FRANCESCO BORERI
Pordenone
Summary
Adept at leading teams and managing kitchen operations, as demonstrated at Arnolfo ** .
Skilled in food stock management and fostering vendor relationships, my detail-oriented approach ensures high standards of cleanliness and menu innovation. Specializes in adapting to various culinary stations with a focus on hospitality and special diets.
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards.
Motivated professional with history of working closely with several top chefs
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef De Partie
Arnolfo **
11.2022 - 11.2024
- in this two years I covered all the positions as chef de partie, apetizers, first courses, fish station and meat station
- able to manage different types of cooking -class with our guests, explaning and cooking
- organizational skills for events and. banquest
- able to organize kitchen task during busy days with my colleagues
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- able to write recipes in the correct way, including ingridient and preparations
Chef De Partie
Vitantonio Lombardo Riistorante*
06.2021 - 10.2022
- Disciplined and dedicated to meeting high-quality standards.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- cleaning and sanitization procedures compliant with company standards
Demi Chef
La Primula*
10.2019 - 11.2019
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
Demi Chef
La Primula *
10.2018 - 11.2018
Commis De Cuisine
La Vida Restaurant
06.2018 - 07.2018
- Demonstrated excellent time management skills by consistently completing tasks within designated timeframes, even during peak service hours.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Apprentice
Hotel Alemagna
06.2017 - 08.2017
- carried out tasks assigned by superiors in a meticolous and orderly manner
- Demonstrated eagerness to learn by asking questions and seeking clarification when necessary.
- Adhered to company policies, procedures, and safety guidelines during daily work activities.
Education
High School Diploma -
ISIS Bonaldo Stringher
Udine, Italy06.2019
Diploma Accademico - Settore Enogastronomici, Cucina
Alma Srl, International School of Italian Cuisine
Colorno, Italy09.2021
No Degree -
Arnolfo Ristorante
Colle Di Val D'Elsa, ItalySkills
- Food Stock and Supply Management
- Vendor Relationship Management
- Detail Oriented
- Team Leadership
- Menu Planning
- Special diets
- Grilling Techniques
- Hospitality
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
Languages
English
Upper intermediate (B2)
German
Elementary (A2)
Italian
Bilingual or Proficient (C2)
Timeline
Chef De Partie
Arnolfo **
11.2022 - 11.2024
Chef De Partie
Vitantonio Lombardo Riistorante*
06.2021 - 10.2022
Demi Chef
La Primula*
10.2019 - 11.2019
Demi Chef
La Primula *
10.2018 - 11.2018
Commis De Cuisine
La Vida Restaurant
06.2018 - 07.2018
Apprentice
Hotel Alemagna
06.2017 - 08.2017
High School Diploma -
ISIS Bonaldo Stringher
Diploma Accademico - Settore Enogastronomici, Cucina
Alma Srl, International School of Italian Cuisine
No Degree -
Arnolfo Ristorante
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