Summary
Head chef with 9 years of experience in Italian and modern Australian kitchens. Lead brigades of up to 12 cooks, serve 220 covers a night, hold food cost at 28% and design seasonal menus that have earned a hat in the Good Food Guide.
Experience
Head ChefFeb 2021 – Present
Osteria Lupo
- Led a 12-person brigade serving 220 covers per night
- Reduced food cost from 33% to 28% through menu engineering and supplier deals
- Designed 4 seasonal menus a year, lifting average spend per head by 15%
- Achieved a 5-star food safety rating in 3 consecutive inspections
Sous ChefMar 2017 – Jan 2021
Grossi Florentino
- Ran the pass for 150-cover services 5 nights a week
- Cut food waste by 25% with prep par levels and a nose-to-tail program
- Trained 10 commis chefs in pasta, sauces and butchery
Education
Certificate IV in Kitchen Management2014 – 2016
William Angliss Institute
Key achievements
- One hat, Good Food Guide 2024
Skills
- Italian cuisine
- Menu costing
- Food cost control
- HACCP
- Kitchen leadership
- Ordering and inventory
- Butchery
- Pasta making
Certifications
- Food Safety Supervisor (NSW and VIC)
Languages
- English
- Italian