Leonardo Raccuglia
Restaurant Manager
Maroochydore,QLD
Summary
PREFERRED JOB: Sous Chef
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef and Food Service
Arcare Aged Care
Peregian Springs, QLD
10.2021 - 02.2022
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Verified proper portion sizes and consistently attained high food quality standards
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Recommended menu items for new dish development, holidays, special events and promotions
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Plated every dish with attractive flair to meet strict standards and maintain stellar business reputation.
Sous Chef
Carboni's Italian Kitchen
Ballarat, Victoria
03.2018 - 08.2021
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Verified proper portion sizes and consistently attained high food quality standards
- Planned promotional menu additions based on seasonal pricing and product availability
- Ordered and received products and supplies to stock kitchen areas
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Prepared estimated 20 orders simultaneously during peak 6.00pm - 8.00pm periods with 95% accuracy rate, maximising customer satisfaction and repeat business
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Recommended menu items for new dish development, holidays, special events and promotions
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients, resulting in lower grocery costs.
- Collaborated with staff members to create meals for large banquets.
Cook
Zia Teresa Restaurant
Melbourne, Victoria
07.2017 - 03.2018
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Verified proper portion sizes and consistently attained high food quality standards
- Planned promotional menu additions based on seasonal pricing and product availability
- Ordered and received products and supplies to stock kitchen areas
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Cook
Six Slices
Melbourne, Victoria
05.2017 - 07.2017
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Verified proper portion sizes and consistently attained high food quality standards
Cook
Zia Teresa Restaurant
Brunswick East, VIC
12.2015 - 05.2017
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
- Ordered and received products and supplies to stock kitchen areas
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Education
High School Diploma -
I Cavalcanti
Naples In Italy2003
Skills
- Food plating and presentation
- Performance assessments
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Sanitation guidelines
- Food preparation and safety
Interests
ADDITIONAL INFORMATION , Long walks - Listening to music - Swimming - Italian Cusine
Languages
Italian and English
Certification
Certificate III in Commercial Cookery
Certificate IV in Commercial Cookery
Timeline
Chef and Food Service
Arcare Aged Care
10.2021 - 02.2022
Sous Chef
Carboni's Italian Kitchen
03.2018 - 08.2021
Cook
Zia Teresa Restaurant
07.2017 - 03.2018
Cook
Six Slices
05.2017 - 07.2017
Cook
Zia Teresa Restaurant
12.2015 - 05.2017
High School Diploma -
I Cavalcanti
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