Giovanni Ticchiati
Newman,WA
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectation,
with background in various culinary styles, including european, Caribbean and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
MiaMia House in the Desert
10.2024 - Current
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Head Chef
Taylor st Quarters
10.2023 - 09.2024
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
Head Chef
Torre del fondo, Grill park
05.2023 - 08.2023
- Directed all preparatory activities
- stEnsured secure and organized inventory systems
- Managed and ensured high-quality service delivery
- Oversaw grill section operations
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
Private Chef for Football Players
private family
09.2021 - 05.2023
- Preparing daily healthy menus, placing food orders with approved suppliers, and supervising the quality of the food
- Cooking for events and special occasions
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
Head Chef
Spiaggia e Mare Holiday Park, Samarkanda vacanze di charme.
05.2021 - 09.2021
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
Sous Chef
Ristorante Pappagallo
04.2019 - 05.2020
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Developed daily specials utilizing seasonal ingredients.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
Chef De Partie
Agua Restaurant and Lounge
10.2018 - 04.2019
- Prepared fresh handmade pasta daily
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Pastry Chef
Bachini e Bellini eventi
03.2018 - 06.2018
- Preparing salt and sweet preparation for events
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Created custom cakes for weddings, birthdays and other special occasions.
- Prepared doughs, fillings and icings according to recipes.
Chef De Partie
Atman Villa Rospigliosi * (michelin)
02.2017 - 02.2018
- Responsible of starter and main course section
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
Cook
Kalimera l'angolo greco
07.2016 - 02.2017
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Ordered supplies as needed for the kitchen.
Cook
Corte Reale
03.2016 - 07.2016
- Responsible of the front selling and preparation of the product
Farmer
01.2013 - 01.2016
- Fruit and vegetables picker, and responsible of the quality product
Education
Degree - Culinary Art and Economy
Cordon Bleu
Florence Italy01.2018
Diploma - scientific studies
Liceo Scientifico A.Roiti
Ferrara Italy01.2015
Skills
- Artisan Pasta Crafting
- Meat and Fish Storage Knowledge
- Food Cost Control
- Dish preparation
- Inventory Rotation
- Menu design
- Budgeting and cost control
- Food preparation techniques
- Menu Planning
- Grilling
- Equipment Maintenance
- Menu Supervision
- Waste Reduction
- Cost Reduction
- Knowledge of kitchen tools
- Food and beverage pairing
- Kitchen Operations
Skillsandcompetences
native, C1, B1, Fresh handmade pasta production, Processing and storage of fish and meat, Food cost Management
Affiliations
- fhishing
- cooking
- bbq
- camping
Accomplishments
- head chef positions
Certification
- food safety
Languages
English
Full Professional
Spanish
Professional
Italian
Native/ Bilingual
Personal Information
- Date of Birth: 01/04/96
- Gender: Male
- Nationality: Italian
References
References available upon request.
Timeline
Sous Chef
MiaMia House in the Desert
10.2024 - Current
Head Chef
Taylor st Quarters
10.2023 - 09.2024
Head Chef
Torre del fondo, Grill park
05.2023 - 08.2023
Private Chef for Football Players
private family
09.2021 - 05.2023
Head Chef
Spiaggia e Mare Holiday Park, Samarkanda vacanze di charme.
05.2021 - 09.2021
Sous Chef
Ristorante Pappagallo
04.2019 - 05.2020
Chef De Partie
Agua Restaurant and Lounge
10.2018 - 04.2019
Pastry Chef
Bachini e Bellini eventi
03.2018 - 06.2018
Chef De Partie
Atman Villa Rospigliosi * (michelin)
02.2017 - 02.2018
Cook
Kalimera l'angolo greco
07.2016 - 02.2017
Cook
Corte Reale
03.2016 - 07.2016
Farmer
01.2013 - 01.2016
Degree - Culinary Art and Economy
Cordon Bleu
Diploma - scientific studies
Liceo Scientifico A.Roiti
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