Resume

Chef De Cuisine

November 2019 – Present

Solo Italiano
Portland, ME
Salaried Employee

Duties:

  • Daily preparation of fresh pasta, sauces, and all other menu items
  • Oversees purchasing of all products
  • Training of new team members
  • Implementing Operating procedures
  • Daily menu planning and cost controls
  • Managing the schedule of BOH team members
  • Ensuring cleanliness and ServSafe procedures followed

Chef de Party

December 2017-December 2018

Grace White Barn Inn
Kennebunk, ME
J1 Visa Exchange Program

Duties:

  • Acted as the Lead Evening Chef de Party.
  • Daily Preparation of the Forbs 5 Star and 5 Diamond Pre Fixe Menu
  • Daily Preparation of the A La Carte Bistro Menu
  • Oversees Purchasing of New Products
  • Assists in the Training of New Team Members
  • Implementation of Operating Procedures
  • Menu Planning and Costing Controls

Sous Chef

February 2016-November 2017

Civico 27
Novara, Italy
Permanently Employed

Duties:

  • Chef de Cuisine
  • Daily Preparation of Lunch, Dinner and A La Carte Menu
  • Preparation and Cooking of Fassona Piemontese. (6-8month old Veal)
  • Making Fresh Pasta Daily
  • Managing the Team for their daily tasks to be Completed Successfully
  • Crating the evolution of the Kitchen and Restaurant by Menu Design, Kitchen flow, and Work Stations
  • Purchasing, stock control, food cost, inventory, and delivery orders
  • Managing the Service Times
  • Staffing Control and Scheduling

Sous Chef

October 2015-January 2016

Lekweti Lodge
White River, South Africa
Seasonal Work

Duties:

  • Oversaw the general running of the Lodge Kitchen
  • Manages a variety of stations, including fish, meats cold and hot lines
  • Preparation of Game Meat such as Springbok, Kudu, Impala, and Ostrich
  • Assists in menu design including research and development for the International guest experience while in South Africa
  • Purchasing, stock control, food cost, inventory, and delivery orders

Saucier/Tournant

April 2014-April 2015

The White Barn Inn
Kennebunk, ME
J1 Visa Exchange Program

Duties:

  • Manages a variety of stations including fish, meats cold and hot lines
  • Assists in menu design including research and development
  • Partakes in purchasing, stock control, food cost, inventory, and delivery orders
  • Motivates and helps coworkers learn new techniques and cuisine styles
  • Efficiently adapts to changes in customer requirements, culinary trends, and seasonality of produce
  • Operates timely shift operations in food prep and service
  • Creates a motivating and lighthearted learning environment for coworkers

Chef Tournant

May 2011-December 2013

The Waterside Inn
Berkshire, UK
Permanently Employed

Duties:

  • Preparation of the Daily Amuse Bouche
  • Controlling the Hot and Cold Garde Manger stations
  • Fish Preparation with all garnish
  • Filleting and Meat Saucier with all garnish
  • Fish and Meat Butchery
  • Meat Preparation, Cooking and Cooking with “Rotisserie”
  • Plating and Dressing of both Fish and Meat station

Chef de Party

December 2010-May 2011

Hotel Rhodania, Lindner Group
Crans Montana Switzerland
Seasonal Work

Duties:

  • Covered all aspects of the Pastry Section of the Kitchen
  • Managed both Hot and Cold Garde Manger
  • Orchestrated daily and A La Carte Menus

Chef de Party

June 2005-October 2010

Hotel Bellevue
Cogne, Aosta Italy
Permanently Employed

Duties:

  • Began as a Commis de Cuisine
  • Evolved to Hot and Cold Garde Manger
  • Acted as Demi Chef de Partie in the Pastry Kitchen
  • Served as Chef de Partie in Saucer
  • Collecting and sorting fresh herbs from the restaurant garden to provide for food garnishing and food preparation
  • Aging preparation of Cheese for the Cheese Board
  • Controlled plating dishes for diner service, and making fresh pasta and ravioli daily

Student

September 2002-June 2005

Stresa, Italy
Culinary Arts Program:
Istituto Professionale per I servizi e la Ristorazione

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