Jonathan Righi
Auckland,AUK
Summary
Chef with experience in dynamic work environments, guarantees speed and attention to quality. A creative professional, he knows how to work independently and collaborate actively with the kitchen team. Experience preparing and presenting impeccable dishes in fast-casual and upscale restaurants. It guarantees high quality standards in line with the restaurant's requests. Chef with 13 years of experience in kitchens. Able to create delicious and innovative combinations and execute complex recipes to satisfy customer tastes, he stands out for his aptitude for teamwork, positive attitude and exceptional productivity even in hectic environments.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Head Chef
Renato Beach Restaurant
03.2024 - 10.2024
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Chef de partie
rice boi
03.2023 - 03.2024
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Sous chef
Gemelli italian
03.2022 - 03.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous-chef
MARENITA RESTAURANT
11.2021 - 01.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Head-chef
RESTAURANT CAPITANO
04.2021 - 10.2021
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
Sous-chef
LA ROSA ROSSA WEDDING CATERING
09.2020 - 04.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
Sous-chef
RESTAURANT GABBIANO
04.2020 - 09.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous-chef
CUCINAVISTA RESTAURANT
03.2019 - 12.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef de cuisine
TINA RESTAURANTE
12.2018 - 03.2019
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Chef-de-partie (garde-manger)
CAVALLINO RESTAURANT
12.2017 - 11.2018
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef-de-cuisine
ADRIASOL BEACH RESTAURANT
03.2014 - 09.2017
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Demi-chef Chef-de-partie
PALACE HOTEL
09.2010 - 01.2014
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
Chef-de-partie
Hotel BRISTOL ***S
03.2009 - 10.2009
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Education
Pastry class -
Rosa Rossa Catering
Hand-made pasta class -
Il Mattarello
01.2014
Marco Fadiga Bistrot 1 Michelin star -
Bologna
01.2014
Skills
- Food safety
- Sanitation standards
- Culinary expertise
- Menu supervision
- Leadership qualities
- Kitchen operations
- Kitchen management
- Team management
- Menu development
- Food pairing
- Grilling
- Purchasing
- Workflow coordination
- Banquets and catering
- Food safety regulations
- Food spoilage prevention
- Food presentation
- Staff training
- Menu planning
- Cost control
- Allergy awareness
- Recipe creation
- Equipment maintenance
- Fine-dining expertise
- Cost reduction
- Ingredient sourcing
- Workflow optimization
- Ingredient selection
- Performance assessments
- Cost control and budgeting
- Regional cuisine expertise
- Signature dish creation
- Culinary techniques
Custom
- Genere: male
- Nazionalità: Italian
Personal Information
Languages
Italiano
LINGUA MADRE
Inglese
Intermedio superiore
B2
Spagnolo
Intermedio superiore
B2
Nome e informazioni di contatto
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- Personal Certified Chef - chef school in italy (5 years)
Timeline
Head Chef
Renato Beach Restaurant
03.2024 - 10.2024
Chef de partie
rice boi
03.2023 - 03.2024
Sous chef
Gemelli italian
03.2022 - 03.2023
Sous-chef
MARENITA RESTAURANT
11.2021 - 01.2022
Head-chef
RESTAURANT CAPITANO
04.2021 - 10.2021
Sous-chef
LA ROSA ROSSA WEDDING CATERING
09.2020 - 04.2021
Sous-chef
RESTAURANT GABBIANO
04.2020 - 09.2020
Sous-chef
CUCINAVISTA RESTAURANT
03.2019 - 12.2019
Chef de cuisine
TINA RESTAURANTE
12.2018 - 03.2019
Chef-de-partie (garde-manger)
CAVALLINO RESTAURANT
12.2017 - 11.2018
Chef-de-cuisine
ADRIASOL BEACH RESTAURANT
03.2014 - 09.2017
Demi-chef Chef-de-partie
PALACE HOTEL
09.2010 - 01.2014
Chef-de-partie
Hotel BRISTOL ***S
03.2009 - 10.2009
Hand-made pasta class -
Il Mattarello
Marco Fadiga Bistrot 1 Michelin star -
Bologna
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- Personal Certified Chef - chef school in italy (5 years)
Pastry class -
Rosa Rossa Catering
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