DANIELE PIROZZI
Perth ,WA
Summary
Creative Chef de Partie, known for high productivity and efficient task completion. Specialized in menu development, inventory management, and kitchen safety protocols. Excel in time management, teamwork, and adaptability, ensuring seamless kitchen operations and consistent culinary excellence.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
numero uno resturant
Perth
02.2025 - Current
- Checked quality of food products to meet high standards.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
Chef De Partie
D'amore resturant
capri, Napoli
04.2024 - 05.2025
- Keeping the workstation clean and in excellent condition.
- Organization and study of cooking and service times based on peak days and times.
- Use of compliant products for sanitary cleaning and disinfection.
- Particular attention to the quality of food
- Supervision of inventory, purchasing and correct storage of products.
- Supervision of the plating through care of the garnishes and the aesthetics of the presentations.
- Organizing frequently used foods into containers and placing perishable items in coolers.
Chef De Partie
Gesti Resturant
Bardolino , VR
05.2024 - 11.2024
- Carrying out assigned tasks with attention and precision.
- Management of assigned activities, improving execution times.
- Keeping the workstation clean and in excellent condition.
- Preparation of dishes paying attention to quality and aesthetics.
Chef De Partie
Gli Artigiani La Pizzeria di Gianluigi Rispo
Giugliano in Campania, NA
11.2023 - 03.2024
- I dedicate myself to preparing the appetizer side in a gourmet way
- Maintaining hygiene and cleanliness of the kitchen and equipment.
- Management of inventories and supplies of raw materials.
- Responsibility and autonomy in applying the rules of the HACCP system.
Commis
Hotel San Marino
Riccione
05.2021 - 09.2022
- I started as a kitchen commis and ended up with appetizers, so as I rose through the ranks I gave a great hand to the company and the management of the kitchen, improving more and more day after day.
- Setting up the service line.
- Management of food storage and related deadlines.
Commis
Hotel Medusa
Rimini
- I worked in the Medusa hotel in Rimini Rivazzurra for the opening of the Christmas and New Year holidays.
Education
Culinary Art Diploma -
Isis Vincenzo Corrado
Caserta 06-2022
Skills
- Manual skill and speed of execution
- Cleanliness and sense of organization
- Ability to work in a team
- Food hygiene standards
- Food preservation and storage rules
- Attention to the customer
HACCP
- Food handling
- Use of kitchen utensils
- Food preservation methods
- Stress resistance
- Attention to detail
- Culinary techniques
Custom
Lavoro di squadra
Personal Information
Nome e informazioni di contatto
Certification
- i have a H.A.C.C.P. certification
Timeline
Chef De Partie
numero uno resturant
02.2025 - Current
Chef De Partie
Gesti Resturant
05.2024 - 11.2024
Chef De Partie
D'amore resturant
04.2024 - 05.2025
Chef De Partie
Gli Artigiani La Pizzeria di Gianluigi Rispo
11.2023 - 03.2024
Commis
Hotel San Marino
05.2021 - 09.2022
Commis
Hotel Medusa
Culinary Art Diploma -
Isis Vincenzo Corrado
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