Roberto Dolente
Vancouver,Canada
Summary
Skilled Italian Chef with over 9 years of practical experience, more than 5 years of professional study, and a great passion for food. Experience managing and leading a kitchen team, training, and mentoring. Specialized in traditional and modern Italian cuisine. Experienced with main courses, starters, and desserts in a fine dining setting. Proficient with Italian bakery products, such as most styles of Italian pizza, sourdough breads, and sweet Italian and French bakery.
Overview
8
8
years of professional experience
Work History
Chef De Cuisine
Di Beppe Restaurant
Vancouver, BC
09.2022 - Current
- Promoted form Sous Chef to Chef de Cuisine in November 2023
- Directing kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management
- Training new hires in proper cooking techniques and recipes
- Assisting with interviewing, hiring and training kitchen personnel
- Coordinating ordering, receiving, storage,
- Managing invoicing, doing food inventory and communication with suppliers
- Analyzing recipes to determine menu prices based on cost of food and labor and as well as conducting food price comparison with different suppliers to improve food cost
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Proficient with Optimum Control program
Pastry Chef and Pizzaiolo
Nightingale
Vancouver, Canada
10.2021 - 09.2022
- Managing the pastry section by producing high quality desserts daily
- Preparation of sourdough pizza and serving of high quality italian style pizza
- Keeping the environment up to health and safety standards
- Monitoring and ordering the stock needed daily
- Training new staff
Kitchen Manager and Pizzaiolo
Pizzeria Farina
Vancouver, Canada
10.2021 - 04.2022
- Preparation and serving of high quality italian style pizza
- Keeping the ambient under hygiene standards, taking stock and orders and managing the structure in autonomy
Kitchen Manager
Crosta - Gambero Rosso Awards
Milan, Italy
10.2020 - 05.2021
- Preparation and serving of high quality italian style pizza
- Keeping the ambient up to health standards, taking stock, placing orders and managing the whole structure in complete autonomy
- Preparation of other baked items such as sourdough bread and 'pala romana'
- Restaurant in the 'Gambero Rosso' guide with the highest rating
CDP Desserts
Al Garghet - Michelin Guide
Milan, Italy
09.2019 - 09.2020
- Preparation and serving of fine dining desserts in a historical restaurant in Milan listed on the Michelin Gourmand
- Managing of a large section that could reach 300 covers per day
- Daily preparation of modern cakes for special events such as birthday parties
- Daily preparation of sweet bakery items, Gelato and Sorbetto
- Keeping the enviroment up to health standards, taking stock and placing orders for the kitchen and managing the whole section
Sous Chef
Mantecato Risotteria
Sydney, Australia
12.2018 - 08.2019
- Preparation and serving of Northern italian food in a upscale setting
- Creation and preparation of dégustation menu regularly
- Preparation of mains and bakery products like bread and pizza
- Maintaining health and safety standards, taking stock and placing orders
Pastry Chef
Otto Ristorante - AGFG 1 Chef Hat
Sydney, Australia
08.2018 - 12.2018
- Preparation and serving of high quality pâtisserie, ice cream and desserts in a fine dining restaurant (AGFG)
- Preparation of baked items.
- Tempering and elaborating Chocolate
Chef De Partie Starters and Desserts
Forst Season Bolzano
Bolzano, Italy
12.2017 - 06.2018
- Preparation of starters and desserts, in addition preparation of meat and fish dishes and fresh pasta
- Participation and preparation of catering events with 100/1500 guests including buffet and hors d'oeuvres
Chef De Partie Desserts
Taste on Top Milano
Milano, Italy
06.2018 - 05.2018
- Temporary event in Milan organised by Taste of Italy located in Vittorio Emanuele Gallery (downtown Duomo area).
Chef De Partie Starters and Dessert
Lowengrube - Michelin Guide
Bolzano, Italy
10.2017 - 12.2017
- Preparation of starters and dessert
- Occasionally preparing food for catering events
- Restaurant in the Michelin guide.
Chef De Partie Starters and Desserts
Restaurant Sissi - Andrea Fenoglio * Michelin Star
Meran, Italy
09.2016 - 10.2017
- Preparation of the Starters and Desserts
- Managing of a team of 4 people
- Keeping the ambient under HACCP standards, stock orders and managing the whole section in complete autonomy.
Chef De Partie of First Course
Sapori italiani Newry
Newry, United Kingdom
06.2016 - 02.2016
- Service of starters and main courses, management and provision of the cuisine needs.
Cook
Schloss Castel Pinzenau
Merano, Italy
06.2015
- Organization of the daily Menu, management and provision of the cuisine needs
- Occasional support based on management needs.
Education
Restaurant Management Master -
24 Ore Business School
01.2021
Post Diploma Master in Italian Haute Cuisine -
Food Genius Academy Milan
Milan, Italy10.2016
High School Diploma in Kitchen Management And Cooking (Red Seal Equivalent) -
Cesare Ritz School
Merano, Italy06.2016
Skills
- Experience with managing a kitchen - including leading a team through service, training staff, administrative duties, keeping labour cost under control, taking inventory and seeking ways to improve overall efficiency and quality of the restaurant
- Ability to create high quality restaurant food items as well as sweet and savory baked goods and desserts
- Extensive knowledge of traditional and modern Italian cuisine, using various cooking methods and preparations
- Capable and experienced on working in all kitchen sections
- Ability to train and manage staff, providing feedback and guidance to improve quality and productivity in the kitchen
- Ability to remain calm in difficult situations and come up with a solution
Timeline
Chef De Cuisine
Di Beppe Restaurant
09.2022 - Current
Pastry Chef and Pizzaiolo
Nightingale
10.2021 - 09.2022
Kitchen Manager and Pizzaiolo
Pizzeria Farina
10.2021 - 04.2022
Kitchen Manager
Crosta - Gambero Rosso Awards
10.2020 - 05.2021
CDP Desserts
Al Garghet - Michelin Guide
09.2019 - 09.2020
Sous Chef
Mantecato Risotteria
12.2018 - 08.2019
Pastry Chef
Otto Ristorante - AGFG 1 Chef Hat
08.2018 - 12.2018
Chef De Partie Desserts
Taste on Top Milano
06.2018 - 05.2018
Chef De Partie Starters and Desserts
Forst Season Bolzano
12.2017 - 06.2018
Chef De Partie Starters and Dessert
Lowengrube - Michelin Guide
10.2017 - 12.2017
Chef De Partie Starters and Desserts
Restaurant Sissi - Andrea Fenoglio * Michelin Star
09.2016 - 10.2017
Chef De Partie of First Course
Sapori italiani Newry
06.2016 - 02.2016
Cook
Schloss Castel Pinzenau
06.2015
Restaurant Management Master -
24 Ore Business School
Post Diploma Master in Italian Haute Cuisine -
Food Genius Academy Milan
High School Diploma in Kitchen Management And Cooking (Red Seal Equivalent) -
Cesare Ritz School
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