JEAN-PHILIPPE GALLI
NAPLES,USA
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills with undeniable talents in French Cooking Technique and International Cuisine. Enthusiastic Head Chef/Sous Chef who is eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food. Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
17
17
years of professional experience
Work History
Chef & Proprietor
Bonjour Restaurant
04.2022 - 11.2024
- French and International Cuisine - Gran Alacant, Spain
- Website: www.bonjourfood.es
- Oversaw business operations, inventory control, and customer service for restaurant
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Was rated number one French Restaurant in the region
- Received 4.9 rating from Google and Trip Advisor
Chef
The Diving Pelican
01.2021 - 01.2022
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
- Increased sales by 20%
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Sous Chef
Bistro La Baguette
02.2018 - 03.2020
- Acted as head chef when required to maintain continuity of service and quality
- Maintained well-organized mise en place to keep work efficient and consistent
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Introduced new market items and spearheaded production of highly popular Sunday brunch
Banquet Chef-Seasonal Position
Aquamarine-Universal Swiss Hotels
06.2017 - 01.2018
- Analyzed banquet event orders, planned and coordinated functions with catering staff to meet or exceed customer expectations
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals
Chef
Mafolie Hotel & Restaurant
01.2015 - 06.2017
- Hired, managed and trained kitchen staff
- Created recipes and prepared advanced dishes
- Increased sales by 25%
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Chef - Seasonal Position
Fromage Rit Restaurant
06.2014 - 12.2014
- Created menus and designed corresponding recipes for restaurant
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Implemented successful cross-marketing strategies such as food and wine pairings
Sous Chef
Ponte Vedra Inn & Club
02.2013 - 05.2014
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Collaborated with staff members to create meals for large banquets
Chef
Le Bar'oc Restaurant
06.2011 - 02.2013
- Hired, trained and managed all kitchen staff
- Oversaw all business operations for restaurant
- Developed menus, controlled food costs
- Assisted customers in planning corporate events, social galas, etc
Sous Chef Under CHEF ALAIN DUCASSE
Mixed Grill -W Hotel
12.2010 - 05.2011
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Collaborated with Chef directing high-volume food preparation in fast-paced environment
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef & Proprietor
Sushi a La Galli
09.2007 - 12.2010
- Company Overview: Catering & Delivery
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Developed recipes and menus by applying understanding of market demand and culinary trends, awarded Best Sushi Master on island
- Catering & Delivery
Education
FOOD SAFETY MANAGER CERTIFICATION -
SERVE IT UP SAFE
Fort Myers, FL07.2021
Associate of Arts - Culinary Arts
The International Culinary College
Toulouse, France01.1986
C.A.P. - Certificate of Training Pastry
Master Pastry Chef Troubat
Castelsarrasin, France01.1984
Skills
- Food presentation talent
- Effective planner
- French cooking technique
- Bakery & Pastry skills
- Menu Development
- Gastronomic cuisine expert
- Master Sushi Chef
- Safe handling procedures
- Portion and cost control
- Quality control
- Team collaboration
- Strong work ethic
Accomplishments
- Created signature dish which generated high-interest and became best-selling dinner entrée for Bonjour Restaurant and Sushi A La Galli
- Prepared over 1000 meals, including appetizers and desserts, for high-volume catering event.
- Oversaw foodservice operations for 5-star W Hotel under Alain Ducasse, Leading Hotels of the World in St. Barts and Michelin Star Restaurants in Europe.
Languages
French
Native or Bilingual
English
Full Professional
Spanish
Limited Working
Timeline
Chef & Proprietor
Bonjour Restaurant
04.2022 - 11.2024
Chef
The Diving Pelican
01.2021 - 01.2022
Sous Chef
Bistro La Baguette
02.2018 - 03.2020
Banquet Chef-Seasonal Position
Aquamarine-Universal Swiss Hotels
06.2017 - 01.2018
Chef
Mafolie Hotel & Restaurant
01.2015 - 06.2017
Chef - Seasonal Position
Fromage Rit Restaurant
06.2014 - 12.2014
Sous Chef
Ponte Vedra Inn & Club
02.2013 - 05.2014
Chef
Le Bar'oc Restaurant
06.2011 - 02.2013
Sous Chef Under CHEF ALAIN DUCASSE
Mixed Grill -W Hotel
12.2010 - 05.2011
Chef & Proprietor
Sushi a La Galli
09.2007 - 12.2010
Associate of Arts - Culinary Arts
The International Culinary College
C.A.P. - Certificate of Training Pastry
Master Pastry Chef Troubat
FOOD SAFETY MANAGER CERTIFICATION -
SERVE IT UP SAFE
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