Antonino Schiavone
Rome,Italy
Summary
Knowledgeable [Desired Position] with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Overview
20
20
years of professional experience
Work History
Sous Chef
The Club at Ibis
09.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Chef
La Caravella
01.2023 - 08.2023
Chef
Frontone Beach Club
05.2022 - 10.2022
Restaurant Owner
Bloom Food
03.2005 - 04.2021
Education
Bachelor of Hospitality And Tourism Management -
Professional School Hotel And Tourism
Rome Italy01-1994
High School Diploma -
Instituto Professionale Alberghiero IPSSAR
Roma Italy01-1993
Catering And Cooking
Roma Italia01-1990
Accomplishments
- Created complete AMICI restaurant menu alongside executive chef.
Languages
Spanish
Limited Working
English
Full Professional
French
Limited Working
Timeline
Sous Chef
The Club at Ibis
09.2023 - Current
Chef
La Caravella
01.2023 - 08.2023
Chef
Frontone Beach Club
05.2022 - 10.2022
Restaurant Owner
Bloom Food
03.2005 - 04.2021
Bachelor of Hospitality And Tourism Management -
Professional School Hotel And Tourism
High School Diploma -
Instituto Professionale Alberghiero IPSSAR
Catering And Cooking
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