Fabio Ferrandu
Dee Why,NSW
Summary
Skilled Chef with a proven track record at various place across Australia and Europe, adept in mise en place and inventory supervision. Elevates kitchen operations through innovative recipe development and exceptional hygiene standards. Demonstrates leadership by mentoring staff, enhancing team productivity, achieving significant waste reduction. Renowned for culinary creativity and a commitment to sustainability.
Overview
17
17
years of professional experience
Work History
Chef De Partie
Viking Cruises
02.2024 - 09.2024
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Bulk cooking for the customer
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Plated meals paying special attention to garnishes and overall presentation.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Rotated stock to use items before expiration date.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Sanitized all counters properly to prevent food-borne illness.
- Complied with portion and serving sizes as per restaurant standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Operated all kitchen equipment safely to prevent injuries.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Commis Chef
Intercontinental Hotel Group
10.2021 - 10.2023
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Rotated through all prep stations to learn different techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Demi Chef
Agency Chef
05.2018 - 10.2019
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Work in various place in Sydney and NSW.
Demi Chef De Partie
Palazzo Versace
11.2017 - 04.2018
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
Demi Chef
Seaworld Resort
01.2015 - 10.2017
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Demonstrated versatility in the kitchen by mastering various cooking techniques and preparing a wide range of cuisine styles.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis Chef
Mercure Hotel
10.2010 - 10.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Rotated through all prep stations to learn different techniques.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepped daily menu items to quickly deliver upon request.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Implemented system for tracking food temperatures throughout storage and preparation, ensuring safety.
- Increased kitchen productivity by introducing digital inventory tracking system.
- Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
- Assisted in reducing food waste through meticulous inventory management and proper storage techniques.
Pizzaiolo
El Capricho Restaurant
05.2007 - 10.2007
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Wiped down counters and food prep stations using bleach and clean cloths.
- Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
- Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
- Utilized excellent communication skills when interacting with customers, addressing their needs, and resolving any issues promptly.
- Demonstrated versatility by assisting with other kitchen tasks such as prep work, dishwashing, or front-of-house duties as needed.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
- Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
- Established a positive work environment by fostering effective communication and teamwork among colleagues, contributing to overall job satisfaction and productivity.
- Supported restaurant success through diligent preparation of fresh ingredients for use in daily operations.
- Managed inventory effectively, reducing food waste and controlling costs for the business.
Education
Nobel Land Surveyor Diploma
Rome ItalyCertificate 3 Commercial Cookery
Gold Coast, QLDSkills
- Mise en place
- Inventory supervision
- Meal Preparation
- High hygienic standards
- Food Preparation
- Cleanliness
- Allergen awareness
- Cooking techniques
- Stock Rotation
- Recipe Development
- Cleanliness and sanitation
- Pastry skills
- Bulk cooking
Languages
English
Full Professional
Spanish
Professional Working
Italian
Native or Bilingual
Timeline
Chef De Partie
Viking Cruises
02.2024 - 09.2024
Commis Chef
Intercontinental Hotel Group
10.2021 - 10.2023
Demi Chef
Agency Chef
05.2018 - 10.2019
Demi Chef De Partie
Palazzo Versace
11.2017 - 04.2018
Demi Chef
Seaworld Resort
01.2015 - 10.2017
Commis Chef
Mercure Hotel
10.2010 - 10.2014
Pizzaiolo
El Capricho Restaurant
05.2007 - 10.2007
Nobel Land Surveyor Diploma
Certificate 3 Commercial Cookery
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