Flavio Consorti
Head Chef
Dietikon
Summary
Qualified, dedicated and creative Head Chef with demonstrated working experience in the culinary and hospitality business. The passion for my job gives me the constant motivation to learn new skills and experiment different techniques everyday. Able to work and organize my time in fast paced environments, I firmly believe in teamwork and I am always open to listening to my colleagues' advice and collaborating to achieve excellence. Thanks to my background, I have learned to work in high-end establishments that set culinary trends and cater to sophisticated clientele. I enjoy mastering diversified culinary arts to make every experience unique in its own way.
Overview
8
8
years of professional experience
6
6
years of post-secondary education
2
2
Certifications
4
4
Languages
Work History
Head Chef
Fusio Restaurant
06.2024 - Current
- Implemented new recipes and modern cooking techniques together with Executive Chef to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team through weekly meetings to ensure seamless service during high-volume periods and improve overall customer experience.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies while overseeing business operations and inventory management.
- Organized employee schedules and work assignments and determined appropriate compensation rates.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Junior Sous Chef
Filini Restaurant At Radisson Blu Hotel
2 2023 - 05.2024
- Ordered food items and planned menus and services for upcoming events per sous chef request.
- Monitored recipe portioning to control food costs.
- Assisted Sous Chef with weekly schedule drafts for 10 kitchen members.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
Junior Sous Chef
Castellan's Restaurant at The Neues Schloss Private Hotel by Marriott
09.2022 - 01.2023
- Ordered new ingredients and supplies to meet expected needs
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Chef de Partie
Castellan's Restaurant, The Neues Schloss Private Hotel by Marriott
10.2021 - 08.2022
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Assessing quality control and adhere to Marriott Hotels service standards
- Consulting daily with Executive Chef on the daily requirements, functions and also about any last minute events.
Chef De Partie
The Manzoni Restaurant
07.2019 - 09.2021
- Assisting the Head Chef acting as Sous Chef in creating menu items, recipes and developing dishes
- Managing and training Commis Chefs
- Estimating the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Organizing and coordinating banquets operations with up to 150 guests, providing them with plating service instead of buffet.
Chef de Partie
Acquolina Restaurant (Michelin Starred Restaurant)
02.2019 - 06.2019
- Operating and maintain all department equipment and reporting of malfunctioning
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
Grand Hotel De La Minerve
01.2018 - 12.2018
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Worked both with à la carte service and buffet banquet and events up to 300 guests.
- Maintaining well-organized mise en place to keep work consistent.
- Organized and managed breakfast service for up to 150 guests.
Commis De Cusine
Grand Hotel De La Minerve
01.2017 - 12.2017
- Working alongside the head of the hors d'oeuvres department.
- Timely planning, preparation and service of all breakfast cookery for the Day Lounge buffet, as well as required for dining room menu service.
- Performed stock rotation and inventory counts to provide list of low- stock kitchen items.
Trainee
Grand Hotel De La Minerve
06.2016 - 12.2016
- Learned new materials, processes, and programs quickly.
- Shadowed senior team members to learn all related jobs and tasks.
- Supported departmental tasks to increase understanding of kitchen processes.
Education
Professional Diploma - Kitchen & Catering
Grand Hotel de la Minerve
06.2016 - 05.2017
High School Diploma -
Istituto Istruzione Superiore Via dei Papareschi
09.2008 - 05.2013
Professional Certificate In Patisserie -
I Colori Del Faro
10.2013 - 12.2013
Skills
Portion standards
Recipes and menu development
Stocking and replenishing
Schedule Management
Order delivery practices
Performance improvement
Food preparation and safety
Quantity control, taste and plate presentation
Certification
Excellence Award, Race to the Stars
Timeline
Head Chef
Fusio Restaurant
06.2024 - Current
Junior Sous Chef
Castellan's Restaurant at The Neues Schloss Private Hotel by Marriott
09.2022 - 01.2023
Chef de Partie
Castellan's Restaurant, The Neues Schloss Private Hotel by Marriott
10.2021 - 08.2022
Chef De Partie
The Manzoni Restaurant
07.2019 - 09.2021
Chef de Partie
Acquolina Restaurant (Michelin Starred Restaurant)
02.2019 - 06.2019
Chef De Partie
Grand Hotel De La Minerve
01.2018 - 12.2018
Commis De Cusine
Grand Hotel De La Minerve
01.2017 - 12.2017
Trainee
Grand Hotel De La Minerve
06.2016 - 12.2016
Professional Diploma - Kitchen & Catering
Grand Hotel de la Minerve
06.2016 - 05.2017
Professional Certificate In Patisserie -
I Colori Del Faro
10.2013 - 12.2013
High School Diploma -
Istituto Istruzione Superiore Via dei Papareschi
09.2008 - 05.2013
Junior Sous Chef
Filini Restaurant At Radisson Blu Hotel
2 2023 - 05.2024
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