Filippo Valeri
Perth,WA
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Isola Bar E Cibo
12.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef De Partie
Wildflower & Post Restourant
05.2024 - 11.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef the partie
Cucine nervi
03.2023 - 03.2024
- Managed main courses, grill, and storage of meat, fish, and bakery products
- Handled first courses, fresh pasta processing, and assisted tournant chefs in various sections as needed
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Suous Chef
Villa preselle
05.2021 - 11.2022
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Chef
La playa
05.2020 - 10.2020
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef the partie
Zetter hotel
10.2019 - 02.2020
- I was in charge of managing dessert
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
Chef the partie
Avenue 31
05.2019 - 09.2019
- Specialized in meat preparation at the Josper grill and first courses.
- Supported executive chef with administrative tasks such as scheduling, budgeting, and staff evaluations to ensure smooth daily operations.
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
Chef the partie
Nazionale
03.2018 - 04.2019
- Improved overall kitchen efficiency by streamlining larder station processes and maintaining a clean and organized workspace.
- Collaborated with executive chef to develop new menu items, combining creativity with culinary expertise.
- Assisted in training new hires on proper procedures for the larder station, ensuring consistency across shifts.
- Managed inventory for the larder section, reducing food waste through proper storage techniques and timely ordering of supplies.
Chef the partie
Rosso di sera
08.2015 - 11.2017
- I was chef the partie of hot main courses, fish and meat
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Internship
Laidaweg hotel
12.2014 - 02.2015
- Performed other tasks as assigned by sous chef or chef
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
Internship
Locanda di orta
06.2014 - 08.2014
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
Internship Student
Le Bistrot Chivasso
12.2013 - 02.2014
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
Education
Diploma -
Istituto alberghiero g pastore
Gattinara07.2017
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Plating and presentation
- Recipe creation
- Recruiting and training
- Pasta making
- Bread baking
- Cooking techniques
Personal Information
Nationality: Italia
Languages
Italian
Native or Bilingual
English
Professional Working
French
Elementary
Timeline
Chef De Partie
Isola Bar E Cibo
12.2024 - Current
Chef De Partie
Wildflower & Post Restourant
05.2024 - 11.2025
Chef the partie
Cucine nervi
03.2023 - 03.2024
Suous Chef
Villa preselle
05.2021 - 11.2022
Chef
La playa
05.2020 - 10.2020
Chef the partie
Zetter hotel
10.2019 - 02.2020
Chef the partie
Avenue 31
05.2019 - 09.2019
Chef the partie
Nazionale
03.2018 - 04.2019
Chef the partie
Rosso di sera
08.2015 - 11.2017
Internship
Laidaweg hotel
12.2014 - 02.2015
Internship
Locanda di orta
06.2014 - 08.2014
Internship Student
Le Bistrot Chivasso
12.2013 - 02.2014
Diploma -
Istituto alberghiero g pastore
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