Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Vittorio Grimaldi

Kewdale

Summary

I have been working since I was 15 years old. I'm not afraid of new job experience and new challenges. If I don't know how to do something, I keep doing it till I don't master it. I'm ready to do anything.

I have been working as chef for 10 years, during which I learned a lot about myself, about cooking and about ingredients (I really love vegetables and plant life).

I love to work in team. For myself team mindset is essential as I like sharing of ideas and knowledge.

I'm very attentive to the choice of ingredients as I want to work with fresh and seasonal products that comes from personally selected suppliers which respect seasonality and preserve biodiversity and Earth timing.

During my experience at Da Mirco Osteria I have been honored to receive differnt awards for culinary excellence which inclusion of the restaurant in the Michelin Guide 2020 and 2021, and the naming in the top 100 restaurant in Ireland by McKenna's guides.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Head Chef

Pizzeria Lievitum
06.2023 - 08.2023
  • Created recipes and prepared advanced dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Head Chef

Da Mirco Osteria
10.2018 - 06.2023
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Forecasted kitchen supply needs, accurately estimating quantities to prevent wastage.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Chef De Partie

Barry's of Douglas
02.2017 - 08.2018
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Produced up to 300 dishes per service with strict quality control procedures.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Monitored line production to achieve consistent quality.
  • Executed efficient mise en place to facilitate smooth service.
  • Maintained clean and tidy food preparation areas.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Inspected completed work and stations to verify conformance with standards.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.

Commis Chef

Valtur Portorosa
07.2016 - 09.2016
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported food service in busy environment.
  • Cooked and presented dished in line with standardised recipes.
  • Controlled and minimised food waste.
  • Quality-checked items for quantity and presentation.
  • Stored foodstuffs and ingredients in established manner.
  • Carried out tasks assigned by Chef De Partie.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Complied with food safety regulations.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Followed precise recipe cards and food preparation procedures.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Met high standards of food hygiene and safety.

Commis Chef

Tirreno Resort Valtur
06.2015 - 08.2015
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported food service in busy environment.
  • Quality-checked items for quantity and presentation.
  • Stored foodstuffs and ingredients in established manner.
  • Carried out tasks assigned by Chef De Partie.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Followed precise recipe cards and food preparation procedures.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Met high standards of food hygiene and safety.
  • Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.

Commis Chef

Grand Hotel delle terme Re Ferdinando
05.2015 - 06.2015
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported food service in busy restaurant environment.
  • Controlled and minimised food waste.
  • Quality-checked items for quantity and presentation.
  • Carried out tasks assigned by Chef De Partie.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Followed precise recipe cards and food preparation procedures.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Met high standards of food hygiene and safety.

Education

Certificate of Higher Education - Food safety

The food safety company
Cork, County Cork
03.2022

Diploma of Higher Education - Cooking and Hospitality

Manilo Rossi Doria
Avellino
07.2017

Skills

  • Food spoilage prevention
  • Signature dish creation
  • Primary quality ingredient selection
  • Haute cuisine
  • Food preparation
  • Forecasting and planning
  • Seasonal specials planning
  • Kitchen management
  • Menu planning
  • Resource Management
  • Contamination Prevention
  • Station Preparation
  • Inventory Rotation

Accomplishments

  • Michelin Guide 2020
  • Michelin Guide 2021
  • Top 100 restaurants in Ireland by McKenna's Guides 2022

Certification

  • Level 3 Food Safety Training based on FSAI Guidelines 2022

Languages

English
Advanced
C1
Spanish
Intermediate
B1
Italian
Bilingual or Proficient (C2)

Timeline

Head Chef

Pizzeria Lievitum
06.2023 - 08.2023

Head Chef

Da Mirco Osteria
10.2018 - 06.2023

Chef De Partie

Barry's of Douglas
02.2017 - 08.2018

Commis Chef

Valtur Portorosa
07.2016 - 09.2016

Commis Chef

Tirreno Resort Valtur
06.2015 - 08.2015

Commis Chef

Grand Hotel delle terme Re Ferdinando
05.2015 - 06.2015

Certificate of Higher Education - Food safety

The food safety company

Diploma of Higher Education - Cooking and Hospitality

Manilo Rossi Doria

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Vittorio Grimaldi