Damiano's Resume

Damiano

Senior Chef De Partie

Male

28 y/o

Western chef

Live in Italy

Nationality Italy

Summary

am applying for the Western Chef position in China, with a strong focus on Italian and modern Western cuisine. I bring over 8 years of international experience working in high-end restaurants and luxury hotels across Europe and Asia, including Michelin-level kitchens and pre-opening projects. My background is deeply rooted in Italian cooking, with solid experience in pasta production, classic regional techniques, and contemporary fine dining interpretation. I have worked in both structured hotel environments and creative restaurant kitchens, maintaining consistency, precision, and high standards under pressure. I am motivated to bring authentic yet refined Western cuisine, especially Italian flavors, to an international kitchen in China and contribute to a professional, quality-driven team. I am available for relocation and fully committed to this opportunity.

Work experience

Senior Chef De Partie
Fiskekompaniet, Troms
2025.10-2026.03
(6 months)
• Led all the section focused on fish and seafood in a high-volume restaurant environment. • bringing new ideas and recipes, and guarantee a better kitchen flow. • Daily preparation and service of fresh fish and shellfish, including whole fish processing. • Coordinated with sous chef and head chef to ensure smooth service and timing. • Maintained quality, consistency, and hygiene standards under pressure essentially for fresh seafood and fish. • Managed the fish section in a renowned seafood restaurant in Northern Norway. • Control of stocks in a unpredictable environments due to weather and geographically position. • taking over pass in absence of the chef and assuring quality standards are maintain.
Chef de partie
Baur au lac
2023.06-2025.10
(2 years)
• Pre-opening team member of Marguita, the hotel’s fine dining restaurant led by Chef Maximilian Müller (former Head Chef at the 2 Michelin-starred Pavillon). • Worked primarily on the entremetier station, with additional responsibilities on the saucier station. • Contributed to maintaining high culinary standards, which led to the hotel receiving 3 Michelin Keys in 2024. • Trained and mentored junior kitchen staff, improving overall kitchen efficiency and teamwork. • Assisted with stock management and daily inventory control for assigned sections. • Lead pass and team for during busy service acting as a leadership role with motivating the team.
Chef de partie
Marriott hotel
2022.04-2023.06
(a year)
• Led and managed the entremetier and saucier section across four outlets. • Introduced innovative preparation methods, improving daily kitchen operations. • Planned and controlled stock management efficiently to minimize waste. • Provided team training, enhancing skills and teamwork. • Acting as Sous chef with leading pass and motivating the team and supervising all the stations to ensure hygiene standards are maintain.
Chef de partie
Clara
2020.09-2021.11
(a year)
• Supervised the Bakery, Pastry, and Appetizer (Bites) sections. • Implemented food cost-saving initiatives, achieving 53% savings. • Redesigned pastry menu to improve kitchen flow and operational efficiency. • Ranked #24 among the Italian restaurant outside of Italy by the 50 Top Italy. • Supported ordering processes in coordination with sous chef and head chef.
Chef de Partie
Lenzi Tuscany Kitchen
2020.01-2020.06
(6 months)
• Lead and supervise pastry station and cold kitchen station. • Re-developed menu to adapt to takeout service during COVID outbreak. • Collaborated on menu improvisation for pastry station resulting in better customer feedback.
Intern
Gaa
2019.10-2019.12
(3 months)
• Gained experience at a Michelin-starred restaurant (#95 World's BestRestaurants, 2019). • Developed skills in contemporary and traditional Indian cuisine under Chef Garima Arora (Asia’s Best Female Chef 2019). • Enhanced culinary techniques and favor development.
Commis de cuisine
Clinique la Prairie
2019.06-2019.09
(4 months)
• Assisted Chef De Partie in managing second main courses. • Specialized in nutritious menu innovation catering to diverse dietary needs. • Worked in a luxury spa awarded World luxury spa 2019. • Close collaborations with nutritionist, doctor and wellness team. • preparations of menu adapted to clinical dietary restriction for high end guest.
Intern
Inua
2019.04-2019.05
(2 months)
• Awarded World’s Arrival of the Year and received 2 Michelin Stars in 2019; • ranked #49 on Asia’s 50 Best Restaurants list in 2020. • Developed a unique style blending Nordic techniques with local Japanese ingredients. • Improved culinary skills and precision under the guidance of Thomas Frebel (former chef at NOMA).
Chef De Partie
caffe tomaso societa gastronomica
2017.05-2019.02
(2 years)
• Promoted to Chef de Partie in 7 months. • Lead starter, first course, second course and pastry sections in a bistro fine dining concept. • Specialized in Modern and Classic Italian and French Cuisine technique. • Managing stocks