Luca Fazzari
Melbourne,VIC
Summary
Driven by a passion for excellence, I leveraged my customer service and sales development skills at Bofrost Spa to significantly enhance client satisfaction and increase sales revenue through strategic upselling. My tenure in culinary roles, notably at Red Enoteca, honed my organizational skills and team collaboration, achieving cost savings and fostering strong vendor relationships.
Overview
12
12
years of professional experience
Work History
Sales Representative
Bofrost Spa
Milan
03.2023 - 09.2024
- Enhanced client satisfaction by addressing concerns promptly and providing exceptional service.
- Generated additional sales opportunities with upselling and cross-selling techniques.
- Expanded customer base through cold calling, networking, and relationship building.
- Increased sales revenue by identifying and targeting high-potential accounts.
Head Chef
Red Enoteca
Bergamo
03.2022 - 02.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Sous Chef
Bellota Wine Bar
Melbourne, VIC
04.2018 - 03.2022
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef
Atlantic Group
Melbourne
01.2017 - 12.2018
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Sous Chef
Ombra Salumi Bar
Melbourne, VIC
04.2015 - 10.2017
- 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.
Chef De Partie
The Espy
Melbourne, VIC
12.2012 - 01.2016
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Education
Cookery School -
Alberghiero
TurinSkills
- Customer Relations
- Customer Service
- Interpersonal communication skills
- Sales Development
- Effective Communication
- Active Listening
- Team Collaboration
- Organizational Skills
Languages
English
Professional Working
Timeline
Sales Representative
Bofrost Spa
03.2023 - 09.2024
Head Chef
Red Enoteca
03.2022 - 02.2023
Sous Chef
Bellota Wine Bar
04.2018 - 03.2022
Chef
Atlantic Group
01.2017 - 12.2018
Sous Chef
Ombra Salumi Bar
04.2015 - 10.2017
Chef De Partie
The Espy
12.2012 - 01.2016
Cookery School -
Alberghiero