Giuseppe Leone
Amsterdam
Summary
A dedicated and precision Sous Chef whit 10 years experience in the kitchen and food preparation.
My passion was born in Italy, and that's where I was able to learn, from my education and my experiences, of the good foundations of cooking.
I like this job because it's creative and I never stop to learn because the art of cooking has not limits. I currently not working and I am ready to expand my knowledge on this area and learn other types of cooking.
Overview
7
7
years of professional experience
Work History
Sous Chef
3wo Company
06.2022 - 08.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
TEDS
09.2021 - 06.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef
Holiday Inn
01.2021 - 09.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
Chef de partie / sous chef
Fiko restaurant
04.2018 - 12.2020
- Preparation of the mis-en-place of the à la carte menu;
- Developed and maintained food and supply inventory controls;
- Performed with ease and efficiency under significant pressure in fast-paced environment;
- Acted as head chef when required to maintain continuity of service and quality.
Chef de partie
Impero Romano
09.2017 - 04.2018
- Preparation of the mis-en-place of the whole à la carte menu and service to starter;
- During the service help the other sections and with the plating;
Chef de partie
Piccolino
06.2017 - 08.2017
- For pasta dishes, Preparation of the mis-en-place for first courses and service.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Chef De Partie
Dalie E Fagioli
12.2016 - 05.2017
- Preparation of the mis-en-place of the whole à la carte menu, Appetizers, Small pastries, Fresh pasta and breadsticks.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
High School Diploma -
Ipsar Alberghiero, Hotel
Molfetta (BA)07.2016
Skills
- Good team player
- Hard Working
- Kitchen Preparation
- Disciplinary Action
- Flexibility
- Edicated
- Attention to Detail
Timeline
Sous Chef
3wo Company
06.2022 - 08.2023
Chef
TEDS
09.2021 - 06.2022
Sous Chef
Holiday Inn
01.2021 - 09.2021
Chef de partie / sous chef
Fiko restaurant
04.2018 - 12.2020
Chef de partie
Impero Romano
09.2017 - 04.2018
Chef de partie
Piccolino
06.2017 - 08.2017
Chef De Partie
Dalie E Fagioli
12.2016 - 05.2017
High School Diploma -
Ipsar Alberghiero, Hotel
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