Henrique Dante Tressino
Brighton-Le-Sands,NSW
Summary
Breakfast chef in a high successful Cafe in the City, responsible for ensuring the highest level of food quality is delivered to guests in the morning. Seasoned Sous Chef specializing in Spanish and Portuguese cuisine. Successful 5 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level breakfast chef position. Ready to help team achieve company goals.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Industrie Beans
01.2024 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with team members to prepare orders on time.
Chef De Partie
Kaspa Brands
Moore Park
10.2023 - 12.2023
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Breakfast/Lunch Chef
Le Montage
Lilyfield, NSW
01.2023 - 10.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
The Union Restaurant
01.2020 - 01.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
Kitchen Hand
The Union Restaurant
11.2016 - 12.2019
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Plated hot meals and salads in aesthetically pleasing arrangements.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Education
Certificate IV -
Evolution Hospitality Institute
Sydney, NSW12.2021
Skills
- Menu Planning
- Kitchen Management
- Ordering and Requisitions
- Garnishing and Plating
- Kitchen Equipment Operation
- Food Preparation and Safety
- Utensils and Equipment
- Order Delivery Practices
- Food Preparation Techniques
- Portion and Cost Control
- Food Inventories
- Restaurant Operation
- Knife Use
- Special Requests
- Production Preparation
Timeline
Chef De Partie
Industrie Beans
01.2024 - Current
Chef De Partie
Kaspa Brands
10.2023 - 12.2023
Breakfast/Lunch Chef
Le Montage
01.2023 - 10.2023
Sous Chef
The Union Restaurant
01.2020 - 01.2023
Kitchen Hand
The Union Restaurant
11.2016 - 12.2019
Certificate IV -
Evolution Hospitality Institute