Fabrizio Donetto

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Participated in food tastings and taste tests.

I worked in 2 different restaurants of the company, Hubert & Le Foote with a gap of 2 months in between

• Monitored food production to verify quality and consistency.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Coordinated with team members to prepare orders on time.
• Implemented portion control measures to minimize food waste while maintaining high-quality standards.

• Specialized in grilling techniques, overseeing the preparation and cooking of a variety of meats, seafood, and vegetables to perfection.
• Demonstrated expertise in maintaining and operating different types of grilling equipment, ensuring optimal performance and adherence to safety standards.
• Managed grill station during busy service periods, coordinating with other kitchen staff to ensure timely and accurate preparation of grilled items
• Trained and mentored junior kitchen staff on grilling techniques and station responsibilities.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Coordinated with vendors to order supplies and maintain high quality standards.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Specialized in robata grill, showcasing expertise in authentic Asian culinary techniques and flavors.
• Collaborated with the culinary team to execute and elevate the restaurant's signature dishes, ensuring consistency in taste, presentation, and quality.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.