Vincenzo Viola
Casula,Australia
Summary
Methodical Chef&Manager offering several-year background planning, coordinating, marketing and administering Hotel/Restaurant services. Well-versed in handling maintenance issues, developing budgets and inspecting facilities. Working knowledge of ms office paired with outstanding business acumen and excellent communication skills.
Possess strong leadership skills with emphasis on team building and staff development, as well as experience in revenue optimization, strategic planning, and guest services enhancement.
Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world.
Capable of managing dining service while supervising and motivating staff to perform the best of their abilities.
Overview
20
20
years of professional experience
Work History
Executive Chef
Camden Valley Inn
Camden, NSW
08.2023 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Cafe Gusto
Botany, Australia
01.2022 - 07.2023
- Plan and supervise large-scale banquet, catering, and events.
- Design a high-quality menu using in-season ingredients.
- Creating new dishes to add to the cafe menu.
- Listing ingredients needed to be prepared by line cooks during pre-cooking preparations.
- Maintaining a clean kitchen environment, ensuring 100% compliance with state and federal codes and regulations.
- Managing all aspects of this full-service kitchen and banquet facility, developing dinner and dessert menus, and maintaining exceptional profitability, achieving all financial goals and standards set forth by the company.
- Understanding the specifications and feedback from guests, and customizing the meals and recipes accordingly.
- Keeping up on modern food trends and working completely hands on to ensure quality, consistency, and profitability.
- Developed modern Italian, Asian, international and modern australian menus.
- Deciding on the requirements of new staff members, taking part in the recruitment process, training new staff, and assigning them their respective tasks according to their skills.
Head Chef
Giro Osteria
Cronulla, Australia
10.2021 - 12.2022
- 100 a la carte per sittintg
- The Diamond of italian cuisine in the southerland shire.
- Fine dining plating and italian cuisine at his best.
- Preparing menus and daily specials considering the season, occasion and the restaurant's specialty.
- Managing the culinary team by assigning them their respective tasks and workstations in the assembly line.
- Creating new dishes to add to the menu.
- Listing ingredients needed to be prepared by line cooks during pre-cooking preparations
- Mentoring, coaching and supervising the culinary subordinates..
- Analyzing flavors and ingredients and demonstrating the preparation of new dishes to train the team and make the most out of their skills.
- Understanding the specifications and feedback from guests and customizing the meals and recipes accordingly.
- Tasting the prepared dishes, asking for adjustments if required, and approving the portions and presentation of the food.
- Ensuring food safety and hygiene standards are followed and routinely inspecting the freshness of ingredients
- Keeping an eye on the cleanliness and maintenance of all appliances and equipment
- Deciding on the requirements of new staff members, taking part in the recruitment process, training new staff and assigning them their respective tasks according to their skills.
Head Chef
Pasta Italia Cucina & Pastificio
Casula, Australia
07.2017 - 10.2021
- Restaurant and pasta manufacturing
- Fresh original Italian food with innovation
- Manage daily kitchen operations up to 6 staff member
- Develops and creates recipes in collaboration with the owners
- Ensure all HACCP guidelines are achieved and maintained
- Accurately maintain accident records
- Ensure all equipment is properly maintained and stored, with all breakage's and breakdowns being properly reported and recorded
- Responsible for completing order in a timely manner
- Responsible for interviewed, trained and direct all staff members
- Manage wastage through correct portion control
- Provides information to owners, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Sous Chef
Viking River Cruises
03.2016 - 06.2017
- Assisted Executive Chef in meal planning
- Ensure all HACCP guidelines are achieved and maintained
- Estimate food requirements and food/labor costs
- Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis
- Arrange for equipment purchases and repairs
- Follows proper handling and right temperature of all food products
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Organized kitchen staff up to 13 associates
- Comply with Company Grooming Standards at all times
- The menu would change daily and often to suit the country we were visiting.
Sous Chef
Golden Palace 5 star hotel
Turin, Italy
07.2014 - 03.2016
- 170 sitting - Breakfast -Lunch and Dinner service operations
- Business event and often hosting guest chefs of football teams from all over Europe
- Third in command in the kitchen, helping the Michelin star executive Chef Diego Rigotti run the kitchen and manage 10 staff members
- Making sure stock control and rotation are always followed
- Working mainly in saucier station, I was in charge of all the meat, fish and vegetarian dishes as well as the preparation of all the sauces and gravy
- Monitoring that portion are correct and food is plated in an attractive manner
- Responsible for completing all audit and quality standards documentation
- Ensure all HACCP guidelines are achieved and maintained.
Sous Chef Tournant
Crystal Cruises
11.2013 - 04.2014
- In charge the marination, roasting and carving of all the different kind of meats for the main restaurant of the ship, Lido Café, special buffet and Casual dining
- In charge of the mise en place for the hot appetizer
- Maintaining the all Saucier area up to USPH standard
- In charge of the ordering for the night team and the meal count
- Preparing the hotline for Lunch and Dinner service
- Ensure all labelling of food items and blast chilling logs are correct and maintained to the crystal Cruises standard and the United states public Health Standards
- Organized kitchen staff up to 15 associates.
Manager&Owner
Restaurant Nad Dachami / City Club
Bielsko Bila, Poland
02.2010 - 10.2013
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Created monthly reports operational performance metrics.
- Coached, mentored and trained team members in order to improve their job performance.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Implemented new technologies to streamline operations, reduce costs, and improve customer service.
- Negotiated contracts and agreements with vendors and suppliers to reduce costs.
Chef de Partie
Villa Sparina Resort
Tuscan, Italy
03.2009 - 01.2010
- 1 Michelin Star restaurant
- Assisting Sous Chef and Chef-de-Cuisine
- Manage and maintain a clean working environment
- Prepared roasted and braised meat and their appropriate sauce
- Italian cuisine at it's best with modern cooking techniques.
Chef de Partie
Hotel Saski (3 STAR)
Kraków, Poland
04.2008 - 03.2009
- Working mainly as Entremetier
- Ensured freshness of food and ingredients by checking for quality and fifo
- Portion arrange and garnish food and serve food to waiters or patrons
- Weighed, measured, and mixes ingredients according to recipes
- Worked with staff to develop menus for weekly functions and chef specials
- Inspected and cleaned food preparation areas and equipment.
Commis de cuisine
Ristorante Magorabin
Turin, Italy
02.2007 - 03.2008
- 1 Michelin star Restaurant
- Working mainly on Entremetier and Saucier Station
- Manage rotation of food items
- Ensure kitchen area's cleanliness
- Maintain and ensure the quality of prepared and raw items.
Pizza Chef / Pasta Chef
Ristorante Tropical
Grugliasco, Italy
04.2005 - 01.2007
- Working mainly on pizza and Pasta Station
- Ensure kitchen area's cleanliness
- Manage rotation of food items
- Preparation of pizza dough.
Education
High School - Food and beverage Manager
Instituto Professionale Statale "G. Colombatto"
Turin, Italy06.2002
Skills
- Microsoft Office Suite
- Menu Planning
- Presentation of Food
- Cost Control
- Organizing Events
- Dining reservations
- Guest experiences
- Special Event Coordination
- Hospitality
- Cash Handling
- Safety Procedures
- Revenue optimization
- Food and Beverage Operations
Languages
- Italian, Full Professional Proficiency
- English, Full Professional Proficiency
- Polish, Limited Working Proficiency
Personal Information
Title: Head Chef
Languages
Italian
Native/ Bilingual
English
Full Professional
Polish
Limited
References
References available upon request.
Timeline
Executive Chef
Camden Valley Inn
08.2023 - Current
Executive Chef
Cafe Gusto
01.2022 - 07.2023
Head Chef
Giro Osteria
10.2021 - 12.2022
Head Chef
Pasta Italia Cucina & Pastificio
07.2017 - 10.2021
Sous Chef
Viking River Cruises
03.2016 - 06.2017
Sous Chef
Golden Palace 5 star hotel
07.2014 - 03.2016
Sous Chef Tournant
Crystal Cruises
11.2013 - 04.2014
Manager&Owner
Restaurant Nad Dachami / City Club
02.2010 - 10.2013
Chef de Partie
Villa Sparina Resort
03.2009 - 01.2010
Chef de Partie
Hotel Saski (3 STAR)
04.2008 - 03.2009
Commis de cuisine
Ristorante Magorabin
02.2007 - 03.2008
Pizza Chef / Pasta Chef
Ristorante Tropical
04.2005 - 01.2007
High School - Food and beverage Manager
Instituto Professionale Statale "G. Colombatto"
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