ORIANO PEDINI

Southampton, Hampshire http://kable.info



(Tel/Fax) 02380 529472 Mobile 07974 725014 E-mail

Oriano Pedini Page 4 of 4

PERSONAL PROFILE
A self motivated, resourceful and professional Chef with the energy and drive to succeed in a demanding role Working very well on own initiative or as part of a professional team. Experienced in all areas of food production and restaurant management. With the experience to recruit, train, develop and motivate teams in the achievement of operational and financial objectives. Able to successfully develop catering operations with an emphasis on high customer care standards. With the ability to produce a wide range of international cuisine, specializing in seafood dishes. Previous Liquor Licence holder. Computer literate.
CAREER HISTORY
* Jul 2001 to date Current Position -
Working as RELIEF HEAD CHEF or CHEF in all grades of establishments up to 5*.
A selection of posts undertaken in this period includes:-
Mar ’07 to date Working for British M.O.D. (several separate assignments).
Plus many repeat assignments at the following hotels:-
Mariott Hotel, East Meon,. McDonald Co. Hotel, Court Country Hotel, Lymington
Park Hotel, Botley, Country Parl Hotel, Botley, Wallhampton Arms, Lymington
Amaretto Restaurant, Bridge of Weir, Scotland, Freshwater Pond Hotel
Oct ‘06–Mar ’07 The Wallhampton Arms, Lymington - A la carte restaurant & carvery. 3 assignments, 6 weeks at a time to March 2007.
May ‘06–Oct ’06 “The Doghouse Restaurant” – at Moody Marina – Traditional seafood restaurant. Worked as Head Chef with 3 Chefs.
Apr ’06-Feb ’06 Landers Restaurant, Gosport “Fine Dining” (Head Chef)
Jan ‘06-Dec ‘05 Ashdown Park Hotel (2 Michelin Rosettes), Forest Row
Nov ’05-May ’05 Barley Mow, W. Horsley (Gastro-Pub)
2005-2004 Careys Manor Hotel, Brockenhurst (1 Michelin Rosette) 3 assignments
2004-2003 Pine Trees Hotel, Pitlochrie ( 1 Michelin Rosette) Relief Chef (8 months)
*Jan- 1999- Jul 2001 - HEAD CHEF - Mamma Angela Restaurant
Weston Green Road, London - Responsible for: 5 members of staff
Main Activities
A 150 cover Italian, a la carte restaurant. Offering a range of high quality cuisine with mainly fresh produce. Generating weekly sales in excess of £10k. Direct accountability for the management of the kitchen operation in this popular restaurant.
• Meeting food gross profit targets.
• Maintaining high standards of food production and presentation.
• Assessing stock requirements and placing orders.
• Completing accurate food stock takes.
• Recruiting and training the kitchen brigade.
• Directing and motivating the team in the production of quality a la carte meals.
• Seeking opportunities to improve food quality and reduce running costs.
• Prescribing to statutory regulations covering health and safety and hygiene.
• Planning and costing menus.
Initially opened the restaurant from new, setting up the entire operation. including design, equipment selection and staff recruitment.
* 1998 – 1999 - HEAD CHEF/RELIEF HEAD CHEF
Morolls of Oxford
A 70 cover restaurant and public house offering a comprehensive continental menu.
Successfully re-opened this food and beverage operation, involving the development of all aspects of the business from recruiting and training a new team to setting and meeting standards of performance.
Main Activities
• Controlled running costs and met food gross profit targets.
• Focussed the team on high standards of service and customer care.
• Interacted with the customers in order to ensure a high level of customer satisfaction.
• Developed and implemented good working practices.
• Carried out staff training and assessed individuals progress.
• Produced and costed brand new menus.
• Ordered stock, monitored stock rotation & completed stock takes.
**1996 –1998
Worked on a relief basis through this period and gained placements in several high profile venues.
RELIEF CHEF - Jarvis Hotel – Newbury, Berkshire
A 5 Star hotel with extensive food and beverage operation.
Responsible for the management of the busy kitchen.
Also worked in other Jarvis Hotels In a variety of catering roles.
HEAD CHEF - Henry Restaurant – Chepstow
An Italian restaurant offering an a la carte menu. Set up this restaurant completely. Introduced a new menu and successfully grew the business,
RELIEF HEAD CHEF - Villas Inn
A 4 Star operation offering an English and continental menu. Completed several] successful assignments in this establishment and was consistently asked to return.
RELIEF CHEF - Wellington Hotel. Boa Castle, Cornwall
A 4 Star hotel with 70 cover international restaurant.
Completed a successful 3 month assignment in the kitchens of this prestigious and very busy venue.
* 1996 –1997 - MANAGER Julios Restaurant - Worcester
Full accountability for the management of this 120 cover Italian restaurant.
Introduced a raft of improvements to increase operating standards, sales and profits. Completely re-organised the operation from food production to service and customer care standards. Developed a congenial and friendly atmosphere leading to increased return trade. Particularly successful in increasing sales from an initial £2000 a week to £6000.
* 1995 -1996 - SALES REPRESENTATIVE - M&J Seafood - Windburn
Sold a range of frozen foods to restaurants, hotels and public houses.
* 1994 –1995 – CHEF Alpino Restaurant – Salisbury
A 110 cover Italian restaurant.
* 1981 –1993 - OWNER, MANAGER, CHEF - Roma Restaurant - Southampton
Established and managed this successful 220 cover Italian restaurant.
Received the Clean Food/Best Premises Award - Gold Award
(Southampton City Council) 1988/89, chosen out of 1200 entrants.
Closed the business on lease expiry.
1977 –1981 CHEF La Gondola Restaurant - Salisbury
A 120 cover Italian restaurant.
PERSONAL DETAILS
Education
1996 – 1997 Northbrook College - West Sussex
Health & Hygiene
NVQ I & II English
1967 – 1970 Catering College - Teramo,
Italy Chef de Cuisine . Equivalent to C&G 706
Nationality: Italian - British Citizen.
Marital Status: Divorced.
Languages: Fluent Italian and English, Basic French and Good Spanish.
Interests: Socialising, swimming and keep fit.
Driving Licence: Full.
References: Business and personal references are available upon request

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