Pietro Simone
Cervia
Summary
Dynamic Sous Chef, enhancing customer satisfaction through exceptional culinary creations and effective staff management. Skilled in food preparation, safety. I excel in optimizing kitchen operations and mentoring teams for peak performance. My expertise in hospitality service and a specialty in Italian cuisine drive continuous improvement and memorable dining experiences.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Hotel Dover
05.2020 - 09.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Catering Chef
La Fenice Catering
03.2018 - 05.2020
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
Line Cook
Le Meridien
09.2016 - 09.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Commis De Cuisine
Osteria Malabocca
09.2015 - 05.2016
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Improved dish presentation through attention to detail and creative plating techniques.
- Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.
Education
Enogastronomia E Servizi Per La Ristorazione -
Ippsar Pellegrino Artusi
Riolo Terme, Italy Skills
Process improvements
Food preparation and safety
Food plating and presentation
Hospitality service expertise
Menu planning
Staff Management
[Specialty] cuisine
Languages
German
Intermediate (B1)
English
Elementary (A2)
Timeline
Executive Sous Chef
Hotel Dover
05.2020 - 09.2024
Catering Chef
La Fenice Catering
03.2018 - 05.2020
Line Cook
Le Meridien
09.2016 - 09.2017
Commis De Cuisine
Osteria Malabocca
09.2015 - 05.2016
Enogastronomia E Servizi Per La Ristorazione -
Ippsar Pellegrino Artusi
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