AUSTRALIA
Initial stay as a working holiday
03/2018 - 08/2018
Chef in two restaurants in Sydney
· Italian restaurant Bel & Brio and
· Banksii Vermouth Bar & Bistro.
09/2018 - 12/2018
Chef in a Kairi hotel in North Queensland assisting with the cooking and menu and ordering
05/2019 – 11\2019
Chef de Partie in All Hands Brewing House, craft beer restaurant (Sydney)
12\2019 – 03\2020
Chef de Partie at Hamilton Island , wild life park .
Covid enforced a return to Italy where there was virtually no regular work as a chef in the hospitality industry.
Subsequent Travel to Australia as a visa sponsored employee
June 2022 to Current
Head Chef position at The Sporting Globe Bar & Grill, King Street Wharf in Sydney
· Oversee 6 staff
· Responsible for all ordering of food
· Catering to the bar restaurant
· Catering for many functions for up to 200 customers
·
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Worked flexible hours across night, weekend and holiday shifts.
- Developed and maintained courteous and effective working relationships.
- Paid attention to detail while completing assignments.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
