Gianluca Santelli
Cosenza
Summary
To obtain a pizza chef position where I may use my well-honed skills in making Pinsa style of pizza. PROFESSIONAL SUMMARY I am an energetic culinary professional with a high level of creativity, an immense passion for food, and exceptional cooking skills. I work well as dynamic leader in high-pressure settings. With more than 10 years’ experience, my skills have been focused on Mediterranean cuisine. As an executive pizza Chef, I possess innate skills in creating exceptional and innovative menu items. The working environments that I have led in the past, have attracted top-notch talent. I am well known to have been one of the first to have learned and brought a new pizza concept called “Pinsa” to my area.
Overview
15
15
years of professional experience
Work History
Pinsa Chef
Restaurant Pinseria "28 Posti"
12.2022 - 08.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out
Assistant Manager
Gallo Bros Business LLC Restaurant "Civico 1845"
01.2022 - 06.2022
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentored team members to enhance professional development and accountability in workplace.
Assistant Manager
Semper Ad Maiora Restaurant " Il Dandy"
05.2021 - 01.2022
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Monitored security to protect employees, customers and property.
Assistant Manager
Semper Ad Maiora
05.2021 - 01.2022
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils
- Maintained skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Developed original pinsa pizza recipes.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
Pinsa Chef
Semper Ad Maiora Restaurant "Il Dandy "
09.2019 - 05.2021
- In charge of developing this new “Pinsa” concept and training other staff
- Responsible for supervising and hiring American sous-chefs and train them to technics of “pinsa” making
- Followed methods of cooking, sizing of portions, seasoning, and garnishing of foods to ensure food is prepared in approved manner
- Complied with occupational, health and safety standards
- Ensured foods are stored and kept at proper holding temperatures through use and reading of thermometers
- Attended all scheduled staff meetings when required
- Served as resource for other cooks
- Provided leadership for subordinates
- Assumed accountability and responsibilities of Supervisors in their absence
- Handled employee complaints and resolved them as arose.
- Trained kitchen staff to perform various preparation tasks under pressure
Pizza Executive chef
Ciro's Il Lattaio
01.2019 - 07.2019
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils
- Responsible for making sure that the kitchen was always exceeded health inspection guidelines at all times
- Assisted in developing new pizza recipes based on customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Pizza Executive Chef
La Ristopizza, Pinsa
11.2018 - 03.2019
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils
- Maintained a skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Developed original pinsa pizza recipes.
Pizza Executive chef
Pinseria Ristorante Primadi, Pinsa
06.2016 - 12.2018
- Achieved and exceeded performance, budget and team goals
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
- Planned lunch, dinner menus, and special events menus
- Expertly managed seven people under my responsibility and maintained appropriate staffing levels throughout business.
Pizza Chef
Deep Pinseria Restaurant Lounge Bar- “Pinsa
10.2014 - 05.2017
- Responsible for teaching and training staff for proper preparation of Pinsa
- Reduced food cost by 5% by using seasonal ingredients, setting standards for portion size and minimizing waste
- Developed a long list of successful and original pizza recipes
Pizza Chef
Pizzeria - Pinseria Ristorante Ristopizza
04.2008 - 10.2014
- For one of the most well-known restaurants in town
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Maintained a skilled kitchen staff by properly coaching, counseling, and disciplining employees
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Ensured all staff addressed expectations and parameters of kitchen goals and daily kitchen work
- Learned and developed a deep understanding of Pinsa preparation process.
Education
Restaurant Business Certificate New Pizza Concept -
Wine-Food School
CosenzaCorporation Future SystemCertificate in Strategic Communication Management -
Futus
Corporation Future System Certificate in Professional Selling and Sales Management -
High School Diploma -
ITCG Castrolibero
Skills
- Expert in “Pinsa” pizza cooking techniques
- Able to create pizza to any customer’s specifications
- Dedicated worker who enjoys leading and working in team setting
- Constantly reinventing pizza making process
- Process Improvement
- Banquets and Catering
- Portion and Cost Control
- Company Safety Standards
- New Hire Training
- Cleaning and Sanitizing Methods
- Food Preparation Techniques
- Chef training knowledge
Timeline
Pinsa Chef
Restaurant Pinseria "28 Posti"
12.2022 - 08.2023
Assistant Manager
Gallo Bros Business LLC Restaurant "Civico 1845"
01.2022 - 06.2022
Assistant Manager
Semper Ad Maiora Restaurant " Il Dandy"
05.2021 - 01.2022
Assistant Manager
Semper Ad Maiora
05.2021 - 01.2022
Pinsa Chef
Semper Ad Maiora Restaurant "Il Dandy "
09.2019 - 05.2021
Pizza Executive chef
Ciro's Il Lattaio
01.2019 - 07.2019
Pizza Executive Chef
La Ristopizza, Pinsa
11.2018 - 03.2019
Pizza Executive chef
Pinseria Ristorante Primadi, Pinsa
06.2016 - 12.2018
Pizza Chef
Deep Pinseria Restaurant Lounge Bar- “Pinsa
10.2014 - 05.2017
Pizza Chef
Pizzeria - Pinseria Ristorante Ristopizza
04.2008 - 10.2014
Restaurant Business Certificate New Pizza Concept -
Wine-Food School
Corporation Future SystemCertificate in Strategic Communication Management -
Futus
Corporation Future System Certificate in Professional Selling and Sales Management -
High School Diploma -
ITCG Castrolibero
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