Giulio Console
Copenhagen,
Summary
A confident and reliable Cook with 7+ years of experience in busy and fine dining restaurants, menu planning, tracking inventory, controlling costs, and developing recipes. A versatile team player with a positive attitude and the ability to work under pressure.
Overview
7
7
years of professional experience
Work History
Intern
Osaka-ya Hiina No Yu - Kaiseki Cuisine
08.2024 - 10.2024
- As an intern in a traditional Japanese kitchen, I gained hands-on experience in Kaiseki cuisine, focusing on seasonal ingredients and traditional techniques. My key tasks included ingredient preparation, mastering knife skills, and learning the art of plating dishes with precision. Under the mentorship of my chef, Hiroto Akama, I worked my way up from basic prep to contributing to full Kaiseki courses.
Sous Chef
Marchal, Hotel D'angleterre 1 * Michelin
04.2023 - 06.2024
- Co-managed a busy kitchen of over 18 line cooks.
Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Trained kitchen workers on culinary techniques.
Assisted in menu development and recipe testing.
Chef De Partie
Marchal, Hotel D'angleterre 1 * Michelin
09.2021 - 04.2023
- Responsible in the fish and meat section for over 2 years.
In charge of mise en place such stocks, proteins, garnish - stock orders, inventory, freezers, and refrigerator to verify correct temperatures and product status.
Ensured freshness of food and ingredients by checking for quality, keeping high standards, tracking old and new items, and rotating stock.
Sous Chef
Mangia Restaurant
12.2020 - 09.2021
- Assisted Head Chef in kitchen operations, such as stock ordering and creation of new dishes.
Kitchen supervisor in charge of inventory, orders, production sourdough, daily stuffed fresh pasta, and dinner service in hot section.
Chef De Partie
Restaurant Brace
09.2019 - 11.2020
- In charge of snack, pastry section, and production of sourdough.
Help, hot section in mise end place, and service.
Doing service in the kitchen and presenting food on the floor.
Chef De Partie
Le Giare Restaurant
09.2018 - 09.2019
- In charge of hot section meat and fish in a 40-seat fine dining restaurant, responsible for stock orders, meat, fish, and veggies from local farms.
Changing daily menu for hotel's guests.
Responsible for fermenting products in safety-sterilized areas.
Chef De Partie
Borgo Valle Rita, Country Resort
02.2018 - 09.2018
- In charge of mise en place of Pastry and Cold section for the Restaurant and Hotel, producing cold line breakfast, cake, and daily pastries for the morning buffet session. Keeping a clean work area by regularly wiping down counters, removing debris, and keeping workspace clear and free from clutter.
Doing breakfast à la minute.
Education
High School Diploma -
Hotel And Management School Perotti
Bari, Italy08.2019
Skills
Reducing Waste
Food safety
Teamwork
Accountable
Menu Planning
Knowledge and ability to run fine dining busy kitchens
Timeline
Intern
Osaka-ya Hiina No Yu - Kaiseki Cuisine
08.2024 - 10.2024
Sous Chef
Marchal, Hotel D'angleterre 1 * Michelin
04.2023 - 06.2024
Chef De Partie
Marchal, Hotel D'angleterre 1 * Michelin
09.2021 - 04.2023
Sous Chef
Mangia Restaurant
12.2020 - 09.2021
Chef De Partie
Restaurant Brace
09.2019 - 11.2020
Chef De Partie
Le Giare Restaurant
09.2018 - 09.2019
Chef De Partie
Borgo Valle Rita, Country Resort
02.2018 - 09.2018
High School Diploma -
Hotel And Management School Perotti
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