ENZO BUSCEMA
London
Summary
Results-driven Chef Manager with over 30 years in culinary management, specialising in menu development, budgeting, and quality control. Extensive expertise in Italian cuisine and building partnerships with suppliers to source premium ingredients. Committed to delivering exceptional dining experiences while maximising profitability and efficiency. Strong communicator and team leader, skilled in prioritising tasks in high-pressure environments.
Overview
4
4
Languages
1
1
Certification
37
37
years of professional experience
Work History
Excutive Sous Chef
Bon Gusto Restaurant
01.2023 - Current
- Oversaw daily kitchen operations to ensure smooth workflow and led a team of 14
- Ran the kitchen on a day-to-day basis
- Planning, cooking and presenting delicious dishes to the highest standard
- Managed budget while tracking costs and optimising spending
- Ordering, implementing, organising and managing stock control procedures
- Ensuring Health & Safety and Hygiene standards are followed at all times
- Negotiating with food suppliers ensuring the quality and prices of food supplied was good and there was adequate stock at all times
- Delivered catering services for events including weddings, birthdays, and corporate functions at the Italian Embassy
- Contributed to team stability with nearly zero staff turnover over past 3 years and achieved positive financial results, now seeking to take on leadership role
Chef Owner
Pasta Che Musica
07.2020 - 12.2022
- Established Pasta che Musica as a popular dining destination in a very short time frame has become the best place to eat in Stratford with a score of 4.9 out of 5 in google and a similar score in the major online platform delivery thanks to the 'only fresh seasonal' ingredients policy.
- Developed and curated an authentic Italian street food menu
- Planning menu, specials, to be able to present fine dining dishes from Street food trailer
- Oversaw daily business operations, ensuring smooth service and customer satisfaction.
- Took customer orders and engaged with them during food preparation to enhance dining experience.
- Utilised social media platforms to promote business, increasing visibility and customer engagement.
- Recorded daily income and expenses for weekly submission to the accountant.
- Pasta che Musica was the place to eat not only for the local residents but also for all the workforce in the area like local Police, ambulance teams, Newham maintenance team, Westham health Centre.
- Unfortunately the high cost of energy prices, the unstable rising cost of packaging and raw food materials has forced to shut down the business because no longer profitable.
Executive Head Chef
Sicily Da Scalzo Restaurant
05.2019 - 06.2020
- Managed day-to-day kitchen operations and led a team of 14 chefs to deliver high-quality service.
- Redesigned full menu from breakfast to pre-theatre, aligning offerings with new style while meeting customer expectations.
- Planning, cooking and presenting dishes to the highest standard
- Ordering, implementing, organising and managing stock control procedures
- Managing the budget and keeping track of costs and spending
- Negotiated with food suppliers to secure high-quality products at competitive prices while maintaining adequate stock levels.
- Monitored compliance with health and safety and hygiene standards.
- Coordinated weekly staff rota to ensure optimal scheduling and coverage.
- Revitalised site by restoring authentic Sicilian culinary traditions, focusing exclusively on traditional Sicilian dishes.
Executive Chef
Paesan Restaurant
04.2018 - 04.2019
- In this intensive year at Paesan I have achieved great results with the re-launch of the Street food stall increasing sales by 25%, the opening of new brunch in Crouch End that has quickly established has the best Italian restaurant in the area with its new concept of fresh pasta/Cicchetti restaurant, raised GP from 71% to 75% by securing great deals with suppliers and implementing recipes book, stock control by installing forthhospitality FNB software.
- Revitalised Paesan Street Food Stall by redesigning its layout and enhancing menu offerings., designed and equipped new kitchen in Crouch End, and implemented company standards for guest service, food quality, chef appearance, and cleanliness in open kitchens.
- Created comprehensive menus for restaurant, street food department, and cocktail bar to enhance customer choice. for the restaurant, street food department, and Hester Out cocktail bar.
- Managed stock control and wage forecasting, sourced high-quality products, and secured competitive financial deals with suppliers.
- Recruited staff for all back-of-house departments and trained them in company standards and health and safety.
- Managed relationship with maintenance company to ensure equipment functionality and safety compliance. to ensure all equipment remained functional and safe, ensuring establishment compliance with health and safety regulations.
Regional Operations Chef
Individual Restaurants Company
04.2016 - 04.2018
- Piccolino Hospitality Management: Managed the South and Central UK area, overseeing 8 sites, including 6 restaurants and 2 Gino D’Acampo venues.
- Coordinated staff and resource deployment across region to align with anticipated demand.
- Human Resource Management: Recruiting Head Chef and Sous Chef and tailor training
- Appointed three new head chefs at Piccolino Exchange Square, Piccolino Heddon Street in London, and Birmingham Piccolino, all of whom delivered excellent results and enhanced food and service standards.
- Ensured quality standards for health, safety, and environmental compliance across all service areas.
- Financial Management: in charge of stock control, wage forecasting and control, maintenance
- Reduced overhead and labour costs without compromising service quality, decreasing staff turnover by 30% to create balance and stability within teams across the region.
- Secured top 10 placement for 6 restaurants in company rankings for quality food and cleanliness.
- Participated in opening new Gino D’Acampo My Restaurant in Camden Town, contributing to layout and operational setup.: Participated in the new openings of Gino D’Acampo My Restaurant in Camden Town.
- Piccolino and Gino D’Acampo Brands.
Excutive Head Chef
Sicily Da Scalzo Restaurant
08.2014 - 04.2016
- Manage a team of 12 employees running continuing service from breakfast to dinner
- Developed staff skills through updated training tactics, enhancing team performance and service delivery.
- Maintain all the time Company standard on guest service, food quality, chefs' appearance, high cleaning standard in an open view kitchen.
- Took over a site with an out-of-date impersonal style Italian menu to turn it into an authentic full typical Sicilian restaurant where only Sicilian dishes were served.
- Redesigned full menu from breakfast to pre-theatre, aligning offerings with new brand style and guest expectations.
- Organization and planning of the rebranding from Scalzo to Sicily
- Redesign of kitchen and equipment for the new brand
- Negotiated lease objectives with stakeholders, including Director and GM, to align on operational goals.
- Oversaw purchasing of crockery and disposable items while adhering to company budget.
- Ensured health and safety compliance on site, achieving a 5-star EHO rating during initial inspection.
- Day by day running of the restaurant in the floor
- We managed to increase takings by £15,000 after 6 months and £25,000 after one year becoming the number one choice for local residents.
Head Chef
Fratelli La Bufala
10.2013 - 07.2014
- Achieved the highest service score in a busy restaurant, managing an average of 400 to 600 customers daily across three kitchen sections on two floors.
- Achieved a 4 EHO star rating by implementing HACCP procedures that were previously absent.
- Oversaw daily kitchen operations, leading a team of 14 staff members.
- Planning, cooking and presenting delicious dishes to the highest standard
- Managed budget and monitored costs to ensure financial efficiency.
- Ordered and organised stock control procedures to maintain optimal inventory levels.
- Catering for different events including weddings, birthdays and corporate events at the Italian Embassy
- Monitored Health & Safety and hygiene standards in the kitchen.
- Negotiated with food suppliers to secure quality products at competitive prices and maintained adequate stock levels.
- Created and organised weekly staff rota to ensure adequate coverage.
Head Chef
Jamie’s Italian
04.2013 - 10.2013
- Redesigned menu to include family package meals and specials, aligning budget to enhance profitability.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef/Trainers/Development
Individual Restaurants Company
01.2007 - 04.2013
- Managed kitchen team at Piccolino Wimbledon, overseeing food quality and financial operations, utilising software to predict labour costs, maintain accurate stock, and ensure profitable GP%.
- Advanced career at IRC by managing site and training teams nationwide, developing new menu items, and overseeing Centre of Excellence (Piccolino Exchange Sq) for GM and HC training before site allocation.
- Achieved transfer to Piccolino Heddon St after 9 months, elevating service, food quality, and cleanliness from bottom ranking to top 6 in league standings.
Head Chef
Sweet Basil Restaurant
01.2005 - 01.2007
- Revamped restaurant concept and reinvented menu in Smithfield market to cater to lunch city style trade and evening Shoreditch style trade.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
Adriatico Restaurant
01.2003 - 01.2005
- Promoted from sous chef to head chef within one month, led lunch-only service Monday to Friday and increased weekly takings from £15,000 to £25,000.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Senior Sous Chef
Diverso Restaurant
01.1998 - 01.2003
- Oversaw kitchen operations at Mayfair, maintaining exceptional food quality and presentation standards that enhanced guest satisfaction.
- Progressed from Chef De Partie to Senior Sous Chef at exclusive Italian fine-dining restaurant in Mayfair under Head Chef Paolo Cannas, developing team management skills to maximise staff performance and engagement.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
Chef De Partie
La Famiglia Restaurant
01.1996 - 01.1998
Senior Sous Chef
Arlecchino Restaurant
01.1990 - 01.1996
- (Italy)
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
Education
Diploma -
Istituto Professionale Alberghiero
Syracuse, ItalySkills
- Culinary operations management
- Kitchen operations
- Menu development
- Food safety standards
- HACCP compliance
- Food hygiene standards
- Kitchen hygiene management
- Quality Assurance
- Quality inspections
- Operational efficiency
- Budget management
- Cost control
- Supplier negotiation
- Inventory management
- Stock control
- Kitchen staff recruitment
- Staff training
- Training
- Team Building
- Team leadership
- Staff supervision
- Performance Management
- Kitchen staff rotas
- Culinary marketing strategies
- Food service
- Meal preparation
- Food preparation
- Cooking
- Dish presentation
- Grilling and deep frying skills
- Bread baking
- Food storage principles
- Safety awareness
- Allergen awareness
- Risk Assessment
- Culinary problem-solving
- Decision making
- Time-management
- Multitasking efficiency
- Effective communication
- Relationship-building
- Customer satisfaction focus
- Leadership excellence
- Motivational team management
- Computer literacy
- Food trend awareness
- Food service
- Food preparation
- Kitchen staff rotas
- Food hygiene standards
- Kitchen equipment and tools
- Relationship-building
- Food trend awareness
- Kitchen staff recruitment
- Stock control
- Computer literacy
- Cost management
- Motivational team management
- Recipes and menu planning
- Vendor relationship management
- Food safety certification
- Food safety regulations
- Risk Assessment
- Culinary problem-solving
Custom
Very family oriented, I do spend all my free time looking after my kids and enjoy all the activity that involve the all family
Languages
Spanish
Advanced
C1
English
Proficient
C2
Italian
Proficient
C2
Portuguese
Intermediate
B1
Certification
- driving license B
Timeline
Excutive Sous Chef
Bon Gusto Restaurant
01.2023 - Current
Chef Owner
Pasta Che Musica
07.2020 - 12.2022
Executive Head Chef
Sicily Da Scalzo Restaurant
05.2019 - 06.2020
Executive Chef
Paesan Restaurant
04.2018 - 04.2019
Regional Operations Chef
Individual Restaurants Company
04.2016 - 04.2018
Excutive Head Chef
Sicily Da Scalzo Restaurant
08.2014 - 04.2016
Head Chef
Fratelli La Bufala
10.2013 - 07.2014
Head Chef
Jamie’s Italian
04.2013 - 10.2013
Head Chef/Trainers/Development
Individual Restaurants Company
01.2007 - 04.2013
Head Chef
Sweet Basil Restaurant
01.2005 - 01.2007
Head Chef
Adriatico Restaurant
01.2003 - 01.2005
Senior Sous Chef
Diverso Restaurant
01.1998 - 01.2003
Chef De Partie
La Famiglia Restaurant
01.1996 - 01.1998
Senior Sous Chef
Arlecchino Restaurant
01.1990 - 01.1996
Diploma -
Istituto Professionale Alberghiero