Gianmarco Abramo
Leytonstone
Summary
Accomplished culinary professional with extensive expertise in kitchen management, menu planning, and quality control implementation. Demonstrates an engaging leadership style and a strong focus on employee training and development. Proven track record in process improvements, cost optimisation strategies, and effective utilisation of seasonal ingredients. Adept at recipe development, presentation techniques, and stock rotation. Committed to maintaining high standards of quality while optimising operational efficiency. Career goal: to leverage culinary skills and leadership abilities to drive innovation in a dynamic kitchen environment.
Overview
8
8
years of professional experience
Work history
Head chef
Hyatt regency *****
London
10.2024 - Current
- Improved kitchen efficiency by streamlining cooking processes.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Fostered a positive work environment, boosted team morale.
- Upheld health and safety regulations at all times in the kitchen.
- Monitored inventory levels, ensured timely replenishment of stock.
- Trained junior staff for optimal performance and skill development.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Ensured high-quality dishes with meticulous attention to detail.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Meticulously checked delivery contents to verify product quality and quantity.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Headchef
Cora pearl
London
03.2024 - 10.2024
- Trained junior staff for optimal performance and skill development.
- Assisted restaurant manager in cost control strategies implementation.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Implemented new recipes for enhanced menu diversity.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Instituted a rotation system to minimise food waste.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Improved kitchen efficiency by streamlining cooking processes.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Meticulously checked delivery contents to verify product quality and quantity.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Head chef
THE RABBIT gladwin brothers
London
03.2023 - 03.2024
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Sous chef
AQUAVIT restaurant *
London
02.2020 - 02.2023
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Developed chefs to run stations efficiently during peak service periods.
- Assisted cooks to determine freshness and quality of dishes.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Senior chef de partie
JOEL ROBUCHON
London
09.2019 - 02.2020
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of 15.
- Demonstrated proficiency in every sections and be able to perform under pressure.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Plated completed meals with meticulous attention to presentation and portion control.
- Prepared, produced and packed food in tight timescales.
- Executed efficient mise en place to facilitate smooth service.
Senior chef de partie
intercontinental hotel *****
London
09.2018 - 09.2019
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of 8.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Executed efficient mise en place to facilitate smooth service.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Maintained clean and tidy food preparation areas.
Senior chef de partie
SKETCH by Pierre Gagnaire
London
11.2017 - 09.2018
- Worked confidently in 4 sections including fish, grill, sauce and garnish.
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of 30.
- Demonstrated proficiency in cooking and time management to perform at high standard.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Followed recipe specifications strictly to produce high volume of food orders.
- Plated completed meals with meticulous attention to presentation and portion control.
- Prepared, produced and packed food in tight timescales.
- Executed efficient mise en place to facilitate smooth service.
Demi chef de partie
THE SHED gladwin brothers
London
10.2016 - 11.2017
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Monitored line production to achieve consistent quality.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed recipe specifications strictly to produce high volume of food orders.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Maintained clean and tidy food preparation areas.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Executed efficient mise en place to facilitate smooth service.
Education
mechanical expert -
technical high school
LONATO DEL GARDA 09.2005 - 07/2010
Skills
- Seasonal specials planning
- Menu planning
- Engaging leadership style
- Employee training and development
- Process improvements
- Kitchen management
- Time management proficiency
- Menu costing
- Purchasing and inventory
- Adaptability in kitchen
- Quality control implementation
- Cost optimization strategies
- Seasonal ingredients utilisation
- Leadership
- Quality Control
- Recipe development
- Presentation techniques
- Stock rotation
Timeline
Head chef
Hyatt regency *****
10.2024 - Current
Headchef
Cora pearl
03.2024 - 10.2024
Head chef
THE RABBIT gladwin brothers
03.2023 - 03.2024
Sous chef
AQUAVIT restaurant *
02.2020 - 02.2023
Senior chef de partie
JOEL ROBUCHON
09.2019 - 02.2020
Senior chef de partie
intercontinental hotel *****
09.2018 - 09.2019
Senior chef de partie
SKETCH by Pierre Gagnaire
11.2017 - 09.2018
Demi chef de partie
THE SHED gladwin brothers
10.2016 - 11.2017
mechanical expert -
technical high school
09.2005 - 07/2010
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