Renato Pracilio

we are a kitchen of 15 chefs all focused to delivering the best food on GS hospitality serving over 1200 costumers a day. I use to help in the office making rota , stock take and replacing senior souse chef in the case of his absence

Work for this agency that provide me shifts for events , Functions or Premier legue games around London

• Coordinated with front-of-house staff to ensure seamless service delivery.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Fostered a positive work environment, boosted team morale.
• Instituted a rotation system to minimise food waste.
• Established strong rapport with team members through effective communication skills.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Improved kitchen efficiency by streamlining cooking processes.
• Assisted restaurant manager in cost control strategies implementation.
• Monitored inventory levels, ensured timely replenishment of stock.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Achieved 4.5 star rating by delivering exceptional dishes and prompt service.

• Kept up-to-date with current food trends, infusing creativity into the menu development process.
• Helped maintain high standards of food quality with meticulous attention to detail.
• Improved efficiency by streamlining food preparation processes.
• Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
• Conducted regular inventory checks; ordered supplies as necessary.
• Developed new menu items for enhanced customer satisfaction.
• Collaborated on special events menus, resulting in successful events.
• Prepared dishes according to recipes ensuring consistency in taste and presentation.
• Assisted in stock management to prevent food wastage.
• Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
• Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
• Worked closely with suppliers ensuring fresh ingredients at all times.
• Gained expertise in a variety of cooking techniques whilst honing culinary skills.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Developed chefs to run stations efficiently during peak service periods.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Checked freezers and refrigerators to verify correct storage and temperatures.

• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Coordinated prep work, streamlined the cooking process.
• Supervised all kitchen staff to maintain high quality standards.
• Trained junior chefs to enhance their professional skills.
• Developed new recipes for a diverse culinary experience.
• Orchestrated seamless kitchen service during peak hours.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Led successful catering events provided excellent dining experiences for guests.
• Maintained high safety standards during food preparation and serving procedures.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

• Demonstrated versatility by preparing both hot and cold meals as required.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Streamlined kitchen operations, leading to smoother service during busy periods.
• Gained expertise in a variety of cuisines from around the world.
• Managed portion control effectively, reducing waste significantly.
• Collaborated with other chefs for special events and banquets.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Maintained clean and tidy food preparation areas.

• Worked under pressure during busy periods whilst maintaining a high standard of food preparation.
• Kept grill equipment clean, ensuring maximum efficiency and longevity of tools.
• Prepared marinades to enhance flavour profiles of dishes.
• Collaborated with other chefs to create speciality dishes on the grill.
• Reduced kitchen waste through careful portion control and ingredient management.
• Ensured food safety by following strict hygiene standards.
• Followed recipes meticulously resulting in consistently excellent dishes.
• Prepared and grilled diverse menu items, maintaining consistent quality and taste for customer satisfaction.
• Sliced, cut and tenderised meat and vegetables before grilling.
• Distributed food to team members in high-volume environment.
• Contributed to menu development by providing insights and recommendations for grill-based offerings.

• Prepared sauces, stocks and soups whilst following traditional recipes.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Collaborated with other chefs for special events and banquets.
• Maintained clean and tidy food preparation areas.