Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Cristian Scotto

Cook
Provaglio D'Iseo,Brescia

Summary

Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Ristorante Bella Iseo
04.2019 - 10.2023
  • Enhanced kitchen efficiency by streamlining cooking processes and organizing workstation layouts.
  • Improved food quality by ensuring proper execution of recipes and monitoring ingredient freshness.
  • Expedited meal preparation with advanced planning, task delegation, and efficient use of resources.
  • Maintained a clean, safe workspace by adhering to strict sanitation guidelines and safety regulations.
  • Collaborated with team members to prepare large-scale banquet meals for special events and catering orders.
  • Assisted in menu development by providing input on dish ideas, portion sizes, and presentation techniques.
  • Developed strong multitasking skills to manage multiple orders simultaneously while maintaining accuracy and efficiency.
  • Contributed to a positive work environment through effective communication, teamwork, and problem-solving abilities.
  • Maximized productivity with careful time management during busy shifts to ensure prompt order completion.
  • Consistently met or exceeded daily production goals while maintaining a keen focus on food quality parameters.
  • Ensured optimal taste consistency in each dish through ongoing taste-testing adjustments during the cooking process.
  • Aided sous chef executive chef in various tasks including menu development research product sourcing support when required.
  • Skillfully executed specialty dishes based on dietary restrictions allergies without compromising taste presentation.
  • Participated in regular staff meetings to discuss menu changes, customer feedback, and operational improvements.
  • Broke down, cleaned, and sanitized work stations at end of shift.
  • Stored food properly by adhering to food safety policies and procedures.
  • Used scales and containers to accurately measure and weigh raw ingredients prior to mixing and blending.

Cook's Assistant

Ristorante Laguna
11.2018 - 03.2019
  • Worked with chef to prepare daily food specials and other supplies.
  • Prepared food orders to support waitstaff and other team members.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Followed recipes closely for consistent taste, quality and presentation.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food quality and temperature for safe consumption.
  • Operated food slicers, grinders and chopper in accordance with safety guidelines.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.

Cook's Assistant

Grand Hotel Dei Castelli
09.2018 - 10.2018
  • Worked with chef to prepare daily food specials and other supplies.
  • Prepared food orders to support waitstaff and other team members.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

Cooking Intern

Hotel Vis A Vis
03.2018 - 05.2018
  • Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
  • Improved presentation skills by plating and garnishing meals for restaurant guests.
  • Developed culinary knowledge by working with experienced chefs in various kitchen stations.
  • Expanded recipe repertoire by learning new cooking methods under mentorship from skilled chefs.

Cooking Intern

Cargo Bar E Dine
02.2017 - 03.2017
  • Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
  • Improved presentation skills by plating and garnishing meals for restaurant guests.

Cooking Intern

Osteria Pian Delle Viti
04.2016 - 02.2017
  • Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
  • Improved presentation skills by plating and garnishing meals for restaurant guests.

Education

Qualification of Professional Operator - Cookery School

C.F.P. Giuseppe Zanardelli
Clusane D’Iseo, Brescia
06.2017

Skills

  • Portion Standards
  • Proper Food Handling
  • Counter Sanitization
  • Recruiting and Training
  • Plating and Presentation
  • Knife Skills
  • Food Allergy Understanding
  • Grilling Techniques
  • Sanitation Practices
  • Fish cookery
  • Meat cookery
  • Allergen awareness
  • Stock making
  • Poultry cookery
  • Roasting methods
  • Braising techniques
  • Pasta making
  • Kitchen organization
  • Portion Control
  • Garnishing and Plating
  • Seafood Preparation
  • Cooking Techniques
  • Catering Background
  • Culinary Trends

Languages

Italian
English
Elementary (A2)

Timeline

Chef De Partie

Ristorante Bella Iseo
04.2019 - 10.2023

Cook's Assistant

Ristorante Laguna
11.2018 - 03.2019

Cook's Assistant

Grand Hotel Dei Castelli
09.2018 - 10.2018

Cooking Intern

Hotel Vis A Vis
03.2018 - 05.2018

Cooking Intern

Cargo Bar E Dine
02.2017 - 03.2017

Cooking Intern

Osteria Pian Delle Viti
04.2016 - 02.2017

Qualification of Professional Operator - Cookery School

C.F.P. Giuseppe Zanardelli

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