Alessandro Pantalei
Dublin,Ireland
Summary
Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
17
17
years of professional experience
6
6
years of post-secondary education
1
1
Certification
Work history
Head Chef
Dunne and Crescenzi l'Officina Dun Drum
Dublin, Ireland
2023.05 - 2024.02
- Managing 400 customers per day a la carte restaurant
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
Senior chef de partie
IHG Intercontinental
Dublin, Dublin
2024.02 - Current
- Aided management to practice food hygiene standards.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Managed over 150 customers a la cart restaurant and up to 1000 customers for banqueting service
Head Chef
Carved Sandwich by chef
Dublin, Ireland
2022.05 - 2023.05
- turnover of 600 customers served per day
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Reduced customer complaints by enforcing strict quality control procedures.
- Considered seasonal product pricing and availability when developing new dishes.
Head Chef
Dunne and Crescenzi - St. Frederick street
Dublin, Ireland
2020.11 - 2022.05
- 600 customers serve per day a la carte restauraunt
- increase sales by 15% in 3 months
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Senior chef de partie
Chapter one 1 Michelin star restaurant
Dublin, Ireland
2020.06 - 2020.09
- 1 Michelin star fine dining restaurant serving over 100 customers per day
- 3 service : lunch, erly bird, dinner operating with 12 kitchen stuff
- Executed efficient mise en place to facilitate smooth service.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
Senior sous chef
Twisted Wine Kitchen and Market
Niagara Falls, Canada
2019.06 - 2020.12
- Typical Italian trattoria, Managing over 100 customers calls per day
- Planned and directed food preparation in fast-paced restaurant environments.
- Developed chefs to run stations efficiently during peak service periods.
Senior sous chef
The Common
Sydney, Australia
2018.01 - 2018.12
- Managing 3 service per day (breakfast, lunch , dinner) with over 300 customers
- Created estimates of food and labour costs to set accurate operating budgets.
- Planned and directed food preparation in fast-paced restaurant environments.
Demi chef the Partie
Quay Restaurant
Sydney, Australia
2018.03 - 2018.07
- Head Chef Peter Gilmore, 3 hats restaurant, 50 best restaurants winning award by San Pellegrino
- Followed recipe specifications strictly to produce high volume of food orders.
Head chef
Fratelli Fresh
Sydney, Australia
2017.10 - 2017.12
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Italian pizzeria/restaurant offering classic Italian dishes performs 280 covers a la carte menu with 7 chefs in line
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand
SOUS CHEF
Pino Vino & Cucina
Sydney, Australia
2016.11 - 2017.05
- Rewarder such 100 Best Australian restaurant in 2017 from Delicious Food by Sydney Telegraph newspaper
- 70 covers during busy night, 4 chefs in line.
- Created estimates of food and labour costs to set accurate operating budgets.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Executive chef / Manager
Hotel Boutique Magnolia
Montefiore dell' Aso, Italy
2015.11 - 2016.11
- Fine dining restaurant with using seasonal products Performing in High quality menu ,
- 40 covers busy night 4 chefs in line
- Managed recruitment, development and training activities to equip team of 10 chefs with extensive skill set and detailed product knowledge to facilitate operational excellence.
Executive chef
Dea Flora Restaurant & Relax
Montefiore dell'Aso, Italy
2012.01 - 2015.05
- Managed over 50 covers a la carte restaurant
- Manager over 300 covers banqueting service
- Fine dining and banqueting venue
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
Chef instructor
Piros Cookery School
San Benedetto del Tronto, Italy
2015.01 - 2015.05
- Cookery course, subjects: France and Italian kitchen techniques, base of nouvelle cuisine regional Italian dishes, advance culinary techniques
- Tutor and chef teacher in charge for two sections of 15 students each class
- Subjects: basic techniques, international and Italian cookery program, bread making, pastry.
SECOND COOK
P&O Princess Cruises
Chiasso, Switzerland
2010.02 - 2011.02
- Cruise ship restaurant , serving over 12000 meals a day
- Wrote reports outlining project progress and results.
- Estimated cooking time to provide timely deliveries to customers.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
ASSISTENT COOK
ALMA The Italian High kitchen school
Colorno
2007.01 - 2008.02
- Cookery school founded by Master chef Gualtiero Marchesi
- Overview and assistense during Italian cooking classes
- Food portioning and cooking techniques explanations
- Michelin star chef assistense
Education
QQL Level 5 Implementing Food Safety Management System - Food Safety Level 5
Food Safety Company
Dublin, Leinster 2022.06 - 2022.06
Culinary Innovation Program - Culinary technology
Niagara College
Nagara Falls, Canada 2019.09 - 2020.01
Certificate of completion of English Language level A1 - English partway
ILSC Toronto
Toronto, Canada 2018.12 - 2019.05
Some College (No Degree) - Cambridge
Greenwich College
Sydney, Australia 2017.09 - 2018.04
Diploma of Higher Education - Culinary art
F.Bruscemi
San Benedetto del Tronto, Italy 2001.09 - 2006.07
Skills
- Kitchen organisation
- knowledge in Italian Cooking
- Fine dining standards
- Teamwork
- Problem-solving
- Multilingual
- Leadership
- Volume cooking
- Knowledge of Microsoft office 365
- Efficient multitasking
Languages
ITALIAN
Native
ENGLISH
Fluent
Custom
Excellent communication and team managing skills, working in large brigades I have learned how to manage a multicultural kitchen staff. Excellent skills with office programs Kitchen Ordering programs, food cost
Certification
QQL Level 5 Implementing Food Safety Management System
European Driver License A, B
Canadian Driver License B
Timeline
Senior chef de partie
IHG Intercontinental
2024.02 - Current
Head Chef
Dunne and Crescenzi l'Officina Dun Drum
2023.05 - 2024.02
QQL Level 5 Implementing Food Safety Management System - Food Safety Level 5
Food Safety Company
2022.06 - 2022.06
Head Chef
Carved Sandwich by chef
2022.05 - 2023.05
Head Chef
Dunne and Crescenzi - St. Frederick street
2020.11 - 2022.05
Senior chef de partie
Chapter one 1 Michelin star restaurant
2020.06 - 2020.09
Culinary Innovation Program - Culinary technology
Niagara College
2019.09 - 2020.01
Senior sous chef
Twisted Wine Kitchen and Market
2019.06 - 2020.12
Certificate of completion of English Language level A1 - English partway
ILSC Toronto
2018.12 - 2019.05
Demi chef the Partie
Quay Restaurant
2018.03 - 2018.07
Senior sous chef
The Common
2018.01 - 2018.12
Head chef
Fratelli Fresh
2017.10 - 2017.12
Some College (No Degree) - Cambridge
Greenwich College
2017.09 - 2018.04
SOUS CHEF
Pino Vino & Cucina
2016.11 - 2017.05
Executive chef / Manager
Hotel Boutique Magnolia
2015.11 - 2016.11
Chef instructor
Piros Cookery School
2015.01 - 2015.05
Executive chef
Dea Flora Restaurant & Relax
2012.01 - 2015.05
SECOND COOK
P&O Princess Cruises
2010.02 - 2011.02
ASSISTENT COOK
ALMA The Italian High kitchen school
2007.01 - 2008.02
Diploma of Higher Education - Culinary art
F.Bruscemi
2001.09 - 2006.07