Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Davide Rebeccato

North Sydney,NSW

Summary

High-performing Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

16
16
years of professional experience

Work History

Head Chef

Restaurant Leo
04.2023 - 01.2024
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Monitored food production to verify quality and consistency.

Head Chef

The Fenwick SRG
04.2020 - 03.2023
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Maintained well-organized mise en place to keep work consistent.


Head Chef

Aqua Dining
02.2014 - 03.2020
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • 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.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Hired, managed, and trained kitchen staff.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.

Head Chef

Restaurant Travertino The Oberoi Hotels
01.2012 - 12.2013
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Monitored food production to verify quality and consistency.
  • Maintained well-organized mise en place to keep work consistent.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.

Sous Chef

Imago Restaurant Hassler Hotel
03.2008 - 08.2011
  • Acted as head chef when required to maintain continuity of service and quality.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Utilized culinary techniques to create visually appealing dishes
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Evaluated food products to verify freshness and quality.

Education

High School Diploma -

IPSSAR Pietro D'Abano
Abano Terme Padova Italy
09.1996

Skills

  • Sanitation Standards
  • Supply Estimates
  • Food procurement
  • Hiring, Training, and Development
  • Problem and Complaint Resolution
  • Fine Dining
  • Plating and presentation
  • Food Prep Planning
  • Equipment Maintenance
  • Waste Reduction

Languages

Italian
Native or Bilingual
English
Full Professional

Timeline

Head Chef

Restaurant Leo
04.2023 - 01.2024

Head Chef

The Fenwick SRG
04.2020 - 03.2023

Head Chef

Aqua Dining
02.2014 - 03.2020

Head Chef

Restaurant Travertino The Oberoi Hotels
01.2012 - 12.2013

Sous Chef

Imago Restaurant Hassler Hotel
03.2008 - 08.2011

High School Diploma -

IPSSAR Pietro D'Abano

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Davide Rebeccato