Armando Agrillo
Reggio Nell'Emilia
Summary
Adept at kitchen organization and team management, I significantly enhanced kitchen efficiency and menu quality at Lost. My expertise in menu development and staff motivation led to innovative dishes and a positive work environment. Skilled in both culinary techniques and leadership, I excel in fast-paced settings, ensuring both customer satisfaction and operational excellence.
Overview
17
17
years of professional experience
Work History
Chef
Lost
Rome
06.2008 - 08.2008
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to customer feedback, improving menu offerings and service quality.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Bartender
Beige, Trastevere,
Rome
09.2008 - 09.2010
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
Sous Chef
Dante's 08,
Rome
01.2010 - 09.2013
- Oversaw kitchen operations by coordinating staff schedules.
- Conducted regular inventory checks for freshness of ingredients.
- Supported head chef in managing kitchen staff for smooth operations.
- Developed new dishes with innovative techniques.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Interacted with guests to gather feedback on menu offerings.
Dishwasher, Sous Chef
La Lupa Romana
Montrose, Melbourne
10.2013 - 09.2014
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
Souf Pastry Chef
Nonna Vincenza, Bologna
Bologna
01.2015 - 03.2015
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Chef
Giusto Spirito
Reggio Nell'Emilia
09.2013 - 06.2017
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Researched food trends to inspire innovative menu concepts and seasonal specials.
- Responded to customer feedback, improving menu offerings and service quality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
Bottega Portici, Bologna
Bologna
03.2018 - 01.2019
Chef
Sherlock Holmes, Reggio Emilia
Reggio Nell'Emilia
01.2020 - 10.2021
Chef
Luluma, Reggio Emilia
Reggio Nell'Emilia
09.2020 - 01.2021
Chef de Partie
Trattoria Da Massimo
Rubiera
01.2022 - 01.2025
- Reviewed customer feedback to refine and improve menu selections.
- Trained junior cooks for improved kitchen efficiency and skill development.
- Conducted regular inventory checks to ensure freshness of ingredients.
- Created innovative menu items by experimenting with seasonal ingredients.
- Prepared daily specials with cost-effective ingredients to maximize profitability.
- 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.
- 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.
Education
High School Diploma - Chef
A Tavola Con Lo Chef
Rome07.2014
Hotel School - Riceviment & Hotelier
Domizia Lucilla
Rome,italy09.2008
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Plating and presentation
- Grilling techniques
- Menu development
- Hospitality
- Pizza making
- Pasta making
- Ingredient sourcing
- Meat cookery
- Legume cookery
- Dessert creation
- Rice cookery
Languages
Italian
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Spanish
Intermediate (B1)
French
Elementary (A2)
Timeline
Chef de Partie
Trattoria Da Massimo
01.2022 - 01.2025
Chef
Luluma, Reggio Emilia
09.2020 - 01.2021
Chef
Sherlock Holmes, Reggio Emilia
01.2020 - 10.2021
Chef
Bottega Portici, Bologna
03.2018 - 01.2019
Souf Pastry Chef
Nonna Vincenza, Bologna
01.2015 - 03.2015
Dishwasher, Sous Chef
La Lupa Romana
10.2013 - 09.2014
Chef
Giusto Spirito
09.2013 - 06.2017
Sous Chef
Dante's 08,
01.2010 - 09.2013
Bartender
Beige, Trastevere,
09.2008 - 09.2010
Chef
Lost
06.2008 - 08.2008
High School Diploma - Chef
A Tavola Con Lo Chef
Hotel School - Riceviment & Hotelier
Domizia Lucilla