Piersimone D'Anna
Sylmar,CA
Summary
Hello, I'm Piersimone A calm, pleasant, helpful and hardworking individual who has a passion for great food and enjoys cooking mouth watering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I have created.As a natural leader I am able to give orders and delegate tasks, I'm also able to reliably carry out orders as well. As an experienced Chef I have proven a track record of making great food that will entice diners and leave them wanting more. I love the freedom of expressing my skills through fire and cooking. I'am willing to work hard to build a career in the culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals.
Overview
9
9
years of professional experience
Work History
Executive Chef
Lilac Montecito
Santa Barbara, CA
09.2023 - 04.2024
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Developed fine dining menu.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Chef De Cuisine
Spring Place Beverly Hills
Beverly Hills
01.2021 - 02.2022
- Responsible for our monthly inventory, daily labor cost, and food cost
- Working with los angeles local vendors to find the best quality product we serve our members
- Creating a daily or weekly special with our seasonal fruits and vegetables
- Collaborate with our corporate chef to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients
- Plan and organized food menu for high volume catering events, hors d'oeuvre, tasting menus, plated dinners, or fixed menus
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Reruit and hire staff, such as cooks and other kitchen workers.
Sous Chef
Caffè Milano-Montecarlo
Montecarlo
06.2020 - 01.2021
- Managing and training my team
- Preparing, cooking and presenting dishes within my speciality
- Developing and creating new dish and menus
- Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety measurements
- Monitoring portion and waste control to maintain profit margins
- Worked in all kitchen station (appetizer, main course, pasta station, grill station).
Chef de Partie
Otto Italian Restaurant
11.2019 - 04.2020
- Managing and training my team
- Monitoring portion and waste control to maintain profit margins
- Cook meat and fish with two different grill (barbecue grill, flat top grill)
- Butchering and cleaning various types of meat and fish.
Chef de Partie
La vigie-SBM-Monaco
Monaco
05.2019 - 09.2019
- Preparing, cooking and presenting dishes within my speciality
- Managing and training any demi-chef de parties or commis working with me
- Monitoring portion and waste control to maintain profit margins
- Butchering and cleaning various types of meat and fish.
Busser, Server
Walt Disney World Epcot Patina Restaurant, Group-Delaware North 'Tutto Italia Restaurant' Orlando
Orlando
09.2017 - 11.2018
- Take orders, suggesting food and the wine to combine food with, taking into account the guest personal taste, directing my busser and runner, making sure to give a good service to my guest.
Sous Chef
Donnamare Trattoria Cadillac Hotel-Miami
Miami
12.2018 - 05.2018
- Preparing, cooking and presenting dishes within my speciality
- Managing and training any demi-chef de parties or commis working with me
- Helping the chef de cuisine to development the new menu.
Chef de Partie
Emporio Armani Caffe'-Milano-Italy
Milano
04.2017 - 09.2017
- Responsible of the pasta station, from sauces, pasta, garnish
- Help the chef create new dishes
- Monitoring portion and waste control to maintain profit margins
- Managing and training any demi-chef de parties or commis working with me.
Commis chef
Aquavit- Picadilly Circus-London
London
11.2016 - 03.2017
- Help my chef de partie for daily service on garde manger
- Mise en place the garnishes for the main courses
- Clean, cut and cook the vegetables
- Responsible of the side station, ensuring to have fresh product everyday.
Demi Chef
Osteria Basilico- Notting hill- London
London
06.2015 - 10.2016
- Kneading dough, preparing and cooking pizza
- Preparing starters
- Cooking up all the desserts
- Cooking and preparing a variety of fresh nutritious meal and other refreshments
- Washing, cutting and preparing food before it is cooked.
Education
High School Diploma -
01.2014
Skills
- Knife Skills
- Butchering
- Food preparation techniques
- Hiring, Training, and Development
- Order Management
- Ingredients Selection
- Team Leadership
- Safe Food Handling
- Fine Dining
Languages
English
Full Professional
Websites
Timeline
Executive Chef
Lilac Montecito
09.2023 - 04.2024
Chef De Cuisine
Spring Place Beverly Hills
01.2021 - 02.2022
Sous Chef
Caffè Milano-Montecarlo
06.2020 - 01.2021
Chef de Partie
Otto Italian Restaurant
11.2019 - 04.2020
Chef de Partie
La vigie-SBM-Monaco
05.2019 - 09.2019
Sous Chef
Donnamare Trattoria Cadillac Hotel-Miami
12.2018 - 05.2018
Busser, Server
Walt Disney World Epcot Patina Restaurant, Group-Delaware North 'Tutto Italia Restaurant' Orlando
09.2017 - 11.2018
Chef de Partie
Emporio Armani Caffe'-Milano-Italy
04.2017 - 09.2017
Commis chef
Aquavit- Picadilly Circus-London
11.2016 - 03.2017
Demi Chef
Osteria Basilico- Notting hill- London
06.2015 - 10.2016
High School Diploma -
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