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
07.2024 - 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
Sydney, NSW
09.2022 - 07.2023
- 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
Sydney, NSW
07.2020 - 03.2022
- 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
Sydney, NSW
05.2015 - 07.2020
- 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
Leichhardt, NSW
10.2015 - 05.2016
- 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
Lugano, Switzeralnd
03.2013 - 09.2015
- 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
06.2010 - 02.2012
- 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
Italy
06.2009 - 09.2009
- 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
Italy
06.2008 - 09.2008
- 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
07.2024 - Current
Sous Chef
Machiavelli Restaurant
09.2022 - 07.2023
Head Chef
Secolo Dining
07.2020 - 03.2022
Sous Chef
Ristorante La Tavernetta
10.2015 - 05.2016
Head Chef
Bar Machiavelli Restaurant
05.2015 - 07.2020
Chef De Partie
Splendide Royal Lugano
03.2013 - 09.2015
Chef De Partie
Ristorante Portovecchio
06.2010 - 02.2012
Chef De Cuisine
Ristorante Il Portovecchio
06.2009 - 09.2009
Chef De Cuisine
Ristorante Il Casareccio
06.2008 - 09.2008
High School Diploma -
Roberto Virtuoso Istituto Alberghiero