Hi, I’m
Valentino Violante
South Geelong
Summary
- COMMUNICATION AND INTERPERSONAL SKILLS: During my years of experience in the kitchen field I have learned to work and manage the work team, developing adaptability and leadership. I was also able to powered my creativity and dexterity in the kitchen. I have strong interpersonal communication skills and I am able to manage stressful situations in an optimal way. My passion and dedication to work allows me to always be ready for new challenges.
- Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurant.
Overview
6
years of professional experience
Work History
Hotel "Villa del Re" 5* Star L.
Chef De Partie
07.2022 - 10.2022
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Modernized work processes to reduce guest wait times and boost daily output.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
St. Hubertus 3* Michelin Star
Formative Stage
12.2021 - 04.2022
Job overview
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Falkensteiner Hotel Kronplatz *****l.
Chef De Partie
05.2021 - 10.2021
Job overview
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated meals paying special attention to garnishes and overall presentation.
Rifugio Fuciade
Chef De Partie and Tournant
06.2018 - 10.2020
Job overview
- Line preparation
- Preparation of fresh pasta
- Procurement of raw materials
- Assistance to the chef in finishing the dishes and coordination with the dining room to report ready orders
- Daily cleaning of the workspace at the end of the service
- Help with the storage of supplies on shelves, pantries and cold rooms.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
Romantik and Family Hotel Gardenia, Selva di Val Gardena, BZ
Chef De Partie
05.2017 - 04.2018
Job overview
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Art Hotel Anterleghes Selva di Val Gardena, BZ
Demi-chef de partie first
06.2016 - 04.2017
Hotel Europa
Assistant Cook
05.2016 - 09.2016
Job overview
- Prepared food orders to support waitstaff and other team members.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Worked with chef to prepare daily food specials and other supplies.
- Portioned meals according to recipe specifications, limiting kitchen waste.
Education
Professional Institute ForHotel And Catering ServicesPescara (PE) Italy
Technical Diploma of Catering Services State from Kitchen And Restaurant Management
07.2013
Skills
- Dessert Preparation
- Staff Supervision and Coordination
- Proper Storage Procedures
- Kitchen Preparation
- Work Assignments
- Food Stock and Supply Management
- Cooking Technique Demonstrations
- Hospitality Management
- Verify Food Quality
Additional Information
- Driving License, DRIVER LICENCE VICTORIA AUSTRALIA LICENCE TYPE CAR
Languages
English
Upper intermediate (B2)
Italian
Bilingual or Proficient (C2)
Timeline
Chef De Partie
Hotel "Villa del Re" 5* Star L.
07.2022 - 10.2022
Formative Stage
St. Hubertus 3* Michelin Star
12.2021 - 04.2022
Chef De Partie
Falkensteiner Hotel Kronplatz *****l.
05.2021 - 10.2021
Chef De Partie and Tournant
Rifugio Fuciade
06.2018 - 10.2020
Chef De Partie
Romantik and Family Hotel Gardenia, Selva di Val Gardena, BZ
05.2017 - 04.2018
Demi-chef de partie first
Art Hotel Anterleghes Selva di Val Gardena, BZ
06.2016 - 04.2017
Assistant Cook
Hotel Europa
05.2016 - 09.2016
Professional Institute ForHotel And Catering Services
Technical Diploma of Catering Services State from Kitchen And Restaurant Management
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