Thomas Botto
Chef
Cergnago
Summary
Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
Work History
Executive Chef
Executive Chef and Owner
Ristorante dal Toscano, Cergnago
10.2020 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Kept labor at or below [Number]% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Used root cause analysis to conduct assessments and develop improvements.
Sous Chef
Sous Chef
AB Il Lusso Della Semplicità, Milano
06.2019 - 09.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Managed [Number] culinary personnel in service to [Number]-customer base.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw kitchen operations for [Type] and [Type] locations.
- Applied entrepreneurial leadership and vision for one of [CIty]'s premier full-service catering and event production companies.
- Account manager for food service contracts with public, private and educational institutions.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
Executive Sous Chef
Ristorante SoleLuna, Tortona
01.2019 - 05.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with other personnel to produce and modify menus and selections.
- Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
- Kept labor at or below [Number]% to support business profit targets.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Used root cause analysis to conduct assessments and develop improvements.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
Chef De Partie
Chef de Partie
Cm Consulting, Milano
07.2010 - 12.2018
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Entremetier
Osteria della Madonna, Pavia
02.2018 - 06.2018
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Chef De Partie
Entremetier
Chateau Form, Mezzana Bigli
02.2016 - 06.2016
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Placed orders to restock items before supplies ran out.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with head chef to create banquet menu for [Number] wedding guests.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Commis De Cuisine
Commis de cuisine
Melia Hotel, Milano
05.2014 - 01.2016
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Monitored recipe portioning to control food costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
Commis De Cuisine
Commis de Cuisine
Pizzeria del Drag, Milano
01.2014 - 03.2014
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
Commis De Cuisine
Commis de Cuisine
Royal Sporting Hotel, Porto Venere
06.2009 - 08.2009
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with routine stock rotation to keep ingredients fresh.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
Commis De Cuisine
Commis de Cuisine
Trattoria Dell' Aquila, Mezzana Bigli
06.2008 - 09.2008
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Assisted with routine stock rotation to keep ingredients fresh.
Education
High School Diploma -
Artusi
Casale Monferrato06.2010
Skills
- Current in Culinary Trends
- Vendor Relations
- Scheduling Equipment Repairs
- BOH Operations
- Quality Control and Oversight
- Kitchen Staff Management
- Staff Supervision and Coordination
- Special Events and Catering
- Equipment Purchasing
- Meal Preparation
- Verbal and Written Communication
- Sanitation Guidelines
- Food Prep Planning
- Staff Scheduling
- Menu Planning
- Quality Assurance
- Hiring, Training and Development
- Food Preparing, Plating and Presentation
- Recipe Development
- Instruction and Delegation
- Quality Assessments
- Staff Training
- Customer Service
- Restaurant Operation
- Cleaning and Sanitation
- Inventory Management
- Food Stock and Supply Management
- Standards Compliance
- Safe Food Handling
- Team Leadership
- Staff Recruiting and Hiring
- Ingredient Selection
- Order Management
- Equipment Inspection and Maintenance
- Supply Estimates
- Kitchen Operations Oversight
- Hygiene Policy Implementation
- Special Events
- Delegating Work
- Catering and Events
- Problem and Complaint Resolution
- Productivity Optimization
- Recruitment and Onboarding
- Garnishing and Plating
- Fine Dining
- Restaurant Industry Trends Awareness
- Attention to Detail
- Creative Thinking
- Operational Oversight
- Work Area Inspections
- Coaching and Mentoring
- Servsafe Certification
- Food Service Safety Training
- Menu Item Pricing
- Safety and Risk Management
- Cooking Technique Demonstrations
- Resolving Complaints
- Organization and Prioritization
- Production Data Records
- Performance Improvement
- Staff Performance Assessments
- Food and Beverage Service
- Hospitality Service
- Food Spoilage Prevention
- Order Delivery Procedures
- Food Production Timing
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Executive Chef and Owner
10.2020 - Current
Sous Chef
Sous Chef
06.2019 - 09.2020
Executive Sous Chef
Executive Sous Chef
01.2019 - 05.2019
Chef De Partie
Entremetier
02.2018 - 06.2018
Chef De Partie
Entremetier
02.2016 - 06.2016
Commis De Cuisine
Commis de cuisine
05.2014 - 01.2016
Commis De Cuisine
Commis de Cuisine
01.2014 - 03.2014
Chef De Partie
Chef de Partie
07.2010 - 12.2018
Commis De Cuisine
Commis de Cuisine
06.2009 - 08.2009
Commis De Cuisine
Commis de Cuisine
06.2008 - 09.2008
High School Diploma -
Artusi