SIMONE RETTORE
Perth
Summary
Experienced with managing kitchen operations and supporting culinary teams. Utilizes culinary skills and knowledge to enhance menu offerings and maintain food quality. Track record of effective team collaboration and adaptability in high-pressure kitchen environments.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Rendezvous Hotel Perth Scarborough
02.2024 - Current
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Ordered food items for upcoming events per sous chef request.
- Developed unique menu items and plating presentations.
Sous Chef
Catering BON APPETIT
06.2021 - 10.2021
- In this business I am working in a team of chefs with great experience and I am in charge of all the cold area and controlling all the preparation following the HACCP system. In this company I also grow as an organizer since I am in charge of the event as a wedding planner.
Sous Chef
Ristorante “Ca Rustica”
07.2020 - 09.2020
- I am the second in charge in leading the kitchen restaurant and I am also in charge of the storage area, during my period here I have to control all the main preparation and also coordinating a group of people, and make sure they follow the rules of haccp. I am also in control of the pass during service.
Sous chef
Ristorante alla Torre (Italy)
10.2019 - 06.2020
- I am the second in charge for leading the kitchen restaurant, I use to work here in the past and since I come back i helped to change the menu and study the new food cost. During my period here I have to control the cold and hot section with my other colleague and make sure that everything is in perfect condition following the rules of HACCP.
Chef de partie
Park hotel pineta (Italy)
05.2019 - 09.2019
- I was in charge of the hot zone in the kitchen, expetially the pasta side, i was doing this on my own and sometimes I have to organise the job of my commis.
Head Chef
Meatballl and cocktail bar (Western Australia)
06.2018 - 01.2019
- I am running the kitchen and organising all the work section, taking care of ordering and meeting with supplies and improving my skills as leader and checking the food cost.
chef
Gourmet Republic (Western Australia)
11.2017 - 05.2018
- I was organising the preparation of the food with my colleagues and I was traing them for the HACCP sistem.
employee
KSH Enterprise (Western Australia)
08.2017 - 11.2017
- I was packing vegetables
Sous chef
Meatball and cocktail bar Fremantle (Western Australia)
03.2017 - 08.2017
- I was taking care of the hot section and organising the staff roaster and helping the head chef for doing the ordering. I have improve my skills as a leader in the kitchen.
Commis
“Palazzo Gritti” luxury collection Venice (Italy)
03.2016 - 11.2016
- I was in the garde manger and help for the preparation fish meat and vegetables. In this hotel i develop my skills to works as a team and organazation the job to other people.
Chef de partie
Ristorante pizzeria Alla torre (Italy)
10.2014 - 03.2016
- I was the responsable of the cold_section and the the pizza_section. In this restaurant i learning the ability for make the dough for pizza and management the service. In the cold section i prepared fisch and vegetables and organization the work for other people.
Commis
Hotel Fior (Italy)
11.2012 - 09.2014
- I was the responsable of garde manger for the preparation, take in care all about bouchery, fish and vegetables, and i arranging and cleaning the chiller following HACCP metod. In this hotel i learning the organization for the banqueting.
Commis
ADLER thermae SPA (Italy)
06.2012 - 09.2012
- As a commis in the basic preparation I was responsible for the, salads and fish. bar food, ensuring the highest standards and consistency hygiene and pre-preparation (mis-en place) for the different section of the kitchen. Able to work with new products, different techniquesand coordinating the section requirements as wastage and cost control. In this hotel i develop my skills to work as a team.
Commis
Ristorante Al Tamburello (Italy)
05.2011 - 06.2012
- During this time, I developed the ability to work under pressure In a fast paced environment, to work cohesively as part of a team, focus attention on guest needs remaining calm and courteous at all times. Working at the banqueting and catering I also developed the ability to monitor food quality for a high number of guests.i was in charge to take care about all the equipment and organzization the catering.
Intern
Osteria tabacchi Ca Vin (Italy)
02.2011 - 04.2011
- Part of a team of 2 chef it was my first experience in a culinary environment where I did basic preparation and start cooking under the supervision of a chef de parties or section chef, rotating through such a entremettieur, vegetable, fish and butchery.
Education
Technician - culinary and catering services
MAFFIOLI HOTELLERIE SCHOOL
undefined
IPSSAR GIUSEPPE
01.2014
Technician - culinary and catering services
IPSSAR GIUSEPPE MAFFIOLI HOTELLERIE SCHOOL
01.2011
Skills
- Good capacity for learning, reporting and integration with colleagues
- Good use of cooking equipment including blast chiller, multifunction oven, slicer machine, vacuum machine, planetary, deep frye, robocoupe
- Good use of Microsoft office
- Food presentation
- Kitchen management
- Catering background
- Menu development
Certification
- HACP course certificate of attendance.
- A B drive license
MOTHER TONGUE OTHERS LANGUAGES
Italian
English (B2 EILTS certification)60|90 (PTE Certification)
Timeline
Junior Sous Chef
Rendezvous Hotel Perth Scarborough
02.2024 - Current
Sous Chef
Catering BON APPETIT
06.2021 - 10.2021
Sous Chef
Ristorante “Ca Rustica”
07.2020 - 09.2020
Sous chef
Ristorante alla Torre (Italy)
10.2019 - 06.2020
Chef de partie
Park hotel pineta (Italy)
05.2019 - 09.2019
Head Chef
Meatballl and cocktail bar (Western Australia)
06.2018 - 01.2019
chef
Gourmet Republic (Western Australia)
11.2017 - 05.2018
employee
KSH Enterprise (Western Australia)
08.2017 - 11.2017
Sous chef
Meatball and cocktail bar Fremantle (Western Australia)
03.2017 - 08.2017
Commis
“Palazzo Gritti” luxury collection Venice (Italy)
03.2016 - 11.2016
Chef de partie
Ristorante pizzeria Alla torre (Italy)
10.2014 - 03.2016
Commis
Hotel Fior (Italy)
11.2012 - 09.2014
Commis
ADLER thermae SPA (Italy)
06.2012 - 09.2012
Commis
Ristorante Al Tamburello (Italy)
05.2011 - 06.2012
Intern
Osteria tabacchi Ca Vin (Italy)
02.2011 - 04.2011
undefined
IPSSAR GIUSEPPE
Technician - culinary and catering services
IPSSAR GIUSEPPE MAFFIOLI HOTELLERIE SCHOOL
Technician - culinary and catering services
MAFFIOLI HOTELLERIE SCHOOL
Similar Profiles
Sonam ChodenSonam Choden
Front Desk Receptionist at Rendezvous Hotel Perth ScarboroughFront Desk Receptionist at Rendezvous Hotel Perth Scarborough
Tenzin SeldenTenzin Selden
Receptionist at Rendezvous Hotel, ScarboroughReceptionist at Rendezvous Hotel, Scarborough
Bimurto ChowdhuryBimurto Chowdhury
Front Office Duty Manager at Rendezvous Perth Hotel CentralFront Office Duty Manager at Rendezvous Perth Hotel Central
Patrick DemontePatrick Demonte
Utility/Housekeeping at MAC VillageUtility/Housekeeping at MAC Village
Alicia ERASMUSAlicia ERASMUS
Labourer /General Labor Construction Worker at Teamwork (Hansens)Labourer /General Labor Construction Worker at Teamwork (Hansens)