Open To Work
Hi, I’m
Federica Ferranti
chef
Roma,RM
Work History
Hotel La Minerva ORIENT EXPRESS
Executive Sous Chef
12.2024 - 02.2026
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
MIMI KAKUSHI
Head Chef
11.2024 - 12.2024
Job overview
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
IE KOJI
Head Chef
06.2024 - 10.2024
Job overview
- Developed and cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
HAMASEI
Sushi Chef
09.2023 - 01.2024
Job overview
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
ZUMA
Sous Chef
04.2017 - 08.2023
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- 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.
L' OFFICINA 2.0
Sushi Chef
11.2016 - 03.2017
Job overview
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
SETTEMBRINI
Chef de Partie
09.2015 - 11.2016
Job overview
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
SHINTO
Demi Chef
10.2014 - 08.2015
Job overview
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
SHINTO
Commis Chef
09.2012 - 09.2014
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Studied the japanese cuttings techniques.
- Learned how to make sushi.
- Improved the skill of cutting different kind of fish.
Overview
13
years of professional experience
5
years of post-secondary education
4
Languages
Education
ITER (istituto Tecnico Commerciale E Per Il Turismo)Foligno
High School Diploma
09.2000 - 06.2005
Skills
- Nutrition
- Culinary techniques
- Special event catering
- Menu development
- Kitchen management
- Food pairing
- Signature dish creation
- Hiring, training, and development
- Team leadership
- Strong work ethic
- Ingredients selection
- Food plating and presentation
- Food preparation techniques
- Waste reduction
- Allergy awareness
- Fine-dining expertise
- Hygiene policy implementation
Summary
Innovative Executive Sous Chef known for creating signature dishes and enhancing dining experiences. Skilled in food preparation techniques and team leadership, dedicated to maintaining high standards in food quality and safety.
Work Preference
Job Search Status
Open to workDesired start date: Flexible
Desired Job Title
Executive Sous ChefHead ChefHead ChefSushi ChefSous ChefSalary Range
50000/yr - 200000/yrAdditional Information
Sake Sommelier Advanced since 2024.
Languages
English
Advanced (C1)
Spanish
Advanced (C1)
French
Upper intermediate (B2)
Italian
Bilingual or Proficient (C2)