Camillo Longobardi
Angri
Summary
Personable and dedicated professional with passion for culinary arts and commitment to quality. Well-versed in culinary techniques and food safety standards, combined with strong skills in kitchen organization and time management. Focused on delivering exceptional dishes and contributing to success of kitchen team.
Overview
4
4
years of professional experience
Work History
Demi Chef De Partie
Kulm Hotel 5*S
12.2024 - 04.2025
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Commis De Cuisine
Covo Dei Sarraceni 5*
03.2023 - 11.2024
- Improved dish presentation through attention to detail and creative plating techniques.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
- Participated in weekly menu planning meetings, offering valuable input on seasonal ingredients and culinary trends.
Commis Chef
Laqua Countryside 1*michelin
12.2022 - 02.2023
- 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.
Commis Pastry Chef
Covo Dei Sarraceni 5*
03.2021 - 11.2022
- Consistently met high volume demands during peak service hours by effectively prioritizing tasks and working closely with team members.
- Assisted in managing inventory, ensuring optimal freshness and availability of ingredients for daily use.
- Increased sales of signature desserts through strategic promotion efforts, such as implementing dessert tastings during slow periods or special events.
- Collaborated with head chef to design innovative seasonal dessert menus that attracted new clientele.
Education
High School Diploma -
I.P.S.S.E.O.A, Raffaele Viviani
Castellamare Di StabiaSkills
- Mise en place
- Cooking methods
- Food safety
- Garnishing techniques
- Pastry techniques
- Knife skills
- Recipe adaptation
- Portion control
- Stock management
Languages
Italian
Bilingual or Proficient (C2)
English
Elementary (A2)
Timeline
Demi Chef De Partie
Kulm Hotel 5*S
12.2024 - 04.2025
Commis De Cuisine
Covo Dei Sarraceni 5*
03.2023 - 11.2024
Commis Chef
Laqua Countryside 1*michelin
12.2022 - 02.2023
Commis Pastry Chef
Covo Dei Sarraceni 5*
03.2021 - 11.2022
High School Diploma -
I.P.S.S.E.O.A, Raffaele Viviani
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