Giorgio Dellino
Vevey,Swizzera
Summary
- Creative and highly regarded Head Chef successfully driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Devoted to concept development and efficient restaurant operations. Specialising in Italian cuisine.
- More than 30 years off passion for the culinary experience.
- Highly accomplished in creating innovative recipes and implementing cost efficiencies in kitchen management procedure.
- Business savy with experience in restaurant operation including pricing, budgeting, marketing and business management.
- Profound knowledge of food and hygiene regulations, and it implementation in day to day work.
Overview
30
30
years of professional experience
4
4
years of post-secondary education
Work history
Lead Chef
"Pizza Taxi"
Vevey, Svizzera
03.2022 - Current
- Planned and directed food preparation in fast-paced restaurant environments.
- Calculated food requirements and labor costs to stay at par with budget.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Designed presentation and proper plating standards to support quality and aesthetics.
- Maintained total control to maximise guest satisfaction and team productivity.
Head Chef
"Andiamo"
Glasgow, UK
01.2018 - 10.2021
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Meticulously checked delivery contents to verify product quality and quantity.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
Executive Head Chef
"Milano Steak House"
Glasgow, UK
08.2011 - 01.2017
- 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.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Following latest food trends and transforming them to appealing menu and food offers
- Creating and developing a Vegan menu
Executive Head Chef
"Mediterrano"
Glasgow, UK
06.2007 - 01.2011
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
Head Chef
"Piazza Italia"
Glasgow, UK
03.2003 - 05.2007
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
Head Chef
"La Torre"
Port Seguro, Brasile
05.2003 - 06.2004
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
Head Chef
"Pucinella"
Glasgow, UK
02.1998 - 03.2003
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Meticulously checked delivery contents to verify product quality and quantity.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Senior Sous Chef
"Qua"
Glasgow, UK
01.1998 - 03.2003
- Catered events with 400+ guests with specialised menus.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Developed new vegetarian menu items that became bestsellers within 3 months of launch.
- Developed chefs to run stations efficiently during peak service periods.
- Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.
Sous-Chef
"O Sole Mio"
Jesolo, Italy
01.1993 - 01.1997
- Maintained total control to maximise guest satisfaction and team productivity.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Assisted cooks to determine freshness and quality of dishes.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Designed presentation and proper plating standards to support quality and aesthetics.
Education
Chef certificate - al
Scuola Alberghera Bari
Italy 09.1987 - 06.1991
Skills
- Menu planning
- Signature dish creation
- Workflow optimisation
- Cost reduction
- Kitchen management
- Performance assessments
- Forecasting and planning
- Food spoilage prevention
- Seasonal specials planning
- Engaging leadership style
- Ingredient selection
- Fine-dining expertise
- Process improvements
- Employee training and development
Languages
Italian
Native
English
Fluent
Portuguese
Intermediate
French
Beginner
Hobbies and Interest
In my spare time I like to explore foreign cuisines and new cultures. This hobby of mine often inspires me to create new dishes which I can then introduce to the restaurant.
My others hobbies include reading, playing tennis and keeping up with current affairs.
Timeline
Lead Chef
"Pizza Taxi"
03.2022 - Current
Head Chef
"Andiamo"
01.2018 - 10.2021
Executive Head Chef
"Milano Steak House"
08.2011 - 01.2017
Executive Head Chef
"Mediterrano"
06.2007 - 01.2011
Head Chef
"La Torre"
05.2003 - 06.2004
Head Chef
"Piazza Italia"
03.2003 - 05.2007
Head Chef
"Pucinella"
02.1998 - 03.2003
Senior Sous Chef
"Qua"
01.1998 - 03.2003
Sous-Chef
"O Sole Mio"
01.1993 - 01.1997
Chef certificate - al
Scuola Alberghera Bari
09.1987 - 06.1991
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