Giallo Ouni
Helsinki
Summary
High-performing Chef offering 12 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Scandinavian, Italian and French cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
12
12
years of professional experience
Work History
Head Chef
Don corleone
04.2020 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Chef
Ragussa
09.2018 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef's Assistant
Don Corleone
04.2015 - 08.2018
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Received, inspected and verified food and kitchen inventory delivery before storage.
- Limited portion sizes and used garnishes to control food costs.
Chef
Trattoria Cosa Nostra
01.2014 - 03.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef De Cuisine
Di Sopra Di sotto
02.2011 - 12.2013
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for [Business Name].
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
No Degree - Managerial Economics
Univercity Of Nabeul
Nabel, TunisiaMaster of Arts -
University Di Bologna
Bologna ItalySkills
- Budgeting and Cost Control
- Operational Reports
- Cleaning and Sanitation
- Supply Estimates
- Resource Management
- Chef Support
- Cook Consistent Dishes
- Cooking Technique Demonstrations
- Food and Beverage Pairings
- Restaurant Operation
- Equipment Purchasing
- Staff Recruiting and Hiring
- Reading Comprehension
- Guest Satisfaction
- Food Preparing, Plating and Presentation
- Special Requests
- Strategic Sales
- Active Listening
- Create Recipes
- Food Spoilage Prevention
- Staff Meetings
- Employee Training
- Culinary Trends
- Verify Food Quality
- Production Preparation
- Knowledge of Kitchen Tools
- Budget Development
- Menu Planning
- Ingredient Selection
- Hiring, Training and Development
- Inventory Rotation
- Equipment Maintenance
- Waste Reduction
- Shipment Preparation
- Fine Dining Expertise
Languages
French, Maltese
Native language
Swedish
Upper intermediate
B2
Finnish
Intermediate
B1
English
Advanced
C1
Spanish
Intermediate
B1
Italian
Advanced
C1
Timeline
Head Chef
Don corleone
04.2020 - Current
Chef
Ragussa
09.2018 - 03.2020
Chef's Assistant
Don Corleone
04.2015 - 08.2018
Chef
Trattoria Cosa Nostra
01.2014 - 03.2015
Chef De Cuisine
Di Sopra Di sotto
02.2011 - 12.2013
No Degree - Managerial Economics
Univercity Of Nabeul
Master of Arts -
University Di Bologna
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