FILIPPO RICCI
Pesaro
Summary
Passionate and dedicated chef with over ten years of culinary experience specializing in Italian and seafood-focused cuisine. Skilled in both traditional and innovative cooking techniques, with expertise developed across all kitchen stations, from preparing fresh seafood to crafting gourmet dishes. Known for a commitment to quality and strong organizational skills, ready to bring extensive background in Italian fine dining to Melbourne’s dynamic culinary scene. Seeking to join a reputable restaurant to contribute culinary skills, achieve professional growth, and share a deep passion for culinary arts with an international audience.
Overview
12
12
years of professional experience
Work History
Head Chef
Alla Volta
04.2024 - 11.2024
- Led the culinary team, overseeing all kitchen operations and coordinating with front-of-house staff
- Developed seasonal menus focusing on innovative presentations of Italian and seafood dishes
- Managed food inventory and supplier relationships, ensuring high quality and efficiency in kitchen workflows
Sous Chef
Dulchemente Restaurant
03.2023 - 02.2024
- Led the seafood and meat sections, managing preparation and service for main courses
- Coordinated with the Head Chef on ingredient orders, inventory, and kitchen organization
- Oversaw the quality and presentation of dishes, ensuring consistency and high standards
Chef de Partie – Seafood First Courses
Taverna del Pescatore
02.2022 - 02.2023
- Specialized in seafood pasta and managed all related preparations
- Maintained efficiency in kitchen operations and ensured timely service
Sous Chef
Pizzeria Gourmet Ristorante Doma S.r.l.
01.2021 - 12.2021
- Supervised kitchen operations, preparing a variety of dishes including handmade pasta, gourmet pizzas, seafood, and desserts
- Responsible for ordering and inventory, ensuring smooth workflow and collaboration with the team
Head Chef
Sottomare Restaurant
03.2020 - 12.2020
- Oversaw entire kitchen operations for seafood-focused dishes
- Managed orders and inventory, optimized kitchen organization, and led a team to ensure efficient service
Chef de Partie – Seafood First Courses
Sottomare Restaurant
01.2019 - 02.2020
- Prepared and served seafood-based pasta dishes with a focus on quality and presentation
- Maintained high standards of kitchen cleanliness and food safety
Sous Chef
Tiravino Restaurant
03.2018 - 12.2018
- Prepared and served a variety of tapas and Italian dishes
- Managed inventory for assigned station and collaborated closely with kitchen staff
Chef de Partie – Sushi and Raw Fish Preparation
Sushiya
01.2018 - 12.2018
- Prepared sushi rice, managed raw seafood preparation, and performed delicate knife work
Chef de Partie
Gibas Restaurant
03.2017 - 12.2017
- Worked in the main kitchen, preparing appetizers, first courses, and managing my station
Chef de Partie
Cozza Amara Restaurant
01.2015 - 12.2015
- Specialized in seafood dishes and managed daily mise en place
Commis Chef
Cruiser Congress Hotel - Tormentina Sky Lounge
06.2014 - 12.2014
- Prepared breakfast and assisted with lunch and dinner services
Commis Chef
Rifugio del Gabbiano
02.2014 - 05.2014
- Assisted with seafood preparation and plating for the restaurant’s seasonal menu
Commis Chef
La Gioconda
06.2013 - 08.2013
- Prepared cold and hot appetizers and assisted with fish cleaning and plating
Commis Chef
Da Gennaro
06.2012 - 09.2012
- Cleaned fish, prepared cold appetizers and salads, and assisted in kitchen operations
Education
Diploma - Culinary Arts
IPSSAR S. Marta
Pesaro, Marche, Italy05.2014
Skills
- Mediterranean
- Seafood
- Sushi
- Team coordination
- Menu planning
- Fresh pasta making
- Seafood preparation
- Food safety
- Team management
- Seasonal menu planning
- Quality control
- Cleaning and sanitation
Personal Information
Hobbies: Passionate about experimenting with new culinary techniques, discovering global cuisine, and perfecting Italian traditional dishes.
Languages
Italian
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Timeline
Head Chef
Alla Volta
04.2024 - 11.2024
Sous Chef
Dulchemente Restaurant
03.2023 - 02.2024
Chef de Partie – Seafood First Courses
Taverna del Pescatore
02.2022 - 02.2023
Sous Chef
Pizzeria Gourmet Ristorante Doma S.r.l.
01.2021 - 12.2021
Head Chef
Sottomare Restaurant
03.2020 - 12.2020
Chef de Partie – Seafood First Courses
Sottomare Restaurant
01.2019 - 02.2020
Sous Chef
Tiravino Restaurant
03.2018 - 12.2018
Chef de Partie – Sushi and Raw Fish Preparation
Sushiya
01.2018 - 12.2018
Chef de Partie
Gibas Restaurant
03.2017 - 12.2017
Chef de Partie
Cozza Amara Restaurant
01.2015 - 12.2015
Commis Chef
Cruiser Congress Hotel - Tormentina Sky Lounge
06.2014 - 12.2014
Commis Chef
Rifugio del Gabbiano
02.2014 - 05.2014
Commis Chef
La Gioconda
06.2013 - 08.2013
Commis Chef
Da Gennaro
06.2012 - 09.2012
Diploma - Culinary Arts
IPSSAR S. Marta
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