Valentina Toria
Food Manager & Bartender
Affoltern am Albis,Switzerland
Summary
A dedicated professional with extensive nutritional knowledge and multicultural sensitivity, adept at enhancing customer relations through exceptional food presentation techniques.
Inquisitive and quick to learn new skills, adopting innovative and creative solutions, adapting them rapidly during challenging situations, still maintaining efficiency even under pressure.
Demonstrates natural leadership skills and a strong work ethic.
Committed to continuous improvement aiming to contribute effectively to organisational goals.
Specific interest in professional roles of responsibility in sectors different from or parallel to gastronomy, where personal skills and abilities acquired and developed can be effectively put to use and successfully exploited in new professional challenges.
Relocation to the French Riviera at the end of October 2025
Availability to take up positions from November 2025
Overview
14
14
years of professional experience
5
5
years of post-secondary education
Work history
Food Manager and Bartender
Aff Gastro & Eventlokal - Point Break Group -
Affoltern am Albis, Zurich, Switzerland
09.2024 - Current
- Maintained high standards of work areas cleanliness, food safety and staff safety, compliant with bylaws and regulations (including HACCP), by implementing strict procedures.
- Coordinated bar and brunch event teams as shift leader, by clearly and promptly communicating relevant information, training new staff members and acknowledging outstanding staff performance, boosting team morale and productivity.
- Interacted positively with customers by creating welcoming and engaging atmosphere, promoting restaurant facilities and tailoring offering to guests' requirements and wishes.
- Operational management of brunch events, responsible for bar counter snacks and desserts, suppliers relationships and inventory management; developed new menu items and streamlined processes to improve kitchen and bar area efficiency.
- Prepared and served alcoholic and non-alcoholic beverages to customers, managed daily operations, mise-en-place and stocking of busy cocktail and event bar, including handling payments.
Cook
Restaurant ONYX
Baar, Zug, Switzerland
03.2023 - 08.2024
- Worked actively with sous chefs for efficient kitchen operations.
- Used batch cooking equipment and industrial kitchen equipment to create multiple meal items at once, while maintaining optimal performance and safety levels.
- Prepared variety of international cuisines to cater to diverse clientele.
- Devised creative ways to use seasonal produce in daily menus.
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
- Received and verified food deliveries, placing items in proper kitchen areas or storage.
- Maintained hygiene standards in kitchen area, ensuring food safety regulations compliance.
- Minimized food waste with FIFO system, verifying all ingredients stored at correct temperatures.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
Single Cook
Café-Aperobar 's Depot
Knonau, Zurich, Switzerland
05.2021 - 07.2022
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Ensured freshness and quality of ingredients, maintaining culinary standards.
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully during à-la-carte service.
- Adapted cooking methods to create new dishes without compromising on taste or quality.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Coordinated efficiently with wait staff for smooth dining experience for customers.
- Assisted in menu planning for special events or occasions at restaurant.
Chef de Partie, Gardemanger
Restaurant Volkshaus
Zurich, Switzerland
08.2019 - 03.2020
- Trained apprentice chefs, improving their culinary skills substantially.
- Collaborated with other chefs for special events and banquets.
- Aided management to practice food hygiene standards.
- Maintained inventory control without compromising on food quality or taste.
- Assisted head chef in delivering quality dishes within tight deadlines during à-la-carte service.
- Enhanced team morale through effective communication and mutual respect within kitchen crew.
- Processed high volume of food orders daily, maintaining accuracy and consistency.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Executed efficient mise en place to facilitate smooth service.
- Deftly handled culinary equipment, maintaining safety in workplace at all times.
Chef de Partie
Restaurant Yalda-Europaallée
Zurich, Switzerland
04.2019 - 07.2019
- Demonstrated versatility by preparing both hot and cold meals as required.
- Acquired expertise in middle-eastern-themed buffet restaurant.
- Followed recipe specifications strictly to produce high volume of food orders.
- Built and maintained strong working relationship with staff across business.
- Executed efficient mise en place to facilitate smooth service.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef de Partie
Restaurant Jack&Jo-Europaallée
Zurich, Switzerland
12.2018 - 03.2019
- Acquired expertise in burger-themed showcooking restaurant.
- Prepared and grilled diverse menu items, maintaining consistent quality and taste for customer satisfaction.
- Worked directly with customers by preparing fresh salads according to their preferences.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Assisted head chef during à-la-carte service.
Gardemanger
Restaurant Hiltl
Zurich, Switzerland
10.2013 - 09.2018
- Showcased culinary skills by creating visually appealing dish presentations.
- Prepared vegetarian and vegan options under supervision of head chef, learnt about diverse culinary needs, and preferences of guests.
- Developed ability to work closely and effectively in 60 cooks brigade, with staff from all over the world.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Executed very precise recipes and accurate presentations, developed by in-house team, ensuring restaurant's policy in strictly adhering to customers' allergies, food intolerances and religious precepts.
Cook Assistant
Ristorante Pasteria Röthelberg
Zug, Switzerland
03.2011 - 09.2013
- Implemented health regulations by wearing appropriate attire whilst working.
- Cooked various dishes with adherence to dietary restrictions.
- Learned new culinary techniques from head chef to improve skills.
- Daily preparation of home-made fresh pasta, fresh bread and small coffee pastries.
- Performed mise en place preparation of fish, meat, fresh vegetables, sauces and desserts in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Assisted head chef during à-la-carte service.
Education
Masterclass in Kitchen and Confectionery
Bakery-Confectionery Antico Forno Vecchiato
Padova, Italy 04.2017 - 04.2017
High school diploma as "Food Service Manager" - Vocational School for Hospitality and Catering
IPSSART G. De Carolis
Spoleto, Italy 09.2004 - 07.2009
Skills
- Nutritional knowledge
- Multicultural sensitivity
- Knowledge of HACCP
- Customer relations
- Food presentation techniques
- Usage and manteinance of kitchen equipment
- Allergene awareness
- Strong work ethic
- Provisioning
- Natural leadership skills
- Waste reduction
- Good operational knowledge of Microsoft 365
Languages
Italian
Native
English
Upper intermediate
German
Intermediate
French
Beginner
Affiliations
- Reading
- Enjoying the nature
- Spending time with friends and family, also cooking for them
- Sailing
- Cross-stitching
- Swimming and fitness
Timeline
Food Manager and Bartender
Aff Gastro & Eventlokal - Point Break Group -
09.2024 - Current
Cook
Restaurant ONYX
03.2023 - 08.2024
Single Cook
Café-Aperobar 's Depot
05.2021 - 07.2022
Chef de Partie, Gardemanger
Restaurant Volkshaus
08.2019 - 03.2020
Chef de Partie
Restaurant Yalda-Europaallée
04.2019 - 07.2019
Chef de Partie
Restaurant Jack&Jo-Europaallée
12.2018 - 03.2019
Masterclass in Kitchen and Confectionery
Bakery-Confectionery Antico Forno Vecchiato
04.2017 - 04.2017
Gardemanger
Restaurant Hiltl
10.2013 - 09.2018
Cook Assistant
Ristorante Pasteria Röthelberg
03.2011 - 09.2013
High school diploma as "Food Service Manager" - Vocational School for Hospitality and Catering
IPSSART G. De Carolis
09.2004 - 07.2009
References
References available upon request.
Similar Profiles
Noof BahabriNoof Bahabri
Game champion at -Game champion at -
Shameema Shahul HameedShameema Shahul Hameed
Registered Nurse-Al Amal Psychiatric Hopsital-EHS at -Registered Nurse-Al Amal Psychiatric Hopsital-EHS at -
Brigita StaskeviciuteBrigita Staskeviciute
- at -- at -
Sarah Lorraine SchürchSarah Lorraine Schürch
Lagermitarbeiter at Hilti SchweizLagermitarbeiter at Hilti Schweiz
Ana ChanAna Chan
Insurance Specialist at ACHANSA BROKER INSURANCEInsurance Specialist at ACHANSA BROKER INSURANCE