Lorenzo Paolucci
Rome,RM
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Chef
Il Figo Restaurant
09.2022 - 04.2024
- Hired, managed, and trained kitchen staff.
- Coordinated employee schedules and developed staff teams to provide high standards services.
- Trained kitchen staff to perform various preparation tasks
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while balancing company budget and costs and avoid food waste.
- Providing food costs with recipes,market list and development of recipe book
- Maintained high hygiene due sanitary guidelines.
- Start up restaurant
Sous Chef
Negroni's Restaurant
01.2021 - 07.2022
- Coordinated with team members to prepare orders on time.
- Implemented food cost and waste reduction initiatives according to budget company
- Take the lead when the Head Chef was absent to maintain continuity of service and quality..
- Maintained high food quality standards by checking delivery to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling,kitchen inventory,paper work such as wastage,
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Maintained high standard of hygiene of kitchen due HACCP
- Organized service time with up to 400 guests
Junior Sous Chef
The Chucs Restaurant & Cafe Collection
06.2019 - 03.2020
- Oversaw cleanliness of each station in kitchen.
- Developed full, tasting and special events menus(up to 400 guest) to meet establishment needs and maintain strong customer levels.
- Coordinated with supplier to make sure that we have all ingredients for the service
- Obtained fresh, local ingredients to improve dish flavors and keep the high standards
- Successfully completed kitchen product inventory according to the company budget
- Monitored food waste,food hygiene and safety standards
- Supervised each section of kitchen to run the service and supervising th final plating of dishes
Senior Chef De Partie
Neptune Restaurant
01.2018 - 01.2019
- Disciplined and dedicated to meeting high-quality standards.
- Supervising my section (grill) to make sure i have all items ready for service
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Operated all kitchen equipment safely to prevent food and cross contamination.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
J.Sheekey Restaurant
04.2017 - 09.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef De Partie
Senor Ceviche
02.2016 - 03.2017
- Started as cdp and after 4 month i have been promoted as scdp
- Maintained well-organized mise en place to keep work consistent.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Commis Chef
Morgans Hotel Group (Asia De Cuba Restaurant)
01.2013 - 02.2016
- I started as commis chef and after 1 year i have been promoted as demi chef de partie
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in a busy environment.
- Maintained well-organized mise en place to keep work consistent.
- Opening mice en plce duties,preparation of ingredient (vegetables and garnish)
Education
High School Diploma -
Pellegrino Artusi
Rome, Italy06.2012
Skills
- Banquets and Catering
- Signature Dish Creation
- Inventory Rotation
- Ingredient Selection
- Menu Supervision
- Menu Development
- Budget Development
- Menu Planning
- Allergy Awareness
- Food Presentation
- Food Safety
- Recipe Creation
- Team Management
- Sanitation Standards
- Ingredient Sourcing
- Staff Training
- Equipment Maintenance
- Cost Control and Budgeting
- Kitchen Operations
Certification
HACCP level 3 certified
Languages
Italian
Native language
English
Proficient
C2
Spanish
Intermediate
B1
Timeline
Head Chef
Il Figo Restaurant
09.2022 - 04.2024
Sous Chef
Negroni's Restaurant
01.2021 - 07.2022
Junior Sous Chef
The Chucs Restaurant & Cafe Collection
06.2019 - 03.2020
Senior Chef De Partie
Neptune Restaurant
01.2018 - 01.2019
Chef De Partie
J.Sheekey Restaurant
04.2017 - 09.2018
Chef De Partie
Senor Ceviche
02.2016 - 03.2017
Commis Chef
Morgans Hotel Group (Asia De Cuba Restaurant)
01.2013 - 02.2016
High School Diploma -
Pellegrino Artusi
HACCP level 3 certified
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