Fabrizio Del Re
South Brisbane ,QLD
Summary
Skilled in menu planning, recipe development, and kitchen management, with a strong focus on quality and presentation.
Overview
6
6
years of professional experience
Work History
Sous Chef
Emporium Hotels
09.2024 - Current
- The day-to-day smooth operation of Firma Italian kitchen.
- Supervising all aspects of the kitchen in the absence of the head chef.
- Stock requisitions, stock rotation, maintaining par levels, offering guidance to other staff in this regard.
- Menu planning for a la Carte and special events.
Recipe development with particular interest in new pasta dishes. - Adhering to the Food safety programme of the hotel, completing digital end of day check lists for food safe practices.
- Dealing with customer requests and dietary needs at any point in service.
- Managing the teams’ hours to fit within weekly labour budget.
- Training of junior staff and kitchen stewards, explaining new dishes or improvements to current practices.
Sous Chef
Manly Boathouse
11.2023 - 09.2024
- Efficiently managed food costs through meticulous menu planning, precise portion control, and the strategic use of seasonal ingredients.
- Oversaw the pass and coordinated plating for up to 700 meals per service.
- Handled ordering, stocking, and cleaning plans to ensure smooth operations.
Chef
Goma Restaurant
07.2023 - 12.2023
- Modernized work processes to reduce guest wait times and boost daily output.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Chef De Partie
Signature Restaurant
11.2022 - 04.2023
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items
Chef
Gemelli Italian
08.2021 - 10.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch for up to 450 pax per day
- Maintained well-organized mise en place to keep work consistent.
- Called timing for larder section ,main section and pizzeria using radios
- Managed pass , boiler and sending section
- Placed orders, talking with suppliers
Chef
Cross-Eyed Mary
08.2020 - 08.2021
- Prepared all pasta dough by hand with no machines
- Hand-shaped/ hand-made all pasta shapes
- Managed boiler,pans and pass by myself for up to 70pax
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used
Commis Chef
Gallura Italian
01.2020 - 08.2020
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Assisted with routine stock rotation to keep ingredients fresh.
- Gathered and placed all ingredients into workstations to meet shift needs.
Bar Manager
Gemelli Italian
01.2019 - 12.2019
- Closed out cash register and prepared cashier report at close of business and daily general report
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Maximized customer service by training staff, overseeing operations and resolving issues.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Ordered and organized wines, spirit and beverages
Education
Diploma - Certificate IV Hospitality Management (sous Chef)
Barrington College
Southport, QLD01.2022
Certificate - III And IV Commercial Cookery
Barrington College
Southport, QLD07.2021
Skills
- Recipe Development
- Vendor Relationships
- Food Preparing, Plating and Presentation
- Equipment Purchasing
- Front of House Management
- Team Leadership
- Safe Work Practices
- Supply Ordering and Management
- Shift Scheduling
Timeline
Sous Chef
Emporium Hotels
09.2024 - Current
Sous Chef
Manly Boathouse
11.2023 - 09.2024
Chef
Goma Restaurant
07.2023 - 12.2023
Chef De Partie
Signature Restaurant
11.2022 - 04.2023
Chef
Gemelli Italian
08.2021 - 10.2022
Chef
Cross-Eyed Mary
08.2020 - 08.2021
Commis Chef
Gallura Italian
01.2020 - 08.2020
Bar Manager
Gemelli Italian
01.2019 - 12.2019
Diploma - Certificate IV Hospitality Management (sous Chef)
Barrington College
Certificate - III And IV Commercial Cookery
Barrington College
Similar Profiles
Garrett ImfeldGarrett Imfeld
Cashier at Cortez Street EmporiumCashier at Cortez Street Emporium
Feifan ZhangFeifan Zhang
Clerical Officer at Tang Food EmporiumClerical Officer at Tang Food Emporium
Varinder DhillonVarinder Dhillon
Baker at The Grain EmporiumBaker at The Grain Emporium