Summary
Overview
Work History
Education
Skills
Interests
Timeline
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Giuseppe Bonura

Giuseppe Bonura

Chef
Bangkok

Summary

Accomplished Chef de Cuisine with international experience across luxury hotels and fine dining. Skilled in leading diverse teams, crafting innovative menus, and elevating guest experiences while maintaining high operational standards.

Overview

10
10
years of professional experience
3
3
Languages

Work History

Chef De Cuisine

Anantara Siam - Bangkok
01.2025 - Current
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Created menus and designed corresponding recipes
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.

Chef de cuisine

Rosewood Phuket, Phuket
01.2020 - 12.2024
  • Responsible for training, developing and motivating culinary staff and kitchen supervisors to meet food preparation and serving standards.
  • Create a positive working environment and lead by example to motivate, counsel and inspire staff to strive towards professional excellence at all.
  • Direct day to day operations in the kitchen and also dining areas.
  • Create, training and present with the team the new menu every three month.
  • Organization of team work shifts.
  • Training of safety and hygiene to the team.
  • Managing of the ordering and monitor the food cost.
  • Work and create a connection with the supplier.

Senior sous chef

Bistroteque, London
06.2019 - 12.2019
  • Organization and management of the kitchen brigade.
  • Making sure stock control and rotation procedures are implement.
  • Responsible for completing all audit and quality standards documentation.
  • Helping the Executive Chef to pick and train new employees.
  • Prepared various original meals, ensuring that the restaurant's high standards and customers requirements were always fully met.
  • Organization of catering event in Mayfair London of:
  • Venetia Scott photography exhibition
  • Moncler and Richard Quinn
  • Fabian Baron.

Chef de partie

Bistroteque, London
03.2019 - 06.2019
  • Preparation of sauces of all kinds and in particular the hot ones.
  • Cooking stewed, sautéed and braised meats.
  • Management and conservation of meat, fish and food that are in cold rooms.
  • Boning of meat, cleaning and gutting of fish, poultry.
  • Preparation of jellies, cold sauces, cold appetizers and cold dishes for buffets.
  • Cold room management.
  • Preparations of broths, soups, velvety creams and consommé.

Commis chef

Rosewood London, London
09.2017 - 04.2018
  • Worked a la carte breakfast
  • Worked for lunch and dinner service.
  • Prepared food items consistently and in compliance with recipes, portioning, waste control guideline and dietary restrictions.
  • Worked hot and cold kitchen with team members for banquets function of up to 900 people.
  • Trained new kitchen staff.
  • Maintain clean and sanitary work station Proper handling, storing and rotation of products.
  • Following proper methods of closing, opening of kitchen and shift handover.

Commis Chef

Bagattis, London
09.2015 - 11.2016
  • Worked at station of starters and meat station.
  • Learned Italian cuisine with different cooking techniques.
  • Improved solid culinary skills and methods
  • Assisted in food preparation and in producing menu ideas.
  • Served and prepared the meals.

Education

Music College
01.2014

Skills

  • Microsoft Word Skillful
  • Microsoft Excel Skillful
  • Power Point Skillful

- Menu development

- Team management

- Food presentation

- Ingredient sourcing

Interests

Drawing, Play piano, guitar, Swim

Timeline

Chef De Cuisine

Anantara Siam - Bangkok
01.2025 - Current

Chef de cuisine

Rosewood Phuket, Phuket
01.2020 - 12.2024

Senior sous chef

Bistroteque, London
06.2019 - 12.2019

Chef de partie

Bistroteque, London
03.2019 - 06.2019

Commis chef

Rosewood London, London
09.2017 - 04.2018

Commis Chef

Bagattis, London
09.2015 - 11.2016

Music College

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