Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Languages
Timeline
Generic

Alberto Franzoni

Buronzo,BL

Summary

Accomplished Chef De Partie and Professor with a proven track record at Tutto Italia and IPSSAR G PASTORE, enhancing kitchen efficiency and student engagement. Mastered knife skills and team management, significantly improving service delivery and educational outcomes. Expert in food presentation and fostering a collaborative environment, consistently exceeding culinary and academic standards. Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Chef De Partie

Tutto Italia
11.2023 - 08.2024
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.

Professor

IPSSAR G PASTORE
09.2022 - 06.2023
  • Enhanced student understanding by designing interactive and engaging lectures.
  • Demonstrated strong interpersonal and communication skills, resulting in clear subject matter discussion with students.
  • Created dynamic learning environment that valued instructor and student interaction.
  • Encouraged class discussions by building discussions into lessons, actively soliciting input, asking open-ended questions and using techniques to track student participation.

Chef De Partie and Assistant Manager

Tre Merli SNC
01.2019 - 08.2022
  • 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 Partie

SS250
02.2015 - 12.2018
  • 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.

Commis De Cuisine

MAIO CATERING
01.2014 - 12.2014
  • Performed regular equipment maintenance checks to ensure optimal functionality and prevent costly repairs or downtime.
  • Stepped up into higher roles when necessary due to staffing shortages, showcasing adaptability and commitment to the team''s success.
  • Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
  • Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.

Commis De Cuisine

Hotel Grant Parey
07.2013 - 11.2013
  • Ensured consistent quality control by tasting dishes before they were sent out to patrons, making necessary adjustments as needed.
  • Contributed to successful restaurant reviews by consistently delivering high-quality dishes in a timely manner.
  • Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
  • Participated in weekly menu planning meetings, offering valuable input on seasonal ingredients and culinary trends.

Commis De Cuisine

Hotel Maison Saint Jean
02.2013 - 06.2013
  • Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
  • Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
  • Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.
  • Improved dish presentation through attention to detail and creative plating techniques.

Education

High School Diploma -

IPSSAR G.PASTORE
Gattinara, Italy
06.2014

Skills

  • Kitchen Organization

  • Team Management

  • Food allergy understanding

  • Knife Skills

  • Food presentation

  • Proper food handling

  • Grilling Techniques

  • Sauce preparation

  • Recipe creation

  • Hospitality

  • Roasting methods

  • Nutrition Principles

  • Sanitation Practices

  • Special Diets Knowledge

Certification


  • HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
  • ServSafe Food Handler's Certification

Additional Information

Chef de Partie with proven experience in the field.

Professor of technical enogastronomy in italy.
I am fluent in 4 languages: Italian,French, English and Spanish

Languages

Italian
Bilingual or Proficient (C2)
French
Intermediate (B1)
English
Upper intermediate (B2)
Spanish
Intermediate (B1)

Timeline

Chef De Partie

Tutto Italia
11.2023 - 08.2024

Professor

IPSSAR G PASTORE
09.2022 - 06.2023

Chef De Partie and Assistant Manager

Tre Merli SNC
01.2019 - 08.2022

Chef De Partie

SS250
02.2015 - 12.2018

Commis De Cuisine

MAIO CATERING
01.2014 - 12.2014

Commis De Cuisine

Hotel Grant Parey
07.2013 - 11.2013

Commis De Cuisine

Hotel Maison Saint Jean
02.2013 - 06.2013

High School Diploma -

IPSSAR G.PASTORE

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Alberto Franzoni