Riccardo Cogo
Seaford,Australia
Summary
Experienced and passionate chef with experience in various restaurant and company settings, striving to serve the best food possible. Recognized as a very strong team player with a solid work ethic and the ability to think outside the box when it comes to problem solving. Bringing forth an in depth knowledge of flavors and food relationships.
Overview
19
19
years of professional experience
Work History
Solo Chef
green leaves seaford meadow
Seaford, South Australia
06.2024 - Current
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- implementing health and safety procedure.
- planning of menus and recipes for particular dietary requirements.
- planning masterclass food for kids
- cooking
- baking treats
- barista coffes (not latte art)
Solo Chef
CU cafe
Gingin, Western Australia
10.2023 - 04.2024
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Resolved customer complaints regarding food quality or service issues.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Adjusted seasonings of dishes according to customers' tastes.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Planned menus, ordered supplies and managed kitchen staff.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
Casual Chef
gingin hotel
Gin Gin, WA
10.2023 - 03.2024
- Stored foods correctly using correct storage containers and labelling systems.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Checked quality of raw materials before use.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- muscles kitchen
Casual Chef for Christmas Season
the beach house
Jindalee, WA
11.2023 - 02.2024
- working close to and with the headchef on menu planning, procedures planning, events planning,
- muscles kitchen.
- managing woodfired oven and woodfire and charcoal grill sections
sous chef
velocity motel & bistro
Karratha, wa
05.2022 - 09.2023
- Bulk cooking
- Breakfast service, dinner service, ordering, crib, Coldwell
- Mentoring and training staff
Sous Chef
milch café of jaye facthen
falls creek, Victoria
01.2022 - 05.2022
- kitchen muscles and support for cycling festival
- Assisted in menu development and recipe testing.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Sous Chef
wilpena pound resort through atlas people
flinder ranges
08.2021 - 12.2021
- Worked well independently and on a team to solve problems
- Served as a friendly, hardworking, and punctual employee
- Organized and prioritized work to complete assignments in a timely, efficient manner
- Functioned with strategic vision and a hands-on approach
- Maintained a positive attitude despite any hurdles
- Mentoring as well as training part of the team
chef and business consultant
barbeque brothers
adelaide, sa
06.2021 - 08.2021
- Plan and implement policies procedures, food budget, manage wastage
- Sourced elite food products, creating a better dining experience
- Train team in regards to Food Safety Regulations
- Adjust menus and recipes
- Manage wages budget
sous chef
zeeas cafe
golden grove, sa
10.2020 - 05.2021
- Mentoring and coaching part of team improving and make more effective the work enviroment
- Problem solving
- Arrange new policies and procedures about cleaning, preps, service, in order to make the job easier and more effective for everyone
solo chef and pizza maker
napoli pizzeria
Adelaide
03.2019 - 05.2021
- Menu planning, food costing, implementing health and safety food procedures research products, manage labour costs in an effective manner
- Participating in the media aspects of this project
chef de partie
the wharf bar and kitchen
st helens, TAS
10.2018 - 02.2019
- Coaching and inspire part of the team
- Meeting food quality criteria and demands
- Keeping an energetic enviroment as well as building a strong work ethic
sous chef
milch cafe
falls creek, VIC
06.2018 - 10.2018
- Worked well independently and on a team to solve problems
- Served as a friendly, hardworking, and punctual employee
- Organized and prioritized work to complete assignments in a timely, efficient manner
- Worked to bridge the gap between company visions and realities
- Led with a can-do attitude and a positive mindset
- Received constructive criticism well and turned it into an opportunity to grow and improve
chef / sous chef
zeeas cafe
Adelaide
05.2015 - 05.2018
- Meeting demands develop and implement health and safety procedures
- Training and mentoring the team building menus and recipes
- Playing a main role within the expansion of two new shops and production kitchen meeting different market areas and customers demands
- Served as a friendly, hardworking, and punctual employee
- Brought forth intuition and innovation
- Leveraged strong relationships and networks to increase company presence and opportunities
- Worked to keep clients aware of progress, while offering updated information
head chef, chef and business consultant
agua lounge, playfood
pavia italy pizzeria
01.2012 - 01.2015
- Deep experience in all the aspects of improving and problem solving restaurant as well as plan and implement contingency plans
- Team training mentoring plan menus, ingredients research, study food traditions and history, food costing, labour budget, health and safety
Solo Chef
trattoria a me scelta
bonifacio corsica, France EU
05.2008 - 11.2011
- Served as a friendly, hardworking, and punctual employee
- Organized and prioritized work to complete assignments in a timely, efficient manner
- Leveraged strong relationships and networks to increase company presence and opportunities
- Exhibited the willingness to take risks to achieve positive outcomes
- Functioned with a resilient spirit, resulting in the ability to bounce back after setbacks
Sous Chef
trattoria francescon
San Martino, Pavia ITALY
10.2005 - 03.2008
- Contributed to the successful execution of catered events from start to finish.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
- Developed daily specials utilizing seasonal ingredients.
- Established standard procedures for plating presentations.
- Maintained accurate records for cost analysis purposes.
Education
cert III retail baking -
tafe sa
11.2017
certIIII commercial cookery -
bbht
06.2017
diploma in leadership and management -
intern academy
02.2017
technician of hospitality services diploma -
ist. COSSA
08.2008
diploma hospitality -
LUIGI COSSA
04.2008
Skills
- Ability to Multitask
- Fast Learner
- Computer Skills
- Ability to Work Under Pressure
- Leadership
- Knowledge of Food Chemistry
- Knowledge of Food
- Management
- Quality Assurance
- Equipment Maintenance
- Pantry restocking
- Menu development
- Cooking techniques
References
- Gennaro la montagna, 0414977555
- Scott butcher, 0449252152
- Tamara carbone, 0458501055
- Georgia effronissis, 0409299154
- Walter jodicke, 0455953540
- Zagros, 0422159906
- Mark, 0424648060
Extracurricular Activities
04/01/19, 04/01/19
Languages
Italian
Native/ Bilingual
English
Full Professional
French
Professional
References
References available upon request.
Timeline
Solo Chef
green leaves seaford meadow
06.2024 - Current
Casual Chef for Christmas Season
the beach house
11.2023 - 02.2024
Solo Chef
CU cafe
10.2023 - 04.2024
Casual Chef
gingin hotel
10.2023 - 03.2024
sous chef
velocity motel & bistro
05.2022 - 09.2023
Sous Chef
milch café of jaye facthen
01.2022 - 05.2022
Sous Chef
wilpena pound resort through atlas people
08.2021 - 12.2021
chef and business consultant
barbeque brothers
06.2021 - 08.2021
sous chef
zeeas cafe
10.2020 - 05.2021
solo chef and pizza maker
napoli pizzeria
03.2019 - 05.2021
chef de partie
the wharf bar and kitchen
10.2018 - 02.2019
sous chef
milch cafe
06.2018 - 10.2018
chef / sous chef
zeeas cafe
05.2015 - 05.2018
head chef, chef and business consultant
agua lounge, playfood
01.2012 - 01.2015
Solo Chef
trattoria a me scelta
05.2008 - 11.2011
Sous Chef
trattoria francescon
10.2005 - 03.2008
cert III retail baking -
tafe sa
certIIII commercial cookery -
bbht
diploma in leadership and management -
intern academy
technician of hospitality services diploma -
ist. COSSA
diploma hospitality -
LUIGI COSSA
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