Giovanni Pepe
Westmeadows,VIC
Summary
I started as kitchen hand and a slowly learn the art of cooking. I am now particularly specialized in Italian cuisine and Mediterranean food. Skilled at staying focussed and productive in high-stress and busy situations.
Overview
9
9
years of professional experience
Work History
Chef
Off The Boat Pizzeria
02.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Main dishes prepared: pastas sauces (such as, napoli, bolognese, mushroom sauces), deep frying (calamari, chips, homemade arancini, and eggplant chips), salads, and desserts (such as: tiramisu, ricotta for cannoli, and donuts).
Chef
Circa 900 Pizzeria
08.2023 - 02.2024
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- My main duties were: cooking pasta dishes, deep frying (e.g.: calamari, chips, arancini, eggplants, polenta chips), salads and desserts (such as, tiramisu, ricotta per cannoli).
Cook
Hotel Corallo
10.2019 - 12.2022
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Responsible for all the sea-food preparation (Fish, Squid, Mussels, Clams).
Kitchen Hand
Project281
12.2018 - 05.2019
- Mainly dish washer, but occasionally I was called earlier to do some preparation.
Kitchen Hand
That's Amore Cheese
06.2018 - 11.2018
- Principally I was hired as dish washer, however, I covered many different positions at the work place.
Kitchen Hand
That's Amore Cheese
04.2017 - 10.2017
- Principally I was hired as dish washer, however, I covered many different positions at the work place.
Kitchen Hand
Restaurant Al Gambero
06.2015 - 12.2016
- My first working experience in a kitchen, and my main duy was dish washing.
Education
Certificate 4 in Kitchen Management -
Nova Institute of Technology
Melbourne, AustraliaCertificate 3 in Commercial Cookery -
Nova Institute of Technology
Melbourne, Australia05.2024
Waiter level 2 -
High School Edile
05.2021
H.A.C.C.P. -
High School Edile
02.2020
Security Course (Kitchen / Waiter) -
High School Edile
02.2020
English Course A2 -
Institute Franchi
12.2014
High School Diplome -
I.P.S.I.A. G. Marconi
09.2012
Skills
- Food quality
- Pasta Making
- Workflow Optimization
- Food Service Operations
- Cost Control
- Food safety and sanitation
- Sauce preparation
- Kitchen Management
- Allergen awareness
- Knife Skills
- Food Storage
- Hard Working
- Honest
- Trustworthy
Languages
English
Italian
References
Available upon request
Professional experience
I have great skill with knives; I can fillet fish, cut herbs and meats fairly quickly. I also had chances to make homemade pasts, like: ravioli, noodles, and farfalle. In the last work place I was assigned as second chef, even though I was officially hired as kitchen hand, in fact, I was responsible for first and second dishes, such as: mixed fried, pasta, fish etc etc. I also have great experience as dish washer and cleaner.
Timeline
Chef
Off The Boat Pizzeria
02.2024 - Current
Chef
Circa 900 Pizzeria
08.2023 - 02.2024
Cook
Hotel Corallo
10.2019 - 12.2022
Kitchen Hand
Project281
12.2018 - 05.2019
Kitchen Hand
That's Amore Cheese
06.2018 - 11.2018
Kitchen Hand
That's Amore Cheese
04.2017 - 10.2017
Kitchen Hand
Restaurant Al Gambero
06.2015 - 12.2016
Certificate 4 in Kitchen Management -
Nova Institute of Technology
Certificate 3 in Commercial Cookery -
Nova Institute of Technology
Waiter level 2 -
High School Edile
H.A.C.C.P. -
High School Edile
Security Course (Kitchen / Waiter) -
High School Edile
English Course A2 -
Institute Franchi
High School Diplome -
I.P.S.I.A. G. Marconi
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