Samuele Tilotta
SICILY
Summary
Creative, enthusiastic, and friendly Sous Chef with over 8 years of experience. Passionate about the culinary art. Great co – worker attitude. Ready for new challenges.
Overview
6
6
years of professional experience
Work History
Chef De Partie
"Restaurant Easy"
Ascona
05.2024 - 09.2024
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Senior Chef
"Pinnacle" agency
Perth
01.2024 - 04.2024
- Supervised staff in the preparation of all dishes for catering events, ensuring accuracy and quality.
- Ensured compliance with health and safety regulations while preparing meals for catered events.
- Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
- Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
Senior Chef De Partie
"Carolina Restaurant"
Melbourne
09.2023 - 12.2023
- Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.
- Cleaned and maintained work areas, utensils, equipment, and tools in a sanitary manner.
- Ordered ingredients for pasta dishes from suppliers as needed.
- Checked freshness of ingredients prior to cooking.
- Stored prepared pasta dishes in designated containers at the correct temperature.
- Assisted with menu development by suggesting new pasta recipes or variations on existing ones.
- Ensured compliance with health and safety regulations when handling food items and operating kitchen equipment.
- Tasted all prepared dishes to ensure flavor accuracy before serving them to customers.
Chef De Partie
"Seven Senses Restaurant"
Ascona
06.2023 - 09.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
Senior Chef
"Ollie's Restaurant"
Cairns
02.2023 - 05.2023
- Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.
- Cleaned and maintained work areas, utensils, equipment, and tools in a sanitary manner.
- Stored prepared pasta dishes in designated containers at the correct temperature.
- Monitored stock levels of all kitchen supplies, including food items, cleaning products, and other necessary supplies.
- Assisted with menu development by suggesting new pasta recipes or variations on existing ones.
- Ensured compliance with health and safety regulations when handling food items and operating kitchen equipment.
- Tasted all prepared dishes to ensure flavor accuracy before serving them to customers.
Senior Chef
Agency "PInnacle People"
Perth
12.2022 - 02.2023
- Managed daily operations of kitchen staff, including assigning tasks and ensuring quality control.
- Developed innovative menus to meet customer expectations while controlling costs.
- Trained new chefs in proper food preparation techniques and safety standards.
- Supervised the execution of all dishes from prep through plating, ensuring adherence to recipes and presentation standards.
- Planned weekly production schedules based on forecasted sales volumes and menu items.
- Maintained a clean working environment by adhering to established safety protocols.
- Coordinated catering events, ensuring food was prepared according to client specifications.
- Performed quality checks on incoming shipments of fresh produce, meats, fish, dairy products.
Senior Chef
"Opera House"
Sidney
09.2022 - 12.2022
- Managed daily operations of kitchen staff, including assigning tasks and ensuring quality control.
- Developed innovative menus to meet customer expectations while controlling costs.
- Supervised the execution of all dishes from prep through plating, ensuring adherence to recipes and presentation standards.
- Maintained a clean working environment by adhering to established safety protocols.
- Coordinated catering events, ensuring food was prepared according to client specifications.
Sous Chef
"Bistroteque Restaurant"
Cambridge Healt
02.2022 - 08.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Created a positive work environment by encouraging teamwork among staff members.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Junior Sous Chef
"Sabor Restaurant"
Regent's Street
09.2021 - 02.2022
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Maintained a clean work area to ensure compliance with health regulations.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Sous Chef
"Balthaz Restaurant"
Covent Garden
07.2020 - 08.2021
- Maintained accurate records for cost analysis purposes.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored food products, driving quality, freshness and integrity.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Junior Sous Chef
"Ivy Market Grill"
Covent Garden
10.2019 - 07.2020
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Senior Chef De Partie
"Ivy Market Grill"
Covent Garden
01.2019 - 10.2019
- Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
- Maintained records of food costs and inventory levels for budgeting purposes.
- Kept up-to-date with current trends in cooking styles and techniques.
- Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
- Monitored food products, driving quality, freshness and integrity.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Chef De Partie
"Ivy Market Grill"
Covent Garden
08.2018 - 01.2019
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Monitored food products, driving quality, freshness and integrity.
Education
High School Diploma -
Alberghiero I&V Florio
Trapani07-2018
Skills
- Portion standards
- Counter sanitization
- Proper food handling
- Dish preparation
- Sauce preparation
- Hospitality
- Salad preparation
- Culinary arts
- Soup preparation
- Plating and presentation
- Order control
- Cooking skills
- Cleaning and sanitation
- Food safety management
- Banquets and catering
- Food inventories
- Food Storage
Languages
Italian
First Language
English
Advanced (C1)
C1
Spanish
Intermediate (B1)
B1
Timeline
Chef De Partie
"Restaurant Easy"
05.2024 - 09.2024
Senior Chef
"Pinnacle" agency
01.2024 - 04.2024
Senior Chef De Partie
"Carolina Restaurant"
09.2023 - 12.2023
Chef De Partie
"Seven Senses Restaurant"
06.2023 - 09.2023
Senior Chef
"Ollie's Restaurant"
02.2023 - 05.2023
Senior Chef
Agency "PInnacle People"
12.2022 - 02.2023
Senior Chef
"Opera House"
09.2022 - 12.2022
Sous Chef
"Bistroteque Restaurant"
02.2022 - 08.2022
Junior Sous Chef
"Sabor Restaurant"
09.2021 - 02.2022
Sous Chef
"Balthaz Restaurant"
07.2020 - 08.2021
Junior Sous Chef
"Ivy Market Grill"
10.2019 - 07.2020
Senior Chef De Partie
"Ivy Market Grill"
01.2019 - 10.2019
Chef De Partie
"Ivy Market Grill"
08.2018 - 01.2019
High School Diploma -
Alberghiero I&V Florio
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