Niccolò Pistone
Perth,WESTERN AUSTRALIA
Summary
Dynamic Chef de Partie with extensive experience at Van der Valk Hotel, specializing in ingredient preparation and cooking techniques. Proven ability to manage high-volume services while training colleagues. Methodical in adhering to HACCP rules, ensuring top-quality dishes and maintaining a clean, organized kitchen environment. Skilled in crafting exquisite pasta and rice dishes.
Overview
6
6
years of professional experience
Work History
Chef de partie
Van der Valk hotel
Oostzaan, Netherlands
05.2023 - 07.2024
- Company Overview: 4 star hotel in Oostzaan, Netherlands
- I held the role of cook, in a Van der Valk hotel 4 star for the first 4 month.
- After these month I became a chef de partie for manage fish.
- I took care of the preparation of all the ingredients of the dishes à la carte respecting the quality required by the company to deal with also busy services, over 200 people.
- With this experience I start to teach and manage colleagues or stagist that were at their first cooking experience, following them and teaching them notions during the process.
- In addition, every week, I guaranteed and respected the deep cleaning program that was to be carried out 4 times a month.
- In addition, I collaborated with the chef and sous chefs for the creation of new dishes.
- 4 star hotel in Oostzaan, Netherlands
Chef de partie
Hotel la bastide
Saint Tropez, France
05.2022 - 08.2022
- Company Overview: 5 star hotel in Saint Tropez, France
- I held the role of a chef the partie in the italian restaurant, "l'Isoletta", situated in a 5 star hotel in Saint Tropez and I took care of everything related to the main courses of the dinner à la carte menu.
- I also took care of the breakfast service which includes dishes such as omelettes and a poached eggs.
- I manage the organization and preparation of room service for hotel guests and the cold rooms on a daily basis.
- I learned to deal with raw materials on a higher budget, such as: blue lobsters, lobsters, Tomahawks and king crabs.
- I learned to cook always aiming for perfection by learning from the small details.
- 5 star hotel in Saint Tropez, France
Assistant cook
Eppol pie
Milan, Italy
06.2021 - 05.2022
- Company Overview: Lounge bar with restaurant service in Milan, Italy
- I held the role of assistant cook and then head of the second line and half of the starters.
- I learned how to manage, organize, clean and sanitize a line.
- I learned the organizational and methodical importance to better manage the line in view of the evening services, à la carte.
- Monitoring of the mise en place and cooking of dishes according to directions from the cook.
- Preparation of meals for the dining room and kitchen staff.
- Plating and aesthetic care of the dishes.
- Cleaning and organization of workstations, tools and machinery from kitchen.
- Verification of the organoleptic characteristics of food and management.
- Lounge bar with restaurant service in Milan, Italy
Assistant cook
Mari&Co
Milan, Italy
06.2018 - 02.2020
- Company Overview: Banqueting and events service in Milan, Italy
- I worked at Mari & co, banqueting and events service as an assistant cook with a contract on call.
- Control of expiration dates, stock rotation and compliance adequate conservation procedures.
- Preparation of ingredients and restocking of the stations during the moments of greater calm in anticipation of the peaks of turnout.
- Cleaning and organization of environments to ensure maximum productivity and safety.
- Organization, arrangement and supply of the various stations, including buffet and service areas.
- Prevention of food spoilage through monitoring deadlines, stock rotation and compliance with the correct conservation procedures.
- Use of kitchen tools and special cutlery for food preparation.
- Banqueting service for clients such as: Pesenti, Sergio Rossi and Missoni.
- Banqueting and events service in Milan, Italy
Education
hospitality diploma -
IPSAR Amerigo Vespucci
milano07.2020
Skills
- Methodical
- Ingredient preparation
- Cooking techniques
- Punctual
- HACCP rules
- Skilled in pastas and rice
Hobbies and Interests
- Sport
- Cook and try dishes
- Reading
Languages
- English, B2
- French, A2
Personal Information
- Date of Birth: 04/19/00
- Nationality: Italian
Timeline
Chef de partie
Van der Valk hotel
05.2023 - 07.2024
Chef de partie
Hotel la bastide
05.2022 - 08.2022
Assistant cook
Eppol pie
06.2021 - 05.2022
Assistant cook
Mari&Co
06.2018 - 02.2020
hospitality diploma -
IPSAR Amerigo Vespucci
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