Webert Williamson
Taormina
Summary
Dedicated and passionate worker with over 10 years of international experience in Brazilian, French, and Italian cuisine. Skilled in combining traditional techniques with creative innovation to deliver memorable dining experiences. Strong background in menu development, team leadership, and high-end kitchen operations. Recognized for attention to detail, adaptability in multicultural environments, and commitment to excellence from preparation to presentation. Currently seeking opportunities to contribute culinary expertise and leadership to dynamic and creative kitchens.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Romazzino A Belmod Hotel
07.2025 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Monitored food production to verify quality and consistency.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
Junior Sous Chef
Four Seasons - San Domenico Palace Hotel
05.2023 - 07.2025
- Prepped daily menu items to quickly deliver upon request.
- Led team by example in preparing items accurately and according to high-quality standards.
- Developed unique menu items and plating presentations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
Brasserie Irma Bocuse ( Paul Bocuse Group)
06.2022 - 05.2023
- Prepped foods to be roasted, sautéed, fried and baked.
- Followed strict health and safety guidelines in kitchen.
- Safely operated kitchen equipment, including industrial size mixers.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Offered right training and optimum guidance to junior chefs and trainees.
- Preparation Of Mise in Place
Chef De Partie
La EsseRomagnola Restaurant
10.2021 - 05.2022
- Preparation of the mise in place
- Maintain a clean kitchen, equipment and utensils
- Maintaining legislated food hygiene and general safety practices
- Finish plates and ensure great presentation
- Developed menus and created new dishes based on trends and seasons.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
Head Chef
InFabula Restaurant
06.2021 - 10.2021
- Open and close kitchen
- Studying recipes
- Maintaining legislated food hygiene and general safety practices
- Chopping and peeling vegetables, cutting meat, made sauces, cook pastas)
- Delegate tasks to kitchen staff
- Finish plates and ensure great presentation
- Estimate amounts and costs of required supplies, such as food and ingredients
- Maintain a clean kitchen, equipment and utensils
- Stock ordering, rotation and stocktaking
- Recruit and hire staff, including cooks and other kitchen workers.
- Supervised staff of 3 persons, providing direction in preparing speciality items, including desserts and mains.
- Controlled and directed food preparation and service in high volume kitchen.
Head Chef
Zibaldone rest and pub
09.2020 - 06.2021
- Open the kitchen
- Maintaining legislated food hygiene and general safety practices
- Preparing ingredients for breakfast and lunch
- Preparing Focaccia Gourmet
- Preparing Pancakes, brownies, Pizza and cakes
- Cooking food in various utensils or grillers
- Finish plates and ensure great presentation
- Maintain a clean kitchen, equipment and utensils
- Prepare kitchen and food items for the following day
Chef De Partie
White Bakery New York Food
11.2015 - 09.2020
- Open and close kitchen
- Preparing salty and sweet dishes
- Cooking food in various utensils or grillers
- Finish plates and ensure great presentation
- Stock ordering, rotation and stocktaking
Owner, Owner/ Chef
Gordo e Magro Burguer
04.2012 - 12.2014
- Economic and administrative managementDirect the customer to the table
- Creating and executing recipes
- Manage the Employers
- Developed recipes and menus to align culinary trends with consumer demand.
- Supervised staff of 4 Persons, providing direction in preparing speciality items, including desserts and mains.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
Kitchen Trainee
Nico Pasta and Basta Restaurant
01.2010 - 05.2010
- Preparation of the mise in palce
- Helping Cooks in the our activities
- Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.
- Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand.
- Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.
Education
Business Management in Food Services -
Senac
São Paulo - Brazil2011
Master of Gastronomy -
Faculdades Metropolitanas Unidas - FMU
São Paulo - Brazil2010
Skills
- Ingredient cost control
- Food and beverage pairing
- Sanitation guidelines
- Meat Experience
- Fresh Pasta
- Team Worker
- Communication skills
- Problem-solving
Additional Information
Brazilian Passport
Italian permanent visa
Languages
Portuguese
Bilingual or Proficient (C2)
English
Advanced (C1)
Italian
Bilingual or Proficient (C2)
French
Intermediate (B1)
Spanish
Intermediate (B1)
Timeline
Chef De Partie
Romazzino A Belmod Hotel
07.2025 - Current
Junior Sous Chef
Four Seasons - San Domenico Palace Hotel
05.2023 - 07.2025
Chef De Partie
Brasserie Irma Bocuse ( Paul Bocuse Group)
06.2022 - 05.2023
Chef De Partie
La EsseRomagnola Restaurant
10.2021 - 05.2022
Head Chef
InFabula Restaurant
06.2021 - 10.2021
Head Chef
Zibaldone rest and pub
09.2020 - 06.2021
Chef De Partie
White Bakery New York Food
11.2015 - 09.2020
Owner, Owner/ Chef
Gordo e Magro Burguer
04.2012 - 12.2014
Kitchen Trainee
Nico Pasta and Basta Restaurant
01.2010 - 05.2010
Business Management in Food Services -
Senac
Master of Gastronomy -
Faculdades Metropolitanas Unidas - FMU
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