Stefano Paolillo
Rosebery,NSW
Summary
Adept at kitchen management and team leadership, I significantly enhanced dining experiences at La Capannina Restaurant by introducing innovative recipes and modern cooking techniques. My expertise in cost control and food safety, coupled with a talent for mentoring junior chefs, has consistently elevated guest satisfaction and operational efficiency.
Overview
16
16
years of professional experience
Work History
Head Chef
La Capannina Restaurant
2024.07 - Current
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Cooked memorable dishes that brought new customers into establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Machiavelli Restaurant
2022.09 - 2023.07
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with staff members to create meals for large banquets.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Head Chef
Secolo Dining
2020.07 - 2022.03
- 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.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Head Chef
Bar Machiavelli Restaurant
2015.05 - 2020.07
- 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.
Sous Chef
Ristorante La Tavernetta
2015.10 - 2016.05
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Monitored food and labor costs to verify budget targets were met.
Chef De Partie
Splendide Royal Lugano
2013.03 - 2015.09
- 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.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Ristorante Portovecchio
2010.06 - 2012.02
- 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.
Chef De Cuisine
Ristorante Il Portovecchio
2009.06 - 2009.09
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
Chef De Cuisine
Ristorante Il Casareccio
2008.06 - 2008.09
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Education
High School Diploma -
Roberto Virtuoso Istituto Alberghiero
Salerno Italy09.2010
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Food Safety Regulations
- Menu Supervision
- Special Event Catering
- Banquets and catering
- Food presentation
- Cost Reduction
- Cost Management
- Recipe creation
- Seasonal Menu Planning
- Cost Control
- Allergy awareness
- Staff Training
- Signature dish creation
- Creative Thinking
Languages
Italian
Native or Bilingual
English
Full Professional
Timeline
Head Chef
La Capannina Restaurant
2024.07 - Current
Sous Chef
Machiavelli Restaurant
2022.09 - 2023.07
Head Chef
Secolo Dining
2020.07 - 2022.03
Sous Chef
Ristorante La Tavernetta
2015.10 - 2016.05
Head Chef
Bar Machiavelli Restaurant
2015.05 - 2020.07
Chef De Partie
Splendide Royal Lugano
2013.03 - 2015.09
Chef De Partie
Ristorante Portovecchio
2010.06 - 2012.02
Chef De Cuisine
Ristorante Il Portovecchio
2009.06 - 2009.09
Chef De Cuisine
Ristorante Il Casareccio
2008.06 - 2008.09
High School Diploma -
Roberto Virtuoso Istituto Alberghiero
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