VITO LUCIO INGLESE
Lake,Australia
Summary
I am a chef de cuisine, during career have passed the different roles, managing in the best way the a la carte service, the order and the inventory of the goods and also the storage. I have a very good working relationship with colleagues.
Overview
12
12
years of professional experience
Work History
Sous Chef
Break Water
09.2025 - Current
- Supervised kitchen staff, ensuring high culinary standards and efficient workflow.
- Developed and implemented new menu items, enhancing customer satisfaction and dining experience.
- Trained junior chefs on food preparation techniques and safety protocols.
- Managed inventory control, reducing waste through effective stock rotation practices.
Chef
Bodega Perth
06.2025 - 09.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent crosscontamination.
- Utilized proper cleaning techniques to sanitize counters and utensils after preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan weekly orders.
Chef
Pier Hotel
04.2025 - 05.2025
- Streamlined kitchen operations, enhancing food preparation efficiency and service speed.
- Developed innovative menu items reflecting seasonal ingredients and local flavors.
Chef
Barnyard1978
12.2024 - 04.2025
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Placed orders to restock items before supplies ran out.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Sous Chef
Taylor St Quarters
02.2024 - 07.2024
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef
Chef De Partie Zanders Restaurant
05.2023 - 12.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Head Chef
Da Pino Ristorante Pizzeria
01.2023 - 04.2023
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
Head Chef
Marcos Pizza Bar Lounge
03.2019 - 05.2022
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Chef
Osteria Goldene Traube
06.2021 - 06.2021
- Conducted inventory management to minimize waste and optimize stock levels.
- Led kitchen team during peak hours, ensuring timely service and customer satisfaction.
- Collaborated with suppliers to source high-quality ingredients, fostering strong vendor relationships.
Chef
Cortile Ripa
10.2018 - 01.2019
- Implemented quality control measures to ensure consistency in dish presentation and taste.
- Trained new staff on culinary techniques and kitchen safety protocols.
Chef De Partie Appetizer Starters
Le Cale Ristorante Pantelleria
06.2018 - 08.2018
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Chef
La Locanda Delle Coze
04.2014 - 10.2014
- Supervised kitchen operations, ensuring high-quality meal preparation and adherence to safety standards.
- Developed seasonal menus, incorporating local ingredients to enhance customer satisfaction and dining experience.
- Trained and mentored junior chefs, fostering skill development and promoting teamwork in a fast-paced environment.
- Streamlined food preparation processes, improving efficiency while maintaining quality control across all dishes.
Education
Food Safety
Environmental Health Australia
Broome, WA10.2023
Alcohol Administration
Galaxy Training Australia
Perth, WA12.2022
Professional Chef - Kitchen
NOSCO Cooking School
06.2017
Bartender - Mixology
AIBES
01.2011
No Degree - Kitchen
Sydney Management E Travel Academy
SydneySkills
- Food Science
- Special Events and Catering
- Inventory Rotation
- Quality Assessments
LANGUAGES
Italian - Native or Bilingual
English - Professional Working
German - Limited Working
Timeline
Sous Chef
Break Water
09.2025 - Current
Chef
Bodega Perth
06.2025 - 09.2025
Chef
Pier Hotel
04.2025 - 05.2025
Chef
Barnyard1978
12.2024 - 04.2025
Sous Chef
Taylor St Quarters
02.2024 - 07.2024
Chef
Chef De Partie Zanders Restaurant
05.2023 - 12.2023
Head Chef
Da Pino Ristorante Pizzeria
01.2023 - 04.2023
Chef
Osteria Goldene Traube
06.2021 - 06.2021
Head Chef
Marcos Pizza Bar Lounge
03.2019 - 05.2022
Chef
Cortile Ripa
10.2018 - 01.2019
Chef De Partie Appetizer Starters
Le Cale Ristorante Pantelleria
06.2018 - 08.2018
Chef
La Locanda Delle Coze
04.2014 - 10.2014
Alcohol Administration
Galaxy Training Australia
Professional Chef - Kitchen
NOSCO Cooking School
Bartender - Mixology
AIBES
Food Safety
Environmental Health Australia
No Degree - Kitchen
Sydney Management E Travel Academy