Francesco Patrizio Wasco Chungata
49 Richardson St,Western Australia
Summary
Hard working professional with extensive kitchen experience. I am currently working in mining accommodation and have been working for the last 5 years in a kitchen. As such, I am used to working long shift patterns, both day and night shifts, and always give the best of me even after working long hours. I am now keen to work in underground mining.
Overview
8
8
years of professional experience
Work History
Chef
Lake view lodge
Lake View Lodge, WA
03.2024 - Current
- Chef for a mining village. Preparing breakfast and dinner every day for the last 4 weeks every day
- working every day 12 h shifts night and day shift
Chef de Partie
Mollys Irish Pub
Perth
12.2023 - Current
- Worked in Mollys Irish Pub as a Chef de Partie, in various sections of the kitchen
- Supervised junior chefs in the preparation, assembly and presentation of meals
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards.
Chef de Partie
Geo Restaurant
The G Hotel, Galway
10.2022 - 09.2023
- Worked as a Chef de Partie at a fine dining restaurant located in the 5 star G hotel, where i was in charge of the starter section
- I first began in the garnish section and then moved to the starter section after a couple months working there.
Chef de Partie
West Restaurant
Galway
02.2021 - 08.2022
- Worked as a Chef de Partie at West, a fine dining restaurant located in the twelve hotel
- I worked as part of a small team and so often moved sections
- Whilst there i worked in various sections including at the pass where I would complete the plate and add garnish, as well as in the starter section and on pastry.
Chef de Partie
The Pins Gastro Bar
Galway
10.2020 - 02.2021
- Worked as a Chef de Partie at The Pins, a gastro bar in Galway
- I began as a starter chef and after a couple months, moved on to preparing main courses.
Commis Chef
Sakaposh
Turin
01.2019 - 11.2020
- Worked as a commis chef at Sakapost, a restaurant that produced typical Piedmontese cuisine
- I worked weekends for nearly half a year while in school and after i had graduated, worked full time at the restaurant for an additional six months.
Commis Chef
Birichin
Turin
09.2017 - 01.2019
- Worked as a Commis Chef at Birichin, a restaurant that produced gourmet Piedmontese cuisine
- I started working as an intern while at school
- Once the internship ended, i began working at the restaurant weekends and weekdays after school.
Commis Chef
Aroma
Turin
09.2016 - 09.2017
- I worked here as an intern with school
- This was my first experience working in a kitchen and the start of my career as a chef.
Education
I.P.S. "J.Beccari" Culinary HIgh School
01.2019
Skills
- I speak fluent Italian, English and Spanish
- Team Management
- Food presentation
- Food Safety
- Supervising Food Prep
Personal Information
Title: CHEF
References
References available upon request
Timeline
Chef
Lake view lodge
03.2024 - Current
Chef de Partie
Mollys Irish Pub
12.2023 - Current
Chef de Partie
Geo Restaurant
10.2022 - 09.2023
Chef de Partie
West Restaurant
02.2021 - 08.2022
Chef de Partie
The Pins Gastro Bar
10.2020 - 02.2021
Commis Chef
Sakaposh
01.2019 - 11.2020
Commis Chef
Birichin
09.2017 - 01.2019
Commis Chef
Aroma
09.2016 - 09.2017
I.P.S. "J.Beccari" Culinary HIgh School
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