Summary
Overview
Work History
Education
Skills
Interests
Fishing , Camping and Trading Stock
Timeline
Generic

Gianandrea Saccone

Chef
West End, Brisbane ,QLD

Summary

Adaptable and enterprising Head Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

A highly skilled and accomplished sous chef with over a decade of experience in the fast-paced and demanding high-end restaurant industry. Known for exceptional adaptability and an unwavering ability to overcome any challenge that comes their way, this professional is a true asset to any kitchen.

Overview

12
12
years of professional experience
2
2
years of post-secondary education
3
3
Languages

Work History

Sous Chef

Qpac Brisbane
Brisbane, QLD
12.2022 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Collaborated with staff members to create meals for large banquets.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Head Chef

Nonnas Nightmare
Brisbane , QLD
10.2021 - 12.2022
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with other personnel to produce and modify menus and selections.

Chef De Partie /Junior Sous Chef

OTTO Brisbane
Brisbane , QLD
05.2016 - 09.2021
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Placed orders to restock items before supplies ran out.
  • Collaborated with staff members to create meals for large banquets.
  • Rotated stock to use items before expiration date.
  • Supervised and enhanced work of 15-person team producing more than 400 plates per day.

Chef De Partie

Otto Restaurant
Sydney, NSW
11.2015 - 05.2016
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Sanitized all counters properly to prevent food-borne illness.
  • Placed orders to restock items before supplies ran out.

Sous Chef

Ristorante Soleiado
Rimini, Italy
05.2015 - 10.2015
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Planned and directed high-volume food preparation in fast-paced environment.

Chef

Pilliga Pottery
Coonababran , NSW
08.2014 - 10.2014
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.

Chef De Partie

A Tavola Restaurant
Sydney, NSW
03.2014 - 07.2014
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Verified compliance in preparation of menu items and customer special requests.
  • Placed orders to restock items before supplies ran out.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Chef De Partie

Otto Ristorante
Sydney, NSW
12.2013 - 03.2014
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

Soleiado
Rimini, Italy
06.2012 - 10.2013
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,

Food and Beverage Manager

Putti Bar
Rimini, Italy
06.2013 - 09.2013
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

Junior Sous Chef

Hotel Roma
Riccione , Italy
06.2013 - 07.2013
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed kitchen staff through training, disciplinary action and performance reviews.

Chef De Partie

Ristorante Guido
Rimini, Italy
03.2012 - 05.2013
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Personal Chef

Garoda Resort
Watamu , Kenya
02.2013 - 04.2013
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Chef De Partie

Ristorante SOLEIADO
Rimini, ITALY
04.2011 - 09.2011
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Education

High School Diploma -

IAL
Riccione
01.2011 - 12.2012

Skills

Recipes and menu planning

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Interests

Fishing

Camping

Trading

Fishing , Camping and Trading Stock

Fishing and camping are activities that I have always enjoyed because they allow me to disconnect from the hustle and bustle of daily life and connect with nature. Fishing provides a sense of tranquility and serenity as I patiently wait for a catch, while camping allows me to appreciate the beauty and simplicity of the outdoors. I find that these activities help me to clear my mind and recharge my energy.

Trading stocks, on the other hand, provides an exciting and dynamic environment that allows me to use my analytical and strategic thinking skills. I enjoy researching and analyzing different stocks, and making informed decisions based on market trends and industry developments. It is a hobby that keeps me on my toes and provides a sense of accomplishment when I see my investments grow. All of these activities allow me to grow both mentally and physically and I find them very rewarding.

Timeline

Sous Chef

Qpac Brisbane
12.2022 - Current

Head Chef

Nonnas Nightmare
10.2021 - 12.2022

Chef De Partie /Junior Sous Chef

OTTO Brisbane
05.2016 - 09.2021

Chef De Partie

Otto Restaurant
11.2015 - 05.2016

Sous Chef

Ristorante Soleiado
05.2015 - 10.2015

Chef

Pilliga Pottery
08.2014 - 10.2014

Chef De Partie

A Tavola Restaurant
03.2014 - 07.2014

Chef De Partie

Otto Ristorante
12.2013 - 03.2014

Food and Beverage Manager

Putti Bar
06.2013 - 09.2013

Junior Sous Chef

Hotel Roma
06.2013 - 07.2013

Personal Chef

Garoda Resort
02.2013 - 04.2013

Sous Chef

Soleiado
06.2012 - 10.2013

Chef De Partie

Ristorante Guido
03.2012 - 05.2013

Chef De Partie

Ristorante SOLEIADO
04.2011 - 09.2011

High School Diploma -

IAL
01.2011 - 12.2012

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Gianandrea SacconeChef