Summary
Overview
Work History
Education
Skills
Fishing,Swimming
Timeline
Generic

Pier Luigi Bradaschia

New York

Summary

Accomplished Sous Chef with a proven track record at Mediterraneo, enhancing guest satisfaction through innovative menu development and effective team leadership. Skilled in food safety and presentation, adept at reducing food waste by 30%. Excels in high-pressure environments, demonstrating exceptional problem-solving abilities and culinary expertise.

Offering strong culinary skills and dedication to learning and growing in dynamic kitchen environment. Contributes solid foundation in food safety and preparation techniques, paired with quick ability to master new cooking methods. Ready to use and develop creativity and teamwork in [Desired Position] role.

Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.

Overview

5
5
years of professional experience

Work History

Sous Chef

Mediterraneo
08.2023 - 01.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Sous Chef

Allegra Fattoria
01.2023 - 08.2023
  • Directed culinary activities and maintained high standards in food preparation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.

Food Waiter

Maxi's Restaurant
04.2022 - 09.2022
  • Enhanced customer satisfaction by providing timely and efficient food service with a friendly attitude.
  • Collaborated with kitchen staff to ensure accurate order preparation and timely delivery of dishes.
  • Maintained an organized workspace throughout shifts by consistently restocking supplies such as utensils, napkins, and condiments.
  • Maintained impeccable restaurant cleanliness, ensuring a comfortable and inviting dining atmosphere for guests.
  • Handled customer complaints diplomatically by listening attentively to concerns and working towards a satisfactory resolution.
  • Supported management team during high-volume events such as holidays or private parties by coordinating large groups'' seating arrangements.
  • Fostered a welcoming environment for all guests through attentive service, anticipating needs before they arise.

Chef Assistant

Spiller
10.2018 - 12.2019
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
  • Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
  • Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Assisted in managing kitchen inventory, preventing shortages of essential ingredients.

Education

Science And Culture of Food

University of Udine RIZZI
Udine

High School Diploma -

High School Giosue' Carducci
Trieste, Italy
06-2019

Skills

  • Team leadership

  • Food safety

  • Food presentation

  • Food preparation

  • Cooking techniques

  • Supervising food prep

  • Knife skills

  • Portion control

  • Lifeguard certification

  • Effective problem-solver

  • First aid

  • CPR and AED training

Fishing,Swimming

I practiced competitive swimming for 10 years, participating in many national championships in my country, and I played water polo in League 2 for 2 years. I have loved fishing with different techniques since I was little, I love the sea and everything it can give

Timeline

Sous Chef

Mediterraneo
08.2023 - 01.2024

Sous Chef

Allegra Fattoria
01.2023 - 08.2023

Food Waiter

Maxi's Restaurant
04.2022 - 09.2022

Chef Assistant

Spiller
10.2018 - 12.2019

Science And Culture of Food

University of Udine RIZZI

High School Diploma -

High School Giosue' Carducci

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Pier Luigi Bradaschia