FABIO D’ALESSANDRO
Kensington,NSW
Summary
Talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie/Cook with an Italian background, I like being part of a challenging environment where I can use my skill and working in high-end establishments that set culinary trends and cater to exigent clientele.
I have always enjoyed preparing food, that’s why I studied the basics to become a chef and every day I want to improve my knowledge to reach my goal: opening my own restaurant one day.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Bella restaurant & wine bar
11.2021 - 05.2023
- Make fresh pasta and gnocchi
- Cook veggies, grill meats and seafood according to orders and chef’s calls
- Set up the line for the service including long preparations – sauces, sous-vide.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Write an accurate daily prep and order list for the section
- Cleaning up the section after each shift
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Chef De Partie
Italo House
06.2021 - 07.2021
- Make fresh gnocchi
- Set up the line for the service including long preparations – sauces
- Preparing, cooking and getting food to the pass
- Write an accurate daily prep and order list
- Cleaning up the section after each shift.
Chef
Cuori
11.2020 - 06.2021
- Creation of new menus and development of new dishes and day's specials.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checking of all food stock levels and their correct rotation
- Doing daily orders, selecting the best products in relation of quality/price
- Organising the weekly kitchen roster staff
- Supervision of every kitchen operation, assigning task to other team members, selection of new staff and tutoring of juniors, communication of usual processes and important updates in the proper way.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Reduced food waste with strategic menu planning and inventory control techniques.
CDP
Raphael’s Ristorante & Bar
12.2019 - 08.2020
- Make fresh pasta and ravioli
- Set up the line for the service
- Preparing, cooking and getting food to the pass
- Write an accurate daily prep and order list
- Cleaning up the section after each shift.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
CDP
Marta Osteria
06.2019 - 11.2019
- Set up the line for the service, including making fresh pasta and gnocchi
- Preparing, cooking and getting food to the pass
- Call dockets and time in between different sections
- Plating, garnishing and get food tidily to the floor staff
- Managed time efficiently in order to complete all tasks within deadlines.
- Cleaning up the section after each shift.
Chef
Piccola Baia
08.2018 - 05.2019
- Direct food prep
- Manage the pass including calling plates and food to other kitchen staff at the right time and finishing the presentation of the plates
- Checking stock and order suppliers
- Supervise every kitchen operation including making the roster.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Cook
Albi’s Table
04.2018 - 06.2018
- Check all ingredients are well assorted and prepare cooking station before service
- Making salads
- Cooking and presenting dishes to the pass
- Re-check provisions and do accurate prep and order list for the section.
Internships - Commis
Grand Hotel Villa Torretta
12.2017 - 03.2018
- Set up cooking station prior to service including cut meat and poultry or cleaning seafood
- Season and cook food according to recipes and plating them once every component required is ready
- Prepare and assembly/cook finger food and snacks as well as hot prep for catering and event using all kitchen’s instruments including oven, deep-fryer, bratt pans, grill.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Cook
Sisal Entertainment SpA
12.2014 - 12.2017
- Prepare cooking station before each shift
- Preparing sandwiches and toasts to display and serve them toasted, prepare cold plates, salads
- Baking croissants
- Cleaning procedures
Kitchen/Sandwich Hand
Stitch Bar
06.2014 - 11.2014
- Wash, peel, chop and cut foodstuffs
- Cutting and toasting bread and then assembling burger with meats and fillings
- Storing food and rotating perishable stock in refrigerator
- Clean food preparation floors, wash dishes and other utensils and maintain equipment.
- Reduced food waste with proper portion control and efficient use of ingredients during sandwich assembly.
Education
Certificate IV - Commercial Cookery
Gamma Education & Training
Sydney, NSW01.2023
Bachelor of Business Admin. - Human Resources Management
Universita' Degli Studi Di Milano
Milan, Italy06.2011
Skills
- I am honest, reliable, very organised and professional
- Safe Food Handling
- Food Spoilage Prevention
- Good attention to detail and quick learner
- I have always enjoyed working as part of a team
- I can handle stressful situations and I’m able to keep calm under pressure
- Trilingual (English, Italian, Spanish)
Qualifications Training
- Diploma in Italian Cuisine, Congusto Gourmet Institute (top Italian culinary art school), Milan, Milan, 09/2016 - 04/2017
References
- Enrico Gelain, Chef of Raphael’s, 0415 558 152
- Michele Laiso, Chef of Marta Osteria, 0451 977 128
- Giuliano Lo Po, Owner of Piccola Baia, 0403 128 209
Timeline
Chef De Partie
Bella restaurant & wine bar
11.2021 - 05.2023
Chef De Partie
Italo House
06.2021 - 07.2021
Chef
Cuori
11.2020 - 06.2021
CDP
Raphael’s Ristorante & Bar
12.2019 - 08.2020
CDP
Marta Osteria
06.2019 - 11.2019
Chef
Piccola Baia
08.2018 - 05.2019
Cook
Albi’s Table
04.2018 - 06.2018
Internships - Commis
Grand Hotel Villa Torretta
12.2017 - 03.2018
Cook
Sisal Entertainment SpA
12.2014 - 12.2017
Kitchen/Sandwich Hand
Stitch Bar
06.2014 - 11.2014
Certificate IV - Commercial Cookery
Gamma Education & Training
Bachelor of Business Admin. - Human Resources Management
Universita' Degli Studi Di Milano
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