Simone Palmas
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with italian and foreign cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
24
24
years of professional experience
Work History
Chef
Lolla Palloza
04.2023 - Current
- Participated in food tastings and taste tests.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Utilized culinary techniques to create visually appealing dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with team members to prepare orders on time.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Implemented food cost and waste reduction initiatives to save money.
- Strengthened communication skills through regular interactions with others.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Restaurante Manager and Chef
Al Tiramisù
03.2022 - 04.2023
- Developed detailed plans based on broad guidance and direction.
- Maintained professional, organized, and safe environment for employees and patrons.
- Participated in food tasting and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Managed food costs, sourcing ingredients from local and international cuisine.
Chef
Peter Pan Italian Restaurant
02.2011 - 08.2012
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Implemented food cost and waste reduction initiatives to save money.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
Chef
Malloci Bar Pizzeria And Grill
02.2013 - 02.2022
- Business lunch
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
Restaurant Manager and Chef
La Goccia Italian Restaurant
01.2007 - 12.2009
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and schedules cleaning of surfaces and equipment
- verified prepared food met standard for quality and quantity before serving to customers
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits
- Maintained effective supply levels by monitoring and reordering food stock and dry goods
Commis Chef
Hotel Rocce Sarde
01.2006 - 09.2006
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- International breakfast and cuisine with fresh local products
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
Chef
Pizzeria Santa Marta
04.2001 - 12.2005
- Classic italian cuisine
- Different cooking methods
- Preparation of first courses, appetizer
Commis De Cuisine
La Briciola
04.2000 - 10.2000
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Italian cuisine
- Preparation pasta dishes, appetizer, meat and fish
- Cleaned and maintained activities, such as cutting ingredients to size and preparing sauces and garnishes
- Verified food temperatures and quality ahead of service to maintain standards
Education
AFPAL
Cagliari Sardinia Compulsory School
SardiniaSkills
- Fine-dining expertise
- Braising Techniques
- Roasting Techniques
- Food spoilage prevention
- Low temperature cooking
- Reinterpretation of traditional dishes
- Good predisposition for teamwork
Languages
English
Intermediate (B1)
Timeline
Chef
Lolla Palloza
04.2023 - Current
Restaurante Manager and Chef
Al Tiramisù
03.2022 - 04.2023
Chef
Malloci Bar Pizzeria And Grill
02.2013 - 02.2022
Chef
Peter Pan Italian Restaurant
02.2011 - 08.2012
Restaurant Manager and Chef
La Goccia Italian Restaurant
01.2007 - 12.2009
Commis Chef
Hotel Rocce Sarde
01.2006 - 09.2006
Chef
Pizzeria Santa Marta
04.2001 - 12.2005
Commis De Cuisine
La Briciola
04.2000 - 10.2000
AFPAL
Compulsory School
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