Summary
Overview
Work History
Education
Skills
Timeline

Simone Fazzino

Ashfield,NSW

Summary

Professional Chef adept at expertly managing and guiding team of [Number] kitchen personnel in production of [Type] cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

Overview

19
19
years of professional experience

Work History

Sous Chef

La Bufala
Mascot, NSW
10.2017 - 04.2019
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Head Chef

Cafe Gioia
Leichhardt, NSW
05.2016 - 09.2017
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.

Head Chef

IL Goloso
Haberfield, NSW
04.2015 - 04.2016
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Sous Chef

Il Locale
Haberfield , Nsw
01.2013 - 03.2015
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Sous Chef

Al Pirata
Cervia, Emilia-Romagna
03.2008 - 11.2012
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.

Chef De Partie

Hotel Lorenzetti - Madonna di Campiglio
Madonna di Campiglio, Trentino-Alto Adige
12.2006 - 12.2007
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $[Amount].
  • Operated all kitchen equipment safely to prevent injuries.

Chef De Partie

Le Mont Blanc Hotel
La Salle, Valle d'Aosta
03.2006 - 10.2006
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Operated all kitchen equipment safely to prevent injuries.

Chef De Partie

Hotel Alexander Sas
Milano Marittima, Emilia-Romagna
04.2005 - 09.2005
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated meals paying special attention to garnishes and overall presentation.

Chef De Partie

Caravaggio
Perugia , Italy
12.2003 - 11.2004
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary [Type] menu offerings to put establishments on local, regional and national map.
  • Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.

Commis Chef

Hotel Baia Samuele
Scicli, Sicilia
04.2002 - 10.2003
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Initiated training for [Job title]s on [Type] culinary techniques to improve productivity and increase kitchen workflows.

Commis Chef

Epoca
Modica , Italy
05.2000 - 10.2001
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
  • Planned and directed high-volume food preparation in fast-paced environment.

Education

Diploma - Cookery

Istituto Principe Grimaldi Modica , Modica
07.2002

Skills

  • Stocking and replenishing
  • Schedule management
  • Recipes and menu planning
  • Communication skills
  • Food preparation and safety
  • Safe handling
  • Operations Support
  • Creativity
  • Menu memorization
  • Commanding leadership style
  • Plating
  • Catering background
  • Menu development
  • Food spoilage prevention
  • Attention to detail

Timeline

Sous Chef - La Bufala
10.2017 - 04.2019
Head Chef - Cafe Gioia
05.2016 - 09.2017
Head Chef - IL Goloso
04.2015 - 04.2016
Sous Chef - Il Locale
01.2013 - 03.2015
Sous Chef - Al Pirata
03.2008 - 11.2012
Chef De Partie - Hotel Lorenzetti - Madonna di Campiglio
12.2006 - 12.2007
Chef De Partie - Le Mont Blanc Hotel
03.2006 - 10.2006
Chef De Partie - Hotel Alexander Sas
04.2005 - 09.2005
Chef De Partie - Caravaggio
12.2003 - 11.2004
Commis Chef - Hotel Baia Samuele
04.2002 - 10.2003
Commis Chef - Epoca
05.2000 - 10.2001
Istituto Principe Grimaldi Modica - Diploma , Cookery

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Simone Fazzino