Giuseppe La Barbera

• I’m a skilled pastry and bakery chef with a passion for crafting both classic and artisanal baked goods. My work spans a wide range of specialties, including delicate croissants, rich baklava, handcrafted sourdough, and beautifully prepared flatbreads and tarts. I also create cakes and similar pastries, combining technique, creativity, and attention to detail to deliver high-quality, flavorful results.
• Maintained safe and sanitary area by checking food products' temperature and freshness.
• Baked pastries bread, pies and pastries for customers.
• Prepared a wide range of bread, including sourdough and whole grain, adhering to traditional and modern baking techniques.
• Demonstrated skilled utilisation of kitchen utensils and equipment to create innovative desserts and custom orders.
• Rolled, cut and shaped dough to make bread and other baked goods.
• Conducted regular quality checks on ingredients, rejecting substandard items to maintain product excellence.
• Maintained daily pars to ensure availability of products at all times.

• Assisted in maintaining health and safety standards in kitchen porter areas.
• Supported cleanliness and food safety in workspaces.
• Helped coordinate COSHH training and certification for food and beverage teams.
• Facilitated ordering of chemicals and ensured proper storage in line with legal requirements.
• Aided in the ordering of food and beverage products and collaborated with chefs to ensure accuracy.
• Verified receipt and correct storage of food and beverage products within the hotel.

• Supported compliance with company guidelines for refuse storage and removal.
• Collaborated with responsible company for safe opening and closing of culinary area.
• Assisted in ordering and receiving food items and cleaning products.
• Checked quality and weight of received goods.
• Returned or rejected incorrect, faulty, or below-standard products.
• Reconciled deliveries against invoices and orders.
• Distributed goods across departments to maintain stock levels.
• Managed stock par levels effectively.
• Ensured stock rotation of perishable products using first in first out method.
• Updated food tracker daily to monitor costs.
• Negotiated with suppliers for quality service and competitive pricing.
• Conducted monthly stock takes.
• Maintained a clean and organised work and storage area.

Has a sous chef, I thrive in the fast-paced rhythm of the kitchen, turning pressure into precision. I support the head chef in creating high-quality dishes, managing the team, and ensuring every plate meets our standards. From prepping ingredients to leading service, I bring organization, creativity, and consistency to every shift. Passionate about food and teamwork, I take pride in helping the kitchen run smoothly while constantly sharpening my skills.

• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
• Enforced health and safety standards for food storage, preparation and handling.
• Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.