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
2023.03 - 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
2022.03 - 2023.03
- 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
2018.04 - 2022.02
- 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
2017.06 - 2018.03
- 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
2015.03 - 2017.05
- 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
2014.05 - 2015.03
- 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
2013.02 - 2014.03
- 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
2011.02 - 2013.01
- 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
2010.04 - 2011.04
- 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
2007.06 - 2010.05
- 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,italy09.2011
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
2023.03 - Current
Chef De Cuisine
14th
2022.03 - 2023.03
Chef De Cuisine
Aquaforte Restaurant
2018.04 - 2022.02
Chef De Cuisine
Enoteca Dei Tosi
2017.06 - 2018.03
Sous Chef
Jellyfish Restaurant
2015.03 - 2017.05
Senior Chef De Partie
Tartufo Restaurant
2014.05 - 2015.03
Chef De Cuisine
Goodfellas
2013.02 - 2014.03
Chef De Partie
Da Marco Catering
2011.02 - 2013.01
Chef De Partie
Hotel Milano
2010.04 - 2011.04
Commis De Cuisine
L’incontro
2007.06 - 2010.05
High School Diploma - Culinary
Ip De Nora