ALESSANDRO CHIARAPPA
Pescara
Summary
With over eleven years of experience in the kitchen, I am a determined,
creative and hard-working chef. I have worked in prestigious restaurants,
specialising in Mediterranean, German, Italian and French cuisine.
I am looking forward to a new experience where I can learn new
techniques and put my skills and abilities to good use within the team.
Overview
8
8
years of professional experience
Work History
Sous Chef
MAISON REVKA
Saint Tropez - France
06.2025 - 09.2025
- Assisted in preparation and plating of dishes to meet restaurant standards.
- Maintained cleanliness and organization of kitchen areas to ensure compliance with safety regulations.
- Collaborated with team members to execute daily menu items efficiently during peak hours.
- Learned proper food handling techniques to minimize waste and enhance kitchen operations.
- Supported inventory management by tracking ingredient levels and notifying supervisors of shortages.
- Contributed to menu planning discussions, providing input on dish presentation and flavor combinations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
CAP HORN
Courchevell - France
12.2024 - 04.2025
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and presentation standards.
- Assisted in menu development, contributing innovative ideas to enhance seasonal offerings.
- Collaborated with team members to maintain efficient kitchen operations during peak service hours.
- Managed food inventory, minimizing waste through effective stock rotation and sourcing local ingredients.
Chef De Partie
GIGI
Ramatuelle - France
05.2024 - 09.2024
- Trained new staff on culinary techniques and safety protocols, fostering a collaborative team culture.
- Monitored food safety regulations compliance, ensuring adherence to health and sanitation standards.
- 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.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
CAP HORN
Courchevell - France
12.2023 - 04.2024
- Implemented process improvements that enhanced dish preparation efficiency and reduced service time.
- Coordinated with front-of-house staff to ensure seamless communication regarding menu specials and guest preferences.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Sous Chef
NEREA
Greenwich Ave - United State - New York
04.2023 - 09.2023
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
CAP - HORN
Courchevell - France
12.2022 - 04.2023
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
INDIE BEACH
Ramatuelle - France
05.2022 - 09.2022
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
CAP HORN
Courchevell - France
12.2021 - 04.2022
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Collaborated with team members to maintain efficient kitchen operations during peak service hours.
- Monitored food safety regulations compliance, ensuring adherence to health and sanitation standards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Monitored food production to verify quality and consistency.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie Evolution Sous Chef
H'UGO'S
Grünwald - München - Germany
09.2020 - 09.2021
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and presentation standards.
- Assisted in menu development, contributing innovative ideas to enhance seasonal offerings.
- Managed food inventory, minimizing waste through effective stock rotation and sourcing local ingredients.
- Trained new staff on culinary techniques and safety protocols, fostering a collaborative team culture.
- Implemented process improvements that enhanced dish preparation efficiency and reduced service time.
- Rotated stock to use items before expiration date.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Demi Chef De Partie
HIPPOCAMPUS
Mühlbaurstrabe - München - Germany
06.2020 - 09.2020
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Sanitized all counters properly to prevent food-borne illness.
- Collaborated with team members to maintain efficient kitchen operations during peak service hours.
- Evaluated food products to verify freshness and quality.
Demi Chef De Partie Evolution Chef De Partie
BOTTEGA AMARO
Nicosia - Cyprus Greece
09.2019 - 05.2020
- Set up and broke down kitchen for service.
- Collaborated with team members to maintain efficient kitchen operations during peak service hours.
- Sanitized all counters properly to prevent food-borne illness.
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and presentation standards.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Commis De Cuisine Evolution Demi Chef De Partie
MOZZAMO
München (GE)
09.2017 - 09.2018
- Conducted regular cleaning of kitchen stations to uphold hygiene regulations
- Assisted in inventory management, ensuring proper stock levels of ingredients
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
- Maintained well-organized mise en place to keep work consistent.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
Education
Art Institute "Vincenzo Bellisario "
Pescara - ItalySkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food presentation
- Food preparation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Supervising food prep
- Mentoring and coaching
- Menu memorization
- Vendor relationship management
- Staff motivation
- Positive and professional
- Motivational team management
- Quality control
- Cooking technique demonstrations
- Portion and cost control
- Staff supervision and coordination
- Team collaboration
- Food inventories
Languages
English
Upper intermediate (B2)
Italian
Bilingual or Proficient (C2)
French
Elementary (A2)
Spanish
Elementary (A2)
Timeline
Sous Chef
MAISON REVKA
06.2025 - 09.2025
Chef De Partie
CAP HORN
12.2024 - 04.2025
Chef De Partie
GIGI
05.2024 - 09.2024
Chef De Partie
CAP HORN
12.2023 - 04.2024
Sous Chef
NEREA
04.2023 - 09.2023
Chef De Partie
CAP - HORN
12.2022 - 04.2023
Chef De Partie
INDIE BEACH
05.2022 - 09.2022
Chef De Partie
CAP HORN
12.2021 - 04.2022
Chef De Partie Evolution Sous Chef
H'UGO'S
09.2020 - 09.2021
Demi Chef De Partie
HIPPOCAMPUS
06.2020 - 09.2020
Demi Chef De Partie Evolution Chef De Partie
BOTTEGA AMARO
09.2019 - 05.2020
Commis De Cuisine Evolution Demi Chef De Partie
MOZZAMO
09.2017 - 09.2018
Art Institute "Vincenzo Bellisario "