Roberto Gesuita
Toronto,ON
Summary
Results-oriented Chef with a distinguished culinary background spanning renowned local and international restaurants, seeking a challenging leadership position. Expertise in crafting compelling menus showcasing Italian, Asian, and Mediterranean cuisine, coupled with proven success in managing efficient kitchen operations and ensuring regulatory compliance. Leverages strong leadership capabilities to cultivate high-performing teams and consistently deliver exceptional culinary experiences.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Private Chef
Freelancer/Private Chef
05.2019 - Current
- Highly accomplished and innovative Chef specializing in private events, parties, and fine dining experiences, demonstrating proven expertise in Menu Development & Customization , Dietary Needs & Nutritional Planning , and Culinary Proficiency . Adept at Client Consultation & Communication to create personalized meal plans, incorporating Local Sourcing & Sustainability practices. Offers Culinary Instruction and excels in Event Execution & Service , drawing upon a strong foundation of Global Culinary Knowledge to deliver exceptional and memorable dining experiences.
Chef De Cuisine
Il Ponte
06.2022 - 05.2024
- As a Chef de Cuisine in the vibrant culinary landscape of Toronto, my experience encompasses leading and inspiring kitchen teams to consistently deliver exceptional dining experiences. I possess a comprehensive understanding of kitchen operations, from menu conceptualization and execution to inventory management and cost control, all while maintaining the highest standards of food safety and sanitation. My leadership style fosters a collaborative and efficient work environment, where I mentor and develop culinary talent to achieve their full potential. I am adept at navigating the demands of a fast-paced environment, ensuring smooth service and exceeding guest expectations through innovative cuisine and meticulous attention to detail. My passion lies in contributing to Toronto's dynamic food scene by creating memorable and flavorful dishes that reflect both local influences and global culinary trends.
Chef de Cuisine
Jarubad
11.2019 - 02.2022
- As Chef de Cuisine, my responsibilities extended beyond the kitchen to encompass strategic operational and team management. I collaborated closely with ownership and management in rigorous menu evaluations, meticulously assessing flavor profiles, presentation, and ingredient integrity. Proactively forecasting staffing needs, I oversaw the recruitment and onboarding of new kitchen personnel. A commitment to elevating culinary standards led to the strategic sourcing of premium ingredients from trusted local suppliers, achieved while diligently managing budgetary constraints through skillful vendor negotiations that maintained quality and availability despite seasonal variations. Daily pre-shift meetings served as a platform for clear communication of objectives and expectations to the kitchen team. I implemented strategies to minimize food waste through meticulous menu planning, portion control, and vigilant monitoring of product freshness. Dedicated to fostering talent, I mentored junior chefs, nurturing their culinary skills and professional growth. My culinary vision extended to developing seasonal menus that prioritized sustainability and supported local farmers, garnering significant acclaim. Representing the restaurant at community events through demonstrations and charitable initiatives enhanced our brand presence. Cultivating strong relationships with local purveyors fostered a collaborative spirit within the industry. Ensuring strict adherence to HACCP guidelines minimized food safety risks and spoilage. Collaboration with front-of-house staff was integral to delivering seamless service and exceptional guest experiences. Additionally, I managed the scheduling and supervision of all kitchen staff, including dishwashers and servers, and oversaw their development through training, performance evaluations, and disciplinary actions as needed. Finally, I adeptly modified recipes to accommodate diverse dietary needs and allergies, ensuring inclusivity for all patrons.
Restaurant Consultant Specialist
Magna Grecia Taberna
06.2019 - 10.2021
- As a restaurant consultant specialist, my role was a dynamic blend of culinary expertise, business acumen, and creative problem-solving. I worked closely with restaurant owners and operators to optimize their operations, enhance their dining experience, and improve their bottom line. This involved a comprehensive analysis of their current situation, encompassing everything from menu design and kitchen efficiency to staffing, marketing, and financial performance. I developed tailored strategies to address specific challenges, whether it was revitalizing a struggling menu, streamlining kitchen workflows, or implementing effective cost-control measures. I conducted thorough market research, identifying trends and opportunities to help restaurants stay competitive. I provided expert guidance on restaurant design, ambiance, and service standards, ensuring a cohesive and memorable dining experience. I offered training and development programs for staff, empowering them to provide exceptional service and elevate their culinary skills. I acted as a facilitator, bridging the gap between vision and execution, and helping restaurants achieve their full potential. My focus was always on delivering measurable results, empowering clients to create thriving and sustainable businesses.
Head Chef - Seasonal -
Coco Bistro
06.2019 - 09.2019
- As head chef of a seaside bistro, my role was to orchestrate a culinary experience that mirrored the restaurant's idyllic setting, blending rustic charm with refined flavors. My focus was on showcasing the freshest seafood, sourced daily from local fishermen, alongside seasonal ingredients from nearby farms. I crafted a menu that celebrated the region's bounty, featuring dishes that were both comforting and elegant, from classic bouillabaisse to innovative seafood pastas. I managed all aspects of the kitchen, from menu planning and ingredient sourcing to staff training and quality control, ensuring every dish met my exacting standards. I fostered a collaborative and creative environment, encouraging my team to contribute their ideas and passion. I prioritized sustainability, minimizing waste and supporting local producers. I strived to create a warm and inviting atmosphere, where guests could enjoy exceptional food and breathtaking views, creating a memorable dining experience.
Pasta Chef
Aria
07.2017 - 04.2019
- As a pasta chef, my days were a passionate immersion into the art of Italian culinary tradition, centered around the creation of fresh, authentic pasta dishes. I honed my skills in crafting various pasta doughs, from delicate egg-based varieties to hearty semolina-based shapes, mastering the nuances of hydration and texture. I became proficient in shaping and cutting a diverse range of pasta, from classic tagliatelle and ravioli to regional specialties, ensuring each piece was perfectly formed. My expertise extended to creating flavorful and balanced sauces, from rich ragùs and creamy carbonaras to vibrant pesto and seafood preparations, understanding the interplay of ingredients and regional variations. I managed my station with precision and efficiency, coordinating with other kitchen sections to ensure seamless service during the dinner rush. I prioritized freshness and quality, using seasonal ingredients and traditional techniques to elevate each dish. Beyond the technical skills, I embraced the creative freedom of pasta making, experimenting with flavors and shapes to craft unique and memorable dining experiences.
Production Chef
Pegasus Hospitality Group
11.2016 - 06.2017
- My role overseeing large-scale pre-made meal production for the University of Toronto demanded meticulous planning and execution to deliver thousands of nutritious meals daily. I managed a complex operation, ensuring consistent quality and timely delivery through efficient ingredient sourcing, precise production management, and rigorous quality control. This involved coordinating a large team, optimizing workflows, and implementing strict food safety protocols to meet the university's high standards. I focused on delivering balanced meals, accommodating diverse dietary needs, and ensuring seamless logistics, ultimately prioritizing the students' nutritional well-being and satisfaction.
Sous Chef
Ovest
11.2014 - 10.2016
- My experience as a sous chef was a transformative leap, demanding a blend of culinary expertise, leadership, and unwavering composure. I became the chef de cuisine's right hand, responsible for the seamless execution of daily operations, from menu planning and inventory management to staff training and quality control. I honed my ability to lead and motivate a team, fostering a collaborative environment while maintaining the kitchen's high standards. I mastered the art of multitasking, juggling multiple orders, addressing staff concerns, and ensuring every dish was executed to perfection. I developed a keen eye for detail, overseeing plating and presentation, and ensuring consistency across all menu items. I became proficient in cost control, minimizing waste, and maximizing efficiency. I learned to anticipate challenges, problem-solve under pressure, and maintain a calm demeanor during the most intense service periods. Beyond the technical skills, I deepened my understanding of kitchen management, learning to communicate effectively, delegate tasks, and cultivate a positive and productive work environment. My sous chef experience was a crucible, forging my culinary skills and leadership abilities, and preparing me for the next step in my career.
1st Cook - Seasonal -
Hotel Club Thalas
05.2014 - 09.2014
- My role as a first cook in a 750-guest hotel was an intense introduction to the demands of large-scale culinary operations. I quickly learned the importance of efficiency and organization in a high-volume kitchen, mastering the art of mise en place on a grand scale. I was responsible for various tasks, from prepping ingredients for banquet services to assisting in the main kitchen line during busy meal periods. I became adept at following standardized recipes and maintaining consistent quality, even under immense pressure. I honed my knife skills, learned to operate industrial kitchen equipment, and developed a strong understanding of food safety and hygiene practices. The sheer volume of food prepared daily was a constant learning experience, and I quickly grasped the importance of teamwork and clear communication to ensure smooth service. I learned to adapt to the fast-paced environment, manage time effectively, and maintain a positive attitude amidst the daily challenges.
Chef De Partie
La Risacca
04.2011 - 03.2013
- My first experience as a chef de partie in a bustling Italian restaurant was a baptism by fire, a thrilling immersion into the heart of a vibrant kitchen. I was entrusted with the pasta station, a demanding role requiring precision, speed, and a deep understanding of Italian culinary traditions. I learned to master the art of fresh pasta making, from kneading silky doughs to shaping delicate ravioli and tagliatelle. I became proficient in creating classic Italian sauces, from rich ragùs to vibrant pesto, ensuring each dish was perfectly balanced and bursting with flavor. I managed my station with a keen eye for detail, coordinating with other sections to ensure seamless service during the dinner rush. I honed my communication skills, effectively directing my commis and ensuring every plate met the restaurant's high standards. Beyond the technical skills, I absorbed the passionate energy of the kitchen, learning to adapt to the fast-paced environment and embrace the collaborative spirit of Italian cooking.
Breakfast & Brunch Cook
Hotel Jolly
01.2010 - 02.2011
- As a breakfast and brunch cook in a busy hotel, my mornings were a flurry of organized chaos, transforming into a relaxed, yet still demanding, brunch service. I mastered the art of efficient high-volume cooking, churning out hundreds of perfectly cooked eggs, crispy bacon, and golden pancakes to meet the demands of a diverse clientele. I developed a keen sense of timing, coordinating multiple orders simultaneously while maintaining consistent quality. I became proficient in operating various breakfast stations, from the griddle to the omelet station, and learned to adapt to the constant flow of guests and special requests. I honed my skills in presentation, ensuring that each plate was visually appealing and met the hotel's standards. Transitioning to brunch, I expanded my repertoire to include more elaborate dishes, like eggs benedict variations, savory crepes, and buffet style displays. I learned to manage ingredient rotation and maintain freshness during the extended service hours, while also providing a friendly and efficient service to the guests.
Garde Manger - Seasonal -
Veraclub Queen Sharm Village
04.2010 - 09.2010
- As a garde manger cook in a bustling 2000-guest resort, my days were a high-volume, precision-driven operation. I managed the cold kitchen, overseeing the creation of everything from elaborate salad bars and composed salads to intricate charcuterie platters and decorative ice carvings. I was responsible for the efficient production of large quantities of appetizers, canapés, and buffet displays, ensuring consistent quality and presentation across multiple dining venues. My tasks ranged from breaking down whole fish and poultry for terrines and pâtés to crafting delicate vinaigrettes and dressings in vast quantities. I honed my skills in speed and organization, mastering the art of mise en place on a grand scale, and coordinating with other kitchen departments to ensure seamless service for a demanding clientele. I became adept at managing inventory, controlling food costs, and maintaining strict hygiene standards, all while working under the constant pressure of large-scale events and daily dining operations.
Baker Apprentice
La Boulangerie
07.2009 - 01.2010
- As an apprentice in a traditional French bakery, I immersed myself in the art of artisanal bread and pastry making, gaining a deep understanding of fundamental techniques and the delicate balance of ingredients. I learned the precise science behind sourdough fermentation, mastering the care and feeding of a levain, and understanding the impact of hydration and temperature on dough development. My skills expanded to include hand-shaping various bread loaves, from baguettes to boules, and meticulously crafting laminated doughs for croissants and pastries, mastering the delicate dance of butter and dough. I developed a keen eye for detail in pastry decoration, and the importance of precise measurements, and the patience required to produce consistent, high-quality products. Beyond the technical skills, I gained a profound appreciation for the tradition and artistry of French baking, and the satisfaction of creating something beautiful and delicious from simple ingredients.
Post Diploma Externship
Pasha
11.2008 - 05.2009
- During my externship at a Michelin-starred restaurant, my days were a whirlwind of meticulous prep work, from precisely dicing vegetables to crafting delicate sauces, always under the watchful eyes of seasoned chefs. I assisted at various stations, learning the art of plating and garnishing, while simultaneously maintaining the kitchen's rigorous cleanliness standards. Beyond the hands-on tasks, I absorbed invaluable knowledge by observing the chefs' techniques and the intricate dance of a high-pressure kitchen, an experience that profoundly shaped my culinary perspective.
Education
Diploma - Culinary Hospitality Management
George Brown College
Toronto, ON04-2024
Italian School of Culinary Art - Culinary Arts
Alma International School
Parma, Italy01.2007
High School Diploma -
Istituto Tecnico Commerciale Statale " C. Vivante"
Bari, Italy07-2005
Skills
Restaurant Management & Operations:
- Restaurant Operations Management
- Business Planning & Financial Analysis
- Market Research & Competitor Analysis
- Menu Building & Pricing
- Location Scouting & Negotiation
- Licensing & Permits in Toronto
- Marketing & Branding Basics
- Team Building & Training
- Project Management
- Communication & Presentation Skills
- Problem-Solving
- Knowledge of POS Systems and Restaurant Technology
- Kitchen Operations Knowledge
- Inventory Management
- Cost Management
- Scheduling
Culinary Skills:
- Baking Techniques
- Recipe Following
- Frosting and Decorating (an asset)
- Basic Cooking Skills
- Food Preparation
- Basic Knife Skills (preferred)
- Understanding of Food Safety (an asset)
- Culinary Expertise
- Menu Knowledge
General Skills:
- Attention to Detail
- Time Management
- Organizational Skills
- Cleanliness and Sanitation
- Operation of Baking Equipment
- Ability to Work Under Pressure
- Teamwork
- Team Leadership Potential
- Training Skills
- Plating techniques
- Butchery skills
- Allergen awareness
- Wine pairing
- Budgeting and cost control
- Cooking methods
Certification
- Certified Food Safety Manager, 01/2022
- Food Handler Certification, 01/2022
- WHMIS certificate, 01/2023
- First Aid & CPR certificate, 01/2022
- Smart Serve, 01/2022
- HCCP, 01/2010, 01/2015, 01/2020
Languages
English
Full Professional
Italian
Native or Bilingual
Spanish
Limited Working
Timeline
Chef De Cuisine
Il Ponte
06.2022 - 05.2024
Chef de Cuisine
Jarubad
11.2019 - 02.2022
Restaurant Consultant Specialist
Magna Grecia Taberna
06.2019 - 10.2021
Head Chef - Seasonal -
Coco Bistro
06.2019 - 09.2019
Private Chef
Freelancer/Private Chef
05.2019 - Current
Pasta Chef
Aria
07.2017 - 04.2019
Production Chef
Pegasus Hospitality Group
11.2016 - 06.2017
Sous Chef
Ovest
11.2014 - 10.2016
1st Cook - Seasonal -
Hotel Club Thalas
05.2014 - 09.2014
Chef De Partie
La Risacca
04.2011 - 03.2013
Garde Manger - Seasonal -
Veraclub Queen Sharm Village
04.2010 - 09.2010
Breakfast & Brunch Cook
Hotel Jolly
01.2010 - 02.2011
Baker Apprentice
La Boulangerie
07.2009 - 01.2010
Post Diploma Externship
Pasha
11.2008 - 05.2009
Diploma - Culinary Hospitality Management
George Brown College
Italian School of Culinary Art - Culinary Arts
Alma International School
High School Diploma -
Istituto Tecnico Commerciale Statale " C. Vivante"
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