Giovanni Bagnato
Brooklyn,Australia
Summary
Chef De Partie with more than 10 years experience in the food service industry. Specialties in italian and american food preparation. Responsabilities: overseeing the kitchen staff and ensuring that the food meets high quality standards
Overview
14
14
years of professional experience
1
1
Certification
Work History
Cook
Aurrum Group
07.2024 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook/Pastry Assistant
Pulcinella
08.2022 - 05.2024
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Cook
Riviera Bar TF
07.2020 - 06.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
Imperial Hotel Quirindi
03.2019 - 05.2020
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Chef De Partie
Golf Club
08.2018 - 01.2019
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
Demi Chef De Partie
San Clemente Palace Kempinski Venice
03.2017 - 06.2018
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Demi Chef De Partie
Rosette Resort Camping Village
03.2016 - 11.2016
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Kitchen Hand
Hotel Blu Tropical
04.2014 - 10.2015
- Plated and presented food following chef requirements.
- Followed recipes and chef instructions to prepare food correctly.
- Transported food items from storage areas to kitchen for prepping.
Kitchen Hand
Baia Zambrone SaS Ferrara Giorgio
04.2013 - 10.2013
- Plated and presented food following chef requirements.
- Followed recipes and chef instructions to prepare food correctly.
- Labeled and stored all food items correctly and checked expiration dates routinely.
Kitchen Hand
Raggio Verde Cucina E Cantina
02.2012 - 11.2012
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed recipes and chef instructions to prepare food correctly.
- Transported food items from storage areas to kitchen for prepping.
Kitchen Hand
Hotel Blu Tropical
05.2011 - 09.2011
- Transported food items from storage areas to kitchen for prepping.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Education
High School Diploma - Cooking And Management
IPSSARA (VV)
09.2013
Skills
- Regulatory Adherence
- Chef Assistance
- Formula Mixing
- Food Plating and Presentation
- Ingredient Restocking
- High-Volume Production Capabilities
- Grill and Broiler Operation
- Chopping Vegetables
- Food Production Scheduling
- Cooking and Baking
- Collaborative Relationships
- Food handling
Certification
- Licensed Food Handlers Certificate - issued by AusZed Aug 2022
- Licensed Working With Children Check - issued by Victoria service, expire: Aug 2027
LANGUAGES
Italian - Native or Bilingual
English - Professional Working
German - Limited Working
Portuguese - Elementary
Timeline
Cook
Aurrum Group
07.2024 - Current
Cook/Pastry Assistant
Pulcinella
08.2022 - 05.2024
Cook
Riviera Bar TF
07.2020 - 06.2022
Cook
Imperial Hotel Quirindi
03.2019 - 05.2020
Chef De Partie
Golf Club
08.2018 - 01.2019
Demi Chef De Partie
San Clemente Palace Kempinski Venice
03.2017 - 06.2018
Demi Chef De Partie
Rosette Resort Camping Village
03.2016 - 11.2016
Kitchen Hand
Hotel Blu Tropical
04.2014 - 10.2015
Kitchen Hand
Baia Zambrone SaS Ferrara Giorgio
04.2013 - 10.2013
Kitchen Hand
Raggio Verde Cucina E Cantina
02.2012 - 11.2012
Kitchen Hand
Hotel Blu Tropical
05.2011 - 09.2011
High School Diploma - Cooking And Management
IPSSARA (VV)
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