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
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