Experience

Hilton Vienna Plaza
• Austria
• Hospitality
• 1 - 100 Employee
• Executive Sous Chef

  • Jun 2022 - Present


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• Head Chef

  • May 2021 - Apr 2022

  - Kitchen manager in a modern Italian restaurant (350 seats) - Developed recipes and menus by applying understanding of market demand and culinary trends - Created financial budgets for all food outlets while responsible for profits and losses - Hired, trained and supervised staff members from different countries (up to 25) on company procedures - Responsible for all kitchen operations including food preparation, cooking, safety, and sanitation, and built from scratch food production-related processes for breakfast, lunch and dinner - Planned and created unique menus for special events, banqueting and caterings - Formulated standard recipes for food items to assure apt portion control, retaining quality and taste Show less



Gartenhotel Linde 4*S

• Sous chef

  • Jul 2020 - Oct 2020

  - Chef Entremetier in Austrian and International hotel restaurant (400 seats) - Ensuring that the kitchen operates in a timely way that meets our quality standards - Producing high quality plates both design and taste wise - Maintain a positive and professional approach with coworkers and customers - Order supplies to stock inventory appropriately - Prepared all sushi food products in compliance of standardized codes recipes and portion volume - Manage and train kitchen staff, establish working schedule and assess staff’s performance - Resourcefully solve any issues that arise and seize control of any problematic situation - Fill in for the Executive Chef in planning and directing food preparation when necessary Show less



Hotel The Crystal

• Hospitality
• 1 - 100 Employee

• Chef de partie

  • Dec 2019 - Mar 2020

  - Chef Saucier and Rotisseur in Austrian and International hotel restaurant (500 seats) - Preparing and serving the daily buffet of different kinds of cuisine such as italian, asian (sushi), tirolean - Marinating and smoking local venison, veal, lamb meat and trout followed by sous vide cooking - Preparing stock, demi glace, jus and all the basics sauces - Helping the Sous Chef and Head Chef to develop new dishes and menus - Managing and training Chefs de Parties and commis - Chef Saucier and Rotisseur in Austrian and International hotel restaurant (500 seats) - Preparing and serving the daily buffet of different kinds of cuisine such as italian, asian (sushi), tirolean - Marinating and smoking local venison, veal, lamb meat and trout followed by sous vide cooking - Preparing stock, demi glace, jus and all the basics sauces - Helping the Sous Chef and Head Chef to develop new dishes and menus - Managing and training Chefs de Parties and commis



Hula

• United States
• Manufacturing
• 1 - 100 Employee

• Chef Consultant

  • Jan 2019 - Dec 2019

  - Kitchen manager in Hawaiian restaurant - Design of kitchen and work area, supervising and coordinating works during restaurant building process - Coordinating and creating marketing strategy alongside marketing agency and preparing dishes for photo shoots - In charge of hiring and training back and front of the house staff - Maintaining high standard of Food Hygiene and Health & Safety - Liaising and negotiating with suppliers for the best products at the lowest prices - Dealing with customer needs, feedback, complaints and suggestions - Creating new menus and a wide range of recipes - Food cost processing - Catering events including birthdays and corporate events Show less



Rù Peruano

• Head Chef

  • Jan 2016 - Dec 2018

  - Managing and delivering the customer experience - Interviewing, hiring, training and supervising back-of-house employees - Design of kitchen and work area - Creating menus for bar and restaurant - Managing a kitchen staff of 25+ people - Managing relationships with suppliers, negotiating prices of ingredients and equipment. Monitoring food budget and purchased all supplies within established budget - Collaborating with marketing specialist to produce videos and blog posts about Peruvian cooking tricks and tips - Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations - Oversaw banqueting functions for up to 450 people. Show less



Risorante Al Mare

• United Kingdom
• Food and Beverage Services

• Sous chef

  • Dec 2014 - Oct 2016

  - Right-hand Executive Chef’s and Pasta Cook in Italian restaurant (800 seats) - Effectively managed 40+ kitchen employees - Preparing fresh pasta, baking products, sauces and stocks - Ensuring compliance with health and safety policies, as well as completion of all documentation - Working with Executive Chef on developing and executing new menus, planning and managing of work shifts, daily food ordering, budget control, monthly stock taking and waste minimising - Right-hand Executive Chef’s and Pasta Cook in Italian restaurant (800 seats) - Effectively managed 40+ kitchen employees - Preparing fresh pasta, baking products, sauces and stocks - Ensuring compliance with health and safety policies, as well as completion of all documentation - Working with Executive Chef on developing and executing new menus, planning and managing of work shifts, daily food ordering, budget control, monthly stock taking and waste minimising



Harrisons Restaurant & Bar

• Ireland
• Restaurants
• 1 - 100 Employee

• Chef de partie

  • Jan 2013 - Nov 2014

  - Grill Cook in Modern restaurant - Sous vide, traditional cooking, marinating and smoking meat, fish, crustaceans and molluscs - Filleting fishes and boning meat in large quantities - Closing work stations, also cleaning to ensure they are sanitized and prepared for the next day - Ensuring freshness of food and ingredients by checking quality, keeping track of old and new items on the section and rotating stock. Helping with preparation, set-up and service for catering events - Grill Cook in Modern restaurant - Sous vide, traditional cooking, marinating and smoking meat, fish, crustaceans and molluscs - Filleting fishes and boning meat in large quantities - Closing work stations, also cleaning to ensure they are sanitized and prepared for the next day - Ensuring freshness of food and ingredients by checking quality, keeping track of old and new items on the section and rotating stock. Helping with preparation, set-up and service for catering events



Gran Caffè Quadri

• Italy
• Restaurants
• 1 - 100 Employee

• Commis de cuisine

  • Jan 2012 - Dec 2012

  - Receiving, inspecting and stocking kitchen supplies - Preparing all items needed for service, from chopping vegetables to making sauces, and slicing meat, cleaning vegetables, fish, crustaceans and molluscs - Preparing food for floor and kitchen staff 100+ people - Using of the vacuum machine. Cleaning up kitchen equipment at the end of each shift by wiping down spots, sanitizing areas and breaking down components for more extensive cleaning - Helping for catering events - Receiving, inspecting and stocking kitchen supplies - Preparing all items needed for service, from chopping vegetables to making sauces, and slicing meat, cleaning vegetables, fish, crustaceans and molluscs - Preparing food for floor and kitchen staff 100+ people - Using of the vacuum machine. Cleaning up kitchen equipment at the end of each shift by wiping down spots, sanitizing areas and breaking down components for more extensive cleaning - Helping for catering events