Lorenzo Maria Cosi
Flat 7 Langthorn House,London
Summary
Hard-working person always willing to learn new skills and always up for new challenges. Active and dynamic approach to work. Highly developed inter-relational communication skills. Strong empathetic nature. Mature team worker and adaptable to all challenging situations. Love to learn every day new things. Very out-going person always in good mood. Know how to work under pressure and even in those moments keep smiling while giving all myself.
Overview
7
7
years of professional experience
1
1
Certification
Work history
Junior sous chef
Bocca Di Lupo
London, England
04.2025 - Current
- Assisted with busy service operations at pass and provided support to team members.
- Facilitated food ordering and stocking processes in collaboration with sous chefs.
- Oversaw various sections including grill, pasta, and pass operations.
- Improved butchery skills, i.e. breaking down whole venison.
- Improved home-made pasta skills.
Senior Chef de Partie
Saison By Mauro Colagreco
London, London
06.2024 - 12.2024
- Leading the kitchen, helping them during preparation and service times.
- Helping and supporting seniors with organising deep cleaning, and arranging the fridge, freezer, and dry store.
- Covering every section when needed, and for training new staff.
- Supporting service with plating at the pass.
- Checking colleagues' fridges, conditions, labels, and mise en place.
- Helping with updating or developing recipes, and with tasting menus.
Chef De Partie
Saison by Mauro Colagreco
London, London
07.2023 - 06.2024
- Ran Larder and Garnish sections showing hard work, effort and an efficient control of my mise en place;
- Improved leadership skills managing people, supporting them through their tasks and helping them when was hard;
- Improving how to run Meat and Fish section and to handle proteins;
- Been growing since the opening and helped during stressful times i.e. fixing recipes for the kitchen, covering different sections when needed;
- Experience on the Pass concerning calling tickets, help with flow and plating.
Demi Chef/ Chef de Partie
Gordon Ramsay Restaurants
London, London
10.2021 - 08.2022
- Learned how to manage and control section and take responsibilities as in charge of some chefs;
- Worked in very busy kitchen where standards have to be always high. Learned how to work with stress even for long hours;
- Trained new people in many situations;
- Improved in food ordering: knowledge of restaurant costs and profit percentage;
- Improved personal mindset about saving food and money.
Demi Chef De Partie
Edwardian Hotels London Ltd
London, London
05.2021 - 10.2021
- Radisson Blu, Sussex hotel. Managed kitchen and food ordering by myself and cooked meals for staff. Daily and deep cleanings since no kitchen porters working;
- Moved for about 1 month to Radisson blu, Grafton to work as quarantine hotel. Busy environment and daily big quantities of food preparations;
- Again in Radisson Blu, Sussex hotel to work for Afghanistan refugees.
Chef/ Sushi Chef
Tokyo Sukiyaki Tei
London, London
11.2020 - 05.2021
- Worked during lockdown in very busy environment;
- Learned fish quality, management and cuts;
- Learned names of several ingredients and how to use them. Also learned bit of Japanese language with own studies;
- Helped floor staff with food packaging for delivery services. Helped with deliveries when needed;
- Cleaning of kitchen and dishwashing by hand since no kitchen porters working;
- Managed Restaurant Instagram page, published pictures and managed promotions.
Commis/ 1st Commis Chef
Edwardian Hotels London Ltd
London, London
02.2019 - 10.2020
- Worked in breakfast, middle, dinner shift;
- Buffet and hotel staff food skills;
- Knowledge of compilation of documents relating to safety and hygiene control in kitchen. Little knowledge of food ordering;
- Busy environment;
- Little experience as trainer of new commis and breakfast chefs.
Education
Diploma of Higher Education - Logistics
"A. Cappellini" Nautical Transports and Logistics
Livorno, Toscana, ItalySkills
- Food safety and hygiene
- Culinary expertise in diverse cuisines
- Cash handling and stock control
- Kitchen equipment proficiency
- Deep cleaning practices
- Quick learner and diligent worker
- Meticulous organization skills
- Italian language fluency
- Spanish language proficiency
- Basic knowledge of French and Japanese
Certification
- Food Safety Level 2
- HACCP - Hazard Analysis and Critical Control Points for alimentary activities operators: Regione Toscana – Tuscan Regional Council. Modules for “Risks and alimentary dangers” / “Food storage, conservation and keeping” / “Risks identification and control in activities”;
Timeline
Junior sous chef
Bocca Di Lupo
04.2025 - Current
Senior Chef de Partie
Saison By Mauro Colagreco
06.2024 - 12.2024
Chef De Partie
Saison by Mauro Colagreco
07.2023 - 06.2024
Demi Chef/ Chef de Partie
Gordon Ramsay Restaurants
10.2021 - 08.2022
Demi Chef De Partie
Edwardian Hotels London Ltd
05.2021 - 10.2021
Chef/ Sushi Chef
Tokyo Sukiyaki Tei
11.2020 - 05.2021
Commis/ 1st Commis Chef
Edwardian Hotels London Ltd
02.2019 - 10.2020
Diploma of Higher Education - Logistics
"A. Cappellini" Nautical Transports and Logistics