Giuseppe Ricci

• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Ensured quality control with strict adherence to hygiene regulations.
• Implemented new cooking techniques, elevating the overall food quality and presentation.

• Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
• Reinforced safety protocols amongst staff members for a safe working environment.
• Ensured proper storage of raw materials adhering to health standards.
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.

• I worked in the Barbican Centre Banqueting kitchen as Sous chef Event (Searcys)
• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Maintained high standards of food preparation by following recipes accurately.
• Big catering buffet up 1800, bowl food, canape, finger food, weddings
• Utilized problem-solving skills to handle unexpected situations
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.

I worked for many Client

• London Exchange, Baxter Storey
• 30 Euston Square, Searcys
• The Lightman, Open House
• Al Fresco Eataly
• Pan Pacific Straight Kitchen was the longest from Sep 2022 to March 2023

• Trained and mentored junior staff to improve their culinary skills and increase productivity
• Supervised a team of 42 cooks and provided guidance to ensure thequality and consistency of dishes
• Delegated tasks to junior chefs for efficient kitchen operations.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
• Monitored food production to ensure compliance with health and safety regulations

• Was after covid time was no may job around
• Then closing again october 2020 from that point i move Italy until march 2021

• Support the team in London
• Best Chef 2019 Support Team
• Staff Dining, bowl food, canape, finger buffet, plated lunch an dinner
• Trained and mentored junior staff to improve their culinary skills and increase productivity

• Look after main and side section for 150 /220m cover
• Room service
• Implemented food safety and hygiene protocols that ensured compliance with health regulations

• Main section, garnish, larder section 600 at service

• French restaurant
• 220 at service
• Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service

• 150/220 covers hospitality, fine dining
• Collaborated with the head chef to develop and execute weekly menu plans

• Daily menu (work just with fresh ingredients) "home made" pasta.- 230 covers
• Monitored food production to ensure compliance with health and safety regulations

• Gastro pub (Liverpool Street) (Chef de partie- Sous chef) - 450 covers

• Home made pasta120 covers
• Monitored food preparation to ensure quality and consistency
• Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock

• All the saction was my first experienace in London
• Kennington SE11 (London) Role: Starts, main., (CDP ) 110 covers