Saverio Luca Ceravolo
Perth
Summary
Adept at kitchen management and leadership, I significantly reduced food waste at Sapori D'Italia Glasgow by implementing efficient inventory levels and training staff in various preparation tasks. My expertise in menu development and allergy awareness, alongside fostering strong vendor relationships, underscores my commitment to excellence and team management.
Overview
12
12
years of professional experience
Work History
Head Chef
Santa Lucia Glasgow
10.2018 - 12.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Nippon Kitchen Glasgow
04.2017 - 02.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Sapori D'Italia Glasgow
02.2016 - 02.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Barista
Caffetteria Amari
09.2014 - 11.2015
- Maintained a clean and organized workspace for optimal productivity and safety.
- Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Contributed to a positive team environment through effective communication and collaboration with colleagues.
Barista
Pasticceria Di Stefano
02.2013 - 08.2015
- Maintained a clean and organized workspace for optimal productivity and safety.
- Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
- Contributed to a positive team environment through effective communication and collaboration with colleagues.
- Cleaned counters, machines, utensils, and seating areas daily.
Education
High School Diploma -
I.P.S.S.A.R. Paolo Borsellino
Palermo Italy06-2012
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Recipe creation
- Seasonal menu planning
- Leadership qualities
- Allergy awareness
Best Scotland Chef, Italian Award Scotland2019
Santa Lucia Glasgow applied for this restaurants competition, we won four prizes which one was best chef in 2019
Languages
Italian
Native or Bilingual
English
Professional Working
Spanish
Elementary
Timeline
Head Chef
Santa Lucia Glasgow
10.2018 - 12.2024
Chef De Partie
Nippon Kitchen Glasgow
04.2017 - 02.2018
Sous Chef
Sapori D'Italia Glasgow
02.2016 - 02.2017
Barista
Caffetteria Amari
09.2014 - 11.2015
Barista
Pasticceria Di Stefano
02.2013 - 08.2015
High School Diploma -
I.P.S.S.A.R. Paolo Borsellino
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