Luigi D'Annunzio
Kallaroo
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
44
44
years of professional experience
Work History
Chef
Self-employeed
04.1987 - 04.2023
- Oversaw all aspects of kitchen operations including preparation, service and cleaning.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen and front of house 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.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Apprentice
Hilite 33
01.1979 - 12.1993
- Worked under guidance of experienced professionals to learn trade best practices and techniques.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
- Learned wide range of simple and complex techniques from on-the-job training.
- Prioritized and accomplished multiple tasks within established timeframes.
Executive Chef
Tinellii Italian Resturant
01.1985 - 03.1987
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef Assistant
Trattoria
02.1983 - 03.1985
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Education
Certificate 3 Commercial Cooking - Commercial Cooking
Carine Technical College
Carine WA04.1983
Skills
- Team Development
- Social Perceptiveness
- Restaurant Operation
- Manage Budgets
- Judgment and Decision-Making
- Utensils and Equipment
- Portion and Cost Control
- Kitchen Crew Training
- Food Safety Oversight
- Vendor Sourcing
- Management of Personnel Resources
- Food Storage
- Temperature Monitoring
- New Hire Training
- Food Preparing, Plating and Presentation
- Equipment Purchasing
- Verbal and Written Communication
- Assist Customers
- Mathematics
- Hospitality Service Expertise
- Waste Control
- Menu Planning
- EGS F&B Control
- Recipe Development
- Staff Supervision and Coordination
- Developing Menus
- Food Preparation and Safety
- Food Service Operations
- Staff Recruiting and Hiring
- Operations Management
- Quality Control Analysis
Timeline
Chef
Self-employeed
04.1987 - 04.2023
Executive Chef
Tinellii Italian Resturant
01.1985 - 03.1987
Chef Assistant
Trattoria
02.1983 - 03.1985
Apprentice
Hilite 33
01.1979 - 12.1993
Certificate 3 Commercial Cooking - Commercial Cooking
Carine Technical College
Similar Profiles
Amanda ParsonsAmanda Parsons
Business Owner/Home Childcare Provider at Self-employeedBusiness Owner/Home Childcare Provider at Self-employeed
April SpencerApril Spencer
At Home Mom at Self-employeedAt Home Mom at Self-employeed
Ashley VincentAshley Vincent
Stay at Home Mom at Self-employeedStay at Home Mom at Self-employeed
Aria BrassertAria Brassert
Resale Seller at Self-employeedResale Seller at Self-employeed
Jacob GreensmithJacob Greensmith
Apprentice Butcher at CompanyApprentice Butcher at Company