Riccardo Scebba
Drummoyne
Summary
Experienced in a fast-paced kitchen environment, honed leadership and organizational skills, thrived in collaborative team settings, showcased culinary creativity. Renowned for developing innovative menus, upholding stringent standards of food quality and safety. Seeking to leverage these skills in a new field to drive success and contribute to continuous improvement.
Overview
13
13
years of professional experience
Work History
Senior Chef De Partie / Sous Chef
Matteo Downtown
10.2022 - Current
- Promoted from Senior Chef de Partie to Sous Chef within eight months.
- Responsible for overseeing all ordering and inventory management to maintain a well-stocked kitchen and reduce waste
- Manages multiple sections, including pasta, main courses, and the pass, ensuring consistent quality and adherence to restaurant standards.
- Leads the development of new dishes by experimenting with ingredients and techniques to enhance the menu.
- Oversees recipe testing and refinement to ensure dishes meet the restaurant's culinary standards.
- Provides training and mentorship to new staff, supporting their development and integration into the kitchen team.
- Maintains a strong working relationship with the owner and General Manager, collaborating on menu planning, operational improvements, and ensuring smooth kitchen operations.
Senior Chef De Partie
Bel & Brio Restaurant
11.2020 - 10.2022
- Supervised the pasta section, handling ordering, fresh pasta dough processing, and sauce creation from scratch at a leading Italian restaurant in Sydney.
- Maintained efficiency and quality during service by overseeing section operations and coordinating with other sections.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
Chef De Partie
Matteo Restaurant
10.2019 - 03.2020
- Managed the Entrée section, working closely with a demi chef de partie to ensure seamless service. Responsible for overseeing ordering and preparation, with a focus on raw fish, charcuterie platters, fried arancini, and side dishes, ensuring quality and consistency throughout.
- Coordinated plating procedures and maintained open lines of communication with front of house staff.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Department Responsible
Esselunga
11.2017 - 06.2019
- Managed production operations within a renowned supermarket chain.
- Oversaw the production of ready meals and gourmet food items, specializing in fresh pasta, cured meat, and conserves.
Cook to Head Chef
Tigella's Restaurant
01.2013 - 11.2017
- Advanced from cook to head chef (from 2016) in an Italian restaurant specializing in regional cuisine, cured meats, fresh pasta, and fried dough and gained comprehensive experience in all kitchen sections.
- Supervised and led a team of 2 kitchen staff, creating schedules and maintaining high-quality standards.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Apprentice Pastry Chef
Grand Hotel Et De Milan
02.2012 - 05.2012
- Gained hands-on experience in pastry fundamentals through a 4-month paid apprenticeship at a luxury hotel in Milan, supporting the pastry chef with preparation and quality control.
Education
Advanced Diploma - Hospitality Management
Bright College Australia
Sydney, NSW01.2021
Skills
- Sanitation protocols
- Food presentation
- Kitchen management
- Mentoring
LNGG
Italian
Native or Bilingual
English
Full Professional
Timeline
Senior Chef De Partie / Sous Chef
Matteo Downtown
10.2022 - Current
Senior Chef De Partie
Bel & Brio Restaurant
11.2020 - 10.2022
Chef De Partie
Matteo Restaurant
10.2019 - 03.2020
Department Responsible
Esselunga
11.2017 - 06.2019
Cook to Head Chef
Tigella's Restaurant
01.2013 - 11.2017
Apprentice Pastry Chef
Grand Hotel Et De Milan
02.2012 - 05.2012
Advanced Diploma - Hospitality Management
Bright College Australia
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