Daniele Joshua Birocchi
Den Haag
Summary
Meticulous Sous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Restaurant Elea [N.93] Top 100 Best Restaurants Of The Netherlands
04.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Prepared items for roasting, sautéing, frying and baking.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Cuisine
DownUnder Beach Club
04.2022 - 10.2022
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for DownUnder Beach Club.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Tapisco Restaurant [MICHELIN Bib Gourmand]
04.2021 - 04.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- 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.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef De Partie-Junior Sous Chef
Pastanini Italian Restaurant
10.2018 - 07.2020
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- 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.
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Commis Chef
Hotel Villa Cortine *****
06.2016 - 09.2016
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Set up and broke down kitchen for service.
Commis-Chef De Partie
Ristorante La Finestrella
01.2013 - 08.2018
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Proved successful working within tight deadlines and a fast-paced environment.
- Strengthened communication skills through regular interactions with others.
- Organized and detail-oriented with a strong work ethic.
- Developed and maintained courteous and effective working relationships.
- Worked flexible hours across night, weekend and holiday shifts.
- Paid attention to detail while completing assignments.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Cultivated interpersonal skills by building positive relationships with others.
Education
High School Diploma -
Istituto Alberghiero E.Ruffini-A.Aicardi
Arma Di Taggia, Italy.06.2018
Skills
- Recruiting and Training
- Food Spoilage Prevention
- Counter Sanitization
- Portion Standards
- Recipe creation
- Frying techniques
- Menu development
- Kitchen organization
- Conflict resolution
- Pasta making
- Sauce preparation
- Cold food preparation
- Food cost control
- Knife skills
- Plating
- Quality Control
- Order Management
- Food Allergy Understanding
- Plating and Presentation
- Hospitality
- Proper Food Handling
- Entree preparation
- Ingredient sourcing
Languages
Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
French
Beginner (A1)
Spanish
Elementary (A2)
Timeline
Chef De Partie
Restaurant Elea [N.93] Top 100 Best Restaurants Of The Netherlands
04.2023 - Current
Chef De Cuisine
DownUnder Beach Club
04.2022 - 10.2022
Sous Chef
Tapisco Restaurant [MICHELIN Bib Gourmand]
04.2021 - 04.2022
Chef De Partie-Junior Sous Chef
Pastanini Italian Restaurant
10.2018 - 07.2020
Commis Chef
Hotel Villa Cortine *****
06.2016 - 09.2016
Commis-Chef De Partie
Ristorante La Finestrella
01.2013 - 08.2018
High School Diploma -
Istituto Alberghiero E.Ruffini-A.Aicardi
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