Ivan Apeddu

Ambitious Sous-Chef with 14 years of culinary experience, including high-pressure Michelin-starred environment. Having dedicated my entire professional life to the culinary arts since the age of 16, I have developed deep understanding of kitchen operations and learned to maintain the highest gastronomic standards. I am now seeking a challenging new role that ofers opportunities for continued professional growth and space for creativity.

Sous Chef - Lore Malastrana - Prague

(2024-08)

• Preparing the lunch and evening service, which includes everything necessary for it (food cost calculation, supplies ordering etc)
• Leading catering for weddings and charity events.

Sous Chef - Aroma - Prague

(2024-02 - 2024-07)

• Creating menus.
• Management of suppliers and organising shift for the kitchen team.
• Food cost calculation.
• Cooking , Checking and serving the dishes as well.

Sous Chef - Alchymist Hotel - Prague

(2023-09 - 2024-01)

• Creating menus and organising events like : Brunches , Christmas and Silvester.
• Management of suppliers and organising shift for the kitchen team.
• Food cost calculation.
• Cooking , Checking and serving the dishes as well.

Chef de Partie - Tower Gastro Oblaca - Prague

(2023-02 - 2023-09)

• Supervising my partie, that was main courses, second dishes, and preparation line for service .
• Training and managing kitchen staf.
• Always punctual and professional.
• Created some particular dishes that were for long time in the menu.

Sous Chef - L'Incontro - Rosenheim

(2021-11 - 2023-01)

• Supervising all kitchen and preparation operations.
• Management of all warehouse operations as manager.
• Hiring, training and managing kitchen staf.
• Always punctual and professional.
• Work organisation and priority management, completing each task efciently and promptly.
• Ability to work in a team in a positive and enthusiastic manner.

Chef de Partie Garde Manger - Il Bistrot 1* Michelin - Forte dei Marmi

(2020-01 - 2020-12)

• Within this restaurant I held the position of Chef de Partie in the raw fsh section and was responsible for all the preparations related to them. (Capacity 200 persons)

High School Diploma - Istituto Alberghiero "G. Casini" (2014-09 - 2016-07)

Three-Year Degree - Catering operator, meal preparation and bar services - CIOFS Scuole di orientamento, formazione e addestramento professionale (2011-09 - 2014-07)