Alessandro Fiora
Summary
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
27
27
years of professional experience
Work history
Head chef
BaxterStorey
London
2025.01 - Current
- Led culinary team to deliver exceptional dining experiences through innovative menu development.
- Oversaw daily kitchen operations ensuring compliance with health and safety regulations.
- Mentored junior chefs fostering skills in food preparation and presentation techniques.
- Managed inventory and procurement processes to maintain high-quality ingredient supply.
- Collaborated with front-of-house staff to enhance customer satisfaction and service efficiency.
- Implemented cost control measures to optimise kitchen budget without compromising quality.
- Maintained exemplary hygiene standards in the kitchen area.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Developed seasonal menus to offer variety and freshness in dishes served.
Chef
Rock Water Hove
Hove, East Sussex
2021.08 - 2024.08
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.
- Communicated with patrons to promote friendly rapport and address grievances.
- Inspected completed work and stations to verify conformance with standards.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Developed menus for continuous use, events and promotions for different seasons.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
Chef
Search Hospitality
Crawley, West Sussex
2021.01 - 2024.04
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
Relif Chef
Holroyd Howe
2020.10 - 2021.08
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Achieved 5* star rating by delivering exceptional dishes and prompt service.
- Communicated with patrons to promote friendly rapport and address grievances.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Head Chef
CANON UK (Artizian)
Reigate, Surrey
2017.07 - 2020.05
- Built attractive displays of food items, enticing customers to make additional purchases.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Reduced customer complaints by enforcing strict quality control procedures.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
Chef manager
Baxsterstorey
Crawley, West Sussex
2015.08 - 2017.06
- Recruited, trained and supported new staff members to established skilled and dedicated workforce.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
Sous Chef
BaxterStorey
Crawley, West Sussex
2010.06 - 2015.08
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Chef de partie
BaxterStorey
Horsham, West Sussex
2006.08 - 2010.06
- Completed customer orders with speed and accuracy.
- Consistently arrived at work on time and ready to start immediately.
- Supported team by demonstrating respect and willingness to help.
- Followed recipe specifications strictly to produce high volume of food orders.
Chef de partie
BaxterStorey
Dorking, Surrey
2002.10 - 2006.08
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
- Successfully delivered on tasks within tight deadlines.
Chef de partie
Aramark
Horsham, West Sussex
2001.09 - 2002.09
- Reduced customer complaints by enforcing strict quality control procedures.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef de partie
Caravaggio Restaurant
London
2000.01 - 2001.09
- Followed recipe specifications strictly to produce high volume of food orders.
Chef de partie
Artigiano restaurant
London
1999.05 - 2000.01
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Plated completed meals with meticulous attention to presentation and portion control.
Education
L3 personal trainer - Fitness
premier global NASM
UKChef Diploma -
Military School
ItalyICQ l2 nutrition and health -
Sutton college
Skills
- COSHH regulations
- Hazard Analysis Critical Control Points (HACCP)
- Food stock control
- Catering
- Food safety and hygiene
- Food preparation
- Creative menu design
- Training and development
- Menu planning
- Engaging leadership style
Sports and interest
ITALY/UK, 2019/24, fitness, 2019, PCA men physique runner up & invite to British Final, 2017/18, fitness model / PCA men physique competitor, 2016, fitness model / PCA men physique competitor, 2015, 4th place PCA and British invite to final, 2015, 3th place IBFA UK and British invite to final, 2014, 3th place world championship Miami pro, 2014, 5th place pure elite championship, 2014, NPA south east championship runner up, 2007/16, bodybuilding/fitness model, 2000/07, football, 1990/96, olympic canoeing, and Canadian kayaking, (1993), silver medal Italian championships, (1992), gold medal regional championships, (1991), silver medal 25km sea marathon
Cocktails Master Class's
I have been teaching for 8 years in private property how to making cocktails
introduction: wellcome everyone
understanding the basics, history of cocktails, essential tools, key ingredients , cocktails preparations and techniques , shaking vs stirring ,muddling ,customizing Cocktails , presentation and garnishing
Timeline
Head chef
BaxterStorey
2025.01 - Current
Chef
Rock Water Hove
2021.08 - 2024.08
Chef
Search Hospitality
2021.01 - 2024.04
Relif Chef
Holroyd Howe
2020.10 - 2021.08
Head Chef
CANON UK (Artizian)
2017.07 - 2020.05
Chef manager
Baxsterstorey
2015.08 - 2017.06
Sous Chef
BaxterStorey
2010.06 - 2015.08
Chef de partie
BaxterStorey
2006.08 - 2010.06
Chef de partie
BaxterStorey
2002.10 - 2006.08
Chef de partie
Aramark
2001.09 - 2002.09
Chef de partie
Caravaggio Restaurant
2000.01 - 2001.09
Chef de partie
Artigiano restaurant
1999.05 - 2000.01
L3 personal trainer - Fitness
premier global NASM
Chef Diploma -
Military School
ICQ l2 nutrition and health -
Sutton college