Roberto Cocca
Perth
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
12
12
years of professional experience
Work History
Sous Chef
Epic Catering
Joondalup
10.2024 - 04.2025
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Supervised food preparation staff to deliver high-quality results.
- Checked quality of food products to meet high standards.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- In charge of producing quality food for customers to eat
Sous Chef
Woodvale Tavern
Woodvale
05.2022 - 11.2023
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Checked quality of food products to meet high standards.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted with interviewing, hiring and training kitchen personnel.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained new hires in proper cooking techniques and recipes.
- Performed Stocktakes
- Assisted with the Hygine of all fridges and freezers
- Maintained accurate records for cost analysis purposes.
- Assisted in menu development and recipe testing.
Sous Chef
Al Fornettos
SCARBOROUGH
05.2021 - 06.2022
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Performed weekly inspections of all equipment for safety compliance.
- Assisted in menu development and recipe testing.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Sous Chef
Woodvale Tavern
Woodvale
04.2013 - 05.2021
- Contributed to the successful execution of catered events from start to finish.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Checked quality of food products to meet high standards.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Assisted with interviewing, hiring and training kitchen personnel.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Trained new hires in proper cooking techniques and recipes.
- Performed Stocktakes
Education
High School Diploma -
All Saints
Manchester, UK06-2000
Skills
- Menu development
- Recipe testing
- Food safety
- Inventory management
- Quality control
- Staff supervision
- Conflict resolution
- Dietary accommodation
- Self motivation
- Detail-oriented
- Multitasking
- Problem-solving aptitude
- Menu memorization
- Staff scheduling
- Batch cooking
References
References available upon request.
Timeline
Sous Chef
Epic Catering
10.2024 - 04.2025
Sous Chef
Woodvale Tavern
05.2022 - 11.2023
Sous Chef
Al Fornettos
05.2021 - 06.2022
Sous Chef
Woodvale Tavern
04.2013 - 05.2021
High School Diploma -
All Saints
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