Sous Chef e Chef de partie (Starters)
La Limonaia Sas di Cesara Grandi & C
Torino, TO
02.2024 - ad oggi
- Managed the kitchen brigade, coordinating chefs and support staff.
- Developed new dishes with the head chef; innovated the à la carte menu, off-menu dishes, and tasting menus.
- Assisted the head chef with daily operations and maintained order and discipline in the kitchen.
- Defined menus and selected recipes together with the chef.
- Regularly revised the menu according to seasonal product availability and pricing.
- Created and designed fixed menus, à la carte menus, event menus, and holiday menus.
- Prepared all sauces, stocks, and dressings during production; handled base preparations for all sections except pastry.
- Managed fish deliveries of all kinds: cleaning, processing, blast-chilling; aimed to use 100% of the product with no waste, enhancing also secondary cuts when possible.
- Managed poultry deliveries of all kinds, including game birds.
- Managed meat deliveries: processing anatomical cuts for beef and horse; working with whole animals for lamb and goat (including offal/fifth quarter); also handled fur game.
- Strong knowledge and ability in different cooking techniques: pan-searing, oven cooking, grilling/embers, and long preparations such as skewers, smoking, and braising.
- Basic skills in baking, fermentation, sourdough management; basic skills in puff pastry, sweet and savory laminated dough; basic pastry knowledge.
- Prepared starters and off-menu dishes during service.
- Prepared dishes with constant attention to detail and quality.
- Coordinated kitchen and front-of-house team together with the dining room manager.
- Set up and reorganized equipment, ingredients, and work areas before and after each service.
- Complete stock management: sending orders to suppliers, receiving goods, and ensuring correct storage.
- Checked supply levels and prepared purchase orders to avoid shortages.
- Organized kitchen procedures to reduce service times and prevent waste of work and raw materials.
- Planned and verified cleaning and sanitization activities for surfaces and equipment at the end of each task.
- Ensured careful organization of workstations and brigade duties.