Emiliano Fabbrizi
Cambridge,ON
Summary
Adept at driving kitchen efficiency and team performance, I significantly reduced labor costs at La Cucina Pizzeria by optimizing schedules and streamlining operations. My expertise in culinary innovation and menu development, coupled with strong vendor relations and cost control, consistently enhances dining experiences and profitability. Skilled in team leadership and sanitation standards, I excel in creating high-quality, innovative dishes that meet and exceed customer expectations. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Amazing on create customers relationship greeting them and give special treatment to maintain customer contact..
Overview
28
28
years of professional experience
Work History
Executive Head Chef
La Cucina Pizzeria
Kitchener
09.2017 - Current
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Introduced new recipes that quickly became customer favorites, driving repeat business and positive word-of-mouth marketing.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Established strong relationships with local farmers and producers to source premium ingredients at favorable prices.
- Optimized inventory management systems to minimize waste while maintaining adequate stock levels for efficient kitchen operations.
- Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated dining experience.
- Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
- Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.
- Mentored junior chefs, providing guidance on culinary techniques and professional development.
- Maximized profit margins by negotiating with suppliers for competitive pricing on high-quality ingredients.
- Revamped outdated menus while preserving signature dishes to align with current culinary trends and customer preferences.
- Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
- Piloted special event catering services, generating additional revenue streams for the establishment.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned promotional menu additions based on seasonal pricing and product availability.
Head Chef
Pizzeria Via Mercanti
Toronto, ON
12.2012 - 04.2017
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef
Bagni Andrea
San Benedetto Del Tronto-Italy
04.2012 - 10.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef Assistant
Barracuda Hotel
Marina Di Campo-Elba Island-Italy
04.2011 - 10.2011
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Owner
Light Cafe'
Viterbo
09.2007 - 09.2010
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Owner
Caffe' Fabbrizi
Viterbo-Italy
06.1999 - 06.2007
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Commis Chef
Nando Al Pallone
Vitorchiano-Italy
06.1996 - 05.1999
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Tanaquilla Tavern
Bolsena-Italy
06.1996 - 09.1996
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Education
Scuola Alberghiera Di Viterbo
Viterbo - Italy06.1997
Skills
- Team Management
- Sanitation Standards
- Kitchen Operations
- Nutritional knowledge
- Food presentation
- Creativity and Innovation
- Cost Control and Budgeting
- Culinary expertise
- Menu development
- Recipe creation
- Allergy awareness
- Special diets
- Food Safety
- Food Safety Regulations
- Kitchen Management
- Menu Supervision
- Staff Training
- Equipment Maintenance
- Purchasing
- Workflow Coordination
- Grilling
- Workflow Optimization
- Cost Management
- Waste Reduction
- Purchasing management
- Forecasting and planning
- Ingredient Sourcing
- Plating and presentation
- Vendor Relations
- Cost Control
- Professional Networking
- Signature dish creation
- Inventory Rotation
- Team Collaboration
- Team Leadership
- Decision-Making
- Safe Food Handling
- Staff Supervision and Coordination
- Meal Preparation
Languages
English
Full Professional
Italian
Native or Bilingual
Timeline
Executive Head Chef
La Cucina Pizzeria
09.2017 - Current
Head Chef
Pizzeria Via Mercanti
12.2012 - 04.2017
Chef
Bagni Andrea
04.2012 - 10.2012
Chef Assistant
Barracuda Hotel
04.2011 - 10.2011
Owner
Light Cafe'
09.2007 - 09.2010
Owner
Caffe' Fabbrizi
06.1999 - 06.2007
Commis Chef
Nando Al Pallone
06.1996 - 05.1999
Commis Chef
Tanaquilla Tavern
06.1996 - 09.1996
Scuola Alberghiera Di Viterbo