Alberto Cecchella
Hoboken,NJ
Summary
I simply do this job with passion; I love it and one day I hope to be able to open my own project. I believe in honest and straight forward food that respect the season and celebrates the best ingredients available.
I’m reliable, consistent, clean and respectful. I like to propose my own ideas in addition to collaborating with others and I’m able to deal with pressure without changing my positive attitude.
Overview
15
15
years of professional experience
Work History
CDC
1 Hotel South Beach
Miami , FL
12.2023 - Current
- Oversee operations in IRD, Habitat and Drift.
- Labor management, food cost monitoring, operations assesment, health and safety reinforcement.
Chef Consultant
Self Employed
04.2023 - 12.2023
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development, kitchen set up and daily restaurant operations.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Chef De Cuisine
1 Hotel Brooklyn Bridge
New York , NY
08.2021 - 04.2023
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Managed budget, labor and direct operating expenses for restaurant operation.
- Implemented and reinforced health and safety procedures.
Sous Chef
Halifax Restaurant
Hoboken , NJ
02.2019 - 08.2021
- Seasonal farm to table concept, heavy seafood influenced.
- Charcuterie, whole animal butchering (hog).
- Menu planning and recipes development.
- General organization of staff and daily operations including quality/cost control.
Sous Chef
Avena Restaurant
NYC , NY
07.2018 - 01.2019
- Modern take on northern Italian cuisine.
- Pasta production.
- Butchering.
- General organization of staff and daily operations including quality/cost control.
CDP (due to VISA Restrictions)
New Zealand Working Holyday VISA experience
Auckland , NZ
03.2016 - 03.2017
- CDP at “The French Café”, Modern French Restaurant.
- CDP at “Dawson’s Catering”, South Pacific/Asian catering.
- CDP for “Providore”, International Cuisine.
- Had to change multiple times due to VISA restrictions, great experience.
Group Head Chef
Malevo Group
London , UK
01.2015 - 02.2016
- Supervision of operations in two restaurants and one deli shop.
- Organization of a test kitchen and of cooking classes.
- Training of staff.
- Menu planning and enforcing of company practices.
Michelin Stage
Restaurant Martin Berasantegui
Lasarte , ES
09.2014 - 12.2014
- Started on FOH team as part of the experience, promoted to Chef de rang.
- Learning professional service as vital component of a successful business.
Sous Chef to CDC
Zoilo Restaurant
London , UK
11.2012 - 05.2014
- Opening of the restaurant.
- Kitchen organization, team building, menu planning.
- Sous vide cooking.
- Sharing plates style restaurant, open kitchen with surrounding seating.
- Promoted to CDC.
Chef De Tournant
Casa Malevo
London , UK
01.2012 - 10.2012
- Classic Argentine restaurant, strong expertise on the grill and meat preparation.
Commis to CDP
La Buona Tavola Restaurant
Belluno , IT
01.2010 - 12.2011
- Italian restaurant with traditional, seasonal and regional Italian cooking.
- Tasting nights with custom menus and wine pairings.
Education
High School Diploma -
ITIS Segato
Belluno (IT)06.2006
Some College (No Degree) - Restaurant Management
New York University
New York, NYSkills
Cooking related:
- Meat and fish butchery
- Pasta production
- Bread making
- Basic pastry
- Sauces
- Charcuterie
- Fermentation
- Sous Vide cooking
- Plating
- Menu and recipes development
- Banquets, events and catering
- Food pairing
Managerial related:
- Positive "can do" attitude
- Cost control
- Safety procedures enforcement
- Cleaning and sanitation
- Ordering and receiving
- Inventory
- Quality and consistency control
- Workflow Optimization
GENERAL INFORMATIONS
In possession of: Green Card, SSN, NYC food handlers license, ServSafe Manager License
Languages: English, Spanish, Italian (native).
Timeline
CDC
1 Hotel South Beach
12.2023 - Current
Chef Consultant
Self Employed
04.2023 - 12.2023
Chef De Cuisine
1 Hotel Brooklyn Bridge
08.2021 - 04.2023
Sous Chef
Halifax Restaurant
02.2019 - 08.2021
Sous Chef
Avena Restaurant
07.2018 - 01.2019
CDP (due to VISA Restrictions)
New Zealand Working Holyday VISA experience
03.2016 - 03.2017
Group Head Chef
Malevo Group
01.2015 - 02.2016
Michelin Stage
Restaurant Martin Berasantegui
09.2014 - 12.2014
Sous Chef to CDC
Zoilo Restaurant
11.2012 - 05.2014
Chef De Tournant
Casa Malevo
01.2012 - 10.2012
Commis to CDP
La Buona Tavola Restaurant
01.2010 - 12.2011
High School Diploma -
ITIS Segato
Some College (No Degree) - Restaurant Management
New York University
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