Summary
Overview
Work History
Education
English
Languages
Timeline
Generic
Benedetto Delia - ITALIAN EXECUTIVE CHEF

Benedetto Delia - ITALIAN EXECUTIVE CHEF

Toritto

Summary

. High-performing Chef offering years of restaurant experience and excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams and enhance the restaurants ideas in order to boost-up creativity and delivery the excellence culinary experience to every client.

Overview

11
11
years of professional experience

Work History

Chef - Responsable Artisan and Modern Dishes

Osteria Del Bugiardo
05.2013 - 09.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef De Partie

Ristorante Calvi
01.2015 - 05.2017
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.

Chef

Origini Vino E Cucina
11.2017 - Current
  • Implemented seasonal menu changes to highlight locally sourced ingredients and appeal to diverse palates.
  • Trained and coached culinary team, resulting in improved employee knowledge and increased productivity.
  • Ensured consistent taste by standardizing recipes and measuring ingredients accurately across all dishes served at the restaurant.
  • Continually expanded culinary repertoire through ongoing research, experimentation, and professional development opportunities to enhance the restaurant''s overall offerings.
  • Developed signature recipes that increased brand recognition and customer loyalty to the restaurant.

Education

Trainer-Art of Cooking - Cooking

ECampus
Bari
07.2020

Restaurant Services - Restaurant

IISS M.Denora
Altamura
06.2012

English

Level A2

Languages

English
Intermediate (B1)

Timeline

Chef

Origini Vino E Cucina
11.2017 - Current

Chef De Partie

Ristorante Calvi
01.2015 - 05.2017

Chef - Responsable Artisan and Modern Dishes

Osteria Del Bugiardo
05.2013 - 09.2015

Trainer-Art of Cooking - Cooking

ECampus

Restaurant Services - Restaurant

IISS M.Denora

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Benedetto Delia - ITALIAN EXECUTIVE CHEF