Emanuele Abbruzzese
Sydney,NSW
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15 -year background in high-end restaurant industry.
Overview
15
15
years of professional experience
Work History
Senior Chef De Partie
Gowings
09.2023 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored food production to verify quality and consistency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Senior Sous Chef
Pantree Group
10.2021 - 03.2023
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Strengthened communication skills through regular interactions with others.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Worked flexible hours across night, weekend and holiday shifts.
- Developed and maintained courteous and effective working relationships.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Cultivated interpersonal skills by building positive relationships with others.
Sous Chef
Massimo Orobello
08.2020 - 04.2021
Senior Chef De Partie
Bar M
12.2019 - 08.2020
Senior Sous Chef
La Lanterna
12.2016 - 08.2019
Senior Chef De Partie
Grand Hotel Eden
04.2016 - 10.2016
Sous Chef
Cafe Sapori Restaurant
01.2016 - 04.2016
Senior Chef De Partie
Hotel Splendide Royal
04.2012 - 12.2014
Chef De Partie
Mirabelle Restaurant* Hotel Splendide
11.2008 - 02.2012
Education
No Degree - Certificate For Meal Preparation Level 3
CFP Cooking School,
Sondrio, Italy06.2007
Skills
- Plating
- Vendor Relationship Management
- Food Safety
- Food Spoilage Prevention
- Inventory Rotation
- Signature Dish Creation
- Banquets and Catering
- Forecasting and Planning
- Food Safety Regulations
- Plating and Presentation
- Performance Assessments
- Ingredient Selection
- Purchasing Management
- Culinary Expertise
- Budget Development
- Vendor Relations
- Cost Control and Budgeting
- Process Improvements
- Kitchen Management
- Menu Supervision
Timeline
Senior Chef De Partie
Gowings
09.2023 - Current
Senior Sous Chef
Pantree Group
10.2021 - 03.2023
Sous Chef
Massimo Orobello
08.2020 - 04.2021
Senior Chef De Partie
Bar M
12.2019 - 08.2020
Senior Sous Chef
La Lanterna
12.2016 - 08.2019
Senior Chef De Partie
Grand Hotel Eden
04.2016 - 10.2016
Sous Chef
Cafe Sapori Restaurant
01.2016 - 04.2016
Senior Chef De Partie
Hotel Splendide Royal
04.2012 - 12.2014
Chef De Partie
Mirabelle Restaurant* Hotel Splendide
11.2008 - 02.2012
No Degree - Certificate For Meal Preparation Level 3
CFP Cooking School,
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