Emanuele Canuto
HongKong
Summary
A committed and responsible Chef who is able to consistently carry out his duties in a professional and positive manner. Emanuele has been involved in the cooking and food preparation industry for a decade, moreover he is innovative and has the abilities to make the necessary changes needed to improve the working environment and kitchen team performance. As a creative person he can drive a business forward by combining a modern dining experience with traditional values. Right now he is looking for a suitable position with an exciting company that will allow him to grow and develop on his career alongside leading chefs and management team of the culinarily world industry.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian and French cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english skills.
Overview
14
14
years of professional experience
Work History
Executive Chef
Pirata Group
HongKong
12.2021 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability
Head chef
Pirata Group
HongKong
11.2019 - 12.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Verified compliance in preparation of menu items and customer special requests.
Head Chef - Instructor
Chefinary International culinary school
Hangzhou
08.2017 - 06.2019
- Responsibility of the theoretical and practical cuisine course
- All the aspect of food preparation and cooking
- Igene and safety of laboratory
- Development of private VIP menus, 20 seats
- Consulting on new opening restaurant.
Sous chef
Est Restaurant
Sydney
08.2015 - 03.2017
- Two Hats restaurant
- Seasonal menu development and food costing responsible
- Team roaster planning
- Moderm Australian fine dining
- Team of 16 chefs
- Max 150 seats.
Sous chef
OTTO Restaurant, Fink
Sydney
03.2015 - 08.2015
- One Hat restaurant
- Menù development, research and specialisation in pasta dishes
- Team roasters planning
- Italian cusine, Fine dining
- Food coast control
- Team of 20 Chefs
- Max 300 seats.
Chef de partie
Michael Wignall at “ The Latymer ” Restaurant
Bagshot
01.2014 - 03.2015
- Two Michelin Starred restaurant
- Modern and creative British fine dining cuisine
- Team 10 Chefs
- Max 50 seats.
Sous Chef
Arbutus” restaurant
London
01.2013 - 01.2014
- One Michelin starred restaurant
- Creative British, casual dining
- Team of 10 chefs
- Max 200 seats.
junior Sous Chef
La Ciau del Tornavento
11.2011 - 01.2013
- One Michelin starred restaurant
- Italian cusine, fine dining
- Banqueting
- Team of 24 Chefs
- Max 130 seats .
Chef de partie
iceberg “ Restaurant
Sydney
03.2011 - 11.2011
- Two Hats restaurant
- Modern Italian, fine dining
- Team of 15 Chefs
- Max 200 seats.
Demie Chef de Partie
Il Lago “ Restaurant, Four Seasons Hotel des Bergues
Geneva
06.2007 - 03.2011
- One Michelin starred restaurant
- Italian cusine, fine dining
- Team of 20 chef
- Max 80 seats.
Education
Qualifications - Culinary Arts
Accademia Alberghiera “Le Midi”
Torino, Italy09.2005
Skills
- Performance Assessment
- Standards Compliance
- Recipe Development
- Food Preparing, Plating and Presentation
- Forecasting and Planning
- Cleaning and Sanitation
- Signature Dish Creation
- Staff Recruiting and Hiring
- Waste Reduction
- Guest Satisfaction
- Opening and Closing Skills
- Scheduling
Timeline
Executive Chef
Pirata Group
12.2021 - Current
Head chef
Pirata Group
11.2019 - 12.2021
Head Chef - Instructor
Chefinary International culinary school
08.2017 - 06.2019
Sous chef
Est Restaurant
08.2015 - 03.2017
Sous chef
OTTO Restaurant, Fink
03.2015 - 08.2015
Chef de partie
Michael Wignall at “ The Latymer ” Restaurant
01.2014 - 03.2015
Sous Chef
Arbutus” restaurant
01.2013 - 01.2014
junior Sous Chef
La Ciau del Tornavento
11.2011 - 01.2013
Chef de partie
iceberg “ Restaurant
03.2011 - 11.2011
Demie Chef de Partie
Il Lago “ Restaurant, Four Seasons Hotel des Bergues
06.2007 - 03.2011
Qualifications - Culinary Arts
Accademia Alberghiera “Le Midi”
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