Stefano Di Lella

During my tenure at D.O.C. Espresso & Deli (2017-2021),

I progressed from Sous Chef to Executive Chef, demonstrating a strong track record of culinary leadership and expertise.

My experience :

• Menu Development & Innovation: Creating and refining menus to meet customer preferences and seasonal availability.
• Inventory & Cost Control: Efficiently managing inventory and controlling food costs.
• Team Leadership & Training: Building and leading high-performing kitchen teams.
• High-Volume Service Management: Ensuring consistent quality and efficiency during peak service times.
• Culinary Operations Management: Overseeing all aspects of kitchen operations, from food preparation to sanitation.

I possess a proven ability to lead and motivate teams, develop innovative menus, and maintain high culinary standards in a fast-paced environment.

In 2021, I asked the company to work on their retail which D.O.C delicatessen expanding my knowledge with customer service, deli manager routine, and providing my tenure at D.O.C. Espresso & Deli. I progressed from Sous Chef to Executive Chef, demonstrating a strong track record of culinary leadership and expertise.

As Chef de Partie in the risotto section, I managed a high-pressure station, skillfully preparing four distinct risotto dishes simultaneously during peak service. This required exceptional organization, precise timing, and a deep understanding of risotto preparation techniques. I ensured each dish achieved the perfect creamy texture and nuanced flavor, maintaining consistent quality under intense demand. In addition to my risotto responsibilities, I actively supported the grill section, demonstrating my versatility and ability to contribute to multiple areas of the kitchen. This role demanded strong multitasking abilities, a keen eye for detail, and the ability to thrive in a fast-paced, demanding environment.

• I served as Chef de Partie at La Sagra restaurant, specializing in the seafood section and supporting the Josper grill. My responsibilities included expert filleting of whole salmon and barramundi, and meticulous preparation of side dishes for grilled meats.

Starting with entry-level tasks such as basic food preparation, assisting with plating, and maintaining a clean and organized workspace. I was eager to learn and quickly adapted to the fast-paced environment, absorbing knowledge from seasoned chefs and honing my foundational culinary skills. This early experience instilled in me the importance of teamwork, attention to detail, and a commitment to delivering consistent quality, setting the stage for my future roles as Chef de Partie, Sous Chef, and Executive Chef.

• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.

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