Nicola Antoniazzi
Jesolo
Summary
Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Well-versed in increasing employee productivity with motivating approach.
Overview
11
11
years of professional experience
Work History
Junior sous chef
La Roqqa Hotel
Porto Ercole , GR
05.2024 - Current
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
Junior sous chef
Splendido, a Belmond Hotel
Portofino , GE
04.2023 - 10.2023
- Oversaw cleanliness of each station in kitchen.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Chef De Partie
Splendido, a Belmond Hotel
Portofino , GE
03.2022 - 10.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Demi Chef de Partie
Al Messila, a Luxury Collection Resort & Spa
Doha
01.2020 - 09.2021
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Demi - Chef de Partite
Falkensteiner Hotel &Spa Jesolo
Lido di Jesolo (VE)
04.2019 - 12.2019
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis De Cuisine
Falkensteiner Hotel&Spa Jesolo
Lido di Jesolo (VE)
05.2018 - 01.2019
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Demi chef de partie
Creatività restaurant
Carovigno (Brindisi)
12.2017 - 04.2018
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Commis De Cuisine Pastry
Hotel Elite Pineta
Jesolo
07.2016 - 09.2016
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Placed orders to restock items before supplies ran out.
Commis De Cuisine
The Ritz London Hotel
London
01.2015 - 07.2015
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Commis di cucina
Hotel Alexander
Jesolo
01.2014 - 01.2014
Commis di cucina
Park Hotel Maracaibo Pineta
Jesolo
01.2014 - 01.2014
Commis De Cuisine
Rivella Passaggio Maurizio (Hotel Alexander)
Jesolo
05.2013 - 09.2013
Education
Advanced Course Of Italian Cuisine - Cucina
ALMA – The International School of Italian Cuisine
Colorno, PR2018
Certificate Of Attendance Cooking Techniques - Kitchen
ALMA-La Scuola Internazionale di cucina Italiana
Colorno, PR2016
Masterclass CBT(course Of Low Temperature Cooking) - Kitchen
Chef Marco Pirotta
2018
Enogastronomy Graduation -
Elena Cornaro Professional Institute
07.2016
Sensorial Education Slow Food -
Osteria al Cacciatore
06.2018
Skills
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Knife Skills
- Cooking techniques
- Food presentation
- Equipment usage
- Plating techniques
- Quality controls
- Plating
- Garnishing Techniques
- Food Safety
- Menu Planning
- Problem-Solving
Languages
Italiano
Native Speaker
Inglese
Intermediate (B1)
Tedesco
Elementary (A2)
Timeline
Junior sous chef
La Roqqa Hotel
05.2024 - Current
Junior sous chef
Splendido, a Belmond Hotel
04.2023 - 10.2023
Chef De Partie
Splendido, a Belmond Hotel
03.2022 - 10.2022
Demi Chef de Partie
Al Messila, a Luxury Collection Resort & Spa
01.2020 - 09.2021
Demi - Chef de Partite
Falkensteiner Hotel &Spa Jesolo
04.2019 - 12.2019
Commis De Cuisine
Falkensteiner Hotel&Spa Jesolo
05.2018 - 01.2019
Demi chef de partie
Creatività restaurant
12.2017 - 04.2018
Commis De Cuisine Pastry
Hotel Elite Pineta
07.2016 - 09.2016
Commis De Cuisine
The Ritz London Hotel
01.2015 - 07.2015
Commis di cucina
Hotel Alexander
01.2014 - 01.2014
Commis di cucina
Park Hotel Maracaibo Pineta
01.2014 - 01.2014
Commis De Cuisine
Rivella Passaggio Maurizio (Hotel Alexander)
05.2013 - 09.2013
Advanced Course Of Italian Cuisine - Cucina
ALMA – The International School of Italian Cuisine
Certificate Of Attendance Cooking Techniques - Kitchen
ALMA-La Scuola Internazionale di cucina Italiana
Masterclass CBT(course Of Low Temperature Cooking) - Kitchen
Chef Marco Pirotta
Enogastronomy Graduation -
Elena Cornaro Professional Institute
Sensorial Education Slow Food -
Osteria al Cacciatore