Emily Torresi
Perth
Summary
Experienced in hospitality and kitchen management. Knowledge of food safety standards
Team collaboration and adaptability.
Overview
9
9
years of professional experience
Work History
Demi Chef De Partie
Lontara Prendiville Group
10.2024 - Current
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Preparation mise en place
- Service breakfast/lunch/dinner
Sous Chef
Jean Georges Restaurant
03.2023 - 11.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Senior pastry chef de partie
Mandarin Oriental
04.2022 - 01.2023
- Company Overview: Dinner by Heston Bluementhal, Seta by Antonio Guida, 2 Michelin stars
- I enjoyed a team of 5 people, as a big company I had the opportunity to improve the management side and myself like tutor, I'm working for our executive pastry chef, perennially in America, like sous chef in charge of hanway hakkasan restaurant, I'm in charge to keep the standard that all the company offer and idealize internal benefit for our costumers (petit four, birthday cake, special requests, big party) teaching the team to push a service of 400 costumers, taking care of the production and the finalization of all the new dessert to adapt them as best at our restaurant, training the floor as best for the dessert
- Dinner by Heston Bluementhal, Seta by Antonio Guida, 2 Michelin stars
Sous chef
Hakkasan restaurant
03.2021 - 03.2022
- Company Overview: 1 Michelin stars
- I'm in charge to keep the standard that all the company offer and idealize internal benefit for our costumers (petit four, birthday cake, special requests, big party) teaching the team to push a service of 400 costumers, taking care of the production and the finalization of all the new dessert to adapt them as best at our restaurant, training the floor as best for the dessert
- 1 Michelin stars
Junior sous pastry chef
Ilario Vinciguerra
10.2020 - 03.2021
- Company Overview: Fine Dining
- I did a winter seasonal work i was in charge of creating the dessert menu, I had two commis that help me in the preparation of it, in the bread-making focaccia and grissini dought in the preparation of chocolates and petite fours
- I did the pass service and I had the opportunity of explaining my creation on the floor with the costumers
- We done panettoni production for the Christmas time
- Fine Dining
Senior pastry chef de partie
Grand Hotel Poltu Quatu
06.2020 - 10.2020
- Company Overview: Fine dining
- I did a seasonal work in Sardegna, taking care of the dessert menu and focaccia bread dough, I took care of the health, safety and haccp plan, and I personally took care of the suppliers
- As an important restaurant for regular famous costumers I improved my self of taking care of them and all their particular request
- Fine dining
Senior pastry chef de partie
Pollen street social/Social eating house
08.2019 - 04.2020
- Company Overview: 1 Michelin stars
- I started working at the pollen street social
- I was taking care mainly of the little pastry as pre desert and petite four mise en place and service as the second of the Head chef
- I moved in Social eating house always like chef de partie, after moved my position in senior chef de partie i started a collaboration with the Chef patron to decide the new dessert
- He giving me the responsability of the pastry section for the service, the preparation and autonomy on orders
- This as been the most difficult and satisfying experience help me grow up like person and pastry chef
- 1 Michelin stars
Chef De Partie
British Museum, Benugo Company
10.2018 - 09.2019
- I started working at the laboratory that supplied the bars inside the museum, croissants, cookies, different types of biscuits, yeast dough and cakes
- After few months I went working in the restaurant of the company doing the lunch service and preparing and doing the service of the afternoon tea
- In my days off I worked like waiter in the same company to envolvemy language skill
- I really like toke care of the costumers and took information about the service and the dishes that they prefer
Demi Chef de partie
Carta Zucchero
09.2017 - 10.2018
- I started working in a pastry shop, we worked only on reservation so we worked with fresh product for personalized cakes, we also make cake design, cupcakes, popcakes, biscuits, sponge cakes and other basic cakes and pastries
- Assembling and icing of cakes
- Thanks to this work I increase my attention to detail and my patience for the little jobs
Waitress Trainee
Montalgeto
01.2016 - 07.2017
- Developed strong multitasking skills by simultaneously managing multiple tables and attending to various guest needs.
- Ensured accurate order-taking and timely delivery of meals to guests
- Enhanced customer satisfaction by providing attentive and friendly service during busy shifts.
Education
High School Diploma -
Alberghiero Di Montecatini
Italy06-2017
Skills
- Autonomous in production and on the service
- Flexible for any kind of job
- Detail-oriented
- Determined and creative
Languages
Italian
English
French
Personal Information
Date of Birth: 12/22/98
Timeline
Demi Chef De Partie
Lontara Prendiville Group
10.2024 - Current
Sous Chef
Jean Georges Restaurant
03.2023 - 11.2024
Senior pastry chef de partie
Mandarin Oriental
04.2022 - 01.2023
Sous chef
Hakkasan restaurant
03.2021 - 03.2022
Junior sous pastry chef
Ilario Vinciguerra
10.2020 - 03.2021
Senior pastry chef de partie
Grand Hotel Poltu Quatu
06.2020 - 10.2020
Senior pastry chef de partie
Pollen street social/Social eating house
08.2019 - 04.2020
Chef De Partie
British Museum, Benugo Company
10.2018 - 09.2019
Demi Chef de partie
Carta Zucchero
09.2017 - 10.2018
Waitress Trainee
Montalgeto
01.2016 - 07.2017
High School Diploma -
Alberghiero Di Montecatini
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