Franco Ferranti
Noosa,QLD
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
11
11
years of professional experience
Work History
Sous Chef
The Doonan (Comiskey Group)
02.2023 - Current
- Conducted regular inventory checks for freshness of ingredients.
- Oversaw kitchen operations by coordinating staff schedules.
- Developed new dishes with innovative techniques.
- Supported head chef in managing kitchen staff for smooth operations.
- Interacted with guests to gather feedback on menu offerings.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
Enigma Restaurant (Michelin Starred- Albert Adria)
03.2021 - 06.2022
- Responsible for leading a team of 10 staff members in a high-pressure, fast-paced, and dynamic kitchen environment.
- In charge of menu creation, developing innovative dishes aligned with the standards of a Michelin-starred establishment.
- Organized and supervised daily production, ensuring efficient ingredient preparation and flawless execution of culinary techniques.
- Managed and controlled the hot food service for both lunch and dinner, guaranteeing excellence in presentation, flavor, and timely delivery.
- Collaborated with other departments to ensure smooth kitchen operations and consistent high-quality output.
Chef De Cuisine
Amare Hayaca Ibiza
01.2020 - 01.2021
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Assistant Chef
Messina Resto (Michelin Starred- Mauricio Giovani)
04.2019 - 01.2020
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Ensured the efficient receipt of goods, performing thorough quality checks and organizing proper storage to maintain freshness and adhere to food safety standards.
- Assisted the Head Chef in the preparation of dishes, ensuring precise execution and maintaining the high standards required in a Michelin-starred kitchen.
- Maintained high volumes of production preparation, meeting the demands of a busy and dynamic kitchen environment without compromising quality.
- Supported the kitchen team by organizing ingredients, ensuring readiness for service, and maintaining a clean and organized workstation.
- Contributed to the seamless operation of the kitchen, consistently delivering on the expectations of a fine dining experience.
Chef De Partie
Holliday Inn
02.2017 - 03.2019
- Expertly handled meat preparation, including cutting, portioning, and ensuring optimal quality for service.
- Prepared a wide variety of garnishes, ensuring consistency, freshness, and alignment with dish presentations.
- Oversaw the preparation of sauces, focusing on flavor balance, texture, and adherence to high culinary standards.
- Collaborated in the creation of executive menus, contributing innovative ideas and ensuring a cohesive dining experience.
- Managed buffet service for up to 450 guests, delivering high-quality dishes and maintaining efficient lunch and dinner service operations.
Chef De Partie
Katering Gimena Novillo
01.2016 - 12.2016
- Responsible for the preparation and production of Mince and Place, ensuring efficient execution and consistent quality.
- Organized and managed kitchen operations for events, ensuring smooth workflow and timely preparation.
- Maintained strict adherence to safety and hygiene standards, ensuring a clean and safe working environment in line with industry regulations.
- Oversaw procurement management, ensuring the timely sourcing and acquisition of quality ingredients for events.
- Managed catering services for events of up to 450 guests, ensuring high-quality food preparation, presentation, and service for both large-scale events and intimate gatherings.
Kitchen Assistant
Lima 33
02.2015 - 02.2016
- Worked in a high-demand restaurant at the Peruvian Air Force installations, serving 380 guests daily, seven days a week.
- Developed strong ability to manage high-volume food production and service in a fast-paced environment.
- Ensured efficient reception, storage, and inventory control of merchandise, maintaining freshness and quality.
- Implemented rigorous cleaning and disinfection protocols for kitchen and utensils to ensure a hygienic environment.
- Managed the timely and safe thawing of food items to ensure compliance with food safety standards.
- Assisted chefs in food preparation, supporting the team in maintaining consistent food quality and presentation.
- Contributed to large-scale buffet service operations, ensuring smooth execution and high customer satisfaction.
- Performed dishwashing duties, maintaining cleanliness and organization in the kitchen area throughout service.
Kitchen Assistant Intern
Sodexo Food Service
01.2014 - 01.2015
- Efficiently managed the reception and storage of merchandise, ensuring proper inventory control and product freshness.
- Maintained rigorous cleaning and disinfection protocols for the kitchen and utensils, ensuring adherence to hygiene standards.
- Ensured the timely and safe thawing of food items, complying with food safety regulations and best practices.
- Assisted chefs in food preparation, contributing to high-quality and consistent dish execution.
- Handled high-volume production preparation, ensuring readiness for large-scale services.
- Executed large-scale buffet-style food service, catering to 500-600 people per day with efficiency and precision.
- Performed dishwashing duties to maintain a clean and organized kitchen, supporting overall operational cleanliness.
- Demonstrated proficiency in managing high-volume service operations, ensuring efficiency and quality in daily tasks.
Education
Associate of Arts - Culinay
Azafran Culinary School
Cordoba, Argentina12-2014
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food preparation
- Menu planning
- Food presentation
- Kitchen organization
- Supervising food prep
- Menu development
- Staff training
- Foodservice
Languages
Spanish
Native or Bilingual
English
Professional Working
Italian
Full Professional
Timeline
Sous Chef
The Doonan (Comiskey Group)
02.2023 - Current
Chef De Partie
Enigma Restaurant (Michelin Starred- Albert Adria)
03.2021 - 06.2022
Chef De Cuisine
Amare Hayaca Ibiza
01.2020 - 01.2021
Assistant Chef
Messina Resto (Michelin Starred- Mauricio Giovani)
04.2019 - 01.2020
Chef De Partie
Holliday Inn
02.2017 - 03.2019
Chef De Partie
Katering Gimena Novillo
01.2016 - 12.2016
Kitchen Assistant
Lima 33
02.2015 - 02.2016
Kitchen Assistant Intern
Sodexo Food Service
01.2014 - 01.2015
Associate of Arts - Culinay
Azafran Culinary School
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