chef
Stefano Perna
Harald's Ski Restaurant
10
years of professional experience
Experienced Assistant Sous Chef and Chef de Partie with more than eight years in fast-paced kitchens. Strong background in food preparation, knife techniques, cooking, presentation and service coordination. Recognized for excellent organizational skill and performing effectively under pressure during peak dining period. Proven ability to mentor junior staff, support team development and help create a positive efficient kitchen.
Working Rights: Working Holiday Visa (Subclass 417)
Certification: HACCP
Full Italian Driver's Licence (Class B)
LANGUAGES
Italian- Native
English- B1
Spanish- B1
Work History
Assistant Sous Chef
1 Year 10 Months- Prepared daily mise en place, maintaining organized workstation for efficient service
- Assisted sous chef with line coordination during peak dining periods
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Assisted in the development of new recipes, keeping up-to-date with industry trends and guests' preferences.
- Contributed to a positive work environment by maintaining open communication with team members.
Chef De Partie
4 Months- Cooked menu items to specification while maintaining consistency, taste, and presentation.
- Executed assigned dishes to recipe standards, ensuring quality and presentation consistency.
- Prepared station mise en place and maintained consistent kitchen readiness for service.
- Coordinated with commis and sous chef to keep service flow efficient during peak periods.
- Maintained clean workstations and complied with sanitation and HACCP procedures.
Assistant Sous Chef
3 Years 6 Months- Monitored food quality and plating consistency across assigned stations
- Prepared daily mise en place, maintaining organized workstation for efficient service
- Assisted sous chef with line coordination during peak dining periods
- Adapted quickly to changing guest volume and special order requests
- Expedited orders efficiently during peak service hours, ensuring prompt delivery of meals to guests.
Chef De Partie
2 Months- Assisted with various kitchen tasks, showcasing adaptability in a fast-paced environment.
- Prepared station mise en place and maintained consistent kitchen readiness for service.
- Executed assigned dishes to recipe standards, ensuring quality and presentation consistency.
- Maintained clean workstations and complied with sanitation and HACCP procedures.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie
8 Months- Monitored stock rotation and ingredient freshness to support food safety and waste control.
- Executed assigned dishes to recipe standards, ensuring quality and presentation consistency.
- Prepared station mise en place and maintained consistent kitchen readiness for service.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Chef De Partie
1 Year 10 Months- Trained kitchen staff to perform various preparation tasks under pressure.
- Executed assigned dishes to recipe standards, ensuring quality and presentation consistency.
- Prepared station mise en place and maintained consistent kitchen readiness for service.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Disciplined and dedicated to meeting high-quality standards.
Commis Chef
1 Year 1 Month- Assisted senior chefs with ingredient prep, cooking tasks, and timely dish execution.
- Prepared mise en place, organizing ingredients and stations for smooth kitchen service.
- Maintained strict food hygiene standards, sanitizing surfaces, tools, and equipment consistently.
- Monitored stock levels, rotated ingredients, and reported shortages to support kitchen continuity.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
High School Diploma
Skills
Food preparation
Cooking techniques
Knife skills
Sanitation practices
Pasta preparation
Seafood preparation
International cuisine
Organizational skills
Multitasking
Problem-solving abilities
Teamwork and collaboration
Food presentation
Timeline
Assistant Sous Chef
Harald's Ski Restaurant
11.2024 - 09.2026Read More
Chef De Partie
Ristorante La Rocca Da Chiara
05.2024 - 09.2024Read More
Assistant Sous Chef
Harald's Ski Restaurant
10.2020 - 04.2024Read More
Chef De Partie
Club Med-Les Arcs Panorama
06.2020 - 08.2020Read More
Chef De Partie
The Arts Club
10.2019 - 06.2020Read More
Chef De Partie
La Kuccagna
11.2017 - 09.2019Read More
Commis Chef
Garzebo
10.2016 - 11.2017Read More
IPSEOA Amerigo Vespucci
High School Diploma
Read More