Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Francesco Corradetti

Sydney

Summary

Started as a dishwasher I've been in the industry for five years now. I've studied and practiced the majority of sections that are in a traditional Italian kitchen.

Chefs in my career path have told me I have a good palate, great willpower, a rare memory and the ability of quick learning.

I also have my downsides, unfortunately as human, sometimes, I can be irritable and stubborn.

I love cooking for others and the satisfaction that comes from bringing noteworthy dishes to the table. I'm a calm, serious, and focused man. I'm looking for a job where I can express myself to begin my Australian dream.

Overview

2
2
years of professional experience
1
1
Certification

Work History

Sous Chef

Radicale Winebar Bistrot
02.2025 - 07.2025
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Ensured consistency in food presentation and flavor across all menu items.
  • Evaluated kitchen processes, recommending improvements for enhanced efficiency and workflow.
  • Planned and directed high-volume food preparation in fast-paced environment.

Chef De Partie

Autentiko Restaurant
06.2024 - 01.2025
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

Butchery Assistant

Giammarino Polleria
03.2024 - 07.2024
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Learned safe handling procedures for various meat types
  • Upheld strict sanitation standards by regularly cleaning equipment, surfaces, and tools to maintain a safe working environment.

Cook's Assistant

Mastro Cibo E Cucina Bistrot
08.2023 - 04.2024
  • Managed time effectively under pressure while completing multiple tasks simultaneously such as chopping vegetables, cooking side dishes, and washing dishes.
  • Engaged in cross-training opportunities, developing skills in multiple kitchen stations.
  • Learned proper handling and storage techniques for various ingredients, minimizing waste.
  • Assisted in food preparation, ensuring adherence to recipes and quality standards.

Education

Diploma - Professional Cookery Qualification

Accademia Chef Italiana S.r.l.
Milan, Italy
2018

Skills

  • Cooking techniques
  • Butchery skills
  • Creative thinking
  • Decision-making
  • Detail-oriented
  • Ordering and requisitions

Certification

  • European Certification of basic pastry’s knowledge (2025)
  • Certified English skill B1 (Dublin 2016)

Timeline

Sous Chef

Radicale Winebar Bistrot
02.2025 - 07.2025

Chef De Partie

Autentiko Restaurant
06.2024 - 01.2025

Butchery Assistant

Giammarino Polleria
03.2024 - 07.2024

Cook's Assistant

Mastro Cibo E Cucina Bistrot
08.2023 - 04.2024

Diploma - Professional Cookery Qualification

Accademia Chef Italiana S.r.l.

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