Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Orlando Golia

Orlando Golia

Santeramo In Colle

Summary

Dynamic culinary professional with extensive experience as Chef De Cuisine at Aquaforte Restaurant, specializing in menu planning and food presentation. Proven track record in team leadership and inventory management, enhancing operational efficiency and guest satisfaction through innovative, locally-sourced dishes. Committed to maintaining high food safety standards while fostering a collaborative kitchen environment.

Overview

18
18
years of professional experience

Work History

Sous Chef

Villa Schiuma
03.2023 - Current
  • Assisted in food preparation and cooking techniques under guidance of head chef
  • Maintained cleanliness and organization of kitchen stations and equipment
  • Learned proper food handling and safety protocols to ensure compliance
  • Supported team in inventory management and ingredient sourcing tasks
  • Collaborated with kitchen staff to optimize workflow during peak service hours

Chef De Cuisine

14th
03.2022 - 03.2023
  • Developed seasonal menus showcasing local ingredients and Italian culinary traditions.
  • Streamlined food preparation processes to enhance kitchen efficiency and reduce waste.
  • Collaborated with suppliers to source high-quality ingredients, optimizing cost management.
  • Supervised service staff during peak hours to maintain exceptional dining experiences.
  • Implemented inventory control procedures, minimizing spoilage through effective stock rotation.
  • Conducted regular staff performance evaluations, fostering professional growth within the team.
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

Chef De Cuisine

Aquaforte Restaurant
04.2018 - 02.2022
  • Developed seasonal menus reflecting regional ingredients and culinary traditions.
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Trained new team members on food preparation techniques and kitchen operations.
  • Collaborated with suppliers to source high-quality ingredients and maintain inventory levels.
  • Implemented cost control measures to reduce waste and enhance operational efficiency.
  • Conducted regular quality checks on dishes to ensure consistency and presentation standards.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Chef De Cuisine

Enoteca Dei Tosi
06.2017 - 03.2018
  • Developed seasonal menus reflecting regional ingredients and culinary traditions.
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Trained new team members on food preparation techniques and kitchen operations.
  • Collaborated with suppliers to source high-quality ingredients and maintain inventory levels.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.

Sous Chef

Jellyfish Restaurant
03.2015 - 05.2017
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • Developed and executed seasonal menu items, enhancing guest dining experiences.
  • Collaborated with front-of-house teams to synchronize food service operations.
  • Maintained high standards of food safety and cleanliness in kitchen environment.

Senior Chef De Partie

Tartufo Restaurant
05.2014 - 03.2015
  • Supervised kitchen staff, ensuring adherence to food safety standards and quality control.
  • Developed and executed seasonal menus, incorporating local ingredients to enhance culinary offerings.
  • Trained junior chefs in culinary techniques and kitchen operations, fostering skill development.
  • Collaborated with front-of-house teams to optimize service efficiency and guest satisfaction.

Chef De Cuisine

Goodfellas
02.2013 - 03.2014
  • Implemented cost control measures to reduce waste and enhance operational efficiency.
  • Conducted regular quality checks on dishes to ensure consistency and presentation standards.
  • Created unique dining experiences through innovative plating and flavor combinations.
  • Led culinary events showcasing local cuisine, enhancing restaurant visibility in the community.

Chef De Partie

Da Marco Catering
02.2011 - 01.2013
  • Prepared and presented high-quality dishes in line with catering standards.
  • Assisted in managing kitchen inventory and ensuring proper food storage practices.
  • Collaborated with team members to execute large-scale events efficiently.
  • Maintained cleanliness and organization of kitchen equipment and workstations.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Chef De Partie

Hotel Milano
04.2010 - 04.2011
  • Prepared and presented high-quality dishes in line with catering standards.
  • Assisted in managing kitchen inventory and ensuring proper food storage practices.
  • Collaborated with team members to execute large-scale events efficiently.
  • Maintained cleanliness and organization of kitchen equipment and workstations.
  • Trained junior kitchen staff on food preparation techniques and safety protocols.

Commis De Cuisine

L’incontro
06.2007 - 05.2010
  • Prepared and presented dishes according to menu specifications and presentation standards.
  • Assisted in managing kitchen operations, ensuring adherence to hygiene and safety regulations.
  • Collaborated with team members to develop and refine seasonal menus based on ingredient availability.
  • Monitored inventory levels, performed stock rotations, and assisted in ordering supplies as needed.

Education

High School Diploma - Culinary

Ip De Nora
Altamura,italy
09.2011

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Food presentation
  • Menu planning
  • Allergen awareness
  • Knife skills

Languages

Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
Chinese (Mandarin)
Elementary (A2)

Timeline

Sous Chef

Villa Schiuma
03.2023 - Current

Chef De Cuisine

14th
03.2022 - 03.2023

Chef De Cuisine

Aquaforte Restaurant
04.2018 - 02.2022

Chef De Cuisine

Enoteca Dei Tosi
06.2017 - 03.2018

Sous Chef

Jellyfish Restaurant
03.2015 - 05.2017

Senior Chef De Partie

Tartufo Restaurant
05.2014 - 03.2015

Chef De Cuisine

Goodfellas
02.2013 - 03.2014

Chef De Partie

Da Marco Catering
02.2011 - 01.2013

Chef De Partie

Hotel Milano
04.2010 - 04.2011

Commis De Cuisine

L’incontro
06.2007 - 05.2010

High School Diploma - Culinary

Ip De Nora

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Orlando Golia