Summary
Overview
Work history
Education
Skills
Languages
Timeline

Mattia Valeri

Glasgow,Glasgow

Summary

Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality food and experiences. Adept at team collaboration for improved kitchen efficiency.

Overview

10
10
years of professional experience

Work history

Sous Chef,Senior Sous Chef

Ballintaggart:Hotel,Catering service, 2 rosette
Aberfeldy, Perth and Kinross
01.2023 - Current
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Plated food according to restaurant artistic guidelines for attractive presentation.

Sous Chef

Fonab Castle 5 s,tar luxury hotel 3 rosette
Pitlochry, Perth and Kinross
01.2022 - 11.2023
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Developed chefs to run stations efficiently during peak service periods.

Senior Sous Chef

The Spanish Butcher: Spanish steakhouse
Glasgow, Glasgow
08.2018 - 12.2021
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Coached 12 staff to deliver top quality food service, consistent with brand guidelines.
  • Streamlined kitchen operations with effective resourcing to minimise wait times.
  • Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.

Junior Sous Chef

Rossini Restaurant; Italian Fine dining
Glasgow, Glasgow City
07.2018 - 08.2019
  • Managed purchasing of supplies and ingredients for normal operations and special events.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.

CDP

EXPIRIENCE IN ITALY
ROME, ITALY
01.2014 - 08.2017
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

Education

Graduaded in High School G.B. Vico, Italy

Skills

  • Conflict resolution
  • Food and supplies ordering
  • Menu development
  • Commanding leadership style
  • Creativity
  • Problem solving
  • Local sourcing

Languages

English
Fluent
Spanish
Upper intermediate
Italian
Native

Timeline

Sous Chef,Senior Sous Chef - Ballintaggart:Hotel,Catering service, 2 rosette
01.2023 - Current
Sous Chef - Fonab Castle 5 s,tar luxury hotel 3 rosette
01.2022 - 11.2023
Senior Sous Chef - The Spanish Butcher: Spanish steakhouse
08.2018 - 12.2021
Junior Sous Chef - Rossini Restaurant; Italian Fine dining
07.2018 - 08.2019
CDP - EXPIRIENCE IN ITALY
01.2014 - 08.2017
Graduaded in High School G.B. Vico - ,

Similar Profiles

Create profile
Mattia Valeri