Paolo Colosa

As a Sous Chef in Wagtail, I had significant involvement in operational and managerial aspects beyond the kitchen, while remaining actively involved in day-to-day kitchen service.

• Developed and implemented new menu items based on seasonal ingredients and customer preferences.
• Collaborated with front-of-house team to enhance dining experience through effective communication.
• Managed scheduling and rota planning to ensure optimal staffing levels.
• Managed inventory levels to ensure timely ordering of supplies and materials.
• Evaluated vendor performance to maintain quality standards.
• Developed and implemented comprehensive induction programmes to enhance new employee integration.
• Cultivated a supportive environment that encouraged open communication and continuous feedback.
• Provided training and mentoring to new staff to maximise performance.

My first experience as an agency Chef, working in various kitchens around London, including: Royal Opera House, CHUCS, The Cadogan Arms, 30 Euston Square, Wagtail ETM to name a few.

• Led initiatives to enhance adaptability within team dynamics and workflows.
• Developed strategies to manage unexpected challenges while maintaining operational continuity.
• Implemented strategies to enhance team cooperation and resolve conflicts efficiently.

• Work efficiently in all sections of this Mediterranean restaurant in Mayfair lead by Chef Carmelo Carnevale, focusing on tempura, fresh pasta preparation and Josper grill.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Ensured adherence to health and safety regulations in food handling and storage.

• Oversaw the operation of various kitchen sections within a prestigious 4-star Italian resort.
  Developed innovative daily a la carte menus tailored to guest preferences.
  Coordinated banqueting services for diverse events, ensuring exceptional guest experiences.
• Managed portion control effectively, reducing waste significantly.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Assisted head chef in delivering quality dishes within tight deadlines.

• Managed efforts to enhance cooking efficiency and elevate presentation standards for fish and seafood main courses.
  Oversaw stock-taking procedures and supervised replenishment of kitchen supplies to ensure operational continuity.
  Cultivated a streamlined kitchen environment through effective inventory management and resource allocation.

• Developed foundational culinary skills in traditional Italian cuisine under Chef Dario Di Liberto's guidance.