)
Education
Food Science And Technology - Food Science
TAFE SA
Regency Park, SA06-2026
Professional Pastry -
Italian Chef Academy
Italy06-2022
DIPLOMA OF HOSPITALITY MANAGEMENT -
SALFORD COLLEGE
11.2018
CERTIFICATE IV - COMMERCIAL COOKERY
SALFORD COLLEGE
11.2016
CERTIFICATE III - COMMERCIAL COOKERY
SALFORD COLLEGE
07.2016
Skills
- Teamwork skills
- Problem solving
- Food safety
- Menu planning
- Waste reduction
- Cost management
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
Personal Information
Title: Second chef
Hobbies and Interests
- Swimming
- Calligraphy
- Reading
- Documentaries
- Movies
- Music
- Chess
- Strategic gaming
- Theater
- Boardgames
- Sewing
Languages
English
Full Professional
Italian
Native or Bilingual
French
Professional Working
Spanish
Elementary
Interests
- Interior Design
- Train Travel
- Food Tourism
- Martial Arts
- Gym Workouts
- Baking
- Cooking
- Animal Welfare Advocacy
- Offering time and support to shelters for the homeless, women, and animals
Timeline
Head Chef
La Vita Restaurant
11.2023 - Current
Head Chef
Hotel Antares
06.2022 - 09.2023
Head Chef
Hotel Seehof Nature Retreat
06.2022 - 05.2023
Second Chef
Hotel Pragser Wildsee
10.2021 - 05.2022
Second Chef
La Vita Restaurant
04.2019 - 08.2021
Second Chef
Café Bravo Westlake's
10.2018 - 03.2020
Chef
La Vita Café Ristorante
10.2016 - 04.2019
Manager
La Vita Café Ristorante
01.2014 - 10.2016
Quality Control Inspector
South Australia Potato Company
07.2013 - 12.2013
Food Attendant
Café Bravo
01.2013 - 07.2013
Manager
Café Duerre
01.2012 - 12.2012
Manager
Piqua Café
01.2010 - 12.2012
Housekeeper
Albergo Ristorante Bocca Di Valle
01.2009 - 12.2009
EMPLOYEE
RESPONSIBLE OF PRODUCTS, SERVICES AND MARKETING
01.2009 - 12.2009
Commis Chef
Albergo Ristorante Bocca Di Valle
01.2003 - 12.2011
CERTIFICATE IV - COMMERCIAL COOKERY
SALFORD COLLEGE
CERTIFICATE III - COMMERCIAL COOKERY
SALFORD COLLEGE
Food Science And Technology - Food Science
TAFE SA
Professional Pastry -
Italian Chef Academy
DIPLOMA OF HOSPITALITY MANAGEMENT -
SALFORD COLLEGE
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