Employment History Chef de partie, Jubilee Talent Recruitment (Temporary chef agency), 75 Whitechapel road, London E1 1DU (6th April 2018 – Still working with the agency) Responsible for: • Working as chef the partie in all the section required (pastry excluded) • To be reliable and able to work in different kinds of venues and kitchens (Restaurants, hotels, banqueting, stadiums and events) • To be punctual and to respect all the terms & conditions established between the client and the agency Clients worked for: • Chelsea F.C. , Stamford bridge, Fulham road, London, SW6 1HS (Main kitchen, finishing kitchen and boxes management) • Tottenham F.C. @ Wembley Stadium, London, HA9 0WS (Main kitchen, finishing kitchen and boxes; banqueting service for +400 covers) • England national football team @ Wembley stadium, London, HA9 0WS • Anthony Joshua @ Wembley Stadium, London, HA9 0WS • Sandown racecourse, Portsmouth Rd, Esher, KT10 9AJ (Fine dining restaurant and main kitchen) • Newmarket racecourse, Westfield House, Newmarket, Suffolk CB8 0TD Epsom Downs Racecourse, Epsom Downs, KT18 5LQ • Pig and butcher gastro pub & restaurant, Islington, London N1 0QD • Jonas family kitchen restaurant, Belgravia, London SW1W 9NF Chef de partie, Evolve Hospitality (Temporary chef agency), Floor 3-4, 15 Half Moon Court Leading off Barthalomew Close, London EC1A 7HF (11th October 2017 – Still working with the agency) Responsible for: • Working as chef the partie in all the section required (pastry excluded) • To be reliable and able to work in different kinds of venues and kitchens (Restaurants, hotels, banqueting, stadiums and events and contract catering) • To be punctual and to respect all the terms & conditions established between the client and the agency Clients worked for: • Coda Restaurant (by Eric Chavot) @ The Royal Albert Hall, Kensington Gore, Kensington, London SW7 2AP • Ascot Racecourse (main kitchen, restaurants and boxes), High St, Ascot, SL5 7JX (Worked all the week of the Royal Ascot, one of the busiest and most famous event of all the United Kingoms that is also attended from her majesty the queen) • Executives Restaurants, 1905 Restaurant, Canalettos and Sport Club, Mills, Hollins main kitchen and directors restaurant @ Chelsea FC’s Stamford Bridge stadium, Fulham Rd, Fulham, London SW6 1HS • Absolute Taste @ The Silver Sturgeon boat, Savoy Pier, Victoria Embankment, London WC2R 1LA • Moving Venue Caterers LTD, Unit 10 Deptford Trading Estate, Blackhorse Road, London SE8 5HY • Tottenham FC @ Wembley Stadium, London HA9 0WS • FA CUP @ Wembley Stadium (Delawhare North), London HA9 0WS • The Connaught Hotel, Carlos Pl, Mayfair, London W1K 2AL • BAFTA, 195 Piccadilly, St. James's, London W1J 9LN • Rhubarb Food Design (Main kitchen and events) , 25 Burr Rd, London SW18 4SQ • Twickenham Stadium, Whitton Rd, Twickenham TW2 7BA • Social Pantry, 8 Ferrier St, London • Smart Hospitality LTD, 10 Bermondsey Trading Estate, Rotherhithe New Rd, London, SE16 3LL Chef de partie, Catering Services International (Temporary chef agency), 73-74 Berwick street, Soho, London W1F 8TE (1st Semptember 2017 – Still working with the agency) Responsible for: • Working as chef the partie in all the section required (Pastry excluded) • To be reliable and able to work in different kinds of venues (Restaurants, hotels, banqueting, contract catering) • Learning the management of high volume contract catering kitchens • To be punctual and to respect all the terms & conditions established between the client and the agency Clients worked for: • Advocate restaurant, Willis Tower Watson, 51 Lime St, London EC3M 7DQ • Google offices, 1-13 St Giles High St, London WC2H 8AG • BNP Paribas, 10 Harewood Ave, Marylebone, London NW1 6AA • KPMG, 20 Grosvenor St, Mayfair, London W1K 4QJ Chef de partie, The Change Group (Temporary chef agency), 22 Shand St, London SE1 2ES (17th March 2017 – Still working with the agency) Responsible for: • Working as chef the partie in all the section required (pastry excluded) • To be reliable and able to work in different kinds of venues and kitchens (Restaurants, hotels, banqueting, stadiums, events and contract catering) • To be punctual and to respect all the terms & conditions established between the client and the agency Clients worked for: • The Hurlingham club, Ranelagh Gardens, Fulham, London SW6 3PR (Main kithcen, events and weddings). • The Atheneum Hotel, 116 Piccadilly, Mayfair, London W1J 7BJ • The Trafalgar hotel, 2 Spring Gardens, Trafalgar Square, London SW1A 2TS (Rooftop grill bar and main kitchen) • Queen`s Club, Palliser Rd, Hammersmith, London W14 9EQ • Hilton hotel Canary Wharf, Marsh Wall, Isle of Dogs, London E14 9SH • Shangri-La Hotel, The Shard, 31 St Thomas St, London SE1 9QU (Main kitchen, service, night prep chef, breakfast chef) • Sheraton Grand London Park Lane Hotel, Piccadilly, Mayfair, London W1J 7BX (Main kitchen and banqueting) • 28-50 Restaurant, 17-19 Maddox St, London W1S 2QH • MNKY HSE, 10 Dover St, Mayfair, London W1S 4LD • Pollen Street Social, 8/10 Pollen Street, Mayfair, London W1S 1NQ • Rocket Food LTD, 15 Havelock Terrace, London SW8 4AH • North Audley Cantine Restaurant, 41 N Audley St, Mayfair, London W1K 6ZP • Gastronhome fine dining restaurant, 59 Lavender Hill, Battersea, London SW11 5QN • The Berkeley hotel, Wilton Place, Knightsbridge, London SW1X 7RL • Pollen Street Social, 8-10 Pollen street, London, W1S 1NG Chef de partie, Social Eating House, 58 Poland street, Soho, London W1F 7NS (3rd August 2017 – 31st August 2017) Responsible for: • Organising the mise en place and the day to day orders • Running a complete mise en place list for the day • Ensuring that the agreed standards of food preparation and service are adhered to at all times • Ensuring minimum food wastage possible and taking care of the stock rotation • The regular hygiene of the section during/after mise en place and during/after service • Ensuring that any anticipated shortages are communicated promptly to the sous chef • Ensuring that all the dishes are being prepared to the correct recipe and the correct quantity • Ensuring that all the garnish arrives to the pass correctly portioned,cooked and on the right time • Ensuring that the section is kept clean and tidy as possible at all times • Training the demi chefs and the new staff to the standards required by the restaurant Reporting to: Sous chef / head chef Demi chef de partie, 100 Wardour Street (D&D) Soho, London W1F 0TN (10th April 2017 – 4th June 2017) Responsible for: • Monitoring stock movement • Day to day oders for the meat and mains section (Lounge kitchen) and garnish section (Restaurant) • Organising the mise en place of the meat and mains section (Lounge kitchen) and garnish section (Restaurant) • Ensuring minimum food wastage possible • The regular hygiene of the kitchen during/after mise en place and during/after service • Serving well-prepared food on both sections following the highest hygiene standards • Making sure to cook the meat on the robata following the proper cooking templiture requested by the customers ( rare, medium rare, medium, medium well, well done) • Making sure to follow the recipes and to plate the food as required by the head chef/sous chef • Reporting any maintenance issues to the sous chef • Trained and qualified in all the 10 CPL e-learning online courses Report to: chef de partie / sous chef Head Chef, WC Wine and Charcuterie, Clapham Common South Side, London SW4 7AA (26th June 2016 – 6th April 2017) Responsible for: • A hands on approach in producing and overseeing consistent, well-prepared slates and plates to a very high standard • Organisation and control of the day-to-day running of kitchen. • Achieving a monthly food cost margin of between 25%-30% • Maintaining health and safety food hygiene standards to a very high level • Responsible for coordination, cross charging, invoicing for kitchen General Duties and commitments: • To operate as ‘The key’ member of the kitchen team and provide support and input in all aspects of the set-up,start-up, organisation, operation and development of additional sites and potential ventures • To ensure that a target gross profit margin of 70%-75% is maintained at all times • To manage ordering. • To work directly with suppliers trying to maximize profits and applying a continuous improvement policy • Monthly Stock takes & food cost Staff: • To ensure all chefs follow the recipes book to maximize consistency • To complete kitchen rotas to budget with venue managers on a weekly basis and have rotas completed 1 weeks in advance • To lead, train and motivate all other chefs in brigade Food: • To achieve a weekly monthly food cost of between 25%-30% • Co-ordinate planning, budgeting, and purchasing for all the food within the kitchen • To create/follow opening and closing check lists making sure kitchen is stocked at all times and has the appropriate ingredients to make all food according to their recipes. • To implement / complete and record daily, weekly or monthly cleaning schedules and health and safety checks HACCP, COSCHH • Responsible for filing invoices, delivery notes – paper work • Instruct chefs and other workers in the preparation, cooking, garnishing, and presentation of food. Personal: • To be punctual, well groomed and in the correct uniform and to work in a clean and tidy manner. • To represent the company in a positive manner. To be available for interviews, promotions, media responsibility • To be punctual and disciplined in the approach to the role. Health, safety and food hygiene: • To maintain and monitor a cleaning rota on a daily basis and to keep a dated record of this • Maintain standards of personal hygiene as per the Health and Safety at Work Act, Food Safety Act, Food Hygiene Regulations and COSHH. • Inspect supplies, equipment, and work areas to ensure conformance to established standards • To have a ‘zero tolerance’ attitude towards untidy work stations and kitchens and procedure Report to: General manager Demi chef de partie, Boulestin ltd, 5 St James’s St, London SW1A 1EF (1st March 2016 – 19th June 2016) Responsible for: • Organization of the ingredients of the starter section in the main fridge to avoid the food contamination risks • Preparation of all the ingredients needed for the starter section of a fine dining restaurant • Creating mise en plus schedules to follow, checking with the chef de partie the pending orders of the head chef at the start and at the end of every shifts • Preparation and service of all the hot/cold starters and of two mains courses • Trained and qualified in both FSA Food Allergy Online Training and CIEH food and safety level 2 Report to: chef de partie / sous chef Chef de partie , Brew Cafè, 45 Northcote road, London SW11 1NJ (15th September 2015 – 21st February 2016) Responsible for: • Checking deliveries and dealing with the stock rotation, ordering the food in the main and service fridges to avoid food contaminations • Organising the mise en place and the day to day orders of the required section • mise en place and service of starters and main courses, including meat and fish dishes • The regular hygiene of the kitchen during and after service and mep • Checking mise en place and food quality of the sectionwasting food if necessary, reporting every wastage in the specific sheet and filling the food order sheet for the sous/head chef daily • Serving well-prepared food at the hot and cold section following the highest hygiene standards, • Learning the basics about how to manage the pass • Keeping an eye on the commis chefs, making sure they were following the recipes and working following the required healt & safety hygiene standards Reporting to: sous chef / head chef Commis chef, Brew Cafè, 45 Northcote road, London SW11 1NJ (1st December 2014 – 15th September 2015) Responsible for: • Preparation of mise en place of starters and main corse • cooking well-prepared food at the hot section following the highest hygiene standards • Taking care about the disposition of food of the required section in the main fridge and of the rules to avoid the cross contamination • Learning the basics of UK healt and safety rules Reporting to: chef de partie / sous chef Waiter, lido La Bussola , Lungomare Celommi, 64026 Roseto degli Abruzzi (Teramo), Italy (29th May 2014 – 29th August 2014) Responsible for: • Serving drinks and food to the customers, always trying to satisfy customer’s request. • Organising the floor for banqueting and private parties • Customers payment, at the table but also at the till. • Making sure to deliver happiness and good times to the customers Barback and waiter, Hospital bar, Ospedale Mazzini Teramo, Piazza Italia 64100 (Teramo), Italy (3 rd June 2013 – 14 th February 2014) Responsible for: • Serving drinks and food to the customers, always trying to satisfy customer’s request. • Cleaning up and reorganisation of the table after customers left • Washing glasses and cups making sure to always have backup available due to very busy service (thousands of customers every day, bar open from 6am to 11pm) • Serving hot food, drinks, coffee and juices at the bar and on the floor • When not too busy trained in how to make different kinds of coffee and cappuccino, latte, macchiato etc. Freelance adio & Video technician for events and concerts (regional and national ones), Samarcanda tech and sound system 64100, Teramo, Italy & Base Elettronica Audio, Via Renato Balzarini , 64100, Teramo, Italy (February 2012 – May 2013) Responsiblities & references available upon request. Commis chef Sayonara, Lungomare Sirena, 22, 64018 Tortoreto Lido,Teramo, Italy (27 th May 2011 – 9 th February 2012) Responsible for: • Mise en place for starters and main courses, labelling all the food writing date and shelf life • The regular hygiene of the kitchen during/after mise en place and during/after service • Cooking and serving well-prepared food following the highest hygiene standards • Making sure to follow the recipes and to plate the food as required by the head chef, following the directions of the chef de partie • Learning how to use diffrent kind of knives • Learning how to use diffrent kind of chopping boards • Learning the basics of Healt & safety and allergen awareness • Qualified in food & safety in catering Education University of foreign languages and literatures, Università G.D’Annunzio, Viale Pindaro, 42, 65122 Pescara PE, Italy Liceo Classico Melchiorre Delfico, Teramo (Classic literatures)