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
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
Halimahtus Sa'diah Binte RomainorHalimahtus Sa'diah Binte Romainor
Catering Assistant at SATS Inflight Catering Centre 2Catering Assistant at SATS Inflight Catering Centre 2
Marcus ChanMarcus Chan
Cook Grade 3 at SATS Inflight Catering Centre 2 (Japanese Kitchen)Cook Grade 3 at SATS Inflight Catering Centre 2 (Japanese Kitchen)
Navitaa RaveNavitaa Rave
Food Packer at SATS Inflight Catering Centre 2Food Packer at SATS Inflight Catering Centre 2