Gianmarco Baldi
Chef
San Casciano in val di pesa
Summary
Innovative chef with 12 years of diverse kitchen experience, specializing in a wide range of cooking styles and cuisines. Committed to sourcing high-quality, locally-sourced ingredients that are in season, ensuring a fresh farm-to-table dining experience. Passionate about infusing modern techniques into traditional dishes, while respecting and appreciating family traditions passed down through generations.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef Consultant
Osteria Toscana Bellini
2024.02 - 2024.05
- Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
- Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
- Led team-building initiatives among kitchen staff, fostering a positive work culture conducive to collaboration and open communication.
- Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
- Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
- Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
- Implemented regular menu rotations based on seasonality, ingredient availability, and current culinary trends.
- Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.
- Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
Sous chef
Hotel La Gemma - Luca's by Paulo Airaudo
3 2023 - 2024.03
- Working as sous chef in this italo-argentinean fine dining restaurant based in Hotel La Gemma - 5 stars luxury hotel - under Michelin starred Chef Pauolo Airaudo's guide and menu, preparing and serving Tuscan dishes with argentinean contamination.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Creating twists between these food cultures
- My role involves organizing breakfast, lounge lunch and dinner menu, taking care about food orders, costs and talking with the local food producers to find the best ingredients's quality
- Managing a team of 8 people, structuring work shift and talking with them weekly about any problem or team growth.
Chef
Famiglia privata
2022.12 - 2023.03
- Maintained well-organized mise en place to keep work consistent.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Chef/Sous chef
Locale Firenze
2020.06 - 2022.12
- During covid acted as a Chef alone, prepared the preparation and service completely alone
- Then Sous Chef assisting the Chef, creating the new seasonal menus
- Cooking cuisines from around the world and constantly working to create new flavor plates and fun twists on textures and tastes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Chef Tournant/Chef De Partie/ Pastry Chef
Cestello Ristoclub
2017.11 - 2020.03
- Prepared all of the desserts and petite fours.
- Was the head of first courses, making fresh pasta and bread every day. By the end, working as chef tournant, being able to work in every station in the kitchen and helping to create new dishes.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained well-organized mise en place to keep work consistent.
Chef
Trattoria Moderna
2015.04 - 2017.10
- Renewed traditional seafood dishes, local to Elba Island.
- Plated dishes prior to serving, acted as a supervisor to others in the kitchen, making sure and overseeing that everyone was prepared.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef de partie
Osteria dei Quattro Rioni
2013.03 - 2015.10
- Chef de partie specializing in seafood, prepared fresh pasta, bread, and schiacciata.
- Plated meals paying special attention to garnishes and overall presentation.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Pizzaiolo
Pizza Bomba
2012.09 - 2013.03
- Prepared pizza, made the dough, cut and served it.
- Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
- Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
- Achieved consistent positive reviews from customers by delivering exceptional service and high-quality products.
- Monitored and maintained clean working areas and cooking surfaces.
- Demonstrated versatility by assisting with other kitchen tasks such as prep work, dishwashing, or front-of-house duties as needed.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
- Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
- Fostered positive team environment, encouraging open communication and efficiency.
Chef de rang
Ristorante Neromo e Brandolino
2011.01 - 2012.08
- Worked as chef de rang at both restaurants, having been owned by the same owner.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Promoted upselling strategies among waitstaff, increasing overall revenue without compromising the guest experience.
- Provided support during busy periods by taking on additional responsibilities such as bartending or expediting when needed.
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Developed rapport with regular customers by remembering preferences and accommodating special requests whenever possible.
- Answered questions regarding menu items and suggested dishes exceeding guest expectations.
- Verified clearing of dishes, silverware and used glasses within reasonable amount of time after guests finished eating.
- Maintained well-organized mise en place to keep work consistent.
Chef De Rang
Castello Vicchiomaggio
2010.01 - 2010.10
- Spent 3 months as the commis and 7 months as the chef de rang working for wedding, party groups and private events.
- Answered questions regarding menu items and suggested dishes exceeding guest expectations.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Checked guests' identification before serving alcoholic beverages.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
Private Chef
Private Family Client
2024.06 - Current
- Preparing from breakfast, through lunch, to the dinner for a family, including a special diet for a one year old kid.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely meals.
- Collaborated with other household staff to provide seamless services for our clients, fostering a positive work environment.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Coordinated with event planners during parties, ensuring seamless service and guest satisfaction.
- Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Verified proper portion sizes and consistently attained high food quality standards.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
Education
No Degree -
ITC Alessandro Volta
Florence 2001.04 -
Skills
Team leader
Empathetic
Creative
Team spirit
Inventory Management
Recipes and menu planning
Employee Scheduling
Plating
Staff Motivation
Cooking techniques
Kitchen Organization
Plating and presentation
Certification
corso antincendio
Birthdate
02/12/1993
Languages
Italiano
Inglese
Tedesco
Spagnolo
Timeline
Private Chef
Private Family Client
2024.06 - Current
Chef Consultant
Osteria Toscana Bellini
2024.02 - 2024.05
Chef
Famiglia privata
2022.12 - 2023.03
Chef/Sous chef
Locale Firenze
2020.06 - 2022.12
Chef Tournant/Chef De Partie/ Pastry Chef
Cestello Ristoclub
2017.11 - 2020.03
Chef
Trattoria Moderna
2015.04 - 2017.10
Chef de partie
Osteria dei Quattro Rioni
2013.03 - 2015.10
Pizzaiolo
Pizza Bomba
2012.09 - 2013.03
Chef de rang
Ristorante Neromo e Brandolino
2011.01 - 2012.08
Chef De Rang
Castello Vicchiomaggio
2010.01 - 2010.10
No Degree -
ITC Alessandro Volta
2001.04 -
Sous chef
Hotel La Gemma - Luca's by Paulo Airaudo
3 2023 - 2024.03
corso antincendio
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