emanuele bonaventura
London,City of London
Summary
Speedy Head Chef with 18 years of experience. Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus and satisfying customers.
Overview
14
14
years of professional experience
Work history
Head Chef
Crown Aspinall's
London, London
10.2019 - Current
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
Head Chef
Kempinski
Dead Sea, Jordan
07.2015 - 09.2019
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
Sous Chef
Crown & Aspinalls London
london, London
10.2012 - 06.2015
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Junior Sous Chef
Metropolitan Hotel
London, London
01.2010 - 05.2012
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
Skills
- Cost reduction
- Food preparation
- Food spoilage prevention
- Kitchen management
- Ingredient selection
- Grilling
- Forecasting and planning
- Menu planning
- Workflow optimisation
Languages
English
Advanced
Italian
Native
Spanish
Upper intermediate
Timeline
Head Chef - Crown Aspinall's
10.2019 - Current
Head Chef - Kempinski
07.2015 - 09.2019
Sous Chef - Crown & Aspinalls London
10.2012 - 06.2015
Junior Sous Chef - Metropolitan Hotel
01.2010 - 05.2012
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