Denis Caca
Parma
Summary
High-performing Chef offering up to 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Creative driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in mediterranean cuisine, and most specifically fine-dining Italian cuisine with skills in concept development and high-quality restaurant operation.
I also have a strong background as Pizzaiolo, skill that I sharpened working closely with Naples chefs which have taught me valuable, old school recipes (Ranging from dough preparation all the way to baking and pizza presentation) that I still use every day during service.
Overview
7
7
years of professional experience
Work History
Pizzaiolo professionista
I Quattro Sapori
12.2021 - Current
- Preparazione di impasti con farine alternative, senza glutine, integrali e multicereali.
- Preparazione degli ingredienti e predisposizione della linea per la farcitura di pizze e calzoni.
- Monitoraggio della cottura delle pizze coordinandone l'uscita per la consegna contemporanea dell'ordine.
- Dosaggio e preparazione di impasti a mano e con l'impastatrice.
- Accensione e gestione della temperatura del forno elettrico o a legna.
- Verifica e rotazione delle scorte alimentari, gestione degli ordini ai fornitori.
- Pulizia del bancone e degli utensili, strumenti e macchinari di cucina.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked effectively in fast-paced environments.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Proved successful working within tight deadlines and a fast-paced environment.
- Organized and detail-oriented with a strong work ethic.
- Worked flexible hours across night, weekend and holiday shifts.
Sous chef
Cut
01.2021 - 08.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food and labor costs to verify budget targets were met.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef Di Cucina
Fino, Robatary, Cubana
01.2020 - 11.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
Sous chef
Estabulo
04.2019 - 12.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef de partie
Sloanes
09.2018 - 02.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
Demi chef de partie
Inkiostro
09.2016 - 01.2017
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Education
Diploma Quinta Superiore - Culinary Arts
Istituto Professionale Alberghiero G.Magnaghi
Salsomaggiore06.2016
Skills
- Dependable and Responsible
- Analytical and Critical Thinking
- Decision-Making
- Cooking Technique Demonstrations
- Hiring, Training and Development
- Signature Dish Creation
- Budgeting and Cost Control
- Menu Planning
- Dish Preparation
- Fine Dining Expertise
- Banquets and Catering
Languages
Albanian
Bilingual or Proficient (C2)
Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
Spanish
Upper intermediate (B2)
Portuguese
Elementary (A2)
Timeline
Pizzaiolo professionista
I Quattro Sapori
12.2021 - Current
Sous chef
Cut
01.2021 - 08.2021
Chef Di Cucina
Fino, Robatary, Cubana
01.2020 - 11.2020
Sous chef
Estabulo
04.2019 - 12.2019
Chef de partie
Sloanes
09.2018 - 02.2019
Demi chef de partie
Inkiostro
09.2016 - 01.2017
Diploma Quinta Superiore - Culinary Arts
Istituto Professionale Alberghiero G.Magnaghi
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