Summary
Overview
Work History
Education
Skills
Timeline
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STEFANO FILIPPIDI

Inchicore

Summary

I've worked in the catering service industry in Ireland for the last 30 years achieving my first position as head chef in 2002. I'm focused and customer orientated, trying to achieve the best result for the client and for the establishment I'm employed. For 3 years I had my own business in the healthy food industry. Providing meal plans for athletes, boxers, MMA fighters, and footballers.

Overview

23
23
years of professional experience

Work History

Head Chef

Green Room bar
Dublin
07.2022 - 12.2024
  • Supervised kitchen staff to ensure high standards of food preparation and safety.
  • Developed seasonal menus that highlighted local ingredients and culinary trends.
  • Trained new kitchen staff on cooking techniques and safety protocols.
  • Streamlined kitchen operations to improve efficiency during peak service hours.
  • Managed inventory and ordered supplies to maintain optimal stock levels.
  • Collaborated with front-of-house staff to enhance customer dining experiences.
  • Maintained cleanliness and organization of kitchen equipment and workstations.
  • Implemented quality control measures for food presentation and taste consistency.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Organized special events such as banquets or catering services when required.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Monitored food production to guarantee quality standards were met.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Chef/Proprietor

LU.ST for coffee unit 2 Kylemore park south
Dublin
03.2016 - 05.2019
  • Collected and deposited funds into accounts while disbursing payments for bills and invoices.
  • Maintained accurate records of collections and disbursements, ensuring balanced accounts.
  • Established and managed electronic filing systems, updating documents including attendance records and correspondence.
  • Monitored food quality to guarantee compliance with established standards.
  • Ensured sanitation practices were followed by all employees according to regulations.
  • Ordered necessary supplies to maintain efficient kitchen operations and avoid shortages.
  • Instructed kitchen staff in food preparation, cooking techniques, and presentation skills.
  • Prepared diverse menu items using fresh ingredients while managing kitchen inventory effectively.

Head chef

dunnesandcrescenzi group
Dublin
05.2010 - 12.2015
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of products received.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.

Head chef

Romanza Restaurant lower leeson street
Dublin
09.2001 - 05.2007
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of products received.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.

Education

Leaving certificate in Education - primary school teacher

Istituto Paritario Kennedy Holding Srl
Roma, Lazio
07.1990

Skills

  • Production and processing
  • Monitoring and coordination
  • Active listening
  • Judgment and decision-making
  • Administration and management
  • Critical thinking
  • Customer service
  • Food production techniques
  • Foreign language proficiency

Timeline

Head Chef

Green Room bar
07.2022 - 12.2024

Chef/Proprietor

LU.ST for coffee unit 2 Kylemore park south
03.2016 - 05.2019

Head chef

dunnesandcrescenzi group
05.2010 - 12.2015

Head chef

Romanza Restaurant lower leeson street
09.2001 - 05.2007

Leaving certificate in Education - primary school teacher

Istituto Paritario Kennedy Holding Srl

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STEFANO FILIPPIDI