Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Gianandrea Saccone

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

13
13
years of professional experience

Work History

Head Chef

Voglia Italian Restaurant
04.2023 - Current
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Hired, managed, and trained kitchen staff.

Sous Chef

Qpac Brisbane
12.2022 - 03.2023
  • 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
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
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
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
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
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
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
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
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,

Chef De Partie

Ristorante Guido
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
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
04.2011 - 09.2013
  • 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.
  • 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
12-2012

Skills

  • Recipes and menu planning
  • Stocking and replenishing
  • Sales planning
  • Food preparation and safety
  • Special requests
  • Catering background
  • Safe handling
  • Plating
  • Wine expertise
  • Commanding leadership style
  • Menu Item Pricing
  • Catering and Events

Languages

Italian
Native or Bilingual
English
Full Professional
Spanish
Limited Working

Timeline

Head Chef

Voglia Italian Restaurant
04.2023 - Current

Sous Chef

Qpac Brisbane
12.2022 - 03.2023

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

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 - 09.2013

High School Diploma -

IAL

Similar Profiles

CREATE PROFILE
Gianandrea Saccone