Simone Branzino

Hello,

My name is Simone Balanzino, and I am writing to ask if you are currently looking for a chef.

I have experience working as a chef in professional kitchens. I am hardworking, reliable, and able to work well under pressure. I am passionate about food and always willing to learn and improve my skills.

I am available for work and flexible with hours. I would be happy to come in for a trial or send my CV if required.

Thank you very much for your time.

Kind regards,

Simone Balanzino

commis chef at DoubleTree by Hilton Hotel (2016-01 – 2017-07)

• Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
• Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
• Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
• Created and maintained safe working environment in accordance with company policies, and regulatory requirements; removed hazards and identified equipment malfunctions.

Chef de partie at ETM Group (2017-07 – 2018-08)

• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Safely operated kitchen equipment including industrial size mixers and ovens.
• Cleaned counters with sanitizing agents to prevent food-borne illness.
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
• Managed food usage with proper stock rotation to prevent spoilage.
• Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Chef de partie at the wright brothers (2018-08 – 2019-01)

• Assist with the preparation and display of high-quality Pastry, Homemade ice cream, gelato, and sorbet as established by the Executive Pastry Chef.
• Responsible for deliveries inspecting for freshness and quality.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Developed and tested recipes to provide restaurant and Outdoor Catering with a distinct menu.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

Chef de partie at The Catch (2020-02 – 2020-03)

• Maintained well-organized mise en place to keep work efficient and consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Operated all kitchen equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces and pans when preparing and plating meals for food allergy sufferers.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.

Chef de partie at IRIS (2020-06 – 2020-09)

• Managed food usage with proper stock rotation to prevent spoilage.
• Prepped foods for dishes, including roasted, sautéed, fried and baked items.
• Trained kitchen workers on culinary techniques.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Abided by company standards in terms of portion and serving sizes.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

Chef de partie at Manly Pavilion (2019-12 – 2020-01)

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Placed orders to restock items before supplies ran out.
• Modernized work processes to reduce guest wait times and boost daily output.

Chef de partie at Italo House (2020-08 – 2021-05)

• Provide feedback to Sous Chef with performance management of subordinates.
• Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
• Participate in scheduled training and development programs provided by the Lounge to improve self and department standards.
• Assists in developing daily and seasonal menu items.
• Establishes and maintains effective colleague relations and inter-departmental working relations.
• To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided.
• To assist in developing dishes for incorporation in the menus.

Chef de partie at Figo (2021-06 – 2021-08)

• Follow directions and maintain good working relationships with supervisors and managers.
• Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success.
• Actively participate in training and development programs and maximize opportunities for self-development.
• Manage and maintain a clean working environment.
• Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
• Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.

Junior Sous Chef at Tottis (2021-10 – 2022-10)

• Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes.
• Supervises and manages employees. Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence.
• Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner.
• Assist in the development of a safe and clean working environment.
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.

Junior Sous Chef at Bistro Rex (2022-10 – 2023-10)

• Performs all duties of kitchen managers and employees as necessary.
• Strives to improve service performance.
• Assists in determining how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
• Assists the Executive Chef with menu development associated with Pastry.

Sous Chef at Franca (2024-01 – 2025-01)

• Performs all duties of kitchen managers and employees as necessary.
• Strives to improve service performance.
• Assists in determining how food should be presented and creates decorative food displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner.

Chef at Baduzzi (2025-05 – Present)

• Performs all duties of kitchen managers and employees as necessary.
• Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes.
• Assist in the development of a safe and clean working environment.

Sous Chef at Saint Alice (2025-10 – 2026-01)

• Oversaw daily kitchen operations, demonstrating leadership and organizational skills required for efficient service and high productivity.
• Implemented rigorous quality control measures to maintain exceptional food quality, aligning with expectations for premium dining experiences.
• Managed inventory and minimized waste through strategic procurement and portion control, reflecting fiscal responsibility and environmental consciousness.
• Ensured strict compliance with hygiene standards and food safety regulations, creating a safe and compliant environment for both staff and patrons.
• Spearheaded plating and presentation initiatives that elevated the dining experience, showcasing a commitment to aesthetic detail and customer satisfaction.
• Coordinated complex preparation schedules to ensure seamless service during peak hours, illustrating adeptness in time management and team collaboration.
• Achieved consistent high-volume service while maintaining quality standards, highlighting the ability to perform under pressure and meet demanding targets.
• Inspected incoming food deliveries to verify quality and freshness, demonstrating a commitment to sourcing high-quality ingredients and upholding standards.
• Directed kitchen staff in daily tasks, providing guidance and support to ensure operational efficiency and a cohesive work environment.

Diploma in Commercial Cookery – Istituto Alberghiero Beccari (2010 – 2015)