Riccardo Gemin
Summary
After several years dedicated to the study of the culture of Italian food and wine, and after various personal work experiences, I have matured that the thing that I consider most important for my personal growth is to be able to spread as much as possible the
true flavors of Italian cuisine around the world.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
De Luca Italian Restaurant
01.2024 - Current
- Main task: Directed kitchen staff in day-to-day operations, including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
Ensured food preparation and presentation met high standards of quality and sanitation. - Created a positive work environment by encouraging teamwork among staff members.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Handled expo duties efficiently at nights
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef De Partie
Salumeria 104
01.2023 - 01.2024
- Main task: Chef de Partie on Pasta
I work in the evening at the pasta station with the goal of creating special dishes for the shift as well as making the dishes already on the menu - Other tasks: Chef Tournant
When necessary I also work at the Josper (a special charcoal grill or special kind of thermal equipment used to cook meat, fish and vegetable at high temperature) and in the station of salads and salumi - Sometimes Prep in the morning and preparation of fresh pasta
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- 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.
Chef De Cuisine
Bar Italia Beach Bistro
02.2021 - 11.2022
- Main task: Create from scratch the food menu, choose the most suitable suppliers for the menu and to be a versatile person
- Other tasks: Create and preparation of the Tartare menu, Hamburgers creation and preparation, Salads and Poke bowl creation, Make the orders with the suppliers, Cocktail pairing with the barman
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef De Partie
Tapasotto (Bistro of Executive Chef Perbellini)
03.2019 - 12.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef/Chef De Partie
Amorestaurant
06.2017 - 02.2019
- Learned how to work with seafood.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Rotated through all prep stations to learn different techniques.
- Placed orders to restock items before supplies ran out.
Education
High School Diploma -
IPSSAR Giuseppe Maffioli
Castelfranco Veneto Italy06-2021
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Food pairing
- Recipe creation
- Nutrition
- Menu pricing
- Safe food handling
- Food safety
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
- First Aid certification
I got all this certification in Italy.
Languages
Italian
Native or Bilingual
English
Full Professional
Spanish
Professional Working
Timeline
Executive Sous Chef
De Luca Italian Restaurant
01.2024 - Current
Chef De Partie
Salumeria 104
01.2023 - 01.2024
Chef De Cuisine
Bar Italia Beach Bistro
02.2021 - 11.2022
Chef De Partie
Tapasotto (Bistro of Executive Chef Perbellini)
03.2019 - 12.2020
Commis Chef/Chef De Partie
Amorestaurant
06.2017 - 02.2019
High School Diploma -
IPSSAR Giuseppe Maffioli
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