Elias Fambri
Sous Chef
malmo,M
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
Work History
Sous Chef
Il Gallo Nero
09.2021 - 01.2024
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Pastry Chef
Con Calma
10.2020 - 09.2021
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
Chef
Grand Hotel Liberty
06.2020 - 09.2020
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.
- Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
- Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
Chef Intern
Du lac et du Parc
09.2019 - 06.2020
- Cleaned kitchen counters, refrigerators, and freezers
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques
- Checked expiration dates, rotated food and removed any items that were no longer usable
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Chef Intern
Enosteria i Momenti
06.2018 - 09.2019
- Passionate about learning and committed to continual improvement
- Demonstrated creativity and resourcefulness through the development of innovative solutions
- Skilled at working independently and collaboratively in a team environment
- Worked effectively in fast-paced environments.
Education
Tourism Technician -
Garda Scuola
09.2019 - 05.2021
Culinary Arts And Science And White Gastronomy.
C.F.P. Alberghiero
Italy 05.2016 - 05.2019
Bachelor of Science - Artificial Intelligence
Applied Sciences University
Berlin 04.2001 -
Skills
LanguagesCatering backgroundRecipe portioningPlatingQuality controlsHygeneFood prepFood serviceFood deliveryInventory processesIngredient selectionProper food handlingPortion standards
Citizenship
Italian EU
Timeline
Sous Chef
Il Gallo Nero
09.2021 - 01.2024
Pastry Chef
Con Calma
10.2020 - 09.2021
Chef
Grand Hotel Liberty
06.2020 - 09.2020
Chef Intern
Du lac et du Parc
09.2019 - 06.2020
Tourism Technician -
Garda Scuola
09.2019 - 05.2021
Chef Intern
Enosteria i Momenti
06.2018 - 09.2019
Culinary Arts And Science And White Gastronomy.
C.F.P. Alberghiero
05.2016 - 05.2019
Bachelor of Science - Artificial Intelligence
Applied Sciences University
04.2001 -