Gabriele Petrera

I am looking for a new assignment that will allow me to utilize all my skills and experience. Thanks to the experience I have gained, which you will find outlined below, I feel ready for this challenge. In recent years, I have learnt how to create and manage my brigade, and how to take control, especially under pressure.

I can unleash my creativity when developing seasonal menus, culminating in the organization of refined dinners with innovative dishes, thanks to the exclusive use of top-quality products. I have also tested my management and business skills by controlling costs and facing every possible scenario, taking on the responsibilities of a leader.

Consulting Chef - Tapaloca - Brighton, England

(2025-07)

• Menu development and engineering
• Operational setup
• Team training

Head Chef - Fumi Restaurant - Brighton, England

(2024-02 - 2025-07)

• Familiarity with traditional Japanese flavors, ingredients and culinary practices.
• Mastering precise knife skills in slicing fishes, vegetables and preparing ingredients in various styles
• Adhering to food handling regulations and ensuring the freshness of ingredients
• Clearly communicating instructions to kitchen staff, interacting with other chefs

Banqueting chef - Brighton College - Brighton, England

(2023-01 - 2024-01)

• Crafted and prepared innovative dishes daily from Monday to Friday.
• Organised special weekly dinners for private events, catering to deputies.
• Designed menus for private events and managed orders efficiently.
• Oversaw kitchen operations in the absence of the Head Chef.
• Maintained precision in allergy awareness and management.
• Directed a large brigade, promoting teamwork and efficiency.
• Thrived under pressure to uphold the highest quality standards.

Sous Chef - Riddle and Finns - Brighton, England

(2022-04 - 2023-01)

• Conceived and prepared new daily chef specials, showcasing culinary creativity.
• Evaluated and enhanced the existing menu, focusing on guest satisfaction.
• Engaged in weekly meetings with management and senior staff to coordinate operations.
• Managed kitchen functions in the absence of the Head Chef, ensuring continuity.
• Completed an intermediate food hygiene certificate, solidifying compliance knowledge.
• Acquired significant experience in preparing seafood and fish dishes.
• Consistently delivered high-quality results under pressure.

Qualified Chef Diploma - AssoApi Vocational Training School (2015 - 2016)

HACCP Certificate Risk 3 Category A - Virtual college (2025 - 2026-03)

Secondary school diploma - Scuola media (2005 - 2008)