Enzo Picci
Neuchâtel
Summary
Passionately dedicated to gourmet cuisine and brasseries, I have a proven track record of elevating kitchen standards at prominent establishments such as Hotel DuPeyrou and Cardinal in Neuchâtel. With a focus on enhancing efficiency and achieving excellence in food safety and innovative presentation, I consistently deliver exceptional dining experiences. My strong leadership and adept team management skills contribute to creating memorable culinary journeys for patrons.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Brasserie Le Cardinal SA
05.2023 - 04.2024
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Chef De Partie
Restaurant De L'Hôtel DuPeyrou
04.2022 - 05.2023
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Chef
VALB
05.2021 - 01.2022
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Covid-19
No Job Experience
08.2020 - 04.2021
Chef De Partie
L'Hôtel DuPeyrou and Bassin Bleu Neuchâtel
08.2019 - 08.2020
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Apprentice Chef
Restaurant De L'Hôtel DuPeyrou
08.2016 - 08.2019
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Skills
- Leadership Qualities
- Food Safety
- Knife Skills
- Food presentation
- Kitchen Organization
- Team Management
Languages
French
Native language
English
Intermediate
B1
Spanish
Advanced
C1
Italian
Beginner
A1
Affiliations
- Restaurant de l'Hôtel DuPeyrou +41 32 725 11 83
- Brasserie le Cardinal +41 32 725 12 86
- Craig Penlington +41 79 385 74 93
- Flavien Guenat +41 78 739 32 47
Timeline
Chef De Partie
Brasserie Le Cardinal SA
05.2023 - 04.2024
Chef De Partie
Restaurant De L'Hôtel DuPeyrou
04.2022 - 05.2023
Chef
VALB
05.2021 - 01.2022
Covid-19
No Job Experience
08.2020 - 04.2021
Chef De Partie
L'Hôtel DuPeyrou and Bassin Bleu Neuchâtel
08.2019 - 08.2020
Apprentice Chef
Restaurant De L'Hôtel DuPeyrou
08.2016 - 08.2019
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