Neri Ravenni
Bagno A Ripoli
Summary
Skilled in kitchen operation and food presentation, I've significantly contributed to menu development and food trend awareness, showcasing dedication to quality and creativity. My leadership and culinary skills have consistently elevated dining expreiences
Overview
2
2
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Restaurant Essenziale
Florence
2024.03 - 2024.09
- Participated in regular menu tasting with ownership and management to evaluate dishes for flavor balance, presentation and ingredient quality;
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh local ingredients, especially Italian ingredients;
- Created menus and designed corresponding recipes for Essenziale Restaurant.
Private Chef
Private events
Florence
2023.06 - 2024.09
- Demonstrated versatility by preparing various type of cousin around according to clients preferences;
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality;
- Created customized meal plans based on client dietary restrictions and preferences.
Sous Chef
Hotel Kraft
Florence
2023.02 - 2023.11
- Implemented creative daily specials to showcase unique ingredients or technique, while maintaining consistent customer favorites;
- Ensure proper storage of perishable items according to HACCP guidelines minimizing risks associated with foodborne illness outbreaks or spoilage costs
- Create recipes and prepared advanced dishes
Chef De Cuisine
Fuoribordo
Florence
2022.04 - 2022.08
- Participated in community events as a representative of the restaurant
- Developed seasonal menus with a focus on sustainability and local business.
Education
High School Diploma -
Istituto Alberghiero, Aurelio Saffi
Florence2024-07
Skills
- Team management
- Kitchen operation
- Creativity and innovation
- Menu development
- Pastry skills
- International cuisine
Certification
- Pizza's master certificate. I studied all difference type of dough and leavening
- certificate HACCP
- Bread making course
- haute cuisine course
Languages
Italian
First Language
English
Intermediate (B1)
B1
Timeline
Junior Sous Chef
Restaurant Essenziale
2024.03 - 2024.09
Private Chef
Private events
2023.06 - 2024.09
Sous Chef
Hotel Kraft
2023.02 - 2023.11
Chef De Cuisine
Fuoribordo
2022.04 - 2022.08
High School Diploma -
Istituto Alberghiero, Aurelio Saffi