Agostino Davi
Executive Sous Chef
Bangkok ,10
Summary
Passionate chef originally from Italy and had been traveling around the world. Started working in hospitality 8 years ago as a kitchen support in Notting Hill, London. After a month I started in the kitchen as a breakfast chef where I find out my passion for cooking and seeing the customers happy and enjoying the food, which give me gratitude and more passion to continue to learn and develop my culinary skills. In 2016, I started a new role at Zuma, London as Commis Chef and I have been successfully working with Zuma for more than a half decade and have been promoted to my current role as executive Sous Chef. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with japanese cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Italian skills.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
Zuma
10.2023 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
Zuma
05.2023 - 10.2023
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Implemented food cost and waste reduction initiatives to save money.
Sous Chef
Zuma
11.2022 - 03.2023
- Responsible to Planning and managing food preparation in restaurant kitchens
- Assistant to the head chef or the head chef's second in command
- Produce high-quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Maintain a positive and professional approach with coworkers and customers
- Mentored new employees to improve the efficiency of onboarding process such as new openings
- Tracking and reporting on the butchery management system.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Sous Chef
Zuma
05.2022 - 10.2022
- Operating Zuma Grand opening.
Sous Chef
Zuma
01.2022 - 04.2022
- Assistant to the head chef or the head chef's second in command
- Planning menus, training new staff and recording inventory
- Resourcefully solve any issues that arise and seize control of any problematic situation.
Junior Sous Chef
Zuma
11.2021 - 12.2021
- Operation and Support function Zuma Madrid
Junior Sous Chef
Zuma
05.2021 - 09.2021
- Operating Zuma Mykonos
Junior Sous Chef
Zuma
01.2021 - 05.2021
- Operation on support needs overall.
Junior Sous Chef
Zuma
07.2020 - 10.2020
- Operating Zuma Mykonos Pop-up.
Senior Chef Partie
Zuma
12.2019 - 02.2020
- Operating opening Zuma Pop-Up
Senior Chef Partie
Zuma
05.2019 - 06.2019
- Operating Zuma Boston
Senior Chef Partie
Zuma
12.2018 - 02.2019
- Operating opening Zuma Pop-up.
Commis Chef
Zuma
08.2016 - 03.2017
- Working alongside the chef de partie and assisting needs of the kitchen.
Sous Chef
Golborne deli
03.2015 - 08.2016
- Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast.
Skills
Leadership Skills
Adaptability
Ability to Work Under Pressure
Coaching and Mentoring
Knife skills
Communication Skills
Effective Team Leader
Ability to Work in a Team
The Robata grill with live fire
Chef service on Prestige customer
Kitchen Management
Food presentation
Sanitation Standards
Recipe creation
Cost Control
Waste Reduction
Allergy awareness
Food pairing
Hygiene Policy Implementation
Food Service Safety Training
Recipe Management
Food Safety
Customer Service
Presentation management
Safe Food Handling
Team Leadership
Recipe Development
Signature dish creation
Strong Work Ethic
Creative Thinking
Food Stock and Supply Management
Problem and Complaint Resolution
Menu Planning
Staff Management
Attention to Detail
Food plating and presentation
Inventory Control
Purchasing
Quality Assurance
Kitchen equipment operation and maintenance
Ingredients Selection
Food spoilage prevention
Equipment Maintenance
Hiring, Training, and Development
Staff Scheduling
Performance Improvement
Productivity Optimization
Staff Training
Delegating Work
Performance review
Kitchen Operations Oversight
Special Events
Teamwork and Collaboration
Chefserviceonprestigecustomernamelist
- Lewis Hamilton
- Cesc Fabregas
- Ariana Grande and Etc.
Languages
Italian
Spanish
English
Greek
Interests
Cooking, Reading , Learning , business
food , travel ,sports , arts
My passion is about learning to cook with new recipes & creative. My favorite part of travelling gave me experiences about food taste. i love to do sport like tennis , boxing and football . Also i love painting
Timeline
Executive Sous Chef
Zuma
10.2023 - Current
Executive Sous Chef
Zuma
05.2023 - 10.2023
Sous Chef
Zuma
11.2022 - 03.2023
Sous Chef
Zuma
05.2022 - 10.2022
Sous Chef
Zuma
01.2022 - 04.2022
Junior Sous Chef
Zuma
11.2021 - 12.2021
Junior Sous Chef
Zuma
05.2021 - 09.2021
Junior Sous Chef
Zuma
01.2021 - 05.2021
Junior Sous Chef
Zuma
07.2020 - 10.2020
Senior Chef Partie
Zuma
12.2019 - 02.2020
Senior Chef Partie
Zuma
05.2019 - 06.2019
Senior Chef Partie
Zuma
12.2018 - 02.2019
Commis Chef
Zuma
08.2016 - 03.2017
Sous Chef
Golborne deli
03.2015 - 08.2016
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