Davide Ferraro
McKinnon,VIC
Summary
Italian Head chef,contractor and hospitality consultant,specialised in modern,traditional,fine dining italian food and modern australian.
Over 20 years of experience between Italy,England and Australia,currently leading a very succesful italian fine dine restaurant as a head chef for the last 10 years.
Director of my own logistic van hire company as a side business,which i established during the pandemic and it is now running itself.
Passionate,talented,ambitious,great communicator,trainer,mentor and motivator,with a very high positive mindset on being consistent and succesful.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Head Chef
Vivace Restaurant
07.2013 - Current
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Sapore Restaurant
10.2008 - 01.2009
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Shoreditch House
01.2008 - 09.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Sous Chef
Sartoria Restaurant
11.2005 - 08.2008
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
Pappagallo Restaurat
04.2005 - 10.2005
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
San Marco Restaurant
08.2004 - 02.2005
Chef De Partie
Refettorio Restaurant
01.2004 - 04.2004
Chef De Partie
Cecconi Restaurant
05.2002 - 01.2004
Commis Chef
Lingotto Fiere
01.2001 - 04.2001
- 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.
Commis Chef
Majestic Hotel
06.2000 - 09.2000
Commis Chef
Robin Hood Restaurant
06.1998 - 09.1998
- 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.
- Very first experience in a professional kitcen
Education
High School Diploma -
Giuseppina Colombatto
Turin,Italy09.2001
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Special Event Catering
- Food presentation
- Leadership Qualities
- Fine-dining expertise
- Allergy awareness
- Staff Supervision and Coordination
- Cost Reduction
Certification
Certificate 4 in leadership and management
Certificate of use and hygenic practice
Chef qualification
Diploma in hospitality services and management
Languages
English
Full Professional
Italian
Native or Bilingual
Timeline
Head Chef
Vivace Restaurant
07.2013 - Current
Sous Chef
Sapore Restaurant
10.2008 - 01.2009
Sous Chef
Shoreditch House
01.2008 - 09.2008
Sous Chef
Sartoria Restaurant
11.2005 - 08.2008
Sous Chef
Pappagallo Restaurat
04.2005 - 10.2005
Sous Chef
San Marco Restaurant
08.2004 - 02.2005
Chef De Partie
Refettorio Restaurant
01.2004 - 04.2004
Chef De Partie
Cecconi Restaurant
05.2002 - 01.2004
Commis Chef
Lingotto Fiere
01.2001 - 04.2001
Commis Chef
Majestic Hotel
06.2000 - 09.2000
Commis Chef
Robin Hood Restaurant
06.1998 - 09.1998
High School Diploma -
Giuseppina Colombatto
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