Giovanna Vanin Freire
Glendowie ,Auckland
Summary
I have been working in the food and beverage industry since 2005. I consider myself a committed and methodical person who can work under pressure. I have also managed and led mixed teams throughout my career. I am always willing to learn new challenges and contribute my knowledge to perform a great job. I am a person who always seeks to improve and perfect the knowledge I am acquiring. I like to create, innovate, learn about everything and discover new flavors. I can work in a team or alone, I have a very good disposition.
Overview
15
15
years of professional experience
Work History
Chef De Partie
Savorgroup
Auckland
12.2022 - Current
- I am working specifically in larder section, salads, starters plates.
- I am in charge of producing desserts.
- In addition to collaborating in the sushi and sashimi area.
- Maintained high culinary standards by meticulously reviewing preparation techniques.
Head Chef
Colapez Restaurant
Santiago, Chile
05.2014 - 11.2020
- I worked as head chef in charge of a team of eight people. Creation of Peruvian specialty menus, typical and fresh dishes with Japanese influences.
- Managed inventory and supplies to ensure materials were available when needed.
- Worked effectively in team environments to make the workplace more productive.
Chef de Partie
Bocanariz, Wine bar and innovative Restaurant
Santiago, Chile
03.2013 - 04.2014
- Restaurant specialized in the food and drink experience. I worked as Chef de Partie in the cold section, garde manger and pastry.
- Working in charge of a team of three people in our section, training them and assigning tasks.
- Creation of daily menu and desserts in international and signature cuisine.
- Daily inventory and standardization of recipes.
Chef de Partie
Vietnam Discovery , Vietnamese Restaurant
Santiago, Chile
08.2012 - 02.2013
- Vietnamese specialty cuisine. I started working in mise and place and daily production, then in wok and plate assembly. In addition to working in the pastry section
Chef De Partie
Baires Sushi Bar
Santiago, Chile
02.2011 - 08.2012
- Creation of daily menus inspired by different countries. Standardization of recipes to make it easier to cost each dish.
Chef de Partie
Boulevard Lavaud French Cuisine
05.2010 - 07.2012
- Creation of French recipes, menu revamping in collaboration with the Executive Chef.
Education
International Gastronomy Management -
Inacap University
01.2008
Skills
- Garnishes
- Dish preparation
- Food allergy understanding
- Plating and presentation
- Special Events
- Food presentation
- Salad preparation
- Entree Preparation
- Desserts preparation
- Kitchen Organization
- Knowledge of international cuisine (Asian, Mediterranean, Latin)
Personal Information
- Date of Birth: 01/24/85
- Nationality: Chilean
Timeline
Chef De Partie
Savorgroup
12.2022 - Current
Head Chef
Colapez Restaurant
05.2014 - 11.2020
Chef de Partie
Bocanariz, Wine bar and innovative Restaurant
03.2013 - 04.2014
Chef de Partie
Vietnam Discovery , Vietnamese Restaurant
08.2012 - 02.2013
Chef De Partie
Baires Sushi Bar
02.2011 - 08.2012
Chef de Partie
Boulevard Lavaud French Cuisine
05.2010 - 07.2012
International Gastronomy Management -
Inacap University