Matteo Piscione
Dundee,Scotland
Summary
Third-year professional chef with a strong commitment to culinary excellence and continuous improvement. Experience at HDV St. Andrews includes managing a section, optimizing ingredient use, and enhancing knife skills. Demonstrated dedication through consistent early arrivals and late departures, leading to significant growth in pastry, sauce, and meat preparation. Passionate about the culinary arts with aspirations for future leadership roles in the industry. I've staged at The Peat Inn and Martin Wishart's Restaurant. I'm also sent away by my hotel quite often to help other HDV's around the country.
Overview
4
4
years of professional experience
6
6
years of post-secondary education
Work history
Commis Chef
Hotel Du Vin
St. Andrews, Scotland
08.2024 - 01.2026
- Prepared high-quality ingredients with precision, ensuring consistency in dish presentation and supporting an efficient kitchen workflow.
- Maintained rigorous hygiene standards in all food preparation areas, helping to uphold safety compliance and guest satisfaction.
- Monitored stock levels and reported shortages promptly, aiding in effective inventory management and minimising waste.
Chef
Vandal and Co.
Dundee, Scotland
01.2024 - 06.2024
- Introduction to cooking and prep.
- Learned importance of teamwork and hard focused work.
Apprentice Chef
Carnoustie Golf Hotel and Spa
Carnoustie
01.2022 - 01.2023
- Heavy amounts of prep. Introduction to hotel/resort cooking. Huge prep lists and organisational skills developed.
- Learned to run a section by myself (Larder).
- Trained on all sandwiches, fresh pizzas and starters.
KP and Kitchen Assistant
The Bach Bistro
Dundee, Scotland
01.2024 - 03.2024
- Clean dishes and help with all preparation of dishes. Very nice introduction to the industry and very good food.
- Assist with minor prep (smaller venue). Mostly grilling, frying and plating.
- Great place for learning pace and efficiency.
Education
CXC Diploma -
St. Dominic High School
St. Maarten 01.2014 - 01.2019
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Caribbean International Academy
01.2019 - 01.2020
Skills
- Running a Section, Time efficient prep, Prep list organisation, Stock organisation, Plating, Confident Grilling and Frying, Allergen and Food Safety
LANGUAGES
English (Native), Dutch (Novice).
REFERENCES
- Andrew, Pavlantis, 07901 144252
- Grant, Porteus, +447300895637, Hotel Du Vin, St. Andrews
Affiliations
- Staging
Timeline
Commis Chef
Hotel Du Vin
08.2024 - 01.2026
Chef
Vandal and Co.
01.2024 - 06.2024
KP and Kitchen Assistant
The Bach Bistro
01.2024 - 03.2024
Apprentice Chef
Carnoustie Golf Hotel and Spa
01.2022 - 01.2023
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Caribbean International Academy
01.2019 - 01.2020
CXC Diploma -
St. Dominic High School
01.2014 - 01.2019