Jonathan Righi

Accomplished and versatile Chef with over 15 years of culinary expertise in high-volume, dynamic kitchen environments across Italy, Australia, and New Zealand. Proven ability to lead kitchen operations, design high-margin seasonal menus, and execute refined dishes in fine dining, fast-casual, and large-scale catering settings. Expert in Italian and international cuisines, kitchen brigade management, HACCP compliance, and inventory control.

Strong leader recognized for maintaining speed, precision, and high quality during peak service hours.

Sous Chef at Bagno Delfino (2026-04 – 2026-10)

• Supervised kitchen brigade operations, workflow, and shift schedules for high-volume coastal restaurant.
• Enforced strict health, hygiene, and kitchen safety standards in full compliance with HACCP regulations.
• Collaborated with Head Chef to design tasting menus, banquets, and seasonal dish offerings.
• Coordinated service line pacing to optimize output timing, dish presentation, and garnish accuracy.
• Managed inventory control, daily order release for food supplies, and raw material quality verification.

Chef de Partie at Farina Restaurant (2025-01 – 2025-10)

• Crafted authentic traditional and innovative Italian recipes in a fast-paced environment.
• Sourced seasonal ingredients and maintained direct communication with key food vendors.
• Tailored menu items to accommodate customer dietary restrictions and specialized preferences.
• Instructed and mentored junior commis chefs to elevate service delivery and efficiency.
• Maintained impeccable line setup, sanitation, and food preservation standards.

Head Chef at Bagno Renato (2024-04 – 2024-10)

• Directed full kitchen operations, menu creation, and food procurement strategy.
• Led kitchen staff training, optimized shift performance, and ensured seamless front-of-house collaboration.
• Maintained exact food cost targets while procuring high-quality seasonal produce.

Junior Sous Chef at Gemelli Restaurant (2023-09 – 2024-03)

• Conceptualized and executed traditional Italian dishes and daily chef specials.
• Monitored strict adherence to food safety protocols, station setup, and line organization.
• Supported talent identification and fostered a collaborative, high-energy kitchen environment.

Chef de Partie at Rice Boi (2023-01 – 2023-04)

• Managed busy station preparation, raw material processing, and hot/cold buffet execution.
• Trained junior staff members on speed, consistency, and compliance with quality benchmarks.

Agricultural Specialist / Harvest Worker at Tomato Brothers (2022-09 – 2023-01)

• Gained direct agricultural experience in produce selection, hand-harvesting, sorting, and manual/mechanical storage.

Chef de Partie at Gemelli Italian (2022-03 – 2022-08)

• Prepared regional Italian specialties, assisted in banquet menu design, and managed blast-chilling processes.

Head Chef at Restaurant Capitano (2021-04 – 2021-10)

• Oversaw recruitment, kitchen staff mentorship, inventory acquisition, and strict PPE safety standards.

Sous Chef at La Rosa Rossa Wedding Catering (2020-09 – 2021-04)

• Supervised kitchen staff during high-capacity wedding receptions and catered events.

Sous Chef at Restaurant Gabbiano (2020-04 – 2020-09)

Sous Chef at Cucinavista Restaurant (2019-03 – 2019-12)

Chef de Partie (Garde Manger) at Cavallino Restaurant (2017-12 – 2018-11)

Early Career Experience

Chef de Partie at Adriasol Beach Restaurant (2014-03 – 2017-09)

Early Career Experience

Demi Chef de Partie at Palace Hotel (2010-09 – 2014-01)

Early Career Experience

Commis Chef at Hotel Bristol ****S (2009-03 – 2009-10)

Early Career Experience

Hand-made Pasta Masterclass – Il Mattarello (Cervia, Italy) (2014)

1 Michelin Star Workshop – Marco Fadiga Bistrot (Bologna, Italy) (2014)

Pastry Specialization – Rosa Rossa Catering (Italy)